Ways to use all of your peak season tomatoes

 nectarine tomato and basil salad

It's peak tomato season in the US right now. Farmers' market stands and home gardens alike are brimming with tomatoes in all sizes and colors. Sometimes it can be overwhelming to find ways to use all of the delicious fruit (yes, technically tomatoes are fruit) without returning to the same recipes over and over again. But thanks to the internet, we have thousands of options at our fingertips. Epicurious offers five easy ways to use peak-season tomatoes, one for each day of the work week.

Indexed magazine Food & Wine provides seven options for stuffed tomatoes, with fillings ranging from herbed rice to lamb to goat cheese. The magazine also reports that scientists have developed a tomato that stays firmer longer, so perhaps one day we won't be faced with quite as much urgency in using the tomatoes that all seem to ripen at once.

And, of course, the EYB Library provides a plethora of ideas on delicious ways to use up the bountiful harvest, whether you get it out of your own garden or at the market. There are a whopping 15,932 recipes using tomatoes currently available online! Many highly rated recipes have been indexed by EYB Members, like the Provençal tartlets from My Recipes by Annie Somerville and Sunset Magazine, and the Stuffed & grilled tomatoes on garlic ciabatta from Farm House Table. Here are a few more Member favorites to get the ball rolling:

Tomato and pomegranate salad from Plenty More by Yotam Ottolenghi
Nectarine, tomato and basil salad with torn mozzarella from A Change of Appetite by Diana Henry (pictured above)
Tomato and mozzarella risotto from River Cottage Veg by Hugh Fearnley-Whittingstall
Roasted tomato soup with garlic from Epicurious by Bon Appetit
Tomato jam from Food in Jars by Marisa McClellan
Tomato salad with pomegranate molasses (Gavurdagi salatasi) from Persiana by Sabrina Ghayour
Roasted tomato rustic tart from Fresh from the Farm by Susie Middleton

2 Comments

  • anightowl  on  8/2/2016 at 2:15 PM

    If you are like me, and you have buckets and buckets of tomatoes coming out of your garden this is a lovely marinara recipe from Modern Sauces: More Than 150 Recipes for Every Cook, Every Day. https://www.eatyourbooks.com/library/recipes/936721/good-and-versatile-marinara-sauce Just swap out the canned tomatoes for fresh ones that you have run though a tomato press. After it's reduced I freeze it in meal size portions so we can enjoy the summer's tomato bounty year round.

  • imaluckyducky  on  8/3/2016 at 1:27 PM

    I LIVE for this season! I never make it past eating them raw, eating them in tomato, basil, bacon sammiches on toasated home-made bread, and the gallon of marinara I make.

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