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Several Augusts ago a friend served me a simple little tomato salad that made a big impression. We were a few weeks into Peak Tomato and I’d eaten plenty of sliced Mortgage Lifters on toast with mayo. I’d served a few capreses, and that was good enough for me. Why mess with success? Here, though, on my friend’s porch, the tomatoes were sliced into wedges and tossed with soy sauce and chopped cilantro, topped with crunchy fried shallots from a can. The soy sauce was doing the mayo’s job, and it made it look easy. Like the mayo and the cheese, the soy sauce boosted the fruit’s umami, a term that was getting a lot of press at the time. Everyone knows about umami now, and you may be putting soy sauce and cilantro on your tomatoes already (or fish sauce and Thai basil, swoon). The Momofuku culinary lab suggests coarsely grating tomatoes and stirring them into vinaigrettes, or simmering with kombu for a tomato dashi—adding Parm for even more punch. Of course tomatoes don’t need an umami boost—you may want to highlight their sweetness or acidity, or just leave them alone, for goodness sake. Whatever your go-to tomato recipe or technique, it’s a good time of year to see what else they can do. This roundup of breezy non-recipes is a great place to start. -Rachel Caldwell, Newsletter Editor
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