Beefsteak Tomato recipes

Hollowed-out beefsteak tomatoes packed with a savory filling of ground beef, rice, onion, and herbs, then baked until the tomatoes are tender and the tops are golden. This is a classic American summer dinner that makes the most of garden-fresh tomatoes. The tomato shell infuses the filling with its sweet juice as it bakes.

Thick slices of peak-summer beefsteak tomatoes layered with fresh mozzarella and basil, finished with good olive oil and flaky salt. This salad is a celebration of the tomato at its finest — nothing more, nothing less. The key is using tomatoes that are fully ripe and at room temperature.

Beefsteak tomatoes halved and roasted low and slow until they concentrate into intensely flavoured, jammy rounds bathed in garlicky, herb-scented olive oil. The process takes two hours but is entirely hands-off, and the result is a pantry powerhouse that makes everything it touches better. Use them on pasta, bruschetta, pizza, salads, or straight from the pan with good bread.