Farmers’ markets across New York City are seeing brisk business this week as the last of the summer tomatoes arrive. On Wednesday morning at the Union Square Greenmarket, vendors reported steady sales of heirloom and San Marzano varieties. Shoppers lined up early, many seeking ingredients for fresh tomato sauces before the season’s end.
Several Manhattan chefs say they are adjusting menus to highlight local tomatoes. At Il Forno on Second Avenue, chef-owner Anna Ricci said the kitchen has been preparing a quick tomato sauce daily. 'We keep it simple—just olive oil, garlic, and fresh tomatoes,' Ricci said. 'This only works when fruit is at its peak.' Plates of spaghetti with the sauce were seen leaving the kitchen throughout Wednesday’s lunch service.
Home cooks are also responding to the seasonal shift. In Queens, grocery stores reported an uptick in sales of Roma tomatoes and basil since Labor Day. Shoppers on Tuesday afternoon at the Jackson Heights Food Bazaar filled baskets with ripe produce, some citing the need to preserve the flavors of early September before the weather cools further.
The New York Times published a recipe for quick fresh tomato sauce this week, noting the urgency of using tomatoes while they remain at their best. The recipe calls for minimal ingredients and a short cooking time, emphasizing the quality of late-summer produce over elaborate technique. Several local food blogs have echoed this sentiment, pointing to the fleeting nature of the tomato harvest.
By next month, most area markets expect tomato supplies to drop off as the fall harvest begins in earnest. For now, tomato sauce—from restaurant kitchens to home stovetops—remains a staple of the season.