10 Tomato Recipes Our Editors Are Excited to Cook Right Now

At the moment, my kitchen resembles a tomato museum overflowing with fruit of every shape and size. Tri-colored heirloom tomatoes—Cherokee Purple, Green Zebras, and Striped Germans—sit beside glossy cherry tomatoes, glimmering in the sunshine. Sure, you could eat these tomatoes plain with a sprinkle of salt, pepper, or even MSG. But why stop there? Our editors are unabashed tomato fans, and we’ve gathered our favorite recipes to prove it: plump rice-stuffed tomatoes, BLTs, and cold, refreshing gazpacho, among many more. So grab the ripest tomatoes you can find and get cooking.

01 of 10

“I visited Barcelona a few years ago, and out of all the delightful bites I had there—thinly sliced jamón, charred bits of octopus, and swirls of chilled ganache—the simplicity of pan con tomate was the most revelatory. This method replicates my favorite take, and it’s so simple that you’ll be able to make it from memory.” —Ashlee Redger, writer

Get Recipe: Pan con Tomate (Spanish-Style Grilled Bread With Tomato)

02 of 10

“I have a secret: I don’t really like raw tomatoes. There, I said it. So when I say I like this tomato tonnato (heh) salad, it’s a pretty big deal. But then again, what wouldn’t be good with a creamy, tuna-y mayonnaise? It’s divine spooned over some grilled bread.” —Grace Kelly, senior editor

Get Recipe: Tomato Tonnato

03 of 10

“Tomatoes AND anchovies? Yes.” —Amanda Suarez, associate visuals director

Get Recipe: Caesar BLT

04 of 10

“My mouth waters every time I look at the photo for this recipe. It’s simple, but the technique for making the dressing is so smart. I need to make it about a million more times before tomato season ends.” —Rochelle , editor

Get Recipe: Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad)

05 of 10

“I adore Sasha Marx’s recipe for Roman rice-stuffed tomatoes. His method of par-cooking the rice with tomato juices ensures perfectly cooked rice inside each tomato with deep tomato flavor throughout. It’s one of those make-a-bunch-and-enjoy-all-week kind of recipes. Which reminds me…I need to make a bunch.” —Daniel Gritzer, editorial director

Get Recipe: Pomodori al Riso (Roman Rice-Stuffed Tomatoes)

06 of 10

“Salmorejo is my favorite summer soup, and I love Josh’s version, which is thickened into a refreshing dip. It’s great for spearing over chunks of crusty bread or draped across grilled chicken or swordfish.” —Leah Colins, senior culinary editor

Get Recipe: Salmorejo Dip

07 of 10

“This is the only time of year I’ll admit to being from New Jersey—only because I believe, in my heart, that’s where the best tomatoes in the US come from. (I said what I said.) Tomato season is fleeting, and my Virgo brain refuses to accept that kind of impermanence. I’m not about to start canning, but I’m deeply into this recipe for tomato powder. Maybe it’s because I just finished writing about herb salt, or maybe it’s because summer feels like sand slipping through my fingers. Either way, making this tomato powder feels like a tiny, magical way to preserve what I love most about the summer.” —Kelli Solomon, senior social media editor

Get Recipe: Tomato Powder From Tomato Skins

08 of 10

“This is, actually, the perfect summer salad. It’s crisp and cool and refreshing, with just enough creaminess from crumbled feta.” —Genevieve Yam, senior editor

Get Recipe: Tomato Watermelon Salad

09 of 10

“I rely on passata often for quick weeknight cooking, which is exactly why I love this sauce. It’s simple, but it captures the full intensity of peak-season tomatoes—concentrating their flavor, then freezing it in time. I make a big batch every summer and stash it in the freezer so I can bring that brightness to the table long past tomato season has ended.” —Laila Ibrahim, associate culinary editor

Get Recipe: The Best Fresh Tomato Sauce

10 of 10

“My ripest tomatoes aren’t being eaten plain. Nope, the best of the bunch are going straight into the blender and becoming a cold, creamy gazpacho that tastes like peak summer in a bowl. I’ll even pour it into a thermos so I can enjoy it, mess-free, at the office or on public transportation.” —Jess Eng, associate editor

Get Recipe: Andalusian Gazpacho

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