It’s mid-August — or because it’s referred to as in my home, Tomato Christmas. In the end, we’ve entered that magical, fleeting window when good tomatoes flip wonderful, and it’s time to whip out the tomato dishes we’ve waited all yr to make. For me, it’s all about Nora Ephron sauce. For Jenny (and Joanna!), it’s tomato sandwiches. I’ve carried out a number of rounds of each already, however this yr, I need to broaden my repertoire. So, I reached out to some meals execs for their very own favourite methods to get pleasure from late-summer tomatoes. Now I do know what I’m doing this weekend…
Adam Roberts: Tomato-Peach Salad with Mozzarella
Creator of Meals Individual
First, I take two or three massive heirloom tomatoes, reduce out the cores, and slice them into thick rings which I place on to 2 plates (that is for 2 individuals). Then I do the identical with two ripe peaches or nectarines, besides I reduce these into wedges and tuck them between the tomatoes. I lastly reduce some contemporary mozzarella into chunks and tuck that between the peaches and tomatoes. Then I drizzle all the pieces with good olive oil, syrupy balsamic vinegar, Maldon sea salt, and Aleppo pepper. That’s half one. Half two is I take a bunch of various heirloom cherry tomatoes, reduce some in half, depart a number of entire and toss them in a bowl with chopped purple onion, tons of torn inexperienced and purple basil, extra olive oil, salt, and balsamic. Then I sprinkle that combination over the peach/tomato/mozzarella combination and add much more basil, for presentation.
Bettina Makalintal: Tomato & Eggs
Senior Reporter, Eater
Tomatoes and eggs get alongside very nicely; there’s a cause so many cultures pair the 2 for breakfast. Recently, impressed by a recipe in Kitty Coles’s Make Extra With Much less, I’ve been beginning most mornings by cooking halved cherry tomatoes with somewhat butter and salt till they start to melt and squish beneath a wood spoon. As soon as they’re juicy and buttery, I scoop the tomatoes right into a ramekin, use the pan to shortly prepare dinner scrambled eggs, after which spoon the tomatoes on prime of the eggs. I end the plate with a drizzle of peppery olive oil and grated parm. (In Coles’s e-book, she crisps up woody herbs, like sage and thyme, so as to add on prime, however that feels extra fall than summer season to me.)
Jenny Rosenstrach: Heat Shrimp Salad with Tomatoes and Butter Beans
Creator of Dinner: A Love Story and many cookbooks
This time of yr, I crave dinners with peak-summer components and peak-summer spirit. For this shrimp salad, I boil shrimp in a single pot, and purple potatoes in one other; and pressure. Then I prepare dinner butter beans till tender, and simmer three ears of corn for a couple of minutes. I pressure the veggies and run below somewhat chilly water. When cool sufficient to deal with, I reduce kernels off the corn, and add the shrimp and cooked greens right into a salad bowl, prime with scallions, drizzle with French dressing, and serve. (Right here’s the precise recipe, for those who’d prefer it.)
Hannah Howard: Caprese Pasta Bake
Creator of Feast and Lots
This is among the first dishes I realized to make for a crowd in school. Since then, I’ve made it for roommates, household dinners, potlucks — it at all times disappears shortly. Begin by boiling a pound of brief pasta (penne, rigatoni, fusilli), till simply shy of al dente, then drain and toss with olive oil. Slice 3-4 massive tomatoes (or a pair pints of cherry tomatoes), rip up half a cup of contemporary basil, and tear a ball of contemporary mozzarella into chunks. Add half the pasta to a flippantly oiled baking dish, and prime it with half the tomatoes and mozzarella, and a sprinkle of parmesan. Layer the remaining pasta, tomato and basil on prime, and end with the remainder of the mozzarella and one other sprinkle of parm. Season with some salt and pepper, and bake at 375° for 25-Half-hour, till the cheese is gold and bubbly.
Klancy Miller: Tomatoes with Fast-Pickled Onion
Creator of Cooking Solo and For The Tradition
First, I make a batch of thinly sliced quick-pickled purple onions, utilizing simply apple cider vinegar and salt. Whereas it sits, I slice up some tomatoes and chop some contemporary basil. I combine all of them along with the pickled onions, and end with olive oil and somewhat little bit of the vinegar combine leftover from pickling. I prefer to make this as a easy facet dish to carry to picnics.
Merry tomato season, every one! Now, what epic tomato dishes have you ever been sitting on?
P.S. The prettiest summer season fruit salad and sausages with corn and tomato.
(Tomato-peach salad picture by Adam Roberts. Shrimp salad picture by Jenny Rosenstrach.)
