Cherry tomatoes
Cherry tomatoes are still running strong in August and can be exceptional — concentrated flavor, thin skins that burst easily. Where July favored big heirlooms for slicing and eating raw, August is when cherry tomatoes hit their stride, especially the sungold and mixed varieties.
How to choose it
- Firm but not hard — should give slightly when pressed
- Deep, even color throughout (red, orange, or yellow depending on variety)
- Fragrant at the stem end
- Avoid any with wrinkled skins or soft spots
Buy this much: 1 pint for the week — they'll appear in pasta, tacos, and rice bowls, and disappear faster than expected.
Cherry tomatoes are widely available in August at most grocery stores and farmers markets. Mixed varieties at farmers markets often include sungolds and grape tomatoes, which are worth seeking out.
During the week
- Burst in olive oil for pasta
- Roasted on the sheet pan
- Halved over a rice bowl
- Eaten from the container
On a weekend
A handful burst in the pork pan after the nectarines, if you want more sauce.
One thing worth learning
Bursting cherry tomatoes in a hot pan is one of the most reliable weekday techniques. The key is patience — add them to a hot pan with olive oil, don't stir, and let them blister and split on their own. The skin will tighten, then burst, releasing liquid that becomes the sauce. Stir once they've started to collapse. Add garlic and basil after the heat is off.