Meaty, peak-season heirloom tomatoes are already perfection; they need no embellishment to be optimally enjoyed. With their otherworldly shapes and swirling array of red, golden, and green hues, heirloom tomatoes arguably shine brightest in their raw form, as in the majority of the recipes here. Simply chop, grate, or puree them to make next-level summer salads, vinaigrettes, and no-cook sauces. Of course, there’s no denying the appeal of roasted heirloom tomatoes artfully arranged atop a goat cheese tart, or hollowed out, stuffed, and baked for a stunning appetizer. However they manifest on your table, let this recipe roundup be a reminder to seize the moment when heirloom tomatoes are at hand.
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Tomato and Goat Cheese Tart
This savory summer tart is everything you want it to be. The tender, thyme-scented crust is made with plenty of butter and a portion of the goat cheese for a bit of tang. It’s filled with a mixture of the remaining goat cheese plus ricotta, garlic, and more thyme, then topped with roasted heirloom tomatoes and a drizzle of olive oil before it’s baked to golden perfection.
Watermelon and Tomato Salad with Sesame-Miso Dressing
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Japanese flavors permeate this seasonal salad showcasing the duo of watermelon and heirloom tomatoes. The fruit is tossed in a dressing made from toasted sesame seeds, rice vinegar, and white miso; soy sauce and ichimi togarashi are used to season the crunchy puffed rice topping.
Pan-Seared Halibut with Tomato Vinaigrette
Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
This simple summer meal comes together in less than half an hour, thanks to quick-cooking halibut and a chunky stir-together vinaigrette showcasing fresh heirloom tomatoes.
Tomatoes with Herbs and Almond Vinaigrette
A 2012 F&W Best New Chef for his work at New York’s ABC Kitchen, Dan Kluger contributed this marvelous recipe that we named one of our 40 best in 2018. Instead of dry-roasting almonds for his salad, Kluger toasts them in olive oil until they’re crisp and golden, then uses the richly flavored oil to make a tangy vinaigrette for summer’s sweetest and juiciest heirloom tomatoes.
Stuffed Heirloom Tomatoes
Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Make the most of heirloom tomatoes with this simple recipe that calls for stuffing firm yet ripe tomatoes with garlicky croutons and Parmesan cheese. They’re topped off with a balsamic drizzle and basil for an easy yet impressive appetizer.
Tomato and Cucumber Salad with Fish Sauce Vinaigrette
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This punchy salad from Cường Phạm features two pounds of peak-season heirloom tomatoes along with corn and cucumbers — all dressed with a gingery fish sauce vinaigrette.
Tomato Salad with Coconut Dressing
Jose Mandojana
Gregory Gourdet layers fresh heirloom tomatoes and roasted cherry tomatoes with pickled stone fruit, berries, and tender mixed herbs, then drizzles on a spicy, tart coconut dressing for this vibrant summer must-make dish.
Grilled Chicken with Marinated Tomatoes and Onions
“Heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken,” says Justin Chapple. The dish is ready to eat in just 50 minutes.
Heirloom Tomato and Pepper Toasts with Whipped Ricotta
Rustic grilled bread is spread with a generous dollop of lightly seasoned ricotta, then piled with tomatoes and blistered peppers before it’s dusted with flaky sea salt and fennel pollen. Chopped fresh basil and chives, a squeeze of lemon, and a dash of hot sauce seal the deal, complementing the toasts’ smoky notes.
Tomato and Mango Salad with Nuoc Cham Vinaigrette
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This flavor-packed take on a Caprese salad from food stylist Kari Young features juicy heirloom tomatoes, sweet mango, creamy mozzarella cheese, tart lime juice, spicy serrano chiles, and an umami-forward nuoc cham vinaigrette.
Milanesa Napolitana
William Hereford
Paper-thin slices of fresh heirloom tomatoes sit atop garlicky breaded and pan-fried steaks along with melted mozzarella, basil, and tomato sauce to give a familiar dish some vibrant, seasonal flair.
Green Salad with Heirloom Tomato Vinaigrette
Christopher Testani / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CLAIRE SPOLLEN
Heirloom tomato juice is the not-so-secret ingredient in this clever vinaigrette; it’s combined with shallot-infused red wine vinegar, Dijon mustard, honey, and olive oil to give a basic bowl of leafy greens a bit of je ne sais quoi.
Gazpacho Salad
Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson
1995 F&W Best New Chef Anne Quatrano reimagines gazpacho as a salad for this refreshing summer side. Rather than discarding the tomato seeds, cucumber peels, and cucumber seeds, she adds them to the dressing, pureeing and then straining it through a double layer of cheesecloth for a perfectly smooth, soup-like finish.
Heirloom Tomatoes with Ricotta and Savory Granola
Heirloom tomatoes pair beautifully with savory homemade granola, lemony ricotta, and sunflower sprouts for this sophisticated summer snack that hits all the right notes of flavor and texture.
Heirloom Tomato and Nectarine Salad with Whipped Feta
Creamy whipped feta is the luscious foundation for this easy salad of sliced summer heirloom tomatoes and nectarines. The fruit is topped with crunchy marcona almonds, drizzled with olive oil, and garnished with fresh herbs and flaky sea salt.
Heirloom Tomato Salad with Pickled Ramp Vinaigrette
Suzanne Tracht pairs gorgeous heirloom tomatoes with cherry tomatoes, sweet Maui onions, leafy herbs, and pickled ramps for the ultimate summer salad, ingeniously using the pickled ramp brine to make a simple yet special dressing.
No-Cook Summer Tomato Sauce
Chicago chef Tony Mantuano marinates peak-season heirloom tomatoes with olive oil, basil, and shallots for an incredible raw sauce that can be spooned over grilled fish, tossed with pasta, or piled onto toast.
Heirloom Tomato Salad with Anchovy Vinaigrette
“Although we call it an anchovy vinaigrette,” says chef Amelia O’Reilly, “we like to keep the vinegar and anchovies separate until they’re on the plate; otherwise, the anchovies taste pickled.” The dressing is a great way to add savory accents to summer’s sweetest, juiciest tomatoes.
Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado
Twenty-minute tacos are our kind of tacos. The fresh heirloom tomato salsa comes together from only five ingredients, mirroring the simplicity of the cubed white fish without becoming bland or boring.
Heirloom Tomato Salad with Tuna Confit
A staple in southern Portugal, this salad combines ripe green heirloom tomatoes with beefsteak tomatoes and tuna poached in aromatic olive oil. A portion of the poaching oil is whisked together with sherry vinegar and herbs to make the flavor-packed dressing.
Parmesan Tuiles with Heirloom Tomato Salad
A rainbow of chopped red, green, and orange heirloom tomatoes sits atop crisp, lacy cheese tuiles for this incredibly easy hors d’oeuvre.
Anchovy Toasts with Fresh Tomato Vinaigrette
Mix grated heirloom tomatoes with olive oil to make the fresh vinaigrette, then serve with garlic-rubbed ciabatta toasts, tinned anchovy fillets, crisp Japanese cucumbers, radish sprouts, and crème fraîche for a spectacular snack board.
