As we enter peak tomato season, gardens and farmer’s markets are abundant with ripe tomatoes. Instead of whipping up the usual Caprese salad or bruschetta, discover these ten must-try tomato recipes. From a classic Salsa de Molcajete to a stunning Tomato Gallete, these tomato dishes are sure to highlight the summer bounty and delight your friends and family.

Recipes courtesy of Bon Appétit.

Vietnamese Tomato Salad

Recipe By Anthony Ha and Sadie Mae Burns | Photo By Emma Fishman, Food Styling By Susie Theodorou, Prop Styling By Elizabeth Jaime

This punchy Vietnamese Tomato Salad features a nuoc cham-inspired sauce that hits all the notes, and can truly make just about anything taste better.

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¼ cup sugar
¼ cup fish sauce (preferably Red Boat or Three Crabs)
¼ cup fresh lime juice
1 small fennel bulb, thinly sliced
1 Persian or kirby cucumber, halved lengthwise, sliced into half-moons
1 Hungarian wax, Jimmy Nardello, or green bell pepper, seeds and ribs removed, sliced
1 small shallot, thinly sliced
1½ lb. mixed heirloom tomatoes, halved if small, cut into wedges if large
2 cups coarsely chopped mixed tender herbs (such as dill, cilantro, and/or Thai basil)
Freshly ground black pepper
⅓ cup crushed salted dry-roasted peanuts
⅓ cup store-bought fried shallots


Step 1 – Place sugar, fish sauce, lime juice, and 1 Tbsp. water in a jar. Cover and shake dressing vigorously until combined and sugar is dissolved.

Step 2 – Combine fennel, cucumber, sweet pepper, raw shallot, tomatoes, and herbs in a large bowl; season generously with black pepper. Drizzle ½ cup dressing over and toss salad to combine. Taste and add more dressing if desired.

Step 3 – Transfer salad to a platter and top with peanuts and fried shallots.

Curried Tomato Sandwich

Recipe By Zaynab Issa | Photography By Isa Zapata

The simplest summer pleasure of all? The humble tomato sandwich. Just remember the two golden rules for tomato sandwiches: Always season your tomato slices, and always eat over the sink (or grass!).

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3 Tbsp. extra-virgin olive oil
½ tsp. curry powder
2 thick slices sourdough bread
2 Tbsp. mayonnaise
2–3 thick heirloom or beefsteak tomato slices
Kosher salt, freshly ground pepper
1 (heaping) tsp. drained capers


Step 1 – Heat oil in a large cast-iron skillet over medium. Add curry powder and whisk to evenly disperse in oil. Fry bread until golden brown, about 3 minutes per side. Transfer to a plate.

Step 2 – Spread 1 Tbsp. mayonnaise over 1 side of fried bread slices. Top a slice with tomato slices, season with salt and pepper, and scatter capers over. Close sandwich; cut in half.

Shrimp Vuelve a la Vida

Recipe by Luis Herrera | Photograph By Isa Zapata, Food Styling By Thu Buser, Prop Styling By Stephanie De Luca

Vuelve a la vida translates to “come back to life,” so naturally it’s a great cocktail to make on a hot summer day after a night of heavy drinking.

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1 medium red onion
3 garlic cloves, 2 smashed, 1 finely grated
1 Tbsp. black peppercorns
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
1 lb. large shrimp, peeled, deveined
1 plum tomato, coarsely chopped
½ cup coarsely chopped cilantro stems
1 cup fresh lime juice (from about 8 limes)
1 cup ketchup
1 Tbsp. plus 2 tsp. distilled white vinegar
1 Tbsp. plus 2 tsp. Tabasco
1 Tbsp. Worcestershire sauce
2 tsp. Aji-No-Moto umami seasoning (MSG; optional)
2 tsp. sugar
1 large ripe avocado, thinly sliced
Cilantro leaves with tender stems, saltine crackers or corn tostadas, and lime wedges (for serving)


Step 1 – Cut 1 medium red onion in half through root end; set 1 half aside. Cut other half in half again (so you have 2 quarters). Coarsely chop 1 onion quarter and thinly slice the other quarter; set aside separately.

Step 2 – Combine 2 smashed garlic cloves, 1 Tbsp. black peppercorns, and reserved red onion half in a large saucepan. Pour in 10 cups water and season generously with kosher salt (water should taste briny, like the ocean). Bring to a boil, then reduce heat and simmer 15 minutes.

Step 3 – Return liquid to a boil. Add 1 lb. large shrimp, peeled, deveined, and cook until bright pink and cooked through, about 1½ minutes. Using a slotted spoon, immediately transfer shrimp to a large bowl of ice water and let cool 2 minutes; drain and pat dry. Slice shrimp in half lengthwise and transfer to a plate. Chill while you prepare the sauce.

Step 4 – Pulse 1 plum tomato, coarsely chopped, ½ cup coarsely chopped cilantro stems, and reserved chopped red onion in a food processor or blender until mostly smooth. Transfer to a large bowl. Whisk in 1 cup fresh lime juice, 1 cup ketchup, 1 Tbsp. plus 2 tsp. distilled white vinegar, 1 Tbsp. plus 2 tsp. Tabasco, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. Worcestershire sauce, 2 tsp. Aji-No-Moto umami seasoning (if using), 2 tsp. sugar, and 2 cups cold water until combined. Add shrimp; toss to coat.

Step 5 – Divide shrimp and sauce among shallow bowls. Top with 1 large ripe avocado, thinly sliced, dividing evenly, and reserved sliced red onion. Scatter cilantro leaves with tender stems over. Serve with saltine crackers or corn tostadas and lime wedges alongside.

Blistered Cherry Tomato Toast

Recipe By Rachel Gurjar | Photograph By Emma Fishman, Food Styling By Judy Kim

Cherry tomatoes are sweet, juicy flavor bombs that don’t need a lot of work to stand out in a recipe. In just a few minutes, they’re ready to be slathered over tangy yogurt or labneh, topped with fresh chives and oily anchovies for a punch of umami.

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¾ cup labneh (Lebanese strained yogurt) or plain whole-milk Greek yogurt
½ tsp. finely grated lemon zest
1 tsp. fresh lemon juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
2 Tbsp. (or more) extra-virgin olive oil, divided
2 1"-thick slices sourdough bread
4 garlic cloves, finely chopped
1 lb. cherry tomatoes
Oil-packed anchovy fillets, chopped chives, and balsamic glaze (for serving)
Flaky sea salt


Step 1 – Stir labneh, lemon zest, lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.

Step 2 – Heat 1 Tbsp. oil in a medium skillet over medium-high. Toast bread, turning halfway through and adding more oil if pan looks dry, until golden brown and crisp, about 2 minutes per side. Transfer to plates.

Step 3 – Heat remaining 1 Tbsp. oil in same skillet. Cook garlic, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until blistered and starting to soften, about 3 minutes. Smash some tomatoes with spoon and continue to cook until they have released some of their juices and are beginning to collapse, about 2 minutes more. Season with kosher salt.

Step 4 – Spread labneh mixture on toasts; spoon tomatoes over. Top with anchovies and chives, drizzle balsamic glaze over, and season with sea salt.

Tomato Caesar

Recipe By Chris Morocco | Photograph By Isa Zapata, Food Styling By Micah Morton, Prop Styling By Elizabeth Jaime

Sub the lettuce with tomatoes with this juicy, flavorful Tomato Caesar. With a thick, semi-scratch-made caesar dressing that can stand up to the tomatoes, this caesar is sure to be a summertime pleaser.

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3 oil-packed anchovy fillets
1 small garlic clove
⅓ cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
2 Tbsp. finely grated Parmesan, plus shaved for serving
Kosher salt, freshly ground pepper
1½ lb. mixed tomatoes, sliced, quartered, or halved
½ cup basil leaves


Step 1 – Purée anchovies, garlic, oil, lemon juice, mayonnaise, mustard, and 2 Tbsp. Parmesan in a blender until smooth. Season dressing with salt and pepper. (Or, finely chop anchovies and garlic and whisk together dressing in a medium bowl.)

Step 2 – Arrange tomatoes on a large plate; drizzle dressing over. Top with basil and shaved Parmesan; season generously with pepper.

Eggs in Purgatory

Recipe By Carla Lalli Music | Photo By Alex Lau, Styling By Sue Li

The trick here is getting the eggs cooked so that the whites are set, and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they’re cold from the fridge.

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¼ cup olive oil, plus more for drizzling
5 garlic cloves, smashed
Kosher salt, freshly ground pepper
½ teaspoon crushed red pepper flakes
20 ounces cherry tomatoes
1 bunch Swiss chard, preferably rainbow
6 large eggs
4 thin slices country-style bread
1 lemon
Flaky sea salt or kosher salt
Handful of basil leaves


Step 1 – Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.

Step 2 – Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.

Step 3 – Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a medium bowl.

Step 4 – Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.

Step 5 – While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.

Step 6 – Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.

Step 7 – Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside.

Cucumber, Tomato, and Green Bean Salad

Recipe By Leela Punyaratabandhu | Photograph By Dylan + Jeni, Food Styling By Susie Theodorou, Prop Styling By Aneta Florczyk

This refreshing summer side is a mash-up of two variations of the sour-salty-sweet Thai salad som tam: the most famous version made with shredded green papaya and another Thai favorite version made with cucumbers.

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1 lb. Persian or English cucumbers, halved lengthwise, sliced on a steep diagonal ¼" thick
6 oz. cherry or grape tomatoes, halved or quartered
4 oz. green beans, trimmed, sliced ona steep diagonal into ⅛"-thick strips
3 large garlic cloves, finely chopped
1 Fresno chile, seeds removed, finely chopped
¾ cup unsalted roasted peanuts, divided
3 Tbsp. (or more) fresh lime juice
1 Tbsp. (or more) light brown sugar
1 Tbsp. (or more) fish sauce (such as Megachef, Squid, or Three Crabs)


Step 1 – Combine cucumbers, tomatoes, green beans, garlic, and chile in a large bowl. Finely chop ½ cup peanuts to the size of lentils and add to bowl.

Step 2 – Whisk lime juice, brown sugar, and fish sauce in a small bowl until sugar is dissolved.

Step 3 – Pour dressing over vegetables and toss with your hands, gently squeezing as you go, until well coated and vegetables have wilted slightly, about 30 seconds. Taste salad and season with more lime juice, brown sugar, or fish sauce if needed. Salad should be equal parts sour and salty, with sweet close behind.

Step 4 – Transfer salad to a platter. Coarsely chop remaining ¼ cup peanuts and scatter over salad.

Salsa de Molcajete

Recipe By Bricia Lopez | Photos Of Oaxaca: Home Cooking From The Heart Of Mexico Courtesy Of Quentin Bacon

Making this salsa in a molcajete gives it a truly traditional flare, but you can use a food processor to get the same delicious result. Put it on fried eggs for breakfast or spoon it over any dish that you think needs a little extra flavor boost. It will stay fresh for up to a week.

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6 small heirloom tomatoes (about 1½ lb.), cored, halved
½ small onion, peeled, quartered
3 garlic cloves, peeled
3 small jalapeños, stems removed
Kosher salt


Step 1 – Heat broiler. Place tomatoes, onion, garlic, and jalapeños in a roasting pan or on a large rimmed baking sheet and broil until charred on top, about 4 minutes. Remove from broiler and turn vegetables over. Broil until other sides are charred, about 5 minutes. (Watch the garlic carefully and remove earlier if needed.)

Step 2 – Transfer vegetables to a molcajete and mash into a coarse purée; season salsa with salt.

Ultimate BLT

Recipe By Rick Martinez | Photograph By Christopher Testani

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

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¼ cup (packed) dark brown sugar (optional)
4 teaspoons chipotle chile powder (optional)
4 teaspoons smoked paprika (optional)
1½ teaspoons kosher salt, divided (optional)
¼ cup pure maple syrup (optional)
2 tablespoons plus 2 teaspoons Dijon mustard (optional)
¼ teaspoon cayenne pepper (optional)
2 pounds thick-cut bacon
2 heads of red romaine lettuce, separated into individual leaves
4 large beefsteak tomatoes, sliced ¼-inch thick
16 ½-inch slices white bread, toasted, such as pan de mie
Mayonnaise, Sriracha Mayonnaise, and/or Lemon-Herb Mayonnaise (for serving)
Flaky sea salt, freshly ground pepper


Step 1 – Place racks in upper and lower thirds of oven; preheat to 400°.

Step 2 – If making brown-sugar rub, whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.

Step 3 – If making maple-mustard glaze, whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.

Step 4 – For plain bacon, divide between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35–50 minutes (depending on the thickness of the bacon). Transfer to paper towels to drain.

Step 5 – For flavored bacon, generously sprinkle desired amount (you’ll have enough rub and glaze for 1 lb. bacon each) with rub or brush with glaze about 5 minutes before it is done cooking. Rub should be melted and bubbling and glaze should look thick and caramelized.

Step 6 – Arrange bacon on a large platter and serve with lettuce, tomatoes, toast, mayonnaise, Sriracha Mayonnaise, Lemon-Herb Mayonnaise, sea salt, and pepper alongside for building sandwiches.

Tomato Galette

Recipe By Carla Lalli Music | Photo By Alex Lau, Food Styling By Susie Theodorou, Prop Styling By Aneta Florczyk

This Instagrammable Tomato Galette is a showstopper as an appetizer to share with friends or just a meal for one. The familiar smell of tomatoes and dough coming together in an oven will have everyone asking you for the recipe.

Full recipe on


2 cups all-purpose flour, plus more for dusting
2¼ tsp. kosher salt, divided
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1 Tbsp. apple cider vinegar
1½ lb. heirloom tomatoes, sliced ¼" thick
2 garlic cloves, thinly sliced
4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)
1 large egg, beaten to blend
Flaky sea salt
Freshly ground black pepper
½ lemon
1 Tbsp. finely chopped chives


Step 1 – Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Step 2 – Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

Step 3 – Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

Step 4 – Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.

Step 5 – Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.