Photo by Paige Weaver.

Tomatoes are one of those great items that can be used and preserved quite easily. From tomato sauce to salsa to homemade ketchup to Bloody Marys, there are plenty of ways to ensure that a bountiful harvest doesn’t go to waste.

Whether it’s the high acidity of green tomatoes or the sweetness of cherry tomatoes, the fruit is easy to grow and come in a large number of varieties. Though I have to admit: I don’t love fresh tomatoes too much. That’s why one of my favorite preparations is a classic homestyle Chinese dish which involves cooking tomatoes with scrambled eggs and finishing with a little bit of chicken stock.

Luckily, our chefs’ favorite preparations are similarly simple classics that don’t require much cooking. Be sure to let us know how you like to enjoy your tomatoes in the comments.

Bertrand Chemel, Executive Chef, 2941
“I love tomatoes because they go very well with sweet and savory dishes and bring sweetness and acidity all at the same time. They’re like goodies for chefs because there are so many ways to play with them, from raw to cooked to using them in cocktails.

At 2941 we make a version of the caprese by simmering crushed tomatoes to extract their water. We infuse it with basil, coriander seed and fennel seed and add gelatin. We serve this with bocconcini, basil puree and aged balsamic. I also like making gazpacho with Sungold cherry tomatoes.”

Daniel Giusti, Executive Chef, 1789
“I know bruschetta is everywhere and seems to be a cliche now. But since I was a kid, I’ve loved eating thick slices of a great vine ripe red tomato on a nice slice of crusty bread with some good olive oil, salt and pepper. That’s it…no cheese, no herbs.”