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magazine cookingclub charred heirloom tomatoes with fresh herbs
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Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
5.0
(5)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
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3.0
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Quick
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.7
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High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
4.7
(4.67)
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Sweet, savory, and way too easy to drink.
5.0
(5)
Vegan
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In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.
4.0
(4)
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There's nothing like grill-charred tomatoes—except maybe incorporating them into these half-dozen summer salad recipes
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The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.
3.5
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Quick
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Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.
5.0
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Easy
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Skillet smoking is a chef’s trick that’s easy to do at home.
3.0
(2.93)
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How do you make peak season heirlooms even better? Pair them with a creamy sauce you’ll want to put on everything.
4.4
(4.36)
Quick
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This (almost) no-cook pasta is an ardent love letter to summer’s ripest tomatoes (and your box grater).
5.0
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Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.
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Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.
4.6
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Grill the tomatoes just before you place the eggplants in the coals.
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The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.
4.6
(4.56)
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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.
5.0
(4.96)
Quick
4.0
(4.05)
Easy
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The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.
2.6
(2.62)
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Consumed columnist Matt Duckor, skeptical of white pies with tomatoes, has an epiphany at Roberta's
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
5.0
(5)