In Season Now: Tomatoes

Tomato season is one of summer’s most colorful joys—bursting with heirlooms in every shape, sweet cherry tomatoes, and sun-ripened reds ready to steal the spotlight.

This year, the viral trend of tomato flights is inspiring home cooks and hosts alike: think thick, juicy slices of peak-season tomatoes, each dressed up with its own creative topping. Served together on a platter, it’s part salad, part tasting board, and completely show-stopping.

Beyond the tomato flight, tomatoes can add sweetness, acidity, and color to everything from salads and salsas to pasta and even skewers. Here’s how to buy and store them, creative ways to use them, and six fresh recipes to make the most of the season.

Buying & Storing Cheat Sheet

DO’s	DON’Ts
Choose tomatoes that feel heavy for their size, with smooth, unbroken skin.	Don’t select tomatoes with bruises, cracks, or wrinkled skin.
Smell near the stem end; ripe tomatoes should be fragrant.	Don’t refrigerate fresh, ripe tomatoes; cold temperatures dull flavor and make the texture mealy.
Choose tomatoes with a deep, consistent color.	Don’t choose tomatoes that are too hard or too soft. They should be firm but yield slightly to gentle pressure.

At Home

Store tomatoes at room temperature, stem side down.
If they’re getting too ripe, refrigerate for a day or two to slow the ripening process. Then bring to room temperature before serving.

Uses

Slice and serve raw with olive oil, flaky salt, and fresh basil.
Roast cherry or grape tomatoes to intensify sweetness.
Dice into fresh salsa or salads.
Make a tomato flight: arrange different varieties on a platter with olive oil and finishing salts so guests can taste and compare.
Pair with cheeses like burrata, feta, or fresh mozzarella.

Recipes

Tomato Flight Platter with Creative Toppings

Serves 4–6

3–4 large heirloom tomatoes (choose different colors and sizes)
Flaky sea salt and freshly ground black pepper
Good extra-virgin olive oil
Toppings (choose 4–6 combinations, for example):
- Fresh basil + burrata + drizzle of balsamic glaze
- Crumbled feta + chopped olives + fresh oregano
- Sliced avocado + lime zest + chili flakes
- Whipped ricotta + honey + crushed pistachios
- Thinly sliced red onion + dill + sea salt
- Chopped fresh herbs + lemon zest + olive oil

Slice heirloom tomatoes into thick rounds (about ½-inch thick).
Arrange slices on a large platter.
Top each slice with a different combination of toppings.
Finish with a drizzle of olive oil, flaky sea salt, and freshly ground black pepper.
Serve immediately at room temperature.

Heirloom Tomato & Burrata Salad

Serves 4

3–4 large heirloom tomatoes, sliced
8 oz burrata cheese
Fresh basil leaves
2 tbsp extra-virgin olive oil
1 tbsp balsamic glaze
Flaky sea salt and black pepper

Arrange tomato slices on a serving plate.
Tear burrata and scatter over the tomatoes.
Add fresh basil leaves.
Drizzle with olive oil and balsamic glaze.
Finish with flaky salt and freshly ground black pepper.

Roasted Cherry Tomato Pasta

Serves 4

4 cups cherry tomatoes
3 tbsp olive oil
3 cloves garlic, minced
Salt and pepper
12 oz pasta (spaghetti, linguine, or short pasta)
Fresh basil and grated Parmesan, for serving

Preheat oven to 400°F. Toss cherry tomatoes with olive oil, garlic, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes until blistered.
Cook pasta according to package instructions; drain and reserve ½ cup pasta water.
Toss pasta with roasted tomatoes, adding pasta water if needed to make a light sauce.
Top with fresh basil and grated Parmesan before serving.

Fresh Tomato & Peach Salsa

Serves 4

2 ripe tomatoes, diced
1 large ripe peach, diced
¼ cup red onion, finely chopped
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt and pepper

Combine tomatoes, peach, red onion, and cilantro in a bowl.
Add lime juice, then season with salt and pepper to taste.
Toss gently and serve with tortilla chips, grilled chicken, or fish.

Tomato Confit on Toast

Serves 4

2 cups cherry tomatoes
½ cup olive oil
3 garlic cloves, smashed
A few sprigs fresh thyme or rosemary
Salt and pepper
Toasted baguette slices

Place cherry tomatoes, garlic, and herbs in a small baking dish.
Pour olive oil over and season with salt and pepper.
Bake at 300°F for about 45 minutes, until tomatoes are soft and bursting.
Spoon warm confit over toasted baguette slices.

Heirloom Tomato & Ricotta Tart

Serves 6–8

1 sheet puff pastry, thawed
1  cup ricotta cheese
1  tsp lemon zest
1  tsp fresh thyme leaves
3 large heirloom tomatoes, ¼‑inch thick slices
Fresh basil, for garnish
Olive oil, sea salt, cracked pepper

Bake 22–25  min until pastry is puffed and golden. Cool slightly; garnish with basil leaves.
Heat oven to 400 °F. Unfold pastry on parchment‑lined sheet; score a ½‑inch border.
Stir ricotta, lemon zest, thyme, pinch salt. Spread inside border.
Arrange tomato slices over ricotta; drizzle with olive oil, season generously.

Tomato season is fleeting—so taste widely, cook simply, and celebrate every color and shape while it lasts. Whether you arrange your own tomato flight, roast them into sauces, or scatter fresh slices over toast, a perfectly ripe summer tomato needs very little to shine. Just good olive oil, a sprinkle of salt, and a few minutes at the table.