Prepare a medium-high gas or charcoal grill fire. Brush the cut sides of the tomatoes with the olive oil. Grill the tomatoes cut side down until charred, 2 to 3 minutes. Transfer to a platter, cut side up. Drizzle the tomatoes with the saba and sprinkle with salt to taste. Serve immediately.
In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.
Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.
Bring an 8-quart pot of well-salted water to a boil over high heat.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.
Meanwhile, boil the pasta according to package directions until al dente.
Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.
Heat a large cast-iron skillet over high heat until very hot and brush lightly with vegetable oil. In a bowl, toss the okra with 1 Tbs. of the oil and season with 1/4 tsp. salt. Cook the okra in the pan in two batches, turning once, until charred and tender, 3 to 4 minutes per batch depending on the size and freshness of your okra. Reserve in a bowl so you can reuse the cast-iron skillet.
Add 1 Tbs. of the oil to the corn and season with 1/4 tsp. of the salt. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Reserve the corn in a bowl, separate from the okra.
Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool. Core and peel the tomatoes, and halve them crosswise. Working over a sieve set in a bowl, tease out the seeds with your fingers. Press on the seeds to extract the juice, then discard them. Chop the tomatoes and reserve them in the bowl of their juice.
Pour the remaining tablespoon oil into the skillet over medium-high heat, and when it shimmers, add the bacon. Sauté the bacon until it just begins to brown, about 4 minutes, then add the onion and 1/2 tsp. salt. Stir continuously for about 2 minutes, allowing the onion to release some moisture, but not letting it brown. Add the garlic and cook for about a minute to let its flavor bloom (do not brown the garlic). Then add the tomatoes, and stir to combine. Cover the pot, reduce the heat to medium, and cook for about 4 minutes until the tomatoes have mostly collapsed.
Add the corn, stir to combine, and cook for 3 more minutes. Add the okra, stir, and cook just until the okra is heated through, about 2 minutes. Season to taste with the vinegar (which you may or may not need, depending upon the acidity of the tomatoes), salt, and black pepper; serve.
Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.
Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.
Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.
Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.
Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).
Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.
Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.
Bring a large pot of well-salted water to a boil. Cook the beans in the water until crisp-tender, 4 to 6 minutes. Drain and run under cold water to cool. Drain well.
Position a rack in the center of the oven and heat the oven to 425°F. Put the beans in a medium bowl, toss with 1 Tbs. of the olive oil, and season with 1/4 tsp. salt and a few grinds of pepper. Spread the beans in one layer on a heavy-duty rimmed baking sheet, leaving space for the tomatoes.
In a small bowl, toss the tomatoes with the remaining 1 Tbs. oil, garlic, thyme, 1/4 tsp. salt, and a few grinds of pepper. Spread the tomatoes on the baking sheet.
Roast the beans and tomatoes just until the tomatoes start to split, 7 to 10 minutes. Slide the beans onto a serving dish, top with the tomatoes, and dot liberally with the tapenade. Serve, with additional tapenade on the side.
In a medium bowl, stir the red-wine vinegar with 1-1/2 tsp. salt until it has dissolved. Add the onion. If the vinegar doesn't cover the onion, add water to cover. Let sit for 15 minutes. Meanwhile, in a small bowl, whisk the chives, olive oil, and balsamic vinegar. Season to taste with salt and pepper.
Core and cut the tomatoes in half lengthwise and then cut each half lengthwise into 1/4-inch-thick slices. Put the tomatoes in a wide serving bowl. Pour the vinaigrette over the tomatoes and marinate them for 15 minutes.
Drain the onions, pressing them lightly to squeeze out any extra vinegar. Rinse the onions quickly and then lightly squeeze again. Add the onions to the tomatoes and toss. Season to taste with salt and pepper, top with the Gorgonzola, and serve.
Prepare a medium-high gas or charcoal grill fire. Brush the zucchini all over with 1-1/2 tsp. of the oil. Grill until lightly browned and barely tender, 1 to 2 minutes per side (the zucchini should retain a little bite). Set aside.
In a small bowl, mix together the ricotta, chives, mint, green pepper, and a pinch of salt.
Season the tomato and zucchini slices on both sides with salt and pepper. To assemble, put a tomato slice on each of four plates. Top each with a slice of zucchini. Repeat two more times. Drizzle each stack with 1 tsp. oil, top with a dollop of the ricotta mixture, and serve.
In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.
Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.
Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.
Arrange the burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the torn basil leaves over all and dollop with the tapenade. Drizzle with the oil and serve.
Pulse the tomatoes in a food processor until almost smooth. Transfer to a 3-quart saucepan over medium heat and bring to a simmer. Reduce the heat to maintain the simmer and cook, stirring occasionally, until very thick and reduced to about 2 cups, about 40 minutes.
Lightly coat a large bowl with 1 tsp. of the oil. Put the dough in the bowl, cover loosely, and let sit at room temperature until supple and relaxed, 45 minutes to 1 hour.
Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Meanwhile, put the tomatoes, oregano, garlic, 2 tsp. of the oil, and 1/2 tsp. each salt and pepper in a food processor; pulse to make a chunky sauce.
Lightly oil 2 baking sheets with the remaining 2 tsp. oil. Divide the dough into quarters. Divide each quarter into 3 equal parts; you’ll have twelve 1-oz. pieces of dough. (Alternatively, use a scale to divide the dough.) Shape each piece of dough into a 3-inch round and put on the baking sheets.
Spread about 1 scant Tbs. of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper and prosciutto. Sprinkle the mozzarella and Parmigiano on top.
Bake until the cheese is bubbling and the crust is browned, 12 to 14 minutes, rotating and swapping the pans’ positions about halfway through for even baking. Sprinkle with crushed red pepper flakes (if using) and serve.
Put the greens, tomatoes, and herbs in a large salad bowl.
Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.
Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.
Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.
Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.
Prepare a medium-high gas or charcoal grill fire. Brush the cut sides of the tomatoes with the olive oil. Grill the tomatoes cut side down until charred, 2 to 3 minutes. Transfer to a platter, cut side up. Drizzle the tomatoes with the saba and sprinkle with salt to taste. Serve immediately.
Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.
Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.
Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.
Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.
Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.
In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.
In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.
