Heirloom Tomato

Spicy, slurpy noodles meet summer’s sweet tomatoes.

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.

All of the hallmarks of a sheet-pan dinner (quick! simple! very few dishes to do!), plus big slabs of warm, melty feta.

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.

Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.

Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.

Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.

How do you make peak season heirlooms even better? Pair them with a creamy sauce you’ll want to put on everything.

A delightful corn salad whose components can be prepared and chilled ahead of time so that all thats left to do is assemble and enjoy.

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

Sandwich your summer tomato bounty between mayo-slathered slices of fried bread sizzled in curry powder.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

Quick cooking shrimp is a summertime savior.

This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.