Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Editors’ Collection Summer Tomato Recipes Our best summer pasta, tomato salad, cherry tomato recipes and more make good use of those ripe tomatoes. EmailShare on PinterestShare on FacebookShare on Twitter
Chilled Soba in Dashi With Tomatoes and Corn Yotam Ottolenghi About 1 hour 40 minutes, plus at least 1 hour cooling
Tomato Crostata With Honey-Thyme Glaze Melissa Clark 1 hour plus at least 2 1/2 hours’ chilling
Healthy Beet and Tomato Gazpacho Martha Rose Shulman 10 minutes, plus at least 2 hours' refrigeration
Cucumber-Tomato Salad With Seared Halloumi and Olive Oil Croutons Julia Moskin 40 minutes, plus chilling, if desired