Fresh, locally-grown tomatoes boast the best flavor. Here's how to make the most of the season.
Julia Rutland and Aran Goyoaga
1 of 9Photographer: Jennifer Davick
This twist on the traditional BLT sandwich has all the best parts of the sandwich, served with a bit of flair. Ripe tomatoes drizzled with a basic homemade vinaigrette that uses Dijon mustard for unexpected bite steal the show. Because the tomatoes play such a major role, be sure to pick only the best—your taste buds will thank you! French baguette slices smothered in goat cheese round out this delicious dish.
Pro tip: Tomato “shoulders” are tender, so to avoid bruising, store tomatoes stem side up.
This dish is packed with nutrient-rich tomatoes and fresh basil for a punch of flavor.
Tip: Removing the seeds removes excess moisture, which can make sandwiches soggy, and creates dishes with a smoother texture. To quickly seed a tomato, slice in half (around the equator) and gently squeeze.
When the day calls for a dish that’s light and simple, try this make-ahead meal that combines fresh foods from land and sea. A jalapeno pepper adds just the right amount of kick and pairs well with onions, shrimp, and of course, tomatoes.