Perhaps it’s my 50 percent Italian ancestry. Or maybe it’s my passion for gardening. But I don’t think there’s a more perfect ingredient than tomatoes. At once sweet, tart, and packed with umami, tomatoes make me happy. I’m sharing five favorite ways to enjoy summer’s finest. No garden needed, but do buy good tomatoes, locally grown if possible.

Cherry tomatoes on the vine are often the best option in supermarkets. They might not be local but they are usually pretty tasty. Running them under the broiler—along with black cod or salmon—amps up their sweetness. And, my, they are pretty in this recipe for broiled fish with stewy beans. Brush the fish with a little honey to promote browning. Heat garlicky beans on the stovetop (use the packing liquid here) and garnish with a homemade parsley-tarragon-pistachio pesto. Feel free to use regular cherry tomatoes, and simplify things by buying basil pesto.

Featured Recipe

Juicy, meaty round tomatoes shine in this Spanish-style supper (or brunch) with bell peppers, chorizo, and poached eggs. Cooking the peppers, onions, and chopped tomatoes in rendered chorizo fat adds so much flavor. Poach the eggs directly on top of the stewed veggies and then garnish with the crispy chorizo as well as parsley and olive oil. Serve with crunchy garlic toasts. What a satisfying one-dish meal! Can’t find Spanish chorizo? Use linguica or andouille instead.

Plum tomatoes are the best choice when you don’t want as much liquid. Seared Skirt Steak with Hominy and Tomatoes uses the same skillet to cook spice-rubbed steak and prepare a quick side with canned hominy. The rub relies on pantry staples (cumin, oregano, salt, and pepper) and helps create a nice crust on quick-cooking skirt steak. While the beef rests, sauté onion, serranos, and garlic along with the hominy and tomatoes. Garnish with queso fresco and cilantro and serve with warmed tortillas and lime wedges. 

The cherry tomatoes in my garden are almost ready and within weeks I expect to be inundated. Oh what joy! I’ve got two recipes in mind. On busy nights, we often make toasts for dinner. Open-Faced Cherry Tomato Ricotta Sandwiches come together in a flash. Just toss the tomatoes with a zippy mustard dressing and broil until tender. Slather toasts with good ricotta and spoon the tomatoes on top. Add a little salad (my garden is overflowing with spinach and arugula) and dinner is served. We use my wife’s most excellent bread, but any artisan loaf with a fine crumb (better at holding toppings than an airy loaf with big holes) will be just fine.

When I want to streamline the after-dinner cleanup, I cook outside. Grill chicken breasts, cherry tomatoes, and shishito peppers until nicely charred and you’re almost done. Back inside, slice the chicken, arrange everything on a platter, and drizzle with a simple miso-garlic butter that comes together in 5 minutes. Now that’s summer cooking at its very best. Thank you, tomatoes!

P.S. Have comments or suggestions? Drop me a line at [email protected].