Tomato Time!

Make the most of the season with tomatoes of every size and shape.

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Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Burrata-Stuffed Tomato

Slice the tops off 4 large beefsteak tomatoes. Scoop out the seeds and most of the flesh. Generously drizzle with olive oil; season with salt and pepper. Fill each tomato with chopped basil and 1 whole burrata ball. Drizzle with more olive oil and sprinkle with more salt, pepper and basil.


Photographs by Ryan Dausch

Tomato Pesto

Blend 2 roughly chopped large beefsteak tomatoes, 1 cup mint leaves, 1/2 cup each olive oil, toasted hazelnuts and grated Parmesan, 3 anchovies and 1 garlic clove until smooth. Season with salt and pepper. Serve with bread or toss with pasta.

Tomato Pizza Stacks

Thickly slice a tomato and season with salt, pepper and chopped oregano. Layer sliced pepperoni and fresh mozzarella between each tomato slice. 

Tomato Butter

Seed and quarter 2 plum tomatoes. Toss with 2 teaspoons olive oil, 2 thyme sprigs, 1/2 teaspoon kosher salt and 1 garlic clove. Spread on a baking sheet and bake at 375 degrees F until the tomatoes are very soft and the garlic is golden, 35 to 40 minutes. Let cool; discard the thyme sprigs. Puree the tomatoes with 1 stick softened butter and 1/2 teaspoon kosher salt. Serve on bread or corn on the cob.

Mediterranean Tomato Salad 

Thinly slice 4 heirloom tomatoes. Arrange on a platter; top with 1/4 cup pomegranate seeds and 2 tablespoons each toasted pine nuts and chopped mint. Season with salt and pepper; drizzle with olive oil and sprinkle with crumbled feta.


Heirloom tomatoes can be more delicate than other varieties. Store them top-side down to keep them from bruising.

Bloody Mary Tomatoes

Sprinkle halved assorted cherry or grape tomatoes with celery salt and hot sauce. 

Tomato-Watermelon Cocktail

Muddle 1/2 cup diced watermelon, 1/3 cup small grape or cherry tomatoes, 4 mint leaves, 2 tablespoons lime juice and 1 tablespoon sugar in a cocktail shaker. Add 2 ounces citrus vodka and ice. Shake; strain into an ice-filled glass. Garnish with more tomatoes, mint and watermelon.

Quick Pickled Tomatoes

Bring 1 cup each cider vinegar and water to a boil in a medium saucepan with 1/4 cup sugar, 2 tablespoons kosher salt, 4 crushed garlic cloves, 1 teaspoon each coriander seeds, mustard seeds and black peppercorns, and 1/4 teaspoon red pepper flakes. Let cool slightly. Gently poke 1 pound assorted cherry and grape tomatoes with a skewer or toothpick; place in a heatproof bowl with 1/2 cup roughly chopped dill. Pour the pickling liquid over the tomato mixture. Let cool to room temperature; divide among jars and refrigerate at least 4 hours.


Pickled tomatoes will keep in the refrigerator for 1 to 2 weeks. Serve with sandwiches, cheese, cured meats, or grilled fish or chicken.

Baked Tomatoes with Goat Cheese

Slice the tops off 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko breadcrumbs, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 finely grated garlic clove, 1 teaspoon each thyme leaves and grated lemon zest, and 1/2 teaspoon salt; sprinkle on the tomatoes. Bake at 450 degrees F until golden brown, about 10 minutes. 

Tomato Wedge Salad

Cut a large tomato into 8 wedges, leaving it attached at the base; fan out. Season with salt and pepper, and top with shredded iceberg lettuce, blue cheese dressing and crumbled cooked bacon.

Tomato, Bacon and Gruyère Tart

Roll out 1 thawed puff pastry sheet into a 10-by-14-inch rectangle on a lightly floured surface; transfer to a parchment-lined baking sheet. Sprinkle with 1 1/2 cups grated Gruyère, leaving a 2-inch border on the long sides. Top with 4 slices crumbled cooked bacon, 3 thinly sliced small tomatoes, 2 teaspoons thyme leaves, 1/2teaspoon kosher salt and a few grinds of pepper. Fold in the long sides; cut vents in the pastry. Fold in 1/2 inch of the short ends; pinch to seal. Brush the pastry with 1 egg beaten with 1 teaspoon water. Bake at 400 degrees F until golden brown, about 30 minutes.