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Tomato Time!

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

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Photo: 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

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Photo: 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.

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Photo: Ryan Dausch

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. 

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Photo: Ryan Dausch

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.

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