Nine Recipes To Make Summer Tomatoes Shine

Nothing says summer quite like trays of blushing toms taking over market stalls, or homegrown vines revealing the sweet fruits of your early-spring labour. From snackable cherry types to heartier beefsteak and heirloom varieties, peak heat’s the time to celebrate this humble fruit in its finest form. Because if you ask us, every summer should be tomato-girl summer.

Sometimes you don’t even need a full recipe to enjoy them – simply slice a juicy Roma and layer it on fresh bread with butter and salt. Bliss. But if you’re looking for ways to get the most from the season’s bounty, try these recipes by Paul Farag, Danielle Alvarez and more top Australian chefs. Only got tins in the pantry? We’ve got recipes for those, too. 

For more free recipes – from quick dinners to weekend projects – sign up for our Cooking newsletter.

Paul Farag’s Kumato salata

This punchy salad is the ideal summer snack. Raw chopped Kumatoes (a darker, sweeter variety) mingle with a dressing imbued with warm Middle Eastern spices, like toasted cumin seeds and cloves. Eat this salad on its own or serve alongside barbequed meat and fresh pita.

Katrina Meynink’s tomato, harissa and Jatz pie

An inspired take on a tomato tart that uses Jatz crackers to give it a crumbly crust. Think classic tomato, cheese and cracker snack – but elevated. Meynink is firm with her instructions: take your time to pack the base in well and make sure the crust doesn’t collapse on eating. Ritz crackers work just as well. 

Alex Prichard’s lemony crab and tomato-topped bucatini

This recipe by Icebergs’ Alex Prichard will change the way you think about tomato-based pasta sauces. He creates a “tomato butter” with fresh Kumatoes and a splash of pomodoro sauce for spanner crab and bucatini to dance around in. 

Max Bean’s Italian-inspired avocado toast with fermented chilli and fresh ricotta

If you don’t make the fresh ricotta for Bean’s Italo-Aussie brunch dish, at least make the fermented chilli. It’s the ultimate topper for this toast and pretty much anything else in your repertoire. But if you’re doing that, you might as well go all the way – make the ricotta, too, and thank us later. 

Ottolenghi’s butter beans with roasted tomatoes

The superstar author’s satisfying melange of flavours and textures is adapted from a dish at one of Australia’s best bars, Bar Rochford. It works well as part of a meze spread, or can be eaten as is, with something like crumbled feta or olives on top.

A warm, lemony handheld mozzarella and tomato snack

With a handful of quality ingredients, you’re minutes away from a stunning, handheld starter. Buffalo mozzarella, lemon leaves and ripe Kumato tomatoes are layered and popped into a hot oven or on the barbeque until just-warm.

Stephanie Alexander’s tomato and basil salad 

This easy, vibrant salad by the iconic Aussie chef is best made in late summer and autumn, when tomatoes are at their best. “All one really needs for success is great tomatoes and excellent extra-virgin olive oil.”

Danielle Alvarez’s tomato, onion and cheddar tart

This dish is excellent served warm or cold, so it’s picnic-friendly, too. Sliced heirlooms top the tart, which is sure to become a go-to summer lunch when served with dressed leaves. Better still – the delicate, flaky pastry comes together easily in a food processor. 

Shannon Martinez’s homemade passata

Homemade passata is the gift that keeps on giving. With just four ingredients – ripe tomatoes, water, salt and basil – the Smith & Daughters boss shows you how to turn one afternoon in the kitchen into jars of sauce that’ll last for months.