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If your garden has survived some of the harsh heat of this summer, you should be getting close to some nice, big, juicy red tomatoes to pluck from the vine. It took a lot of water to get them where they are now, but this is the reward for all the hard work this year!

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FRIED GREEN TOMATO CAPRESE

Vegetable oil, for frying

1/2 cup all-purpose flour

2 tsp. seasoning salt (such as Lawry's)

2 to 3 large eggs

1 1/2 cups panko breadcrumbs

3 large green tomatoes, cut into 1/4-inch-thick slices

Flaky sea salt, to taste

Black pepper, to taste

12 oz. fresh mozzarella, thickly sliced

1/4 cup balsamic glaze

Large bunch fresh basil leaves, for serving

Add an inch of vegetable oil to a large heavy skillet and heat to 350°F on a deep-fry thermometer.

Mix the flour and seasoning salt in a shallow dish. Add 2 eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.

Dredge a few tomato slices in the seasoned flour, then dip them in the egg, and lastly cover them in the panko. Set aside on a plate and repeat with the remaining tomato slices. Beat an additional egg into the shallow dish if necessary.

Working in batches, fry the tomatoes until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.

When you are ready to assemble the salad, season the mozzarella slices with flaky sea salt and pepper. Shingle the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves.

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UPSIDE DOWN 

TOMATO CORNBREAD

3 medium heirloom tomatoes, about 1 1/2 pounds total

2 tsp. kosher salt, divided

8 Tbsp. unsalted butter, divided

2 1/2 cups fine yellow cornmeal

1 1/4 cups all-purpose flour

2 Tbsp. granulated sugar

5 green onions, thinly sliced and divided

1 jalapeño, seeded and chopped

1 Tbsp. baking powder

1/2 tsp. ground black pepper, plus more for serving

2 3/4 cups whole buttermilk

1/3 cup mayonnaise

1 large egg

2 cups shredded monterey jack cheese

Cut the tomatoes into 1/4-inch-thick slices. Line two large sheet trays with 2 layers of paper towels and lay the slices on top in a single layer. Sprinkle 1 teaspoon of salt all over both sides of the tomatoes. Set aside for 30 minutes, then pat each slice dry with a paper towel.

Preheat the oven to 400°F.

In a 12-inch cast-iron skillet, place 3 tablespoons of unsalted butter. Place the skillet in the oven until the butter is melted and the skillet is hot, about 10 minutes. In a small, microwave-safe bowl, microwave the remaining 5 tablespoons of butter until just melted, 30 seconds to 1 minute.

In a large bowl, whisk together the cornmeal, flour, sugar, 4 sliced green onions, jalapeño, baking powder, ½ teaspoon black pepper, and the remaining 1 teaspoon of salt. In a medium bowl, whisk the buttermilk, mayonnaise, and egg until well combined. Stir the buttermilk mixture and melted 5 tablespoons of butter into the cornmeal mixture until just combined. Fold in the cheese.

Remove the skillet from the oven, swirling the butter to coat the bottom and sides of the pan. Arrange the salted tomato slices in the bottom of the skillet, overlapping the slices as needed. Spoon the cornmeal batter over the tomatoes, smoothing the surface.

Bake until the cornbread is golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 5 minutes. Use a small knife to loosen the sides of the cornbread. Invert the cornbread onto a serving platter. Serve hot, warm, or room temperature with a sprinkle of the remaining 1 green onion and black pepper.

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GRILLED SHRIMP

PANZANELLA

1 (1-pound) loaf crusty Italian bread, cut into 1-inch cubes (12 cups)

1/2 cup plus 2 Tbsp. olive oil

3 garlic cloves, grated

1/4 tsp. red pepper flakes

1/2 tsp. kosher salt, plus more to taste

1 1/2 lb. large shrimp, peeled and deveined

1/4 cup red wine vinegar

2 lb. tomatoes (red and/or yellow), cut into 1-inch chunks

1 small red onion, thinly sliced

3/4 cup pitted kalamata olives, thinly sliced

2 Tbsp. drained capers, chopped

1/2 cup fresh basil, chopped

Preheat the oven to 275°F. Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Let cool.

Preheat a grill to medium high. Whisk 2 tablespoons olive oil, the garlic, red pepper flakes, and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.

Whisk the vinegar and remaining ½ cup olive oil in another large bowl. Add the tomatoes and onion and season with ½ teaspoon salt. Add the olives, capers, bread cubes, and basil. Toss and let sit at room temperature while you grill the shrimp.

Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it’s a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss.

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CHERRY TOMATO

PASTA

1/2 tsp. kosher salt, plus more for the pasta water

1 lb. spaghetti

1/4 cup olive oil

4 garlic cloves, crushed

1/2 tsp. crushed red pepper flakes, plus more for serving

2 Tbsp. tomato paste

1 1/2 lb. cherry tomatoes (about 6 cups)

1/4 tsp. black pepper

1 cup low-sodium chicken broth

1/2 cup fresh basil, cut into a chiffonade, plus more for serving

1/2 cup grated parmesan (about 2 ounces), plus more for serving

1/2 cup whole-milk ricotta cheese, at room temperature

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving 1 cup of the pasta water.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until thickened and slightly darkened, about 2 minutes. Stir in the tomatoes, salt, and black pepper and cook until the tomatoes start to turn golden and are beginning to burst, 3 to 5 minutes. Stir in the chicken broth and simmer until the tomatoes burst and become saucy, 5 to 7 minutes.

Add the pasta, basil, parmesan, and ½ cup of the reserved pasta water to the skillet and toss to combine. Splash in more pasta water, a tablespoon at a time, as needed to loosen the sauce.

Serve the pasta dolloped with ricotta and topped with more basil and parmesan.

TFD: "Success is getting what you want. Happiness is wanting what you get." - Dale Carnegie

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