At the moment, my kitchen resembles a tomato museum overflowing with fruit of every shape and size. Tri-colored heirloom tomatoes—Cherokee Purple, Green Zebras, and Striped Germans—sit beside glossy cherry tomatoes, glimmering in the sunshine. Sure, you could eat these tomatoes plain with a sprinkle of salt, pepper, or even MSG. But why stop there? Our editors are unabashed tomato fans, and we’ve gathered our favorite recipes to prove it: plump rice-stuffed tomatoes, BLTs, and cold, refreshing gazpacho, among many more. So grab the ripest tomatoes you can find and get cooking.
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