Most of us wait all year for those perfect summer tomatoes that are only available at the end of summer. Here’s how to make the most of them.
Tempeh BLT Thinly-sliced summer tomatoes are a necessary component to this classic sandwich, made more planet-friendly by swapping bacon for sliced, marinated tempeh (a fermented soyfood).
No-cook sauce Coarsely chop ripe or slightly overripe tomatoes and toss with extra-virgin olive oil, chopped basil, and a drizzle of balsamic vinegar. Allow to sit at room temperature for at least 30 minutes, then toss with whole wheat pasta and Parmesan cheese.
Simple stuffed tomatoes Slice off the tops of large, round tomatoes (like beefsteak tomatoes) and use a spoon to hollow out the insides. Fill with a mixture of brown rice tossed with olive oil, raisins, parsely, and pine nuts, then bake tomatoes in a hot oven until their flesh begins to collapse.
Tomato-corn salsa Toss seeded, diced tomatoes with corn kernels (raw or cooked) and black beans. Add a splash of olive oil, a squeeze of lime juice, and chopped scallions or cilantro. Serve with a big bowl of tortilla chips for dipping!