No matter how rough your week has been, if you can slow down, get a glimpse of sunlight, and eat some truly seasonal food, it may well put a smile on your face. To wit: tomatoes. Raw or grilled, roasted or salted, they’re incredible right about now. Here are a few ways to employ these beauties at their best, before their prime season vanishes in a flash.
Here’s a dish that’s just a smart thing to pop in the oven when you have something else, like quiche or a baked good, going. Slow-roasted tomatoes redolent of oregano and thyme are a gorgeous thing to set on a table. Serve them alongside steak and greens, rustic bread and drooling cheese, or whatever floats your boat.
Simple, beautiful and packed with protein, these baked tomatoes come stuffed with tuna, crispy breadcrumbs and fat white beans. The ideal combo of sweet, tart and satisfying, they’re just the thing for an easy weeknight meal.
A tiny bit of planning ahead and very little hands-on time go into this tasty rainbow of a dish. Focaccia is something that you’ll make over and over again once you’ve had the homemade stuff once. Decked out with heirloom tomatoes and fresh herbs, it’s a midsummer night’s dream.
It’s summer. You don’t want an appetizer that makes you want to pull your hair out. Enter: Burrata with tomatoes, olive oil and grilled bread. It’s one farmer’s market trip to wonderfulness. Buy the best burrata you can, but remember that even the mediocre stuff is typically incredible.
This one looks so tricky, right? But it’s so not. The dough whirs together in the bowl of a food processor in seconds. The whole thing takes 45 minutes to come together. Once you par-bake that tart shell, that’s it; that’s all the baking. Then you just fill with creamy ricotta, Parmesan and bright heirloom tomatoes. How could you not adore the person who serves you this?
The little black dress of tomato dishes is a classic for good reason. Use a cast-iron grill pan, if you’ve got one, to make this bruschetta extra-special. (When your cherry tomatoes are popping-fresh, you only need basil, no garlic required!)
There’s almost no wrong way to prepare really fresh halibut. Same goes with tomatoes, butter and basil. Throw white wine and a hot pan into the mix, and you’re golden. This is the weeknight dinner of your dreams.
Why does breakfast feel so challenging sometimes? It really shouldn’t. You can still “make it nice,” as the chefs’ saying goes, without breaking too much of a sweat. Consider frittatas. Sometimes you can make them right on the stovetop, but this one employs the tiniest bit of hands-off oven time. It’s worth it when you have excellent seasonal produce on hand. Cherry tomatoes, goat cheese and arugula make happy bedfellows.
When you want to eat lighter, it’s worth remembering the preparations that make you so crazy for your sweater-weather favorites. Consider an au poivre, or pepper-based treatment for fat halibut steaks. Popped on top of tomatoes that get jammy on the oven, they’re a delight alongside crusty bread. Done and done.
When you “can’t even” with the thought of heating up your home or doing tons of dishes, but you need something fast and satisfying for supper, remember your Instant Pot. Pasta with canned tomatoes, Parmesan, mozzarella comes together in a snap. You don’t even need to boil water first. Talk about a cool summer dish.