Three Essential Tomato Recipes for Peak Summer

Welcome to tomato season! At Cup of Jo, we adore tomatoes nearly as much as potatoes, and I constantly return to our tomato‑focused recipes each August and September when the fruit is at its best. Their charm lies in their simplicity—often requiring no formal recipe—yet they hide subtle tricks and professional tips you only learn after years of cooking. Today we’re presenting three fresh tomato recipes to enrich your collection.

Ham El-Waylly: Tomato Dressed in Tomato on Toast
Author of Hello, Home Cooking

“Few summer treats rival pan con tomate. The tomato juice soaks into the bread, creating an instant savory bread pudding. Although adding extra tomato might seem excessive, layering more tomate introduces a delightful new texture. This grated‑tomato dressing is a versatile staple: spread it on labneh for a refreshing dip, mix in chilies, shallots, and fish sauce, then spoon it over a crisp egg with rice, or simply enjoy it as is. Its possibilities are endless.”

Tomato Dressed in Tomato on Toast (aka, pan con tomate con tomate)
Serves 1-2

2 large ripe tomatoes
1 garlic clove, finely grated
1 tbsp extra-virgin olive oil, plus more for drizzling
1/2 tsp sherry vinegar, plus more as needed
1/8 tsp smoked paprika
Kosher salt
2 slices of 1-inch-thick crusty bread
Flaky salt, for topping

Slice off a thin piece from the bottom of one tomato to expose the flesh. Using the large holes of a box grater, grate the cut side into a bowl; the pulp will collect while the skin remains in your hand. Discard the skin. Season the tomato pulp with the minced garlic, olive oil, sherry vinegar, smoked paprika, and a pinch of kosher salt. Taste and adjust with extra vinegar or salt if desired.

Thinly slice the remaining tomato and sprinkle each piece with a pinch of kosher salt. Toast the bread to your preference—just ensure it’s crisp and hot. Place the toast on a serving plate and spread the tomato mixture evenly over the two slices; it should sizzle on contact. The heat from the toast is crucial to awaken the dressing. Finish with the tomato slices, a sprinkle of flaky salt, a drizzle of oil, and serve.

Ella Henry: Briny Tomato Greek Salad
Writer of the newsletter Gut Feelings

“Having just returned from Greece, where I enjoyed a Greek salad daily without ever growing tired of it—my preferred version omits lettuce and includes a warm, toasty slice of bread to soak up the juices—I was eager to continue the tradition as tomato season arrived. I crafted a tomato‑forward, extra‑briny variation: lemon, olives, and a touch of miso amplify the umami, while anchovies and a splash of olive brine add further savory depth if desired.”

Briny Tomato Greek Salad
Serves 1-2

25 ounces heirloom tomatoes (a little over 3 cups)
5 ounces Sungold tomatoes (about a cup)
4 ounces red onion (about 1/2 cup, roughly chopped)
Table salt
1/2 tsp lemon zest
2 tbsp lemon juice
5 ounces cucumber (a little over 1/2 cup)
1 long sweet pepper
2 1/2 ounces Kalamata olives (about a 1/3 cup)
2 ounces extra virgin olive oil
1 ounce red wine vinegar
1 tsp white miso paste
1/2 tsp honey-dijon mustard
Fresh dill, for topping
4 cubes marinated feta cheese (I use Meredith Dairy), or 6 ounces creamy feta
Flaky salt
Toasted baguette or bread, for serving

*Note: I relied on a kitchen scale while developing this recipe for precise measurements. (If you’re curious, I highly recommend picking up a basic scale—it’s a game‑changer.) Feel free to adjust the amounts; the side notes provide estimates. Trust your palate and adjust as you go.

Cut the heirloom tomatoes into slices, halve the Sungold tomatoes, and transfer both to a large bowl. Add the roughly chopped red onion, then season with a pinch of salt, lemon zest, and lemon juice. Toss, cover, and let sit.

Peel the cucumber (I prefer to peel it halfway, leaving strips of skin) and dice it into bite‑size pieces. Slice the sweet pepper crosswise, then add it to the bowl together with the cucumber and Kalamata olives.

In a tall glass, combine olive oil, red wine vinegar, white miso, and honey‑dijon mustard. Blend with an immersion blender until smooth (a regular blender or food processor works as well). Season the dressing with salt to taste, stir, then pour it over the salad. Toss with your hands until every ingredient is evenly coated.

Serve the salad in a large bowl or portion it individually, ensuring you include every drop of juice. Garnish with fresh dill sprigs and feta—either marinated cubes or a block of creamy feta placed whole on top, as is customary in Greece. Finish with a flaky‑salt sprinkle and accompany with toasted bread. Enjoy!

Elise Smith: Tomato Butter Bucatini
Personal chef and recipe developer

“This pasta dish is comfort food elevated. Imagine bucatini twirled in a glossy, silky sauce with just a hint of tang to keep it lively. A cloud of creamy stracciatella crowns the noodles, melting into them as if it belonged there all along. The butter rounds out the flavor, while the tomatoes impart a sweet, slow‑cooked note despite the quick preparation. It’s ideal for evenings when you crave an easy yet exciting meal beyond ordinary pasta. Remember: salting the pasta water is essential.”

Tomato Butter Bucatini
Serves 4

1 12-oz box bucatini pasta
3 tbsp extra-virgin olive oil, plus more for drizzling and serving
32 ounces cherry tomatoes (3 pints)
2 tsp + 2 tbsp Kosher salt, divided
1 tsp crushed red pepper flakes
3 tbps unsalted butter
1 cup fresh, chopped basil, plus more for serving
8 ounces stracciatella or burrata
Flaky sea salt, for finishing

Bring a large pot of water to a boil. Meanwhile, heat a skillet over medium heat and add three tablespoons of extra‑virgin olive oil. Toss in the tomatoes, two teaspoons of kosher salt, and the red pepper flakes. Cook undisturbed for 6–7 minutes, allowing the tomatoes to burst and soften. Once they begin to break down, stir in the butter and sauté for another four minutes, turning occasionally. Add the basil, give it a quick toss, then remove the pan from heat.

Season the boiling water with two tablespoons of kosher salt and a drizzle of olive oil, then add the bucatini. Cook for 8–10 minutes, or until al dente. Before draining, scoop out three‑quarters of a cup of the cooking water, then drain the pasta and return it to the pot.

Add the sautéed tomatoes to the pot of bucatini, pour in one‑quarter cup of the reserved pasta water, and toss with tongs until the noodles are evenly coated. If needed, loosen the sauce with a bit more pasta water and season with salt—about a teaspoon works well. Transfer the pasta to a serving platter, then top with stracciatella, a drizzle of olive oil, fresh basil, and a pinch of flaky sea salt. Serve immediately.

Thank you to Ham, Ella, and Elise for sharing these delightful recipes. What tomato dishes have you been preparing? I’d love to hear about them.

P.S. Explore more tomato‑centric recipes, such as an unforgettable tortilla soup from Joanna’s Soup Group and a versatile zucchini‑tomato dish that pairs with nearly anything.

(Briny Tomato Greek Salad photo by Ella Henry. Tomato Butter Bucatini photo by Elise Smith. Tomato Dressed in Tomato on Toast photo by Laura Murray; recipe excerpted with permission from Hello, Home Cooking, copyright © 2026 by Ham El-Waylly. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.)

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