Tomatoes are my favorite food in the entire world, they beat everything else ever. I would rather eat tomatoes and salt than a cake or fried chicken, but they have to be good of course, and now is the time to be eating them!

This salad is nothing out of the ordinary, it’s just about using very, very good ingredients because it’s so simple. The dressing is made from grated tomatoes, so it utilizes the peek season toms and doubles up on tomato flavor, perfect for soaking up with some good fresh bread. The leftover juice on the plate is so delicious, I drank every last drop when we were finished.

PS Please use buffalo mozzarella for this and not burrata, burrata is overused in my opinion and buffalo is where the flavor is at!

Liberty Greene Fennell (food stylist, supper club host & recipe developer), @

This simple tomato salad with a fresh tomato dressing celebrates peak-season heirloom tomatoes, buffalo mozzarella, and basil. Light, flavorful, and ready in 15 minutes—perfect with crusty bread.

Tomato Salad With Tomato Dressing 

This tomato risotto or “risotto al pomodoro” is the perfect recipe to make when your garden or CSA box is overflowing with summer tomatoes, but can also be made when you have none at all. It relies on passata, which can be made by processing plenty of tomatoes in a food mill or potato ricer and cooking the juices down for about fifteen minutes, or can be easily purchased from the store and kept in the pantry. On the off chance there are leftovers of this delicious dish, try breading and frying them into mozzarella-stuffed arancini the next day!

Creamy tomato risotto (risotto al pomodoro) made with passata, parmesan, and fresh herbs. A cozy Italian classic perfect for weeknight dinners or summer tomatoes.

Risotto Al Pomodoro

This is one of my favorite breakfasts to make for my husband, Brandon. It’s his comfort food. Home-fried or store-bought tortilla chips are simmered in a homemade guajillo salsa just to the point where they are softened up but still have a bit of crunch, then finished with fried eggs. The garnishes—chopped fresh cilantro, queso blanco, homemade pickled onions, and a dollop of sour cream—take this dish from good to great.

In Edith's Kitchen: Recipes from My Mostly Mexican-American Home to Yours

Classic Mexican chilaquiles made with crispy tortilla chips, guajillo salsa, and fried eggs. Topped with queso fresco, sour cream, and fresh cilantro.

Chilaquiles Recipe 

I had never understood cold soup until I was working in a professional kitchen and my Spanish colleague José made me a bowl of gazpacho, and later our head chef, Beta, made salmorejo. This recipe is an amalgamation of the two. I'm not such a fan of peppers, so I have left them out. I hesitate to call this gazpacho or salmorejo because it is neither, and I don't want to annoy any of my Spanish friends. So instead, I call it Spring/Summer Tomato Soup- and I hope they approve! This soup is the ideal recipe to batch make in the heat of summer and keep in the fridge, ready and chilled for when you need a light, fresh, thirst-quenching lunch.

In for Dinner: 101 Delicious, Affordable Recipes to Share

This easy salmorejo-style recipe is the ultimate summer soup—rich, creamy, and served cold with grated hard-boiled egg on top.

Spring/Summer Tomato Soup

Who said tomatoes are only for salad? This one pot tomato dolma bake is stuffed with rice, herbs and meat to make it perfect for a family recipe. It's tender, juicy and bursting with flavour.

Make this delicious tomato dolma recipe with beef, rice, and fresh herbs. Juicy baked tomatoes stuffed with flavor, perfect for a comforting family meal.

Tomato Dolma

a fresh toasted baguette topped with fresh grated tomatoes, olive oil, anchovies & chives

Pan Con Tomate

Having good condiments to hand is essential for a happy life. Furikake (a Japanese dried seasoning blend made with seaweed and sesame seeds) is always in my pantry – there are several varieties and although they are all universally good with rice, I use different flavours for certain dishes. I’ve used nori tamago (seaweed egg) flavour for this salad. If you haven’t tried it, give it a go. I literally said, ‘f*** yeah’ out loud when I tasted this for the first time.

This creamy tomato and furikake pasta salad combines fresh veggies, spring onions, and umami-rich seasoning for a bold, satisfying side or light lunch. Ready in 30 minutes—no fancy tools required.

Tomato and Furikake Pasta Salad

This savory heirloom tomato tart features jammy tomatoes, a creamy basil mascarpone filling, and a crispy parmesan polenta crust. Perfect for summer lunches or easy entertaining.

homemade heirloom tomato tart with basil cream and fresh parmesan

Heirloom Tomato Tart With Basil Cream

There’s nothing wrong with strawberry shortcake, but in my opinion it's high time that tomatoes and stonefruits, summer produce royalty, get the whipped cream and biscuits treatment. This recipe pairs a light and flaky biscuit recipe, based off of Millie Peartree’s recipe, with sweet and juicy marinated fruit. Chives and olives in the unsweetened whipped cream push the whole affair into decidedly savory territory, don’t knock it until you try it.

savory summer shortcake with tomatoes on a plate

This savory summer shortcake swaps strawberries for juicy peaches and tomatoes, layered with chive-olive whipped cream and flaky biscuits for a fresh, seasonal twist on the classic dessert.

Savory Summer Shortcake

Weeni Martini 

"The filling of this main dish is delicious with bell peppers but will work with zucchini, cabbage leaves, grape leaves, or small eggplant as well. To make a vegetarian version, omit the meat and add an additional ½ cup rice."—

Fil Fil Mahshi by Hawa Hassan

Tinned Fish Pasta

This tomato and peach panzanella salad from Gabriella Lewis combines toasted crusty bread with juicy heirloom tomatoes, sweet peaches, and a simple vinaigrette. An easy summer side or light main dish.



Tomato Peach Panzanella By Gabriella Lewis

"A crusty slice of bread, creamy ricotta, and tangy tomato confit make this dish perfect for any time of day. With its rich, herby flavors, it’s as impressive as it is easy to prepare.


 Strain ricotta if can’t buy pre strained or pressed ricotta (they sell it at Whole Foods I believe, this brand would be perfect https://bellwetherfarms. com/product/whole- milk-basket-ricotta/)"—

Tomato Confit Toast with Ricotta

"Green tomatoes are some of summer’s finest produce—they’re flavorful yet uniquely sturdy, making them a great contender for frying. Resourceful Southerners in the nineteenth century fried underripe green tomatoes when ripe tomatoes were inaccessible. The fried green tomatoes provided a delicious use of the crop before they ripened into red tomatoes. Making a plant-based version of the classic dish substitutes for the usual eggy coating by dipping the slices in a chickpea flour batter. Chickpea flour’s natural binding agents result in a crispy coating all around."—

Fried Green Tomatoes and Tangy Basil Mayo by Mehreen Karim 

Tomato Pie, often referred to somewhat degradingly as “pizza 

 cheese,” is so much more than that. It helps, I think, to imagine it rather as focaccia 

 sauce—a bonus! Popular in Italian bakeries throughout the Northeast and parts of Canada, but namely associated with Philadelphia, Utica, NY, and Rhode Island, the tomato pie is said to have been invented as a way for these bakeries to turn extra bread dough into a value-added product. You’ll typically find the snack sitting alluringly near the register. It is for this reason that tomato pie is meant to be eaten at room temperature.

Italian Tomato Pie

I’m thrilled to present another dish that utilizes my 

. The Wedge Salad is a perfect steakhouse classic that is simple enough to make at home. I try to keep mine pretty standard, but I do call for baby iceberg lettuce and a quick marinade for the cherry tomatoes and red onion. Utilizing smaller wedges gives it a far better ratio of toppings to lettuce, and dressing the tomatoes in advance makes them all the more juicy.

Steakhouse Wedge Salad

Few comfort meals can rival a warm, gooey grilled cheese paired with a steaming bowl of tomato soup. While countless recipes exist for this classic duo, let's explore a twist: a grilled tomato sandwich with cheese soup. With the addition of smoky, porky 'nduja (a spreadable Italian sausage), this sandwich takes on an almost pizza-like quality. If pork isn't your thing, feel free to swap in your favorite spread like pesto or romesco. The accompanying cheese soup couldn't be simpler—it's more of a technique than a recipe. Use any good melting cheese (I chose white cheddar this time). You'll wonder why you haven't tried this sooner! 

Grilled Tomato Sandwich and Cheese Soup

A tomato tart that may look fancy, but comes together easily. I make a simple tart dough, fill it with a mixture of mascarpone, ricotta, basil, and lemon, then layer sliced heirloom tomatoes on top. And because I didn’t think just one form of tomato was enough, I pile on an abundance of Sungold tomatoes dressed in olive oil and salt.

The first time I made this, I used Stracchino, a creamy and soft cow's milk cheese, but I realized it can be hard to find, so I swapped it for a blend of mascarpone and ricotta. Although it’s not a perfect substitution, the two mixed together replicate the mild and fresh flavor of Stracchino. 

If you have access to it, sub the mascarpone and ricotta with 1 (226 grams) stracchino cheese, if desired. It’s a little saltier than mascarpone and ricotta, so adjust the salt accordingly. 

Swap the heirloom tomatoes for beefsteak if you are making this out of season, and use regular cherry tomatoes (or heirloom cherry tomatoes) instead of Sungolds. 

The tart crust can be made in advance. Roll it out and place it in the pan, then wrap well and freeze for up to 2 months. 

The entire baked tart (up until step 6) can be made ahead and stored in the fridge for up to 2 days in advance. You could also wrap it tightly in plastic and freeze for up to two months. 

Sungold & Heirloom Tomato Tart 

Gazpacho is endlessly adaptable, with as many variations as there are tomatoes. This is my personal favorite, particularly in late summer. Stone fruit complements the tomatoes' sweetness, and a cheesy flatbread makes it complete. Think grilled cheese and tomato soup, but for warm days. Feel free to adjust the ingredients to your liking; it's hard to go wrong. Just taste as you go, balancing the salt and acidity. You'll find yourself making these flatbreads all the time, too!

Heirloom & Nectarine Gazpacho with Cheesy Flatbreads

This recipe manages to combine three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. Adapted slightly from Marcy Ragan, private chef and caterer at 

Marcy Ragan's Grilled Panzanella Caprese 

One of my favorite quick recipes to throw together, whether I need a quick mid-day lunch, I’m tired and barely want to cook after work, or I’m hosting people over for dinner, is a bread salad like this one. Although it does require turning on both your oven and the stovetop, it’s not for long and it won’t feel like too much of a burden because all you’re doing is toasting bread and searing halloumi. 

This is technically a panzanella, but I thought it was fun to call it a bruschetta salad! It has well-toasted bread, plump tomatoes, basil, garlic, and of course, balsamic vinegar. With that being said, because my current fixations include both cannellini beans and halloumi, I thought I’d add those in to make it more of a well-rounded, filling dish that you could have on its own rather than just as a side. 

You can also make this a day in advance and chill it in the fridge until ready to serve. The crusty-gone-soggy bread tastes delicious to me, but if you don’t like that, you can wait to toss the bread in until you serve it.

Don’t like halloumi or white beans? Leave them out or swap it with something like kidney beans, cucumber, avocado, or even corn. 

If you don’t have heirlooms, use regular beefsteak tomatoes or swap for halved cherry tomatoes instead. 

Bruschetta Salad (Panzanella) with White Beans & Halloumi

Here is my recipe for a favorite early 2000's school snack (or late night meal); ranchy pizza pockets with homemade marinara. I use store-bought pizza dough and ranch powder to make them as quick and easy as possible, and serve both ranch and marinara on the side for dipping. I roll out the pizza dough into eight rectangles, fill them with marinara, mozzarella cheese, peperoni, and brush a generous amount of ranch butter on top for extra flavor. The assembly process does require a little patience, but it’s well worth it. 

To up the ante on these, make homemade pizza dough and ranch seasoning. 

If the pizza dough springs back on itself too much while rolling it out, let it rest for 5 to 10 minutes to allow the gluten to relax. 


Ranchy Pizza Pockets

Like its cousin, salade Niçoise, pan bagnat originated in Nice, France, and bears a few resemblances. Originally a humble fisherman's meal, pan bagnat was a convenient way to use leftover bread and simple ingredients like tomatoes, onions, and anchovies. (Its name translates to “bathed bread,” a reference to how the bread was traditionally moistened with olive oil and tomato juices.) Over time, it evolved to include tuna, hard-boiled eggs, and various vegetables. My personal take on this classic sandwich uses tuna cakes instead of plain tuna, adding a satisfying texture and extra layers of flavor. 

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