We are entering the peak season of tomatoes, when the juicy orbs ripen under the sun in every small vegetable patch, and take over the market stalls in their myriad colors, shapes, and sizes—from huge beefsteak varieties to clusters of tiny cherry tomatoes.
This is also when they become a staple on every Italian menu. They might be simply sliced, drizzled with olive oil, and topped with fresh mozzarella or burrata. Or they might be tossed in a refreshing bread salad, like Tuscan panzanella; layered in a sandwich along with tuna and a few lettuce leaves; or simply rubbed on a slice of bread to make pane e pomodoro, the summer afternoon snack my grandma would prepare for me when I was growing up.
