To-may-to, to-mah-to—whatever you call it, our produce aisles and farm-share bags are bursting with these late-summer delights. Faced with an overload of everyone's favorite nightshade? We suggest making these half-dried tomato tarts from JBF Chefs Boot Camp alum and Beard Award winner Naomi Pomeroy's upcoming cookbook, Taste & Technique: Recipes to Elevate Your Home Cooking. Pomeroy sends the delicate cherry variety for a quick spin in the oven, giving them just a touch of caramelization while retaining that addictive burst of flavor with every bite. The tomatoes, paired with a good funky cheese, top her simple crème fraîche tarts, yielding a dish versatile enough to impress your dinner guests or double as an easy weeknight meal. Get the recipe.
Hungry for more? View our entire recipe collection. Learn more about the JBF Chefs Boot Camp for Policy and Change.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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