There is nothing better than a fresh tomato just picked off the vine. Juicy and sweet, in-season tomatoes really do taste like summer fruit. There are endless varieties and ways to use them but for me, sliced and served with fresh mozzarella and homegrown basil is about as good as it gets.

I'm also a huge fan of BLT's but the classic sandwich is only as good as the three key ingredients are, starting with the tomato. As far as I'm concerned, if the tomato isn't perfectly ripe and flavorful, don't bother.

This year, I've been growing some Brandywines, and Early Girls, and a variety of cherry and grapes—including yellows which I love because they are sweet but lower in acidity and I eat them like candy! I also love Romas because they are perfect for tomato sauces.

Living in upstate New York gives me a chance to really celebrate the bounty of summer produce and tomato season is definitely one of my favorites. As I'm getting ready to open up a new restaurant Mill & Main in Kerhonkson NY, my family and I have been participating in local farmers' markets and outdoor events. Recently, I celebrated the start of tomato season at the Ellenville Market on Market, with all things Caprese! My pro-tip when it comes to tomatoes is to keep it simple and yes, there is an art to making .

Enjoy these easy summer tomato recipes that are all about making tomatoes the star of the show! Then, be sure to check out Easiest Recipes You Can Make 

Ultimate Summer Caprese Salad

You'll need:

3 pounds mixed vine ripe or heirloom tomatoes ( mix up the colors and varieties if you'd like)
1 pound fresh mozzarella, sliced
Generous bunch fresh basil leaves, hand torn
Large drizzles good quality extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
Good quality balsamic vinegar for drizzling, optional
How to make it:

Arrange tomato slices on a large serving platter, overlapping slightly. Arrange mozzarella slices and basil leaves in between the tomato slices. Sprinkle generously with flaky salt and freshly ground black pepper. Drizzle generously with olive oil. If you're a balsamic fan, drizzle lightly with good quality balsamic vinegar. Serve with crusty bread or warm focaccia.

Chefs tips:

Make this mini and use a mix of grape and cherry tomatoes and baby bocconcini.
Serve over a bed of spring mix or baby arugula
Make this in a baking dish and broil on high until cheese is melted. Serve with crusty bread or warm focaccia.

Caprese Focaccia Sando

Slice a focaccia roll in half and drizzle both sides with extra virgin olive oil. Layer with slices of fresh mozzarella, thick slices of tomato and sprinkle with flaky sea salt and freshly ground black pepper. Top with fresh basil leaves and drizzle with good quality balsamic vinegar or balsamic glaze. Cut in half and serve immediately!

Chefs tips:

Swap out fresh mozzarella for smoked mozzarella for a change of pace
Make it melty and toast on a panini press
Add thin slices of prosciutto di Parma and a handful of baby arugula
Don't have fresh basil on hand, spread the bread with some pesto instead