In the thick of summer, there's a crescendo of tomatoes here locally. Whether you're allured by the locally grown Amish tomatoes that we carry or the fruits of your own garden coming alive, we can assure you that there is no such thing as too many tomatoes. I've pulled together some of my go-to tomato tips, tricks, and a even a few must-make tomato recipes. Enjoy! 

1. Tomatoes starting to get too ripe with no end in sight? Try slow-roasting them and then enjoying the many different applications such as in your favorite pasta dish, tossed with roasted veggies, and so many more! Learn how to slow-roast tomatoes here.

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2. Eat them like the Spaniards! Grill or toast a piece of DLM Artisan Bread and rub with a clove of garlic. Cut a juicy ripe tomato in half and rub the cut side right on the warm toast. Drizzle with Vera Jane’s Extra-Virgin Olive Oil and sprinkle on a good, flaky sea salt.

4. Craft a salsa! For an added bonus, we love it when tomato season and Hatch Chile season intersect! We’ll start roasting Hatch Chiles toward the very end of August. 

5. Chop up tomatoes and create a bruschetta. Serve with grilled fish or DLM Natural Air-Chilled Chicken.

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6. Layer with DLM Fresh Handmade Mozzarella and fresh basil for the classic Salad Caprese. Drizzle with Vera Jane’s Extra-Virgin Olive Oil and a splash of DLM Aged Balsamic Vinegar of Modena.

7. Pair thick slabs with slices of avocado for an amazing breakfast toast, served on top of DLM Artisan Bread.

8. Too hot to cook? Take cues from the south and make a tomato sandwich. DLM Unbleached White Sandwich Bread, a good mayo (try Duke’s), and drippy slices of ripe tomatoes.  

9. Grilling tonight? Cut into quarters or thick slices and char them up for a smoky-sweet side dish.

10. Make our Easy Tomato Tart recipe. Trust me—you won’t regret it! 

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