| Everything you need to know No Images? Click here   Red After Labor Day: Tomato Recipes to Keep You in That Late-Summer State of Mind With the best season (tomato season) in full swing over the past month, we've had a lot of fresh produce on hand, which makes pulling off quick meals a whole lot easier. Most of what little kitchen counter space we have has been taken over by trays of heirlooms, beefsteaks, and Sungolds, brought home from the farmers market for recipe development. Despite working on multiple tomato-based recipes at the same time, we can't get enough of them, figuratively, but also end up with too many of them, literally. So, here's what we do with them.  This quick and easy pasta dish bursts with flavor, thanks to bright, juicy cherry tomatoes and rich, savory XO sauce.  Do as the Romans do and stuff tomatoes with rice, then roast them with potatoes for a light meal that is easily veganized.  Italian tonnato sauce makes a nicely creamy accompaniment to peak summer tomatoes in this simple no-cook salad. Best of all, it comes together in 15 minutes. You're not dreaming; this is real life.
 The first rule of making tomato sauce from fresh tomatoes is to do it in-season, when tomatoes are not only at their absolute best but also at their absolute cheapest. Here's how to transform them into a complex, rich, balanced, and multi-layered tomato sauce. Pop it in some cans and enjoy all winter long. Should you store tomatoes in the fridge?  Some people say that you should never refrigerate tomatoes. Is this really true? Is sitting 90°F in a sweltering New York City kitchen in the height of summer really better for a tomato than 37°F? And if so, for how long? 
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