tomatoes

In the summer of 1992, late novelist and food writer Laurie Colwin published a spectacular corn-and-tomato pie in her book, Home Cooking. Made with a thin biscuit crust, it was inspired by a similar James Beard recipe. It’s wonderful straight from the oven, at room temperature or cold— so it’s perfect picnic fare. This is a streamlined version: The original and its many adaptations call for peeling the tomatoes and removing their seeds and juice, which is unnecessary. If you’re worried about juiciness, opt for plum or Roma tomatoes.

When sweet, juicy tomatoes are at their prime, follow this strict daily regimen: Buy, eat, repeat.

Chili-spiced toasted bread, fresh cucumbers and plump tomatoes make this complex, flavourful salad perfect for lunch gatherings. It’s more than a bread salad; it also has a tart, sweet kick thanks to the pomegranate seeds. —Suzanne Barr

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.

Wish you could distill late summer into a glass? Although basil, pink peppercorns and balsamic vinegar are slightly unusual-sounding cocktail ingredients, when mixed with gin and tomato water, everything comes together. — Christine Sismondo