Shrimp with Basil and Fresh Tomatoes

When you cook with summer tomatoes, it’s important to protect their fresh-tomato quality. You don’t want recipes where they end up tasting too cooked or too reduced. In this pasta, the tomatoes cook for about a minute—just enough to heat them through without breaking them down.

Fresh Tomato Tart

Part quiche, part flatbread, this cheese-rich tart gets its special texture from a bit of mayonnaise.

Three Tomato Salsa

The “three” in this recipe’s title means three tomatoes, not three kinds of tomato. But why not use three kinds—maybe red, yellow and striped? At this time of year, we should take advantage of heirloom tomatoes’ beauty as well as their flavor.

Roasted Tomato, Basil and Feta Pasta

You don’t need us to tell you that tomatoes and basil make a fabulous pair. Roasting the tomatoes concentrates their flavor and turns their texture silky and lush; feta adds a tangy contrast. This pasta works as a side or a light meatless main dish.

Heirloom Tomato & Sweet Corn Pizza

It would be nuts not to take advantage of the season’s fabulous fresh corn. This light, summery pizza is just the ticket.

Green Tomatoes with Pistachio Relish

Tomato gardeners always end up with a few greenies by season’s end. But why wait until then? Picking some green tomatoes now will definitely grab some attention—especially when you serve them with this sophisticated topping.

Tomato and Grilled Veggie Stack

Gotta have a great summer sandwich! This one’s so packed with summer vegetables that you can barely bite into it.

BLT Salad

Here, the classic sandwich becomes an unforgettable salad.

Tomato-and-Anchovy Salad with Garlic Cream

White anchovies have a milder taste than dark ones. And the garlic in the sauce is tamed by being blanched. Still, this keen-tasting appetizer’s not for shy eaters! Try it only if you love lusty Mediterranean flavors.

Crisp Tomato, Zucchini and Eggplant Bread Gratin

Ah, summer gratins … This one’s unusual in containing no cheese, making it perfect for a hot day when you don’t want anything too rich. The peasant bread gives the dish its golden-crisp crunch.