Now that it's mid-August, we've officially entered peak tomato season. Before we know it, the sun will set earlier, the temperatures will drop, and beloved vine-ripened tomatoes will be replaced by oddly shaped gourds in the produce aisle. So in the interest of savoring these last few weeks of summer, we've curated a collection of easy-to-make warm-weather recipes that showcase juicy, ripe tomatoes at their peak deliciousness.
"I truly believe that warm-weather recipes need to be simple," Tieghan Gerard, the recipe creator behind the wildly popular website Half Baked Harvest, succinctly states. "I'm all about less time in the kitchen and more time outside," she adds. "This means quick and easy recipes that use minimal ingredients and maybe even some that you might be growing in your own backyard."
From heirloom tomato carpaccio to prosciutto and arugula salad with cherry tomato vinaigrette, these fresh tomato recipes certainly fit Tieghan's description. Keep scrolling for five fuss-free late-summer tomato recipes that make the most of the ephemeral fruit before it's officially out of season.
Heirloom Tomato Carpaccio
The Recipe: Heirloom Tomato Carpaccio
The Pro Tip: Recipe creator Sarah of Broma Bakery recommends opting for heirloom tomatoes from your local farmers market for quality produce that's bursting with flavor.
The Clincher: The crunchy pistachios, which pair rather well with the creamy burrata and the juicy tomatoes.
Prosciutto and Arugula Salad With Cherry Tomato Vinaigrette
The Pro Tip: "If you wanted to take [this] salad a step further, try crisping the prosciutto in a skillet and then adding it to the salad," suggests recipe creator Tieghan of Half Baked Harvest.
The Clincher: The cherry tomato vinaigrette showcases the late-summer fruit at its finest. And the best part? It only takes 10 minutes to make.
Rustic Pasta With Cheesy Chickpea Crumble and Heirloom Tomatoes
The Pro Tip: To make the rustic sauce, simply "toss the tomatoes with olive oil, garlic, basil, salt, and pepper," explains recipe creator Laura of The First Mess. "Cover the bowl and let it sit for four hours."
The Clincher: The cheesy chickpea crumble, made with roasted chickpeas, browned pine nuts, and savory seasonings.
Grilled Pesto Zucchini Stuffed With Tomatoes and Orzo
The Pro Tip: "If you wanted to bulk up the protein, you could add a side of grilled chicken, beef, or even some chickpeas for a vegetarian option," advises recipe creator Tieghan of Half Baked Harvest.
The Clincher: The feta. Creamy and slightly salty this cheese is ideal for pairing with hearty, charred zucchinis and sweet, juicy tomatoes.
Heirloom BLT with Pesto
The Recipe: Heirloom BLT With Pesto
The Pro Tip: "While any tomato can replace the heirloom variety in the recipe, we suggest you gobble up as many heirlooms you can get your hands on while they are still in your gardens, or in stores. You won't be sorry," recommend recipe creators Holly and Natalie of The Modern Proper.
The Clincher: The fried egg, complete with a bright yellow yolk.