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 superb, and it’s time to whip out the tomato dishes we’ve waited all 12 months 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 12 months, I need to broaden my repertoire. So, I reached out to some meals professionals for their very own favourite methods to take pleasure in late-summer tomatoes. Now I do know what I’m doing this weekend…
Adam Roberts: Tomato-Peach Salad with Mozzarella
Writer of Food Person
First, I take two or three giant heirloom tomatoes, minimize out the cores, and slice them into thick rings which I place on to 2 plates (that is for 2 folks). Then I do the identical with two ripe peaches or nectarines, besides I minimize these into wedges and tuck them between the tomatoes. I lastly minimize some contemporary mozzarella into chunks and tuck that between the peaches and tomatoes. Then I drizzle every thing 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 varied heirloom cherry tomatoes, minimize some in half, depart a couple of complete 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 More With Less, I’ve been beginning most mornings by cooking halved cherry tomatoes with just a little butter and salt till they start to melt and squish beneath a picket spoon. As soon as they’re juicy and buttery, I scoop the tomatoes right into a ramekin, use the pan to rapidly cook dinner scrambled eggs, after which spoon the tomatoes on high of the eggs. I end the plate with a drizzle of peppery olive oil and grated parm. (In Coles’s guide, she crisps up woody herbs, like sage and thyme, so as to add on high, however that feels extra fall than summer season to me.)
Jenny Rosenstrach: Heat Shrimp Salad with Tomatoes and Butter Beans
Writer of Dinner: A Love Story and many cookbooks
This time of 12 months, 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 cook dinner butter beans till tender, and simmer three ears of corn for a couple of minutes. I pressure the veggies and run underneath just a little chilly water. When cool sufficient to deal with, I minimize kernels off the corn, and add the shrimp and cooked greens right into a salad bowl, high with scallions, drizzle with French dressing, and serve. (Here’s the exact recipe, when you’d prefer it.)
Hannah Howard: Caprese Pasta Bake
Writer of Feast and Plenty
This is without doubt one of the first dishes I discovered to make for a crowd in school. Since then, I’ve made it for roommates, household dinners, potlucks — it all the time disappears rapidly. Begin by boiling a pound of quick pasta (penne, rigatoni, fusilli), till simply shy of al dente, then drain and toss with olive oil. Slice 3-4 giant 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 calmly oiled baking dish, and high it with half the tomatoes and mozzarella, and a sprinkle of parmesan. Layer the remaining pasta, tomato and basil on high, 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
Writer of Cooking Solo and For The Culture
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 just a little little bit of the vinegar combine leftover from pickling. I wish to make this as a easy facet dish to convey to picnics.
Merry tomato season, every body! Now, what epic tomato dishes have you ever been sitting on?
P.S. The prettiest summer fruit salad and sausages with corn and tomato.
(Tomato-peach salad photograph by Adam Roberts. Shrimp salad photograph by Jenny Rosenstrach.)
