38 Fresh Tomato Recipes You'll Love
Roasted Cherry Tomato Chutney on Squash
Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.
Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that's ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great cold—if you have any!
Roast fresh tomatoes, onion, sweet pepper and seasonings for a summer vegetable puree that tops whole wheat or white pita bread rounds. Smoked mozzarella adds another punch of flavor in this recipe from Sarah Slater of Casa Nueva restaurant in Athens, Ohio.
The sweet tomatoes blend with tangy-mellow balsamic vinegar and basil. Serve with some crusty bread to soak up the liquid.
Homemade Lemon Vinaigrette coats a fresh mix of lettuce, basil, and grape or plum tomatoes. For a meal, serve with chicken or fish drizzled with the vinaigrette.
Mama Carolla's Bruschetta
All our favorite Italian flavors--garlic, tomato, basil and cheese--meet in this crunchy appetizer. The recipe is from Mama Carolla's Old Italian Restaurant in Indianapolis.
Heirloom Tomato and Onion Quiche
The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche.
Grilled Tomato Melts
Gooey Monterey Jack cheese bubbles inside fresh tomatoes, while chopped sweet peppers and toasted sliced almonds add crunch.
Suncrest Gardens Farm Garden Delight
Sun-ripened heirloom tomatoes, zucchini, carrots and summer squash top Garden Delight pizza from Suncrest Gardens Farm in Cochrane, Wisconsin.
Avocado Pesto-Stuffed Tomatoes
Stuff cherry tomatoes with a filling of avocado, cream cheese, pesto and lemon juice for an easy make-ahead appetizer. Tip: Cut a thin slice from the bottom of each tomato to help these nibbles stand upright!
Surdyk's Greek Orzo Salad
Tomatoes are both the container and an ingredient for this pretty salad from Surdyk's Cheese Shop in Minneapolis. Purple-black kalamata olives and feta cheese blend with rice-shape orzo and fresh herbs for a Greek-inspired dish.
Tomato and Red Onion Salad
A simple sweet-sour dressing coats fresh tomatoes and red onions. For the best color and flavor, vary the variety of tomatoes. Tiny ones can be left whole; larger ones can be sliced or cut in wedges.
Tomato and Cheese Tart
Assorted varieties of tomatoes add color and freshness to this puff pastry tart. The pastry can be made ahead, then topped and baked at the last minute.
Fresh Tomato and Arugula Pasta
Arugula is a spicy little green that gives this fresh tomato pasta a peppery bite. For a more mellow flavor, use spinach instead of arugula.
Fresh Corn, Tomato and Chipotle Chile Salsa
Homemade salsa bursts with freshness thanks to straight-from-the-garden corn, tomatoes and sweet peppers. Chipotle chiles add a hint of heat alongside the tangy lime juice. It's like a bite of summer when scooped up on corn chips. You can also serve it with grilled meat or poultry.
Fresh Veggie Pizza
This pizza is packed full of vegetables: tomtatoes, zucchini or yellow summer squash, sweet peppers, fresh mushrooms, green onions and more. If you have kids, have them help make this with their favorite vegetables.
Corn and Tomato Pasta Salad
Fresh tomatoes and corn bring summer-fresh flavor to this salad. To make it a meatless main dish, omit the chicken and add two tablespoons of grated cheese per serving.
Linguine in Fresh Tomato Sauce With Garlic-Basil Toast
Kalamata olives add flavor to the homemade tomato sauce in this vegetarian pasta meal. And it's ready in 20 minutes!
Grilled Chicken and Garden Vegetable Penne Pasta
Tomatoes, squash, red sweet peppers and green onions give garden-fresh flavor to this chicken-and-pasta main dish. Also, the vegetables add nice color to the recipe, which comes from the Culinary Vegetable Institute in Milan, Ohio.
Suncrest Gardens Farm's Pesto Pizza
Heather Secrist uses kale in her pesto for this tomatoey creation. "Pesto can be frozen in ice cube trays for use throughout the year," says Heather, owner of Suncrest Gardens Farm in Cochrane, Wisconsin. "Once frozen, place the cubes in a freezer bag to pull out as you need them."
Angel Hair Pasta Salad
This make-ahead salad serves a crowd. It's chockfull of veggies, including tomato, broccoli, cauliflower, carrot, celery, sweet pepper, onion, and garlic. Substitute fresh mushrooms for canned, if you like.
Deep-Dish Salad Pizza
This salad-in-a-pizza starts with purchased puff pastry for the crust, and finishes with meat, veggies, cheese and sorrel greens or spinach. Throw it all in the oven just long enough to melt the cheese and wilt the greens.
Zucchini-Pepperoni Pizza Frittata
Melty mozzarella covers tomatoes, zucchini, pepperoni, and fresh herbs in this quick-fix brunch dish.
Panzanella (Bread Salad) with Summer Vegetables
A backyard garden's worth of colorful summer veggies fill this beautiful potluck salad. The toasted bread chunks absorb the dressing and juices from the tomatoes; you won't believe how delicious they taste!
Tomato Pasta with Arugula and Parmesan
Light, no-cook lemon-garlic sauce dresses a tangle of linguine and vegetables. Mix red and yellow cherry tomatoes for the prettiest dish.
Chunky Fresh Tomato Salsa
"A very good fresh tomato salsa is within everyone's reach," says Chicago chef Rick Bayless. He developed this recipe for people who aren't knife wizards. It uses a food processor for the garlic, green chile, cilantro and half the tomatoes. "Green onions are the easiest to cut," he says, "but feel free to use white or red onion if that's what's available or appealing."
Super-Simple Tomato Salad
For an easy summer appetizer, slice heirloom or other fresh tomatoes and season lightly with salt, pepper and extra virgin olive oil. It will only take a minute, but it's special enough to serve guests.
Roasted Jalapeno Gazpacho
Going to the trouble to roast a single pepper might seem unnecessary, but it adds a unique depth of flavor to the chilled soup. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Chef's Garden Salad
A salad showcases garden goodies like few other dishes. You can prepare this variation of a classic layered salad in either a 3-quart clear bowl or eight 16-ounce glasses.
Grilled Green Tomatoes with Garden Herb Salad
This recipe is perfect just before the beginning of tomato season and just as it ends. Grilling the tomatoes gives them a smokiness that complements their natural tanginess.
Bacon Lettuce Tomato Salad
Shad Kirton, award-winning chef and co-owner of Absolute Flavors Catering/Smokey D's BBQ in Des Moines, created this salad based on the classic sandwich.
Fresh Green Tomato Relish
Don't let any hard, unripened tomatoes go to waste! Pile this gingery, sweet-tart relish on brats or hamburgers, or serve it over grilled fish. The relish keeps well in the fridge for 1 week, but if you like, it can be canned for longer storage or to be given as gifts.
Cheddar Tomato Cobbler
Sweet cherry tomatoes and caramelized onions bubble under cheesy cornmeal biscuits. Serve with a crisp lettuce salad for a meat-free harvest supper.
Tomato Salad with Queso Fresco
Chicago chef Rick Bayless says that the most intuitive approach to Mexican tomato salad is to recast chopped salsa ingredients--tomatoes, chopped green chiles, onions, cilantro and lime. "It's so delicious, such a no-brainer, and I've probably done it a hundred times," he says.
The guajillo chiles in Rick's recipe are smooth, shiny and reddish brown. In the world of chiles, they taste moderately hot.
Try this sweet, colorful salsa with chips, fish or chicken, and feel free to switch the mango or melon for other summer fruits.
Grilled Steak Sandwich with Herbed Tomato Sauce
Move over, burgers! There's a new sandwich in town. Rosemary and oregano season a rustic, open-face pileup that's ready in just 35 minutes.
More great vegetable recipes
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