Virginia Willis just dropped four peak-summer tomato recipes that put farmers market hauls to work.
Atlanta's culinary heavyweight knows summer tomatoes are that rare ingredient that needs zero fuss to shine — sweet, tart, umami-loaded, and ready for breakfast toast or blitzed into a Bloody Mary. Her approach: minimal cooking, maximum flavor, perfect for no-stress cookouts or simple suppers at home.
The lineup: Tomato and Peach Gazpacho with Chilled Shrimp Skewers (cold soup that hits like a Georgia summer evening), One-Pan Baked Tomato and Goat Cheese Crostini (astonishingly simple, her words), and Stuffed Summer Tomatoes with Herb Aioli (beefsteak vessels loaded with whatever's in season). Two can be prepped ahead. All three celebrate that juicy, garden-ripe window before tomatoes disappear until next year.
Save this for your next farmers market trip.
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