As summer comes to a close, one thing is certain: the end of tomato season. I’ve been making versions of the following recipes for the last few weeks, knowing my favorite fruit’s peak deliciousness is fleeting. I hope you get the chance to try some of them soon, while the local farmer’s markets still have so many beautiful heirloom varieties.

Most of these recipes have the similar ingredients, so leftovers or extras on hand from one meal can easily be prepared to make another.

Buon appetito!

Heirloom Tomato Tart

with Arugula Pesto

serves 2-3

1 package of store-bought pie dough

3 medium heirloom tomatoes (about a pound)

¼ cup arugula or kale pesto (recipe below)

1/2 cup fresh mozzarella cheese (about 2 ounces)

1 tablespoon Parmesan cheese

2 large eggs

1/4 cup whole milk

season with kosher salt and freshly ground black, pepper

Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 in

ch above the rim of the pan. Prick the dough all over with a fork.

Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes

until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.

Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.

Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.

In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.

Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.

Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.

Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Arugula Pesto

makes about 1 cup

1/2 cup toasted pine nuts

2 1/2 cups baby kale

1/2 tsp kosher salt

2 garlic cloves

2 tablespoons lemon juice (about 1 medium lemon)

1 cup freshly grated Parmesan cheese

Pulse walnuts in a food processor until finely chopped. Add kale, salt, and garlic. Pulse until all ingredients are well combined.

Scrape down the sides of the processor and slowly add in the olive oil while the motor is running. Finally, add the Parmesan and pulse a few more times.

Caprese Skewers

with Pesto

6-8 appetizer servings

1 lb grape or other bite-size tomato

1 lb ciliegine “cherry” sized fresh mozzarella cheese

1lb cheese tortellini, cooked according to package instructions

1lb salami or pepperoni, sliced thickly and cut into bite sized pieces (optional)

Small, cocktail skewers

Extra virgin olive oil

Kosther salt and Extra Virgin Olive Oil

Pesto for dipping

Alternate sliding the first four ingredients onto the cocktail skewers. Arrange on a platter and season lot taste with salt and pepper. Drizzle lightly with olive oil. Serve with your favorite pesto.

Simple Caprese Salad

No specific recipe here, just the juiciest summer tomatoes are absolutely necessary. Also, fresh mozzarella is such a superior product to the processed-grocery-store-been-on-the-shelf-for-quite-awhile version. Think of a 1:1 tomato to cheese ratio. Basil to taste. Salt and Pepper to taste. A generous drizzle of extra virgin olive oil. And serve with vinegar, balsamic or white wine is best.

Roasted Tomato Caprese Salad

serving size varies

Are your tomatoes too ripe, or not quite ripe enough?

Roast some them in the oven with a bit of olive oil and salt. Then add mozzarella, about 1/3 cup of pesto, and a handful of toasted walnuts or pine nuts.

Toss roasted tomatoes, mozzarella, about 1/3 cup of the pesto, and a handful of toasted walnuts together. Finish the salad by seasoning with salt and pepper, then drizzle with extra virgin olive oil.

Antipasto Salad

serving side varies

Did you make those Caprese Skewers? If you make the full recipe, there’s a good chance you have leftovers. So:

In a large bowl, de-skewer each one. With that mix of tomatoes, mozzarella, salami and basil, add cooked cheese tortellini, and thinly sliced cucumbers. Add a light dressing, maybe my favorite Lemon Vinaigrette: https://www.figandolivecharlotte.com/blog/2021/6/10/7-salad-dressings-you-need?rq=salads

Toss and serve.

Brushetta

serves 4

4 large slices of rustic bread

1 lb of ripe tomatoes

3-4 tablespoons extra virgin olive oil

2 garlic cloves

6 basil leaves, plus more to garnish, chiffonaded (sliced very thinly)

Kosher salt & freshly ground black pepper, to taste

Dice the tomatoes and place in a large strainer. Salt the tomatoes generously and thoroughly combine to coat all the tomatoes with salt.

Place the strainer on a plate or in a bowl and allow to rest for 15–20 minutes, jostling occasionally to encourage the liquids to expel.

Dump the excess liquid away and gently shake the strainer (over the sink) to filter out the seeds. Removing all of the seeds is nearly impossible, but most of them will come away.

Transfer the tomatoes to a large bowl and add the olive oil. Add basil Add black pepper (optional) and combine thoroughly.

Toast the bread slices until golden on both sides. Scoop the tomato onto each slice and garnish with additional basil.

Margarita Pizza

serves 4

12 inch round of your favorite pizza dough, store bought or home made

3 tablespoons extra virgin olive oil, plus extra for drizzling

1 medium tomato, thinly sliced

4 ounces fresh mozzerella

6 to 8 large basil leaves, torn or chiffonade

Preheat oven to 500 degrees.

Drizzle a little olive oil over the rolled out dough. Place on a pizza stone, or large baking sheet. Break the cheese into large pieces and place these over olive oil. Scatter basil leaves over the top.

Slide the pie into the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

7 Tomato Recipes for the Week