Heirloom Tomato

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

We love using farmers' market heirloom varieties in this tomato salad recipe.

Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.