[Skip to content](/content/blogs/posts/tomatoes-101#MainContent/index.html) _**Welcome to "Fresh Picks," in which we celebrate the seasonal produce we're obsessing over Right Now. First up: delicate [asparagus](/content/blogs/posts/how-to-shop-and-cook-asparagus?srsltid=AfmBOorBBvyGXPKqBalTaMryAHIhP8ihkGY5IZwimR1uhIXNpcoRNiK7/index.html). Then [artichokes](/content/blogs/posts/why-artichokes-are-worth-it/index.html) [,](/content/blogs/posts/why-artichokes-are-worth-it/index.html) [strawberries](/content/blogs/recipes/strawberry-101/index.html) and [corn](/content/blogs/posts/corn-101/index.html) had their close-ups. Here, at last, is the ruby-hued fruit we all adore.**_ Tomatoes are one of our favorite fruits. Wait, fruits? Yes, technically, the tomato is a fruit. A member of the flowering nightshade family, tomatoes are commonly referred to as vegetables because of their nutritional value and frequent inclusion in savory recipes. (That said, we’re here for [tomato sorbet](https://cooking.nytimes.com/recipes/1027076-heirloom-tomato-sorbet)!) [Native to the Andes Mountains](https://www.britannica.com/plant/tomato), tomatoes have had a global journey—from their early cultivation in Aztec-era Mexico, to Europe with returning Spanish settlers, where it grew in popularity, especially in Italy. The name for a popular tomato sauce, _pomodoro_, is the Italian word for "tomato," meaning golden apple, perhaps referring to their prized status or early tomatoes’ original hue. Tomatoes made their way to America from Europe, making their return to the continent in [foodways intertwined with colonialism](https://www.americastestkitchen.com/articles/3244-the-history-of-tomatoes-in-america). The exact date of their arrival in the U.S. is unclear, but they were definitely here by the [18th century](https://www.americastestkitchen.com/articles/3244-the-history-of-tomatoes-in-america). Today, though you’re likely to see tomatoes in the supermarket year-round, seeking out in-season tomatoes is leagues more rewarding in both taste and texture. Tomatoes are in season from late spring through early fall, with midsummer being peak time. Look for deeply colored fruit that feels heavy for its size and gives slightly to pressure. Store ripe tomatoes at room temperature out of direct sun. Refrigerate only if very ripe and you need to slow spoilage. These six summery recipes celebrate the best of this peak-summer produce. #### **1\. [Whipped Ricotta Tomato Tart](/content/blogs/recipes/whipped-ricotta-tomato-tart/index.html)** Tomatoes love creamy partners, and few things are better suited than a schmear of whipped ricotta. Here, it’s layered over golden, flaky puff pastry for a [tart](/content/blogs/recipes/whipped-ricotta-tomato-tart/index.html) that looks elegant but comes together with minimal fuss. Serve it with a salad of summer greens and follow up with an equally seasonal dessert like [Peach Skillet Cobbler](/content/blogs/recipes/peach-skillet-cobbler/index.html) or [Red, White, & Blue Mixed Berry Skillet Shortcake](/content/blogs/recipes/red-white-blue-mixed-berry-skillet-shortcake/index.html). #### **2.** **[Tomato, Peach and Burrata Salad With Chile-Lime Vinaigrette](/content/blogs/recipes/tomato-peach-and-burrata-salad-with-chili-lime-vinaigrette?srsltid=AfmBOop5wFMcPUNcvM64HRUdGnuQeEzy_TpaCz_YQqrh1Pv0HjDT_T6P/index.html)** This salad proves the saying "what grows together goes together" is true. Peak-season peaches and tomatoes mingle with hand-torn burrata—mozzarella’s creamier and more luscious cousin—while a spicy, funky dressing laced with fish sauce and chili garlic sauce deliver brightness and heat. Serve it with laid-back grilled mains and plenty of chilled rosé for a meal that tastes like summer should. #### **3.** **[Sugar Snap Pea, Corn, & Tomato Stir-Fry with Ginger and Basil](/content/blogs/recipes/sugar-snap-pea-corn-tomato-stir-fry-with-ginger-and-basil?srsltid=AfmBOop0zu1K8Qon3C-R5C3e-eF6cG0RM4QHUb2v0gYcRJKNclGBlS5M/index.html)** On summer nights, dinner should be [fast](/content/blogs/posts/making-meal-prep-summer-friendly/index.html). The best seasonal produce barely needs help to taste great. In this quick stir-fry, sugar snap peas, corn and cherry tomatoes are tossed in a quick gingery sauce. Serve over white rice, or with shrimp or crispy tofu if you want to make it more substantial. #### **4\. [Grilled Corn, Tomato, & Italian Sausage Pizza](/content/blogs/recipes/grilled-corn-tomato-italian-sausage-pizza?srsltid=AfmBOorpInwdjDuwwpba-dGuPEXUU9wFXOCVEtdp0bZEXZ2d5dO9XyLO/index.html)** Grilled pizza deserves a spot in your summer rotation. This version keeps things crisp with cherry or grape tomatoes that won’t weigh down the dough. Instead of marinara, you’ll use pesto as the base, then pile on charred corn and grilled sausage for a pie that’s smoky, salty and fresh. #### **5.** **[Grilled Prawns with Fresh Tomato and Watermelon Salad](/content/blogs/recipes/grilled-prawns-with-fresh-tomato-and-watermelon-salad?srsltid=AfmBOooShC52szHIHboRfTJXhkFrhcbMZtKmLj-4ZcCF3gK16zAXqsMI/index.html)** Shell-on prawns are especially good grilled, and a tomato-watermelon salad is the perfect complement. Look for the ripest, juiciest tomatoes you can find—their tang balances the sweetness of the melon. Want to make it your own? Add crumbled feta or slices of ripe avocado. #### **6.** **[Lamb & Feta Stuffed Pitas with Creamy Tomato-Cucumber Salad](/content/blogs/recipes/lamb-feta-stuffed-pitas-with-creamy-tomato-cucumber-salad?srsltid=AfmBOor5CTpKERlR0j8U6DUwxAY7k3HBFnu970JT8LEnCYIgBIsQRMgc/index.html)** These lamb-stuffed pitas are spiced with just enough harissa to keep things interesting. They're served alongside a Greek-inspired tomato-cucumber salad with a stunning feta and yogurt dressing. Keep this one in your back pocket for a quick dinner when tomatoes are at their best. Tomatoes don’t need much to impress. These recipes prove it. 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