What Do You Do With Summer Tomatoes?

It is in mid -August, or what is called in my house, Christmas tomato. Finally, we have entered that magical and fleeting window when good tomatoes become glorious, and it is time to take out the tomato dishes that we have expected all year to do. For me, it is Nora Ephron sauce. For Jenny (and Joanna!), They are tomato sandwiches. I have done several Rounds of both already, but this year, I want to expand my repertoire. Then, I contacted some food professionals for their own favorite ways to enjoy tomatoes at the end of summer. Now I know what I’m doing this weekend …

Adam Roberts: Tomato-Lenta Salad with Mozzarella
Author of Food Person
First, I take two or three big tomatoes of the relic, the court the nuclei and put them in thick rings that I place on two plates (this is for two people). Then I do the same with two mature or nectarines, except that I cut them into wedges and the subway between the tomatoes. I finally cut some fresh mozzarella into pieces and put it between peaches and tomatoes. Then sprink everything with good olive oil, Almibarado balsamic vinegar, Maldon marine salt and Aleppo’s pepper. That is the first part. The second part is that I take a lot of cherry tomatoes from the inheritance relic, I cut a little in half, I leave some integers and throw them into a bowl with chopped red onion, tons of torn green and purple basil, more olive oil, salt and balsamic. Then he spray that mixture on the mixture of peach/tomato/mozzarella and add even more basil, for the presentation.

Mustilal Bethtin: Tomato and EGS
Senior reporter, dining room
Tomatoes and eggs get along very well; There is a reason why many cultures combine both for breakfast. Lately, inspired by a recipe in Kitty Colles’s Make more with less, I have been starting most of the mornings cooking the cherry tomatoes in half with a little butter and salt until they begin to soften and crush under a wooden spoon. Once they are juicy and butter, I take out the tomatoes in a mold, use the pan to quickly cook the scrambled eggs and then place the tomatoes on the eggs. I finish the dish with a drilling oil and gauling olive oil. (In the book of choles, she gets stuck woody herbs, such as Salvia and Thomillo, to add at the top, but that feels more autumn than summer for me).

Jenny Rosonstrach: Warm shrimp salad with tomatoes and butter beans
Dinner author: a love story and many kitchen books
At this time of the year, I long for dinners with summer ingredients and summer spirit. For this shrimp salad, iron shrimp in a pot and red potatoes in another; and tension. Then I cook the butter beans until they are tender and simmer three corn ears for a few minutes. Caslo the vegetables and runs under a little cold water. When it is fresh enough to handle, cut the corn grains and add the shrimp and the cooked vegetables in a salad bowl, cover with onion, sprinkle with vinaigrette and serve. (Here is the exact recipe, if you wish).

Hannah Howard: Bake Pasta Capap
Author of Feast and Plenty
This is one of the first dishes I learned to do for a multitude in the university. Since then, I have reached roommates, family dinners, food meals, always disappears quickly. Start boiling a pound of short paste (Penne, Rigatoni, Fusilli), until just shy from Al Dente, then drain and mix with olive oil. Reduce 3-4 large tomatoes (or a pair of cherry tomato pints), half a cup of fresh basil and tear a fresh mozzarella ball in pieces. Add half of the pasta to a slightly greased baking source, and cover with half of the tomatoes and mozzarella, and a pinch of Parmesan. Place the remaining pasta, tomato and basil at the top, and end with the rest of the mozzarella and another pinch of Parm. Season with a little salt and pepper, and bake at 375 ° for 25-30 minutes, until the cheese is golden and bubbly.

Klancy Miller: Tomatoes with rapid selection onion
Cooking author alone and for culture
First, I make a batch of red onions of rapid selection in fine slices, using only apple and salt vinegar. While he sits, cut some tomatoes and reduce some fresh basil. I mix them all with the onions in pickle and finish with olive oil and a little of the mixture of excess vinegar of the pickles. I like to do this as a simple garrison to take the picnics.

Happy tomato season, each and every one! Now, in what epic tomato dishes have you been sitting?

PD: Salad and most beautiful summer fruit sausages with corn and tomato.

(Adam Roberts Tomato-Lenta Salad photo. Jenny Rosonstrach shrimp salad photo.)