Seize the Summer With Our Top 12 Tomato Recipes

One whiff of the nightshade’s earthy, sweet, intoxicating scent is enough to understand why European early adopters believed the American fruit was an aphrodisiac, hence its French moniker, pomme d’amour (“love apple”). Choosing a favorite tomato is like choosing a favorite child—each variety brings something different to the table, if you’ll forgive the pun.

Less is usually more when it comes to colorful heirlooms, which are sublime drizzled with olive oil and sprinkled with crunchy salt. For cookery, we reach for meatier types like plum or beefsteak, which break down into thick, spoon-coating sauces . And you can’t beat cherry and grape tomatoes for weeknight salads and out-of-hand snacking.

Whichever kind of tomato you wind up hauling home from the producers trade (or, if you’re lucky, from the garden out back), keep things interesting with these knockout tomato recipes hand picked from our archive. Southern Tomato Pie Photography by Tim Robison Anyone who shows up to the potluck with this cheesy tomato pie, crowned with thick slabs of vine-ripe tomatoes, is bound to be an instant celebrity.

Get the method > Seafood Pasta with Tomatoes, Chiles, and Mint Jenny Huang This elegant yet easy pasta turns tomatoes, wine, and seafood into an Italian-inspired masterpiece. Get the method > Summer Panzanella Photography by Belle Morizio Hardened, day-old country bread gets a second act in this sweet and garlicky Italian salad enlivened by basil and balsamic vinegar. Get the method > Provencal Vegetable Tian Justin Walker In this classic Provençal dish, rows of sliced zucchini, eggplant, and tomato alternate and melt together to make a gorgeous fan effect.

Get the method > Marinated Tomatoes with Mint Photography by Elizabeth Cecil This refreshing end-of-summer salad showcases the sweet juices of peak-season tomatoes, which play well with mint and grassy olive oil. Get the method > Herbed Tomato Tart Photography by Todd Coleman Calling for ripe cherry tomatoes and fragrant herbs, this recipe is as delicious as it is attractive. It comes from Beth Elon’s article “Dinner in the Piazza” (October 2009), about a midsummer communal feast in the Tuscan hills.

Get the method > Canned Tomato Panzanella Photography by Camilla Wynne Panzanella is a staple of the Italian summer table, but those who can tomatoes at home (or have access to canned tomatoes of similar quality) can enjoy a nearly-as-good version year round. Get the recipe > Taiwanese-Style Tomato and Egg Noodles Photography by Jessie YuChen Pantry staples and a little time are all you need for this quick and easy noodle soup, which can be made with fresh or canned tomatoes.

Get the method > Pan con Tomate Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore Toast spooned with grated tomato is Spain’s favorite breakfast, but it’s equally delightful alongside grilled meats and roasts. Get the method > Tomato and Octopus Rice Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart Portugal is known for its comforting tomato-laced rice dishes—and this variation, briny and sweet with tender octopus, is an excellent introduction. Get the method > Ratatouille Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart Sautéing dried herbes de Provence in extra-virgin olive oil brings out their fragrance in this vegetable medley that’s a mainstay of Provençal cuisine.

When in season, juicy fresh tomatoes bring ratatouille to the next level.