Got tomatoes? Lucky you! The Northeast's historic episode of tomato blight has left tomato-lovers in a sad state — no tomatoes from their own vines, and tomatoes extra-expensive at the market. But if you have a precious handful of ripe tomatoes to eat for dinner tonight, here are a dozen recipes that will show off their bright flavor.
By the way, have you checked out Summer Fest? It's a cross-blog event run by Margaret Roach at our very favorite garden blog, A Way To Garden. She has some great food blogger collaborators too, like Matt of Matt Bites and Shauna of Gluten-Free Girl.
This week is all about tomatoes, so if you want to discover a whole bunch more tomato recipes, check out the rest of Summer Fest.
12 Juicy Tomato Recipes
• 1 The Perfect Tomato Salad
• 2 Tomato Salad with Red Onion, Dill, and Feta
• 3 Tomato and Boquerones Salad with Garlicky Breadcrumbs
• 4 Grilled Zucchini and Grape Tomato Salad
• 5 Tomato and Mozzarella Skewers with Basil Oi
• 6 Jamie Oliver's Tomato Consommé
• 7 Roasted Garlic, Olive and Tomato Pasta Salad
• 8 Panzanella
• 9 Easy Gazpacho
• 10 Smoky Scallops with Fennel and Tomato
• 11 Caprese Salad
• 12 Cherry Tomato Skewers (Grilled Indoors
How are you eating tomatoes right now?
Related: Bring On the Heat! Hot Chili Peppers in Season
(Images: Sara Kate Gillingham-Ryan; Faith Durand; Sara Kate Gillingham-Ryan; Faith Durand; Elizabeth Passarella; Dana Velden; Faith Durand; Emma Christensen; Sara Kate Gillingham-Ryan; Faith Durand; Kathryn Hill; Joanna Miller)
How To Cook Fluffy, Tasty Quinoa
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
Peanut butter and tomato sandwich. Seriously good.
One of my favorite ways to enjoy tomatoes is slow roasted. In fact, I've got a batch in the oven right now. Just set your oven to a low temperature (250F or so), quarter your tomatoes, drizzle 'em with olive oil, s & p, & pop them in. Let them cook for 4 hours or so & you've got some seriously yummy tomatoes.
Tomato season has been good to us here in France this year. I've been slicing a couple in half, brushing with olive oil and broiling until just warmed through and cooked on top. Then I sprinkle on some fresh chiffonaded basil and broil about 10 sec. more. They're great for breakfast with eggs and fresh baguette (it's a French-English fusion thing I guess).
Also, I just made the above Panzanella for dinner and my husband loved it so much that he Twittered a picture of it mid-dinner. I love how fresh it is (all those ingredients are piled sky high at the market right now, so super fresh) and how I can use up some of my stockpile of stale baguette. Thanks for the fantastic recipe!!!
This is a great roundup! I love tomatoes :)