It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches. 

As summer’s stifling heat slowly gives way to fall’s refreshing breezes, throw an outside dinner party with tomatoes front and center.

It’s the perfect time to showcase meaty summer tomatoes, dripping with succulent juice and pulpy seeds, in simple appetizers your guests will surely want seconds of.

Start off simple with Rachael’s Tomato and Shrimp Salad With Horseradish Dressing. Large beefsteak tomatoes brighten the plate, while the shrimp adds a heartiness that isn’t overly filling. Whip up Giada’s Calamari, Tomato and Caper Salad in 20 minutes or less for a dish that’s simply executed with lots of fresh lemon, salt and pepper.

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It’s that time of year again: Your green garden tomatoes have developed a warm, flushed color seemingly overnight and even the teeniest cherry and grape tomatoes have suddenly taken on a more plump and robust shape. Soon your garden — and the grocery store produce section — will be overflowing with the sweetest, freshest tomatoes of the year. Browse some of Food Network’s favorite tomato-centered recipes and take advantage of this in-season fruit (not vegetable!) while it lasts.

Food Network Magazine’s Heirloom Tomato Pie (pictured above) is baked atop a buttery, cheesy crust, filled with a savory tomato-onion-fresh herb filling and baked until golden brown. Serve this bright and colorful pie as a healthy brunch or light lunch option.

Browse more fresh tomato recipes »