Welcome to Tomato Week!

Rise and shine! Ripe, juicy, seasoned tomatoes are the star of this riff on cilbir, a traditional Turkish breakfast dish of yogurt and eggs. Drizzled with a smoky-spiced mixture of melted butter, it might be this summer’s most compelling reason to get out of bed.

Introducing the Official Tomato Salad of Summer 2025. This one takes inspiration from Mexican aguachile, swapping meaty hunks of raw tomato in for the usual fish or shrimp. It’s a bracing, spicy tangle of textures, begging to be scooped up with crisp tostadas or served alongside a platter of grilled seafood.

This crisp-edged, no-knead(!) focaccia is probably the only reason we’re turning on the oven this summer. Slathered with an umami-rich tomato sauce and studded with jammy nubbins of roasted cherry tomato, it’s practically begging you to fill up on bread.

If you’re not making pasta with burst little tomatoes at least once a week during the height of the season, are you really living? A scattering of herbs and toasted pistachio bits is all you need to transform an evergreen weeknight classic into a modern, company-worthy entree.

Nothing packs the same umami punch as a sauce made from cooked down tomatoes. Throw in a handful of spices and aromatics, and you have a speedy sauce that will turn a simple platter of steak into a fireworks display.

Part recipe, part art project, these stuffed tomatoes are exactly the kind of retro-chic centerpiece we want on the table this summer.

Trust us: This will be the easiest and most impressive cocktail you make all summer.