Labor Day weekend and it’s still tomato season here in Northern California. Heck, it’s in the 90s outside (the AC has been running solid for a week); who says summer is over? Our local Whole Foods and Raleys have been featuring humongous heirloom tomatoes for the past two weeks. My own heirloom plants are finally producing in earnest, as well as my yellow pear tomatoes. If you still have access to farm-fresh tomatoes, here are a few ideas of what you could make with them, from Simply Recipes as well as other food blogs.

From Simply Recipes we have:

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Our fellow food bloggers have been busy with their tomatoes this summer as well. Here is a sampling of several delicious ideas:

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  1. Paula S.

    Oh, yes! And then there is heirloom tomato sauce — some olive oil (pour liberally), garlic, tomatoes cut up and simmered until the sauce begins to thicken, and then stir in basil or parsley or cilantro at the end. We make this and freeze 1 cup servings in quart freezer bags so that we have lovely tomato sauce all year long. It’s great on roasted eggplant, pasta, green beans — even, with a little white wine thrown in, with scallops. Yummy. Thanks for the great recipes. I love your blog!

  2. Cecelia

    How funny that you would post about tomatoes today when I was searching your site last night for recipes! We have a plethora coming ripe in the garden right now.

  3. Katiez

    Ooooh, those heirloom tomatoes look gorgeous. We have a rather strange one here…I’ll try to find one last one at the market and post a photo.
    I am sooo jealous of those beauties!

  4. Sassy J

    We have been enjoying incredible heirloom tomatoes from our organic produce co-op. I found the following recipe for bulgur/lentil stuffed tomatoes with a garlic yogurt sauce on Epicurious last Friday–and it’s FANTASTIC.

    The first is tomatoes stuffed with bulgur, etc.
    served with a simple garlic yogurt sauce:
    and the second dish takes some of the pulp from the tomatoes to make a
    stuffed eggplant,

  5. Colleen

    Oh, those recipes look amazing. Don’t forget pico de gallo. I made a huge batch for a party yesterday and it was fantastic! And since I mixed yellow and red tomatoes it was especially gorgeous. I’m so sad I didn’t have any leftovers I may have to make a mini batch for myself.

  6. Jessica

    Forgive me, but we’ve had the A/C on nonstop since March here in Texas. However, I completely love you recipes! Tomatoes are one of my favorite foods. Enjoy your electricity bill!

  7. Robin

    I’ve been reading your blog for several months now and love it! My favorite tomato recipes: tomato bruschetta (similar to yours except I add capers for a salty hit), tomatoes provencal (stuffed with gruyere, bread crumbs, and herbs, baked until hot), and, of course, salad caprese. I’m definitely going to try to white bean and cherry tomato salad… thanks for the inspiration!

  8. Cris

    Awesome recipes, thanks for sharing these wonderful links! I love tomatoes and fixed some sun(oven)-dried tomatoes the other day, they turned out great!

  9. Linda in Washington State

    Hi Elise,

    Beautiful tomatoes, I miss the farmer market of San Rafel. The tomatoes can also be use to make your tortilla pizzas. I use tomatoes to make a breakfast pizza, an english muffin topped with tomato slices, basil, drizzle of olive oil and cheese toasted under the broiler. You should see my lush leafy green tomato plants growing in pots. I have few tomatoes on the vines but I doubt they will be vipe ripe any time soon. Its been a cold summer here.


  10. Espahan

    I have just returned from the Farmer’s Market with 10 lbs of Romano tomatoes. I plan to roast them according to your instructions In the morning. I was so excited to find this recipe in my e-mail this morning. I couldn’t think of anything else. Luckily, today was farmer’s market day in the park. I can hardly wait to taste roasted tomatoes.

  11. seamaiden

    Have you visited Love Apple Farm? They’re in the Santa Cruz mountains so a bit far for you, but they’ve got great heirloom variety. I just blogged about them and the 4 varieties we are growing…
    -Sea (B)

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