Yes, we know you can find tomatoes in supermarkets all year long, but when summer rolls around and tomato season hits its peak, there’s simply nothing better. If you’re lucky enough to grow tomatoes in your own garden or have access to a farmer’s market with really good tomatoes, you know what we’re talking about.
Here in Italy, there may be no vegetable that feels more quintessentially Italian than the tomato. Even if tomatoes aren’t native to the region (they were brought over from the Americas in the 16th century), they’ve become an integral ingredient in Italian cuisine. Nowadays, there are more than 300 registered cultivars of tomatoes in Italy, including famed varieties like pomodoro di San Marzano, pomodoro del piennolo, and pomodoro di pachino.
In order to help you make the most of the season’s bounty, we rounded up six easy tomato recipes from our guest hosts that you’ll want to make on repeat all summer long.
Zoë François’ Peach and Heirloom Tomato Caprese Salad
We love Zoe’s twist on a classic caprese salad made with ripe summer peaches in addition to two kinds of tomatoes. As she notes, you can use either burrata or fresh mozzarella for this recipe. Make a big platter and serve it for lunch or as part of an antipasto spread for dinner. It’s the perfect no-cook recipe to make when you don’t want to turn on the stove.
Get the recipe here | Learn more about Zoë’s tour of Puglia and Matera here
Marissa Mullen’s Crostini with Whipped Feta, Tomatoes, Peaches and Basil
Crostini are another perfect appetizer to set out on your summer table. In this recipe, Marissa recommends toasting slices of ciabatta in the oven, but you could use any nice crusty bread and toast it on the grill. We think the whipped feta sounds divine, but if you wanted to make this more Italian, you could use ricotta or stracciatella instead.
Get the recipe here | Learn more about Marissa’s tour of Parma here
Laura Vitale’s Deep Dish Tomato Pie
There are many different kinds of pizza and focaccia in Italy. This one is inspired by Laura’s nonna’s tomato pie and reminds her of the after-school snack she used to eat growing up in Italy. If you don’t want to make the pizza dough from scratch, she suggests chumming it up with the guys at your local pizzeria so they’ll sell you a ball of dough.
Get the recipe here | Learn more about Laura’s tour of Salento and Central Puglia here
Erin Jeanne McDowell’s Cherry Tomato Galette with Garlic and Herbs
This is another winning combination of ripe summer tomatoes and dough; in this case, Erin Jeanne uses puff pastry for a crispy, flaky galette. As she notes, the key to making this galette a success is managing the moisture content in the tomatoes, which is why she roasts them, concentrating their flavor.
Get the recipe here | Learn more about Erin Jeanne’s tour of Eastern Sicily here
Leah Koenig’s Stuffed Tomatoes with Rice
Though you’re not likely to find stuffed tomatoes with rice at Roman restaurants, it’s a classic recipe that locals love to make at home all summer long. Traditionally, they’re cooked over potatoes, which absorb the olive oil and tomatoey goodness. Leah writes, “There’s something about the alchemy of soft, basil-scented rice encased in tomatoes that have been roasted to the point of collapse that is completely captivating,” and we couldn’t agree more.
Get the recipe here | Learn more about Leah’s Jewish culinary tour of Sicily here
Elizabeth Minchilli’s Pasta with Raw Tomatoes
As Elizabeth notes, this is the perfect recipe to make when it’s simply too hot to cook. In some parts of Italy, it’s called pasta ‘alla crudaiola,’ in others ‘alla checca.’ The only cooking you need to do is to boil some pasta in a big pot. Then simply toss it together in a bowl with halved raw cherry tomatoes or yellow tomatoes dressed with olive oil, garlic, salt, and basil. Add some chopped mozzarella or grated ricotta salata if you like.
Get the recipe here | Learn more about Elizabeth’s tour of Eastern Sicily here
Featured photo courtesy of Zoë François.
