There’s No Such Thing as Too Many Tomatoes, tell me about this news in (https://www.nytimes.com/2026/09/19/dining/theres-no-such-thing-as-too-many-tomatoes.html)

The article “There’s No Such Thing as Too Many Tomatoes” is a seasonal food feature celebrating the late-summer tomato harvest when backyard gardens, farmers’ markets, and grocery stands reach peak abundance.

Here is what the piece focuses on:

1. The Premise: Embracing the Harvest Surplus

Late summer and early autumn mark the point in the growing season where home gardeners and market shoppers find themselves inundated with crates of ripe heirloom, beefsteak, and cherry tomatoes. The core philosophy of the article is that an overwhelming quantity of tomatoes should not be treated as a stressful kitchen burden to rush through before spoiling, but as a fleeting annual luxury to fully exploit before out-of-season, flavorless winter produce arrives.

2. Highlighting Fresh, Low-Effort Preparations

The piece emphasizes that peak-season tomatoes need very little intervention to taste extraordinary:

• Raw and Simple: Thickly sliced ripe tomatoes served merely with flaky sea salt, black pepper, and high-quality olive oil.

• Casual Staples: Elevated tomato sandwiches (often simple combinations of crusty bread or toasted white bread, mayonnaise, and salt), panzanella (Tuscan bread and tomato salad), and chilled Spanish gazpacho.

• Contrast and Texture: Pairing sweet, acidic varieties with creamy cheeses like fresh mozzarella, burrata, or goat cheese.

3. Strategies for Cooking Down the Glut

When fresh salads and snacking cannot keep pace with the harvest, cooking concentrates flavor and shrinks volume:

• Sheet-Pan Roasting: Slow-roasting halved tomatoes with garlic, herbs, and olive oil until collapsed, jammy, and deeply caramelized.

• Quick Skillet Sauces: Blistering cherry and grape tomatoes in hot olive oil until they burst into a rich, glossy pasta sauce in under fifteen minutes.

• Tarts and Galettes: Layering sliced tomatoes atop flaky pastry with Dijon mustard, ricotta, or Gruyère.

4. Preserving for the Months Ahead

To ensure none go to waste, the article provides methods for extending summer flavor well into winter:

• Freezing Whole or Roasted: One of the simplest zero-effort preservation methodsfreezing whole, raw tomatoes directly on baking sheets before bagging them for future soups and stews.

• Freezer Sauces & Purées: Simmering massive quantities down into versatile tomato purée or marinara to freeze flat in zipper bags.

• Dehydrating: Slow-drying small slices in a low oven or dehydrator to create chewy, intensely sweet sun-dried style tomatoes.

The overarching takeaway is an encouragement to lean into seasonal eating, showing home cooks that whether eaten over the sink with salt or simmered down into winter preserves, a surplus of ripe tomatoes is an asset rather than a waste problem.