By Jessie Lauck / Wine Spectator
Sep 14, 2021
As the saying goes, “knowledge is knowing that tomatoes are a fruit, but wisdom is knowing not to put them in fruit salad.” We’ve culled the culinary wisdom of our editors and some top-notch chefs to come up with their favorite ways to use the abundance of luscious tomatoes now piled in a tempting array of colors and varieties at the market. We have everything from a classic tomato soup to a tiny-tomato pie to riffs on familiar pasta dishes.
And if you need more enticements from the garden into the kitchen, don’t miss our May 31, 2021, issue menu from José Andrés, whose recent Eat Your Vegetables cookbook includes recipes for classic gazpacho and a beefsteak tomato sandwich, and our recently published Labor Day entertaining menu from David Kinch, who accompanied a garlic-ginger grilled chicken with a side dish of creamed corn and garden tomatoes. Read More