Three Beloved Recipes for Peak Tomato Season

Joyful Tomato Season, associates! At Cup of Jo, we love tomatoes virtually as a lot as we love potatoes, and I discover myself returning to our tomato-y recipes each August and September, when tomatoes peak. What I really like about them is that they’re so easy (non-recipe recipes, in lots of circumstances), and but they’re filled with tiny tweaks and professional suggestions — the type you choose up after years of constructing and loving a meal. So, right now we’re sharing three new tomato dishes so as to add to your repertoire…

Ham El-Waylly: Tomato Wearing Tomato on Toast
Creator of Howdy, House Cooking

“There are few issues higher in summer season than pan con tomate. The tomato juice soaks into the bread, making it an on the spot savory bread pudding. It could be gilding the lily a bit, however topping pan con tomate with extra tomate brings one other texture to the celebration. This grated-tomato dressing is a good device to maintain in your again pocket for plenty of causes. Use it to high labneh for a summery dip, or add chilies, shallots and fish sauce and serve on a crispy egg with rice. Its versatility is aware of no bounds.”

Tomato Wearing Tomato on Toast (aka, pan con tomate con tomate)
Serves 1-2

2 giant ripe tomatoes
1 garlic clove, finely grated
1 tbsp extra-virgin olive oil, plus extra for drizzling
1/2 tsp sherry vinegar, plus extra as wanted
1/8 tsp smoked paprika
Kosher salt
2 slices of 1-inch-thick crusty bread
Flaky salt, for topping

Trim a skinny slice off the underside of 1 tomato, revealing the flesh. Utilizing the big holes of a field grater, grate in opposition to the minimize aspect of the tomato right into a bowl. The pulp will fall into the bowl, leaving you with a handful of pores and skin. Discard the pores and skin. Season the tomato pulp with the garlic, oil, vinegar, paprika, and a pinch of kosher salt. Style the combination and modify with extra vinegar or salt as wanted.

Thinly slice the remaining tomato, and season every slice with a pinch of kosher salt. Toast the bread nevertheless you want — I’m not the toast police. You simply want to ensure the bread is crisp and scorching. Instantly switch the toast to a serving plate and evenly divide the tomato combination between the 2 slices; it ought to sizzle upon contact. The warmth from the toast is important to waking up the tomato dressing. High with the slices of tomato, season with some flaky salt, drizzle with oil, and serve.

Ella Henry: Briny Tomato Greek Salad
Author of the publication Intestine Emotions

“I simply obtained again from Greece the place I ate a Greek salad day by day and by no means as soon as obtained uninterested in it. (My favourite kind of salad is the type with no lettuce, and a chunk of scorching, toasty bread to take in all these scrumptious juices.) So, once I got here residence — simply in time for tomato season — I made a decision to maintain the streak going, with a extra tomato-centric, extra-briny twist. Lemon, olives, and a bit miso convey out all that umami depth, and you’ll add anchovies and a spritz olive brine should you’re feeling additional savory.”

Briny Tomato Greek Salad
Serves 1-2

25 ounces heirloom tomatoes (a bit over 3 cups)
5 ounces Sungold tomatoes (a couple of cup)
4 ounces crimson onion (about 1/2 cup, roughly chopped)
Desk salt
1/2 tsp lemon zest
2 tbsp lemon juice
5 ounces cucumber (a bit over 1/2 cup)
1 lengthy candy pepper
2 1/2 ounces Kalamata olives (a couple of 1/3 cup)
2 ounces additional virgin olive oil
1 ounce crimson wine vinegar
1 tsp white miso paste
1/2 tsp honey-dijon mustard
Contemporary dill, for topping
4 cubes marinated feta cheese (I exploit Meredith Dairy), or 6 ounces creamy feta
Flaky salt
Toasted baguette or bread, for serving

*Word: I used a kitchen scale when growing this recipe, to be extra exact with measurements. (In case you’re , I extremely advocate getting a fundamental one — it’s life-changing.) However it’s also possible to mess around with measurements (you’ll see I added estimates on the aspect), and make this your personal. At all times style as you go and measure along with your coronary heart.

Slice the heirloom tomatoes, halve the Sungolds, and add to a big bowl. Roughly chop the crimson onion and add to bowl. Sprinkle some salt over the tomatoes and onion, and add the lemon zest and lemon juice. Toss, cowl, and put aside.

Peel the cucumber (I prefer to peel it midway, leaving strips of pores and skin), and chop into bite-sized chunks. Slice up the candy pepper crosswise, and add to the bowl of tomatoes and onion, together with the cucumber and Kalamata olives.

In a big glass, add olive oil, crimson wine vinegar, miso, and mustard, and use an immersion blender to pulse till creamy. (You may also use a daily blender or meals processor.) Style the dressing and add salt to style. Stir, and pour over the salad bowl. Toss the salad along with your arms till every little thing is evenly coated and mixed.

Serve in a big bowl or individually, ensuring to incorporate each final drop of juice, and high with sprigs of contemporary dill and feta. I exploit marinated feta cubes, however if you’re utilizing a feta block, you’ll be able to add it as one massive piece on high of the salad, as they typically serve it in Greece. End with flaky salt and serve with toasted bread. Take pleasure in!

Elise Smith: Tomato Butter Bucatini
Private chef and recipe developer

“This pasta is what occurs when consolation meals decides to point out off a bit. Suppose: bucatini swirled by a shiny sauce that’s wealthy, silky, and simply tangy sufficient to maintain issues fascinating. It’s topped with a creamy cloud of stracciatella that melts proper into the pasta prefer it was at all times meant to be there. The butter smooths every little thing out, and the tomatoes convey that candy, slow-cooked vibe (despite the fact that it takes lower than half-hour). Excellent for nights whenever you need a straightforward dinner, however one thing extra thrilling than a fundamental pasta scenario. One tip: Don’t skip salting your pasta water — it makes all of the distinction.”

Tomato Butter Bucatini
Serves 4

1 12-oz field bucatini pasta
3 tbsp extra-virgin olive oil, plus extra for drizzling and serving
32 ounces cherry tomatoes (3 pints)
2 tsp + 2 tbsp Kosher salt, divided
1 tsp crushed crimson pepper flakes
3 tbsp unsalted butter
1 cup contemporary, chopped basil, plus extra for serving
8 ounces stracciatella or burrata
Flaky sea salt, for ending

Set a big pot of water on the range to boil. Whereas the water heats up, put a skillet over a medium warmth with three tablespoons of extra-virgin olive oil. Add the tomatoes, two teaspoons of kosher salt, the crimson pepper flakes, and toss. Sauté the tomatoes for 6-7 minutes with out disturbing, letting them burst and soften a bit. As soon as they’ve began to interrupt down, add the butter to the skillet and sauté for an additional 4 minutes, tossing a few times. Add the basil, toss once more, and switch off the warmth.

Salt the boiling water with two tablespoons of kosher salt, add a drizzle of olive oil, then add the bucatini to the pot. Boil for 8-10 minutes, or till simply al dente. As soon as completed, reserve 3/4 cup of pasta water, drain the pasta, and return it to the pot.

Switch the burst tomatoes to the pot of bucatini, add 1/4 cup of pasta water, and toss with tongs till the noodles are totally coated with the tomato combination. Add extra pasta water if wanted, and salt to style (I add round a teaspoon). Switch the pasta to a platter and high with stracciatella, a drizzle of olive oil, basil leaves, and a pinch of flaky sea salt. Serve scorching.

Thanks once more to Ham, Ella, and Elise for sharing these fantastic meals with us. How about you? Have you ever been making any tomato dishes? I’d like to attempt them.

P.S. An entire heap of tomato recipes to get pleasure from, together with an unimaginable tortilla soup (from Joanna’s Soup Group), and the wonderful zucchini-tomato factor that goes with every little thing.

(Briny Tomato Greek Salad photograph by Ella Henry. Tomato Butter Bucatini photograph by Elise Smith. Tomato Wearing Tomato on Toast photograph by Laura Murray; recipe excerpted with permission from Howdy, House Cooking, copyright © 2026 by Ham El-Waylly. Printed by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random Home LLC.)