Making the most of tomato season

I just received an email from a local market announcing that it’s peak tomato season. Farmers’ market stands and home gardens alike are brimming with tomatoes in all sizes and colors. Sometimes it can be overwhelming to find ways to use all of this delicious harvest without turning to the same recipes over and over again – I love BLTs but even I have my limit. However, our favorite blogs and websites deliver a plethora of options so we never have to be bored.

Leite’s Culinaria has gathered 40 ways to use up a glut of tomatoes, including cherry and green tomatoes, in various ways including canning and pickles. The Kitchn provides instruction on how to make tomato sauce using fresh tomatoes. Food52 collected 45 of their favorite tomato recipes ranging from tomato toast to gazpacho to blistered tomato pasta and more, and not to be outdone, Southern Living offers 77 of their best tomato recipes.

And, of course, the EYB Library provides even more ideas for delicious ways to use the bountiful harvest, whether you get it out of your own garden or at the market. The Library contains over 36,000 online recipes that use tomatoes! Here are some great recipes to get the ball rolling:

• Shakshuka from Jerusalem by Yotam Ottolenghi and Sami Tamimi
• How to make the perfect pappa al pomodoro from The Guardian Feast Supplement by Felicity Cloake (pictured above)
• Nectarine, tomato and basil salad with torn mozzarella from A Change of Appetite by Diana Henry
• Tomato and mozzarella risotto from River Cottage Veg by Hugh Fearnley-Whittingstall
• Roasted tomato soup with garlic from Epicurious by Bon Appetit
• Tomato jam from Food in Jars by Marisa McClellan
• Tomato salad with pomegranate molasses (Gavurdagi salatasi) from Persiana by Sabrina Ghayour
• Roasted tomato rustic tart from Fresh from the Farm by Susie Middleton