The late summer sun casts a warm glow over the garden, tinting the vibrant greens into sepia tones with its infusions of yellow sunbeams. The flesh of a sun-warmed tomato hangs to the heat as it pulls quickly from the vine. Even after it’s been sliced, diced, or quartered and sprinkled with sea salt, the juicy, sweet fruit of the earth is still warm when it reaches your lips. Tomato season. Is there really anything better?

Find some new and delicious uses for your summer’s bounty with our favorite summer tomato recipes below.

1) TOMATO, AVOCADO, & BURRATA SALAD

Bring this quick, simple, and bright salad out as the main or side dish, it will still remain the star. Large quartered chunks of your heirloom tomatoes make them the focus of this dish, while the burrata ties everything together and the herbs deliver a fresh finish.

Serves 4

INGREDIENTS

▢ 3-4 heirloom tomatoes, quartered
▢ 1 avocado, cubed
▢ 1 small cucumber, cubed
▢ 1 tbsp fresh mint, julienned
▢ 1 tbsp tarragon, chopped
▢ 1 Burrata ball
▢ 1 lemon
▢ 2 tbsp Garlic Infused Olive Oil
▢ Freshly cracked black pepper
▢ Pinch Sicilian Sea Salt

Combine everything but the burrata in a bowl and toss carefully until it is all evenly coated. Top the salad with burrata, and sprinkle with more freshly cracked pepper and salt to serve.

2) TOMATO CARPACCIO
with Black Olive Tapenade Dressing

Elegant both in flavor and appearance, thinly sliced heirloom tomatoes carry the bold and savory flavors of olives, feta, and basil within each bite to deliver a powerful, yet light appetizer.

Serves 4

INGREDIENTS

▢ 2 heirloom tomatoes
▢ 1 tbsp Black Olive Tapenade
▢ 1 tbsp red wine vinegar
▢ 2 tbsp fresh lemon juice
▢ 4 tbsp Biancolilla Centinara Olive Oil
▢ 2 oz Feta
▢ 2 tbsp fresh basil, julienned
▢ Freshly cracked black pepper
▢ Pinch Sicilian Sea Salt

The key to this dish is properly slicing the tomatoes. You want to slice your tomatoes from bottom to top, not from side to side. This will distribute the seeds more evenly and give you a better ratio of flesh-to-seed. You’ll also want to use a serrated knife, as this will allow you to cut thinner slices without damaging the integrity of the tomato.

Using a small paring knife, cut out the core of the tomatoes. Next, slice the tomatoes as thinly as possible, bottom to top. Carefully place each slice of tomato onto a plate, spreading them out as evenly as possible.

Assemble the dressing by adding the Black Olive Tapenade, vinegar, lemon juice, and olive oil in a small bowl and whisking together. Pour the dressing evenly over the tomatoes. Crumble the feta on top of the tomatoes, then sprinkle them with basil. Crack fresh black pepper over top and sprinkle with a pinch of Sicilian Sea Salt.

3) TOMATO TARTARE

This vegetarian rendition of a showstopping favorite will convert even the most carnivorous of eaters. Packed with savory, aromatic, bright, and juicy flavors, this will become a staple dish for dinners alone, date nights, or dinner parties.

Serves 2

INGREDIENTS

▢ 2 heirloom tomatoes
▢ 2 tbsp Capers, rinsed
▢ 2 tbsp Genco Almonds, toasted & crushed
▢ 1 green onion, thinly sliced
▢ 1/4 cup fresh parsley, minced
▢ 1/4 lemon, juiced
▢ 1 tsp dijon mustard
▢ 4 tbsp Heritage Blend Olive Oil, divided
▢ 1/4 cup Freshly grated Parmigiano Reggiano, divided
▢ 2 tbsp 12-Year Aged Tradizionale DOP Balsamic Vinegar
▢ Freshly cracked black pepper
▢ Pinch Sicilian Sea Salt with Organic Lemon

First, you’ll need to dice the tomatoes into small cubes. Using a serrated knife, cut the tomato from bottom to top into ¼-inch thick slices. Next, cut each slice into ¼-inch thick strips, then cut the strips into ¼-inch thick cubes. Toss the diced tomatoes into a medium-sized bowl.

Roughly chop the rinsed capers and throw them into the bowl with the tomatoes. Add the thinly sliced green onion, parsley, lemon, and mustard, 2 tbsp of Heritage Blend Olive Oil, half of the grated Parmigiano Reggiano, pepper, and salt. Carefully toss them together with a spoon or rubber spatula.

Spoon onto individual plates, drizzle with Heritage Blend Olive Oil and 12-Year Aged Tradizionale DOP Balsamic Vinegar, and sprinkle with crushed Almonds and freshly grated Parmagiano Reggiano.

4) BURST SUNGOLD TOMATOES
with shaved garlic & Ciccioneddos

A beloved varietal, Sungold’s are small and packed with delicious and balanced sweetness and acidity. A quick and easy late summer staple, you’ll have a hard time wanting to make anything else.

Serves 4

INGREDIENTS

▢ 10 oz Ciccioneddos (Our Ciccioneddos are handmade and have limited availability. This recipe also works great with Casarecce)
▢ 2 cups Sungold tomatoes
▢ 4 cloves garlic, shaved
▢ 4 tbsp Heritage Blend EVOO
▢ 1 lemon, juiced
▢ 1/4 cup freshly torn basil
▢ Chili Pepper Flakes
▢ Salt and freshly cracked black pepper
▢ Freshly grated Pecorino Romano

Bring a large pot of salted water to a boil. Cook the Ciccioneddos until al dente, roughly 9-12 minutes. Drain when finished.

Meanwhile, place a large pan over medium-high heat and add the olive oil and tomatoes and toss to coat the tomatoes with oil. Leave the tomatoes until they begin to sizzle and burst, roughly 5-7 minutes.

When they begin to burst, add the garlic and sprinkle with the Chili Flakes and salt. Saute until the garlic begins to brown, roughly 1-2 minutes. Remove the pan from heat, add the pasta, basil, freshly cracked black pepper, and juiced lemon, and toss to evenly coat the noodles with the pan sauce. Serve with freshly grated Pecorino Romano.

5) FROZEN TOMATO SAUCE

While canned tomatoes and canned tomato puree are exceptional ways to preserve your tomatoes, it can be slightly daunting. The process is arduous and intimidating, but if you have the time and patience, we highly recommend giving it a try. However, another quick and easy way to keep your tomatoes alive for winter is to simply cook them down with a sprinkle of Sea Salt, puree them, bag them, and freeze them. That's it.

DIRECTIONS

Quarter your tomatoes and place them in a large pot with a generous sprinkle of salt. Cook them down until the juices have released and the skins have softened; roughly 15-20 minutes. Puree the cooked-down tomatoes and allow the blend to cool completely.

Pour into gallon ziplock bags filling 3/4 of the bag. Lay flat and press out all the air before sealing. Lay flat on sheet pans and place the sheet pans in the freezer. Once the bags have frozen completely, you can store them in the freezer without taking up too much space. When you’re ready to use the tomatoes for pasta sauce, soup, or to braise beef, simply remove a bag from the freezer and either run it under hot water or allow it to melt in the refrigerator overnight.