Tomato Overload? Here’s What to Make With All Those Late-Summer Beauties
If your kitchen counter is suddenly covered in juicy red orbs of all shapes and sizes—congrats, you’ve hit tomato jackpot. August is peak tomato season, and whether you’re bringing them home by the armful from the farmers’ market or harvesting from your garden, you might be wondering what to do with them all (besides staring at how beautiful they are). Here are simple, flavorful ways to make the most of your tomato haul—no canning skills required.
1. Fresh Tomato Toast (The Summer Breakfast You Didn’t Know You Needed)
Slice ripe tomatoes thick, layer over crusty sourdough, drizzle with olive oil, and top with flaky salt and fresh herbs.
Bonus: Add ricotta or smashed avocado for extra richness.
2. 5-Minute No-Cook Sauce
Blend cherry or heirloom tomatoes with olive oil, garlic, basil, and a pinch of salt for an easy, raw tomato sauce. Toss with warm pasta for a super fresh, summery dish.
3. Oven-Roasted for the Freezer
Halve tomatoes, drizzle with olive oil, and roast at a low temp (around 150°C) for 2–3 hours until soft and sweet. Cool, then freeze in batches.
Why? You’ll thank yourself come winter.
4. Simple Summer Salad
Chop tomatoes with cucumber, red onion, and feta or mozzarella. Drizzle with olive oil and red wine vinegar. Serve solo or over grains like farro or quinoa.
5. DIY Bruschetta Bar
Set out chopped tomatoes, garlic, balsamic glaze, fresh basil, and grilled bread so guests can build their own. Great for late-summer entertaining with zero cooking stress.
Bonus: Tomato Storage Tips
- DO NOT refrigerate fresh tomatoes—it kills their flavor and texture.
- Keep them stem side down on the counter and use within a few days.
- Slightly overripe? Use in sauces or roasting recipes.
Final Thoughts
Tomatoes don’t last forever—so enjoy them while you can! Whether you’re roasting, blending, or just layering them onto a slice of bread, these vibrant fruits are summer’s gift to your plate. Let the tomato obsession begin. 🍅❤️