Second Summer, Served: The Best Heirloom Tomato Recipes + Grazing Boar

Why Heirloom Tomatoes Deserve the Spotlight

Oh, this last week of August is such a bittersweet time. The lazy days of summer must inevitably give way to the autumn bustle of school, deadlines, and shorter evenings. But here in Los Angeles, the weather is still warm, the light is golden, and the farmers’ markets are absolutely overflowing with treasures—ears of sweet corn, watermelons that drip down your chin, stone fruit that begs to be eaten over the sink, and the undeniable star of the season: heirloom tomatoes.

And if you’re anything like me, your garden might be overflowing right now too. My tomato plants are heavy with fruit—plump, sun-warmed, and practically begging to be picked. It’s that magical (and slightly overwhelming) moment where every windowsill and countertop seems to be covered in bowls of tomatoes. The best kind of abundance, but also the perfect excuse to get creative in the kitchen and at the table.

You know the ones. Big, cheeky, lopsided beauties that look like they’ve been hand-painted. They’re juicy, vibrant, and wildly flavorful in a way no grocery-store tomato in January could ever dream of being. Honestly? I think they deserve their own party. So this week, I’m showing you how to give tomatoes their moment—with a board, a few forever recipes, and the prettiest seasonal finds to make it all happen.

How to Build a Simple,

Stunning Tomato Board

Yes, tomatoes can absolutely be the star of a grazing board. Pile them high—all the heirloom shades are stunning, from yellow to green to deep purple—but I couldn’t resist the bold vibrancy of classic red, especially when paired with the cherry tomatoes that are still on the vine.” and a scatter of fresh herbs for that “I just gathered these from my garden” look.

While you can add in burrata or whipped goat cheese (and no one will complain), I actually think late-summer tomatoes are at their very best when you let them shine on their own. My favorite way? Thick slices or wedges on a piece of crusty bread, a drizzle of Brightland Lemon Olive Oil, and a sprinkle of flaky Maldon salt. That’s it. Pure, effortless, unforgettable. And if you want to see the whole tomato board come together, peek at my IG reel for all the layering and styling inspo.

Hosting tip: arrange your tomatoes on a long rustic board,and nestle a few heirloom tomato candles right into your grazing board—they look like the real thing and give off the prettiest glow.

Three Tomato Recipes You’ll Want Forever

Summer in a Jar (Slow-Roasted Whole Tomatoes)

This might be my favorite way to preserve the season. Whole tomatoes, slow-roasted on a sheet pan until they collapse into concentrated, jammy bursts of flavor. The best part? You can properly can these in jars and store them away for the colder months. I think of them as the ultimate hosting gift—because truly, who wouldn’t want to crack open summer in a jar in the middle of winter? Spread them on crostini, toss it with pasta, spoon it over grilled fish swirl into soups or sauces, or serve alongside roasted meats—it’s peak-season sunshine, preserved.

Heirloom Tomato Carpaccio

Slice your heirlooms paper-thin and fan them out like stained glass. Drizzle with olive oil, my fave is Brightland Lemon Olive Oil, because it adds the best citrus-y pop, scatter fresh basil, add sea salt and a splash of sherry vinegar. The key here is getting those whisper-thin slices—and for that, I swear by my ceramic serrated knife. It glides through tender tomatoes (and bread, too) without squishing them, and saves your wrist from extra strain. Five minutes of effort, infinite beauty.

Rustic Heirloom Tomato Galette

Because sometimes you want tomatoes wrapped in pastry. Think buttery, flaky crust filled with layers of heirloom tomato slices, a little cheese and if you want you can even add a swipe of Dijon and herbs baked until bubbling and golden. Serve it warm with a crisp green salad and you’ll wonder why anyone rushes into pumpkin season.

Rustic Heirloom Tomato Galette Recipe

Ingredients

2 cups all-purpose flour, plus more for dusting
2¼ tsp kosher salt, divided
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1 Tbsp apple cider vinegar
1½ lbs heirloom tomatoes, sliced ¼" thick
2 garlic cloves, thinly sliced
4 oz firm cheese (Asiago, cheddar, or Gouda), finely grated (about 1½ cups)
1 large egg, beaten
Flaky sea salt
Freshly ground black pepper
½ lemon
1 Tbsp finely chopped chives

Preparation

Step 1: Make the dough
In a food processor, pulse the flour and 1¼ tsp kosher salt to combine. Add butter and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Transfer to a large bowl, drizzle with vinegar and ¼ cup ice water, and mix with a fork until shaggy dough forms. Add more ice water a tablespoon at a time if needed. Turn out onto a work surface, gently knead until no dry spots remain, pat into a disk, wrap in plastic, and chill for at least 2 hours.

Step 2: Prep the tomatoes
Preheat oven to 400°F. Gently toss tomato slices, garlic, and remaining 1 tsp kosher salt in a bowl. Let sit for 5 minutes, then drain and transfer to paper towels to absorb excess liquid (this keeps your galette from being soggy).

Step 3: Assemble
On a lightly floured sheet of parchment paper, roll out dough into a 14" round about ⅛" thick. Transfer to a baking sheet. Scatter the grated cheese over the dough, leaving a 1½" border. Arrange tomatoes and garlic over the cheese. Fold edges of dough up and over filling, overlapping as you go to create a rustic border. Brush the crust with beaten egg. Sprinkle tomatoes with flaky salt and freshly ground pepper. Chill the galette in the freezer for 10 minutes to firm up.

Step 4: Bake
Bake, rotating once, until the crust is golden and crisp—about 55–65 minutes. Let cool slightly on the sheet pan. Finely grate lemon zest over the top, sprinkle with chives, and serve warm or at room temp.

Hosting tip: I like to slice the tomatoes for this with my ceramic serrated knife—it slices tomatoes paper-thin without bruising them.

My Favorite Finds Right Now

Ceramic Serrated Knife – my go-to for slicing delicate heirlooms and crusty sourdough without the wrist strain.
Cutest Heirloom Tomato Candle – yes, it exists. A tomato-scented candle for when you want your kitchen to smell like late summer forever.
Brightland Lemon Olive Oil – the perfect citrusy drizzle for boards + galettes alike.

Let’s Give Tomatoes Their Moment

Late-summer tomatoes are fleeting, which makes them even more special. They don’t need much—just a little love, good olive oil, flaky salt and maybe a slice of bread to catch the juices. So let’s pause before we rush into autumn, light a cute tomato candle, pour a glass of something chilled, and give these cheeky heirlooms the spotlight they deserve.

Second Summer, Served: The Best Heirloom Tomato Recipes + Grazing Board Ideas