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Our Best Tomato Recipes

A dozen ways to use summer's bounty

Most of the year, we lament the absence of ripe tomatoes and cringe at the tasteless, muted, mealy imposters on the shelves.

But once summer hits, the glorious tomato takes its rightful place as summer's farmers' market star —and accounts for most of our market haul.

If you aren't going to bite right into one (we won't judge), make the tomato center stage in whatever you cook. Here, a few of our favorite recipes.

  • Tomato Salad with Watermelon, Ricotta and Raspberries

    Tomato Salad with Watermelon, Ricotta and Raspberries

    Tomatoes, watermelon and raspberries hit a harmonious balance in this inspired fruit salad—and a heaping dollop of ricotta never hurts (see the recipe).

  • Corn Polenta with Cherry Tomatoes

    Corn Polenta with Cherry Tomatoes

    After tomatoes, perfectly sweet corn on the cob is our favorite summer produce. Let the two vie for your affections with a kernel-studded polenta topped with herby cherry tomatoes (see the recipe).

  • Tomato Pie

    Tomato Pie

    What blueberry pie? Goat cheese, an herb crust and saffron-garlic tomatoes make this pie an easy winner in the savory versus sweet debate (see the recipe).

  • Pan con Tomate

    Pan con Tomate

    You've sliced. You've diced. You've blended. Now it's time to grate your tomatoes, let them marinate for a few hours and spread them on your favorite hearty bread in this classic Spanish preparation (see the recipe).

  • Fried Green Tomatoes with Crab, Watermelon and Arnold Palmer Vinaigrette

    Fried Green Tomatoes with Crab, Watermelon and Arnold Palmer Vinaigrette

    Just in case ripe green tomatoes weren't quite summery enough for you, adding an iced tea vinaigrette, fresh crab meat and juicy watermelon should do the trick (see the recipe).

  • Pasta with Tomatoes, Garlic and Anchovies

    Pasta with Tomatoes, Garlic and Anchovies

    A can of anchovies, dried pasta, onion and garlic and one ripe tomato are all you need to make this quick, delicious dinner (see the recipe).

  • Oven-Roasted Tomatoes

    Oven-Roasted Tomatoes

    Add these sweet roasted beauties to a pasta salad, top a burger with them, or just eat them straight from the jar (see the recipe).

  • Sea Bass in Tomato Lemongrass Water

    Sea Bass in Tomato Lemongrass Water

    For a subtle yet flavorful sauce for your catch of the day, use tomato water—yes, water, not sauce—and finish the dish with a simple tomato salad (see the recipe).

  • Plum and Tomato Salad with Arugula Pesto

    Plum and Tomato Salad with Arugula Pesto

    Tomatoes have played sidekick to lettuce long enough. Make them the base of this salad (along with juicy plums) and finish it off with a vibrant arugula pesto (see the recipe).

  • No-Cook Tomato Sauce

    No-Cook Tomato Sauce

    Canned tomatoes may seem like cheating, but this sauce is ideal for summer because no heat is needed. Plus, the addition of lemon zest brightens everything up (see the recipe).

  • Tomato Salad with Peanuts, Coconut and Nuoc Cham Vinaigrette

    Tomato Salad with Peanuts, Coconut and Nuoc Cham Vinaigrette

    Coconut milk, fish sauce and roasted nuts may not be usual bedfellows for tomatoes, but we're sure glad Miami's Giorgio Rapicavoli introduced us to the combination in this cool salad (see the recipe).

  • Heirloom Tomato Gratin

    Heirloom Tomato Gratin

    The red ones can't get all the glory. Load up on heirloom varieties and bake them with gouda, tarragon oil and breadcrumbs for a hearty side dish (see the recipe).

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