In Season: Tomatoes

Amanda Harper


Kentucky Tomato Sandwich

  • Tomato
  • Salt
  • White bread
  • Mayonnaise

Slice tomato nice and thick, then lightly salt.

If you haven’t already eaten the slice of tomato, set it aside while you spread mayonnaise on a slice of bread. Build a sandwich with a second slice of bread and as many slices of tomato you can fit. 

Eat on the front porch in abundant sunshine.

Note: This works best with a meaty tomato with tons of flesh, such as a beefsteak variety. Juicy, wetter tomatoes can soak through your bread.


A Slightly Better BLT

  • Bacon
  • White bread
  • Mayonnaise
  • Tomato
  • Salt
  • Pepper
  • Green leaf lettuce
  • Dijon mustard

Cook bacon according to package instructions in a skillet, and set aside on a paper towel to drain. Drain skillet, but don’t dry (see notes!)

Spread mayonnaise on one side of each slice of bread. Place mayonnaise side down in skillet and toast heavily. Toast one side only!

Slice tomato nice and thick, then lightly salt and pepper. Build sandwich using strips of prepared bacon, slices of tomato, lettuce and Dijon mustard.

Notes: Yes, the mayo goes on the outside. This gives a wonderful golden brown with a little tanginess, but none of the heaviness of butter.

When you drain your skillet, be sure to strain the grease and reserve it for later use. You’ll thank us.


Caprese Sandwich

  • Ciabatta bread
  • Basil leaves
  • Mozzarella slices
  • Tomato, sliced
  • Sun-dried tomatoes in oil, chopped
  • Balsamic glaze

Lightly toast Ciabatta. Build your sandwich with your desired amount of basil, mozzarella, tomato and sun-dried tomatoes. Drizzle with balsamic glaze. (Adapted from Eating Well)

Notes: Putting basil on both sides closest to the bread will prevent the Ciabatta from becoming soggy.

Thick slices of tomato and mozzarella are key here. If big leaves of basil aren’t your thing, chiffonade it for a more appealing texture.


Classic Tomato Pie

  • 5 Roma tomatoes, sliced
  • 10 leaves basil, chopped
  • 1/2 c. red onion, chopped
  • 9” pie crust, blind baked
  • 1 c. shredded mozzarella
  • 1 c. shredded cheddar
  • 3/4 c. mayonnaise
  • 2 T freshly grated Parmesan
  • Salt
  • Pepper

Preheat oven to 350°F.

Spread tomatoes out in a single layer on paper towels and lightly salt. Allow them to rest for 10 minutes. Use paper towels to pat the tomatoes dry, pressing lightly to expel excess moisture.

Layer tomato slices, basil and onion in pie crust.

In a medium bowl, fold together shredded mozzarella and cheddar cheeses with mayonnaise. Spread on top of the tomatoes, then sprinkle Parmesan on top. Lightly salt and pepper.

Bake for 30 minutes until lightly browned. Allow to rest at least 15 minutes before cutting. (adapted from Tastes Better From Scratch)

Note: if you’d like to use other plum, globe or cherry tomatoes, they’re more than welcome here! You may need to experiment with the number of tomatoes to get a similar volume, however.


Summery Tomato Tart

  • 1 sheet puff pastry
  • 1 egg, beaten
  • 1/2 c. basil pesto
  • 8 oz. farmer cheese or ricotta
  • Tomatoes, sliced 1/2” thick
  • 2 T olive oil
  • Salt
  • Pepper

Preheat oven to 400°F.

Unfold thawed puff pastry onto a lightly floured surface. Gently pinch any seams together. Roll dough into a rectangle. Score about an inch from the edge of the puff pastry on all sides to create the crust. Brush the crust ONLY with beaten egg wash.

Spoon cheese evenly on the inside of the scored rectangle. Drizzle half of the pesto over the cheese. Add sliced tomatoes, gently pushing them down into the cheese and ensuring that the edges overlap slightly. Drizzle with olive oil, then salt and pepper to taste.

Bake 25-30 minutes until puff pastry is dark golden brown on the bottom.

Drizzle tart with remaining pesto. (adapted from Midwest Foodie)

Notes: Add fresh chopped basil or a drizzle of olive oil, if desired.

This dish is something of a showstopper, and no one will know just how easy it was to make. Using multiple varieties of tomato will make it absolutely stunning. Put down slices of your largest tomatoes, then fill in with smaller varieties. 


Cherry Tomato Cobbler

  • 2 c. cherry tomatoes
  • 2 c. Bing cherries
  • 1 T. lemon zest
  • 1/2 c. water
  • 8 T butter
  • 1 1/2 c. self-rising flour
  • 2 c. sugar, divided
  • 1 1/2 c. milk

Preheat oven to 350°F.

In a saucepan, combine tomatoes, cherries, lemon zest, 1 c. sugar and water, mixing well. Bring to a boil and simmer 10 minutes. Remove from heat.

Place butter in the bottom of a 3-quart baking dish. Melt in oven.

Meanwhile, mix remaining sugar, flour and milk, combining slowly to prevent clumping. Pour mixture over melted butter; do not stir. Spoon fruit over top, then gently pour in syrup. Bake 30-45 minutes, until cobbler is golden brown and fruit is bubbling. (adapted from Southern Living)

Notes: Yes, we know this sounds wild. But if you can get your hands on a basil-infused ice cream, this dessert might just surprise you!


Air Fryer “Fried” Green Tomatoes

  • 3 medium green tomatoes, sliced 1/2” thick
  • 1/2 tsp. salt
  • 1/2 c. all-purpose flour
  • 1 c. buttermilk
  • 1 c. yellow cornmeal
  • 1 c. plain breadcrumbs
  • 1 1/2 T Creole seasoning
  • Cooking spray

Preheat air fryer to 400°F for around 10 minutes.

Pat tomato slices dry with paper towels. Season heavily with salt.

Set up your dredge bowls. Place flour in a shallow dish. In a separate shallow dish, add buttermilk. In yet another shallow dish, combine cornmeal, breadcrumbs and Creole seasoning.

Dredge each tomato slice in flour, shaking off excess. Dip in buttermilk, allowing excess to drip. Then dredge in cornmeal mixture. Set aside on a sheet of parchment paper or plate.

Place slices on a single layer in the air fryer basket (it may be necessary to work in batches). Lightly spritz the top of the tomatoes with cooking spray. Cook for about three minutes, then flip, spritzing again with cooking spray. Cook again for 3 minutes, then serve immediately. (adapted from Southern Living)

Note: Serve with remoulade or Comeback Sauce.