What to do with ripe tomatoes? The salad, sauce, and pasta recipes that make the most of summer’s greatest bounty.
With all due respect to stone fruit and watermelon, there’s no food that screams Peak Summer more than the tomato. It’s right now — during the hottest days of August — that tomatoes are at their ripened perfection on the vine, smelling slightly like grass baked with sunshine and nearly ready to burst with juiciness; truly, there is no more perfect summer food.
So, other than my tomato toast with butter in the morning, my Sungold caprese lunches, and the Brandywine I eat like an apple at around 3 p.m., my summer tomato consumption involves variations on Scott Conant’s very basic fresh tomato sauce, which essentially involves smooshing tomatoes with a potato masher in a bunch of olive oil. This bad boyit’s really just an expression of the best of the summer tomato season.
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