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<\/div>\n<\/div>\n<\/div>\nIt\u2019s mid-August \u2014 or as it\u2019s called in my house, Tomato Christmas. At long last, we\u2019ve entered that magical, fleeting window when good tomatoes turn glorious, and it\u2019s time to whip out the tomato dishes we\u2019ve waited all year to make. For me, it\u2019s all about Nora Ephron sauce<\/a>. For Jenny (and Joanna!<\/a>), it\u2019s tomato sandwiches<\/a>. I\u2019ve done several<\/em> rounds of both already, but this year, I want to expand my repertoire. So, I reached out to some food pros for their own favorite ways to enjoy late-summer tomatoes. Now I know what I\u2019m doing this weekend\u2026<\/p>\n Adam Roberts<\/a>: Tomato-Peach Salad with Mozzarella<\/strong> Bettina Makalintal<\/a>: Tomato & Eggs<\/strong> Jenny Rosenstrach<\/a>: Warm Shrimp Salad with Tomatoes and Butter Beans<\/strong> Hannah Howard<\/a>: Caprese Pasta Bake<\/strong> Klancy Miller<\/a>: Tomatoes with Quick-Pickled Onion<\/strong> Merry tomato season, one and all! Now, what epic tomato dishes have you been sitting on?<\/strong><\/p>\n P.S. The prettiest summer fruit salad<\/a> and sausages with corn and tomato<\/a>.<\/p>\n (Tomato-peach salad photo by Adam Roberts<\/a>. Shrimp salad photo by Jenny Rosenstrach<\/a>.)<\/p>\n![\"summer](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2025\/08\/tomatoes_2.jpeg\")
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Author of Food Person<\/a><\/em>
First, I take two or three large heirloom tomatoes, cut out the cores, and slice them into thick rings which I place on to two plates (this is for two people). Then I do the same with two ripe peaches or nectarines, except I cut those into wedges and tuck them between the tomatoes. I finally cut some fresh mozzarella into chunks and tuck that between the peaches and tomatoes. Then I drizzle everything with good olive oil, syrupy balsamic vinegar, Maldon sea salt, and Aleppo pepper. That\u2019s part one. Part two is I take a bunch of assorted heirloom cherry tomatoes, cut some in half, leave a few whole and toss them in a bowl with chopped red onion, tons of torn green and purple basil, more olive oil, salt, and balsamic. Then I sprinkle that mixture over the peach\/tomato\/mozzarella mixture and add even more basil, for presentation. <\/p>\n
Senior Reporter, Eater<\/a><\/em>
Tomatoes and eggs get along very well; there\u2019s a reason so many cultures pair the two for breakfast. Lately, inspired by a recipe in Kitty Coles\u2019s Make More With Less<\/a>, I\u2019ve been starting most mornings by cooking halved cherry tomatoes with a little butter and salt until they begin to soften and squish beneath a wooden spoon. Once they\u2019re juicy and buttery, I scoop the tomatoes into a ramekin, use the pan to quickly cook scrambled eggs, and then spoon the tomatoes on top of the eggs. I finish the plate with a drizzle of peppery olive oil and grated parm. (In Coles\u2019s book, she crisps up woody herbs, like sage and thyme, to add on top, but that feels more fall than summer to me.)<\/p>\n<\/p>\n
Author of Dinner: A Love Story<\/a> and many cookbooks<\/a>
This time of year, I crave dinners with peak-summer ingredients and peak-summer spirit. For this shrimp salad, I boil shrimp in one pot, and red potatoes in another; and strain. Then I cook butter beans until tender, and simmer three ears of corn for a few minutes. I strain the veggies and run under a little cold water. When cool enough to handle, I cut kernels off the corn, and add the shrimp and cooked vegetables into a salad bowl, top with scallions, drizzle with vinaigrette, and serve. (Here\u2019s the exact recipe<\/a>, if you\u2019d like it.)<\/p>\n
Author of Feast<\/a> and Plenty<\/a><\/em>
This is one of the first dishes I learned to make for a crowd in college. Since then, I\u2019ve made it for roommates, family dinners, potlucks \u2014 it always disappears quickly. Start by boiling a pound of short pasta (penne, rigatoni, fusilli), until just shy of al dente, then drain and toss with olive oil. Slice 3-4 large tomatoes (or a couple pints of cherry tomatoes), rip up half a cup of fresh basil, and tear a ball of fresh mozzarella into chunks. Add half the pasta to a lightly oiled baking dish, and top it with half the tomatoes and mozzarella, and a sprinkle of parmesan. Layer the remaining pasta, tomato and basil on top, and finish with the rest of the mozzarella and another sprinkle of parm. Season with some salt and pepper, and bake at 375\u00b0 for 25-30 minutes, until the cheese is gold and bubbly.<\/p>\n
Author of Cooking Solo<\/a> and For The Culture<\/a><\/em>
First, I make a batch of thinly sliced quick-pickled red onions, using just apple cider vinegar and salt. While it sits, I slice up some tomatoes and chop some fresh basil. I mix them all together with the pickled onions, and finish with olive oil and a little bit of the vinegar mix leftover from pickling. I like to make this as a simple side dish to bring to picnics. <\/p>\n<\/a><\/p>\n