The Sweet Spot of Summer: Late Season Tomatoes
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August is tomato season in full swing — that moment when they’re sun-warmed, juicy, and almost too good to cook. The heat has done its job, bringing out flavors you just don’t get the rest of the year.
If you’re growing your own, you might be wondering what to do with the flood of ripe ones. If you’re buying them, now’s the time to grab the good stuff. Look for tomatoes that feel heavy for their size and smell amazing near the stem.
Here are a few ideas for making the most of them before the season slips away:
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Quick roast and freeze: Halve cherry tomatoes, toss with olive oil, salt, and pepper, then roast at 300°F for about an hour. Freeze for a pop of summer flavor in winter soups or pasta.
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Peak-season caprese: Use heirloom tomatoes, fresh mozzarella, basil, a drizzle of balsamic, and good olive oil. Let them sit at room temperature for 15 minutes before serving so the flavors mingle.
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Fresh tomato sauce: Skip the long simmer — blend ripe tomatoes with garlic, olive oil, and a pinch of red pepper, then toss with hot pasta.
The clock is ticking — once cooler nights set in, tomatoes start to lose their magic. So eat them fresh, eat them often, and maybe stash a little away for when you’re missing summer the most.