Summer-Fresh Tomato Recipes

Garden-ripe tomatoes team with fresh basil to make this wonderfully cheesy tart. Serve as an appetizer or a meatless main dish.

Tuck grilled Halloumi cheese among ripe heirloom tomatoes. Scatter with quick-pickled red onion, oregano, pepper and olive oil—and dive in like it's the Aegean.

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.

Related: Quiche Recipes For Any Meal

This simple tapa is served as a bar snack throughout Spain. The quantities are deliberately vague—this is a recipe you can (and should) improvise. Make it with ripe local tomatoes and the nicest olive oil you can afford for the best flavor.

Related: Easy Appetizers for Summer Gatherings

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!

Protein-rich edamame makes this salad a nutritious meal, especially when paired with whole-grain bread.

Related: Fresh Summer Salads

Crushed red pepper adds heat to homemade tomato sauce; protein-rich eggs cook right on top. Serve with flatbread or multigrain toast for breakfast, lunch or dinner.

Sun-ripened heirloom tomatoes, zucchini, carrots and summer squash top Garden Delight pizza from Suncrest Gardens Farm in Cochrane, Wisconsin.

Related: So-Good Homemade Pizza Recipes

Try this sweet, colorful salsa—made with tomato, mango and melon—over chips, fish or chicken.

Sweet cherry tomatoes and caramelized onions bubble under cheesy cornmeal biscuits. Serve with a crisp lettuce salad for a meat-free harvest supper.

Olives and feta give salty punch to this pasta salad from Surdyk's Liquor and Cheese Shop in Minneapolis. 

Related: Pasta Salad Recipes to Try Tonight

Cara Mangini spoons these luscious tomatoes over crostini that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices. The recipe comes from The Vegetable Butcher cookbook.

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.

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 Ohio chef Sarah Slater.

Shredded chicken makes this gorgeous salad hearty enough to serve on its own for dinner.

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.

Related: Summer Soup Recipes

The sweet tomatoes blend with tangy-mellow balsamic vinegar and basil. Serve with some crusty bread to soak up the liquid.

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.

Gooey Monterey Jack cheese bubbles inside fresh tomatoes, while chopped sweet peppers and toasted sliced almonds add crunch.

Related: Great Grilled Vegetable Recipes

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.

Heather Secrist uses kale in her pesto for this tomatoey creation, though you can substitute arugula, spinach or basil if you prefer. "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."

Swiss cheese, plump tomatoes, tender zucchini and herbs flavor this rich breakfast bake. Bonus: You can make it a day ahead and bake it in the morning. 

Related: Our Best Breakfast and Brunch Casseroles

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! 

Light, no-cook lemon-garlic sauce dresses a tangle of linguine and vegetables. Mix red and yellow cherry tomatoes for the prettiest dish.

Related: Pasta Recipes with Pizzazz

Tomato plants gone wild? This giant batch of salsa will help deplete the vines.

For a fresh twist on Caprese salad, stack roma tomatoes, avocado slices and deli-roasted chicken. A squeeze of lime and sprinkling of fresh basil add just the right finishing touches.

Related: More Creative Ways to Use Deli Chicken

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. 

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.

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.

Red and yellow cherry tomatoes, fresh mozzarella balls, and plenty of herbs and spices add color and flavor to this bountiful pasta salad. Sprinkle fresh basil on top.

Any variety of ripe tomato can be used for this sweet and tangy spread. Try it on sandwiches, as a topping for fish or meats or as an accompaniment for a gourmet cheese board.

Grilling brings out the sweetness in cherry tomatoes, which pair beautifully with the smoky flavor of planked salmon. Brown rice or quinoa round out a healthy dinner.