Packed with produce at farmers markets and roadside stands come August, sweet corn is often touted as one of summer's best vegetables. We love it because it's so familiar: As kids, we start eating it smothered in butter and salt, and as adults, we fall in love with it all over again as we discover dishes like Mexican elote salad and corn soufflé.
But I'd argue that the humble home-grown tomato is the true star of summer.
Plump and juicy with a hint of sweet and slightly tart flavor, our locally grown tomatoes are the best. Grown for flavor and color, not transportation, and picked at perfect ripeness, they're a world apart from the tough, nearly flavorless Florida fruit you find in grocery stores year-round.
Luckily, tomatoes are one of Pennsylvania's major crops and are readily available: According to Lancaster Farming, growers in the state grow more than 2,000 acres of fresh market tomatoes each year, ranking 13th in the nation.
Tomatoes are by definition a fruit, but are commonly referred to as a vegetable. They are popular with urban and suburban gardeners alike because they are relatively easy to grow, as long as the weather is good and they get plenty of sun and little rain. They produce lots of fruit in a relatively small space, and when grown from seed there are thousands of varieties to choose from.
Tomatoes are native to the coastal highlands of western South America and were introduced to Spain in the 1500s. According to The American Tomato by Andrew F. Smith, tomatoes were first cultivated in North America in 1710. However, because some people believed tomatoes to be poisonous, they did not become popular as a health food until the 19th century.
Colonial cookbook author Mary Randolph was one of the first cooks to extoll the tomato and demonstrate its versatility, including 17 recipes using the tomato in the second edition of “The Virginia House-Wife,” published in 1824. Other home cooks quickly followed suit, and soon many Americans were incorporating tomatoes into soups, sauces, side dishes, and main dishes.
While it's hard to beat the summer classic: a tomato sandwich on white bread smothered in mayonnaise and a sprinkling of salt, there's plenty of other things you can do with the juicy red fruit.
As the recipes below deliciously demonstrate, tomatoes can be made into a sweet and savory chutney for burgers and sandwiches, slow-roasted as a jammy topping for Italian bruschetta, whipped in a blender with other summer vegetables for a nutritious, low-calorie summer soup, or baked into a savory pie with a saltine cracker crust.
Looking for something quicker or more innovative? Pop tomatoes in the freezer for a few hours to freeze them, and they turn into a fluffy, granita-like shaved topping to drizzle over fresh burrata.
Tips for choosing tomatoes: Look for fruits that are free of blemishes and have bright green stems and leaves. They should have a sweet, earthy aroma.
A good quality tomato will be heavy for its size and will dent slightly when you press it lightly with your finger. The best tomatoes are usually the ones that have traveled the shortest distance and stayed ripened on the vine the longest.
Heirloom tomatoes, in season from mid to late summer, are the most flavorful and come in a variety of shapes, colors and sizes. Orange, yellow and purple tomatoes tend to be a bit sweeter than red tomatoes.
Tomatoes will continue to ripen on the counter, especially if you store them in a brown paper bag. They will become mealy and lose flavor in the refrigerator, so it's best to store them in a paper bag.
Burrata with frozen tomatoes
PG tested
This summer appetizer, which has seen many variations on TikTok, is so simple and refreshing. For extra flavor, use a really good olive oil and balsamic vinegar. To freeze tomatoes for grating, wash, dry and arrange on a baking sheet lined with baking paper. Place in the freezer for about 6 hours or overnight until firm.
1 ball of burrata cheese (drained)
1 frozen heirloom tomato
Good quality extra virgin olive oil
Balsamic vinegar or glaze
A little finishing salt (Maldon, etc.)
Handful of fresh basil, cut into ribbons
Toasted baguette (for serving)
Place a ball of burrata on a clean plate or platter, cutting a little off the top to make it easier to spread.
Using a coarse grater, grate the tomatoes over the cheese, depending on how much you like.
Drizzle a tablespoon or two of olive oil over the top, followed by a tablespoon of balsamic vinegar or glaze.
Finish by sprinkling on a pinch of salt and garnishing with a ribbon of basil.
Serve immediately with toasted baguette.
Serves 2 to 4.
— Gretchen McKay, Post-Gazette
Slow roasted tomato bruschetta
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One of Italy's most popular appetizers, bruschetta is often made with juicy, fresh tomatoes. Here, slow-roasted cherry tomatoes add a rich, sweet flavor to the topping, while grated Parmesan adds a salty, nutty flavor. I like to fry the baguette slices in olive oil for extra fragrant crunch, but you can also just toast the bread.
For toppings
Cut the cherry tomatoes in half and mash them
2 cloves of garlic, finely chopped
2 tablespoons extra virgin olive oil (divided)
A generous pinch of kosher salt
A generous grind of fresh black pepper
1 tablespoon red wine or balsamic vinegar
1/4 cup basil leaves, thinly sliced
For the bruschetta
2 teaspoons olive oil, plus more for the frying pan
1/2 baguette or ciabatta (sliced)
Parmesan cheese (grated, for garnish)
Preheat oven to 350 degrees.
Prepare the topping: In a large bowl, mix the cherry tomatoes, garlic, 1 tablespoon olive oil, a pinch of salt, and a few grinds of pepper. Spread on a rimmed baking sheet and bake in the preheated oven until soft and caramelized, 30 to 35 minutes.
Pour the vinegar over the tomatoes remaining on the cookie sheet. Use a wooden spoon to stir and scoop the tomatoes and their juice into a bowl. Stir in the basil and remaining 1 tablespoon of olive oil. Taste and adjust with salt and pepper if needed. Set aside while the bread frys.
Add a generous amount of olive oil to a large skillet over medium-high heat (I used cast iron). Once the oil is hot, add the bread slices and fry until golden and crisp, then turn them with tongs and cook for another minute or so. (If you're doing this in batches, you may need to add more oil.) Transfer to a plate.
Spread 1 heaped tablespoon of roasted tomatoes per slice of bread. Garnish with a sprinkling of grated Parmesan and serve.
Serves 4 to 6.
— Gretchen McKay, Post-Gazette
Spiced Tomato Chutney
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This sweet and gently spiced chutney is perfect drizzled on cheese or spread on sandwiches or burgers to add a little tomato flavour.
3 pounds tomatoes, cored and coarsely chopped
1/2 small yellow or red onion or 1 shallot, finely chopped
1/2 cup brown sugar
1 1/2 cups granulated sugar
1 teaspoon salt
1/4 teaspoon cinnamon powder
1 tablespoon grated or minced ginger
1/4 teaspoon cumin
A pinch or two of red pepper flakes or 1 chili pepper, seeds removed and chopped
1/4 cup apple cider vinegar
1 tablespoon lemon juice
Place tomatoes and other ingredients in a large saucepan over medium heat.
Bring to a boil over low heat, then reduce heat to a simmer. Simmer for 2 1/2 to 3 hours until the mixture thickens like jam. Transfer to a sterilized glass jar and store in the refrigerator for up to 2 weeks. For longer storage, steep in boiling water for 15 minutes.
— Gretchen McKay, Post-Gazette
Roasted tomato pie in salty crust
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Rich in flavor, Southern tomato pie is one of the best foods of summer. Made with a cheese and saltine cracker crust, topped with a layer of cheese mixed with mayonnaise and pimento, and layered under a layer of fresh tomatoes, this pie is heavy but completely satisfying.
Salt the tomatoes before placing them on top of the pie, then drain to remove as much liquid as possible, and be sure to let them cool before slicing to help the pie set.
2 large, ripe heirloom tomatoes, thinly sliced
1 teaspoon black pepper, divided
3/4 teaspoon kosher salt, divided
2 saltine crackers (about 72 crackers), crushed (about 4 cups)
2 beaten eggs
1/2 cup melted butter
1/2 cup Parmesan cheese (grated)
1/2 cup mayonnaise
1/4 cup diced bell peppers, drained and patted dry
1/2 teaspoon smoked paprika
A pinch of cayenne pepper
1 1/2 cups shredded sharp white cheddar cheese (divided)
fresh basil leaves (optional)
Place the tomatoes on a paper towel-lined baking sheet and sprinkle 1/2 teaspoon each of pepper and salt evenly on both sides. Cover with another paper towel and press gently. Let sit for 15 minutes.
Meanwhile, preheat oven to 350 degrees. Coarsely crush the crackers in a food processor, about 15 times. Add the beaten eggs, melted butter, Parmesan, remaining 1/2 teaspoon pepper, and 1/4 teaspoon salt and pulse until well combined, about 20 times.
Lightly coat a 12-inch ceramic or metal tart pan with cooking spray. Press the cracker-crumb mixture evenly and firmly into the bottom and sides of the pan. Bake in the preheated oven for 15 to 20 minutes, until golden brown. Allow to cool for 10 minutes.
Increase oven temperature to 425 degrees. Combine mayonnaise, bell pepper, paprika, cayenne pepper, and 1 1/4 cups Cheddar cheese in a medium bowl.
Spread evenly over bottom of crust, then arrange tomatoes in a single layer. Sprinkle with remaining 1/4 cup cheddar cheese.
Place the pie in the oven and bake for 25-30 minutes until golden brown. Let sit for 10 minutes before slicing. Garnish with basil, if desired.
Serves 6.
—Quoted from southernliving.com
Easy gazpacho
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All you need to make this simple and refreshing summer soup is a blender. For a spicier soup, add more jalapeños or red peppers. Best served in a frosted glass or chilled tumbler.
1 cucumber
2.5 pounds ripe tomatoes (chopped)
2 Fresno chiles or 1/2 red bell pepper (stems and seeds removed)
1/4 small red or white onion, peeled and cut into chunks
2 cloves of garlic
1/4 cup chopped fresh coriander, plus more for garnish
1/2 jalapeno, seeds removed and chopped
3 tablespoons sherry vinegar or red wine vinegar
1/2 cup extra virgin olive oil (plus a drizzle)
1 1/4 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Halved cherry tomatoes for garnish
Fresh herbs (for garnishing)
Finely chop 1/4 of the cucumber and reserve for garnish.
Peel and chop the remaining cucumber into chunks and place in a blender. Add the tomatoes, peppers, onions, garlic, coriander, vinegar, olive oil, salt and pepper.
Blend until smooth. Season to taste and chill for at least 2 hours.
Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, a little olive oil, and freshly ground black pepper.
Serves 4 to 6.
— loveandlemons.com
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