Last year, we managed to crowd our tomato plants into our seemingly gigantic garden box and we vowed to give our guys plenty of space this year. With each plant receiving its own 3+ foot square to stretch and grow we thought we were good. And then the plants grew taller than me. Then taller than my husband. Then they collapsed into a heap upon themselves exhausted by their own possibility.

We are now destine to practically crawl into our tomato plants in order to harvest. Fortunately, we have a four year old to get those lowest cherry & pear tomatoes and she is happy to oblige if only to consume them on the spot.

Tomato season is by far my favorite time of year. Like any produce, it starts at different times of the season in every part of the country. I am also learning it can be different even if you are merely a few houses away depending on when you planted and I imagine how you have cared for your plants, too.

Unfortunately, we are starting to get a bit impatient with our big green bushes now. The kids and I enjoyed my parent’s juicy, red bounty, but we returned home to a small plot of green, totally-uninterested-in-changing-color tomatoes instead. Thankfully, my Mom snuck a small box of tomatoes into my bag and we savor each one as a little treasure.

The truth is, if every one of those green tomatoes reaches its full potential by the time our frost strikes in the fall, we will be swimming in sweet red juice. Just in case I am exhausted by tomatoes come that time, you will have to remind me of how excited I am today.

While I wring my hands in anticipation and we carefully divide the tiny handful of cherry tomatoes amongst us, I thought compiling a list of my favorite recipes would keep me focused on the possibilities and not my growing impatience.

A common thread throughout this list is how simple recipes can become when you start with a garden or farm fresh tomato. Please indulge in at least one of these possibilities in the coming weeks as you harvest your own delights.

1. Caprese 
The Italian flag shines in this salad that is simply tomatoes, fresh mozzarella and basil. Occasionally, I toss it with balsamic & olive oil. Or I make it a bit more fancy-schmancy by threading it onto these Caprese Skewers. Whatever way you slice it, start with the best fresh mozzarella you can find.

2. BLT’s
Another trio of the highest quality ingredients you can find. This is the time to splurge on amazing bacon, hearty bread and the best mayo you can find. Of course, variations abound including adding avocado or making it into this Chipotle BLT Wrap or skipping the bread altogether and turning it into a BLT Salad.

3. Tomato Plate
Fresh off the vine tomatoes are so good solo that most of the tomatoes I enjoyed as a child were presented as this Tomato Plate. A few torn pieces of basil and shreds of parmesan are all you need with a teensy pinch of S&P.

4. Runny Eggs, Seared Tomatoes & Toast
For breakfast, I simply sear slices of tomatoes on high heat in a drizzle of butter or olive oil with a pinch of salt & pepper. Then I arrange them on a plate, reduce the heat and fry up some eggs to serve on top. Plain toast is essential for soaking up all of the tomato juice & yolk that spills out.

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5. Oven Roasted Marinara
When the tomatoes are completely out of control, this Oven Roasted Marinara guarantees a sweet sauce. Simply, I cut the tomatoes in half and scrape out some of the seeds which can water down the sauce. Although, please know that I am not too fussy about removing every last seed. Each tomato is kissed with olive oil, salt and pepper, maybe a few flecks of Italian seasonings and then I roast them until they melt into a hot mess that needs to be scrapped off and into my blender. When my kitchen is too warm, I simply place a baking sheet on my grill and make this happen outside. On the hottest days, I simply prepare the next recipe instead:

6. Fresh Tomato & Basil Sauce
I remember eating this for the first time as a little kid when I was out to lunch at a fancy Italian restaurant with my grandparents in LA. Now that I am all grown up I make a big batch of Fresh Tomatoes & Basil for all sorts of possibilities. I top it onto French bread toasts rubbed down with garlic as Bruschetta or tossed with fresh pasta, preferably with the angel hair I had enjoyed so many years ago. This medley can also be added to pasta salads, as a topping for ravioli, or as a tasty blanket for Grilled Chicken. 

7. Tomato Basil Sandwich
This is the vegetarian answer to the BLT and one that I enjoy frequently. Simply whip together greek yogurt, mayo and shreds of basil. Spread it on your favorite bread and top it with thick, juicy tomato slices. More fresh basil, salt and pepper are the final touches.

8. Pico de Gallo
Again, chop the tomatoes and remove the seeds. Chop up jalapeño, onions, and cilantro. Squeeze in a lime and get out the chips for some serious dipping. 

9. Gazpacho
Any element of the summer harvest can become a player in this chilled soup. To get you started, here is my recipe, but really take that and run with it depending on your harvest.

10. Fire & Ice Cherry Tomatoes
My onion loving Mom-in-law taught me this recipe and it has fast become a favorite in our home.

11. Greek Salad
Another summer classic dish, really all I need are tomatoes, cucumbers, feta and olives to want to shout Opa! But, if you need a few more details, here is my Greek Salad and since we are speaking Greek, try it as a Pasta Salad or stuffed into one of these Wraps, too.  

What is your favorite way to eat tomatoes? Tell me all about it bel ow in the comments!

Cook seasonally. Eat consciously. Celebrate food,

Lilly