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The Weekly from
My Omni Kitchen
Seasonal recipes, tips, and stories from my kitchen.
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August 17th, 2026
Hello Reader
Abundant in tomatoes? Here's what to make.
If your garden is exploding, your farmers market is overflowing, or your CSA box is somehow still delivering more tomatoes... this newsletter is for you.
Tomatoes are at peak season right now, but they don't last forever. This week, I'm sharing 5 Polish recipes that put peak tomatoes to work. A creamy tomato and onion salad, roasted tomato sauce, homemade roasted tomato paste, Polish tomato soup, and Leczo (Polish tomato and pepper stew).
Perfect timing to share these too. I'm actually on my way to Poland right now. I will be celebrating my 50th birthday in the country where I learned to cook these dishes in the first place. So while I'm eating my way through Warsaw, make one of these recipes and let me know how it turns out!
Let's put those tomatoes to work.
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Creamy Polish Tomato Salad
It is quick to make and has exactly three rules: use the ripest tomatoes you can find, don’t skip the fresh dill, and salt your tomatoes before you dress them.
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How to make Roasted Tomato Sauce
With just a few pantry basics, garlic, onion, herbs, and a splash of balsamic, you’ll get a rich, velvety sauce that tastes 100% better than store-bought.
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Homemade Tomato Paste
Have a pile of fresh tomatoes? Roast them into a rich, flavorful paste, made with garlic, onion, herbs, and a splash of balsamic.
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Polish Fresh Tomato Soup
Childhood favorite. Made from fresh, juicy tomatoes and homemade chicken broth, this soup delivers comfort and rich flavor in every spoonful.
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Polish Lecho Recipe - Tomato-Pepper Stew
Made from fresh, juicy tomatoes and homemade chicken broth, this soup-stew delivers comfort and rich flavor in every spoonful.
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In Season August |
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Vegetables: Bell Peppers, Okra,
Fruits: Peaches, Plums, Melons
Tomatoes, Summer Squash
Herbs: Basil, Mint, Chives
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Quick Tip: Making the Most of Peak Tomatoes
Tomato season is short (usually July through September), so here's how to make the most of it:
At the store or garden:
- Look for: Deep color, firm but slightly yielding, fragrant stems
- Avoid: Bruises, cracks, super hard tomatoes (underripe)
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Types to know:
- Roma/plum: Meaty, less watery, great for sauces
- Heirloom: Best flavor, perfect fresh in salads
- Cherry/grape: Sweet, snackable, great in salads or roasted
- Beefsteak: Big and juicy, perfect for sandwiches
- Slicing tomatoes: Classic all-purpose
How to store fresh tomatoes:
- Never in the fridge! Cold destroys flavor and texture
- Store at room temperature: On the counter, out of direct sunlight
- Stem-side down: Prevents moisture loss
- Use within 5-7 days: Peak flavor doesn't last forever
Preserving the harvest:
- Roast and freeze: Roasted tomatoes freeze beautifully in bags or jars
- Make sauce: Freeze in portions for pasta nights all year
- Sun-dry or oven-dry: Concentrated flavor bombs for the pantry
- Can them: If you're into canning, tomatoes are one of the best things to preserve
- Make salsa: Fresh or cooked salsa freezes well
- Homemade paste: Way better than store-bought (recipe above!)
Prep tips:
- Peeling made easy: Score an X on the bottom, blanch 30 seconds, ice bath, peel slides right off
- Seed if needed: Cut in half and squeeze out seeds for less-watery dishes
- Salt early: For salads, salt sliced tomatoes 15-20 minutes ahead, then drain excess liquid
- Room temp for eating: Cold tomatoes taste like nothing. Let them come to room temp first!
5 quick ways to use tomatoes:
- Simple bruschetta: Chopped tomatoes + basil + olive oil on toasted bread
- Fresh pasta sauce: Grated raw tomato + garlic + olive oil (Italian summer classic!)
- Tomato salad: Sliced tomatoes + salt + olive oil + fresh herbs
- Roasted tomatoes: Halve, drizzle with oil, roast 400°F until jammy
- BLT overload: Extra tomatoes on your BLT (you deserve it)
Pro tip: If you're overwhelmed with tomatoes, spend one Sunday afternoon making a big batch of roasted tomato sauce (freeze!), a batch of tomato paste (freeze in tablespoon portions!), and one soup. That'll use 15-20 pounds of tomatoes and set you up for months of amazing tomato flavor.
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Before you go :)
Thank you for being part of My Omni Kitchen! Made something delicious? Tag @sylwiavaclavekphotography - seeing your creations is the best part of my day.
P.S. Hit reply anytime - I read every email and love hearing from you!
P.P.S. I'm planning my April recipes - is there a dish you would want me to make? Reply and tell me what you're craving!
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