These easy recipe ideas are perfect for extending your end-of-season tomatoes into the fall.
While nothing compares to a ripe, juicy tomato picked at the height of summertime, there’s something to be said about end-of-season tomatoes, too. We’re definitely not advocating for bland, watery chunks of fruit – there are plenty of ways to use the last stragglers of the season and still achieve rich depth of flavor well into fall.
Tomatoes are a kitchen staple for a reason – they’re extremely versatile and come in a myriad of varieties, shapes, and colors, each with its own distinct taste ranging from mild to sweet to slightly acidic. If you’re trying to stretch out your last few tomatoes from the farmer’s market, these recipes will last for weeks to come. Now, if only we could make summertime last longer, too.
Roasting out-of-season tomatoes instantly brightens them up and intensifies their sweetness.
Making a compound butter is a great way to help your tomatoes last longer. Store this versatile condiment in the fridge for up to a week. Let it come to room temperature before spooning over chicken, fish, or steak or tossing with grains.
Packed with flavor thanks to fresh rosemary and tangy balsamic, with a thick texture due to the nature of Roma tomatoes, it's the perfect condiment for amping up a grilled cheese or burger. It also makes a great addition to pasta, with a few spoonfuls adding a little homemade flavor to store-bought sauce.
You can make this tomato vinaigrette in advance and drizzle it over salads, fish, or bread for a zesty surprise.