Here in Boston, tomato season passes in the blink of an eye. For a few weeks in August and early September, we overdose on tomatoes from the garden, tomatoes at the farmers markets, tomatoes from generous friends. For the rest of the year, we face the choice of buying plastic tomatoes in the supermarket, or moving to California.
Most of our summer tomatoes go into salads, or on top of toasted bread with a slather of mayonnaise. Some morph into slow-roasted tomatoes to freeze and enjoy during the winter. Here are some of our favorite ways to savor tomatoes in all of their glory.
When tomatoes are at their absolute peak, you need not do more than slice them, and savor them, in the world's best bacon, lettuce and tomato sandwich.
Or, you might choose this Green Goddess bacon, lettuce and tomato sandwich, with a hit of garlic from an easy Green Goddess dressing. (Grill the bread if you have time.)
To cope with the avalanche of cherry tomatoes at the end of the season, try this wonderful side dish of baked cherry tomatoes.
Another way to use cherry tomatoes, this pan-seared salmon with tomato-caper relish makes an elegant entreé for a dinner party.
If you like to mix your reds, you'll love this tomato, beet and basil salad with balsamic vinaigrette (pictured at top).
As the season winds down, it's time to start making batches of your own slow-roasted tomatoes to stash in the freezer for the winter.
Take your slow-roasted tomatoes and the last leaves of basil from the garden, and combine them in a bowl of pasta with slow-roasted tomatoes, basil and olives, an easy back-to-school night dinner.
What's your favorite way to use the last of the summer tomatoes?
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