As much as it breaks our hearts to write this, here is the final post of Tomato Month. (Wow, that went almost as quickly as tomato season itself. But I guess you’re gonna tell me that’s what makes it so special?) To make sure you are optimizing every possible tomato-eating opportunity during these last few weeks of the season, we wanted to leave you with the pies, sandwiches and salads that readers recommended, plus a few favorites from our archives…
Reader Jaclyn pointed us in the direction of Vivian Howard’s Tomato Pie. It’s a project, yes, but also a showstopper.
Smitten Kitchen’s super simple Rice-Stuffed Tomatoes are great for both grown-ups and kids.
Hot sauce? Rice vinegar? We’re talking next-level here: Peaches and Tomatoes with Burrata and Hot Sauce from Bon Appetit.
Of course, no round-up (tomato or otherwise) is complete without the OG Tomato Sandwich.
“A BLT is not a democracy,” writes the famously obsessive chef and food writer J. Kenji López-Alt in his Perfect BLT manifesto. “It is not a committee meeting. It is a dictatorship, and the tomato is King, Queen, and Supreme Leader.” (Thank you to a reader named Lauren for finding this!)
Fried Green Tomatoes: Tangy, classic and filling enough to be either a side or the main event.
The easiest, prettiest Tomato-Ricotta Tart, from recipe developer Bella Karragiannidis.
Catalonia’s Pan Con Tomate. Warm bread absorbs the sweet tomato juice and olive oil, and one bite will remind you why simple, in-season cooking is the best kind of cooking.
Caramelized Tomato Tarte Tatin: A play on the classic French apple tart, and just as decadent.
Thank you readers… and romas and heirlooms and beefsteaks. We’ll miss you so much!
(Photos: Tomato Pie by Tim Robison; Rice Stuffed Tomatoes by Deb Perelman for Smitten Kitchen; Peach Tomato Salad by Alex Lau; Tomato Sandwich by Yossy Arefi for Cup of Jo; BLT by J. Kenji López-Alt; Fried Green Tomatoes by Alison Miksch; Grilled Cheese Salad by Ali Stafford for Cup of Jo; Pan Con Tomate by A Communal Table; Tomato Tarte Tatin by James Ransom for Food52.)