Fresh Tomato Recipes
Sweet and juicy tomatoes are the star here. We have a recipe collection that features this summer's showstopper.
There's so much to love about these seasonal beauties. When summer is here, put down the cans and head to the farmer's market for fresh tomato flavor that can't be beat. From rustic sauces to salsas, we can't stop dreaming up new ways to enjoy fresh tomatoes.
First up: Here is the essence of summer in a standout side salad. This is the star of the meal; keep the entrée simple.
Sometimes the best "steak" comes in the form of ripe, juicy beefsteak tomato slices, as in this easy gratin. Serve with a salad of fresh summer greens.
Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.
These tomatoes are stuffed full with super healthy quinoa, sweet fresh corn, poblano chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness. It's a delicious side or meatless main.
A screaming-hot skillet and baking sheet yield fantastic seared scallops and quick-roasted tomatoes and veggies. The luxurious sauce is little more than butter emulsified into reduced white wine—keep the butter cold and whisk it in gradually for the creamiest sauce.
Delicious patties made of fresh corn, shrimp, and bell pepper are pan-fried to perfection in this recipe. Serrano chile in the heirloom tomato salsa adds a bit of heat, and cilantro some earthy freshness.
Lots of colorful, delicious baby veggies between pasta layers reduce the typical mounds of cheese. Our white sauce is based on fat-free broth, and we add just a bit of cream and an egg to give it a silky texture. We sprinkled the Parm within the layers to supplement the fontina that's used to give a crunchy-cheesy crust on top.
Select your favorite varieties of olives from the supermarket olive bar to make the relish without leftovers. Quartered cherry tomatoes give a sweet crunch.
When stirring the shallot and broth mixtures, be careful not to break up the fish. Look for wild Atlantic cod from Iceland, Maine, or the Arctic to ensure a sustainable choice.
Make this soup up to two days ahead, cover, and chill until you’re ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames.
Italian flavors abound in this vegetarian one-dish meal of Asparagus, Tomato, and Onion Farinata. Farinata is a thin cake made with chickpea flour. The chickpea flour makes this crispy crust high in fiber and gluten-free.
Don’t doubt this sauce because it’s so easy. The key is your sun-ripened garden tomato. San Marzano, Roma, or the smaller, dark-shouldered Black Plum would be ideal. Use the sauce on fresh, artisanal pastas for a truly special meal.
Highlight two champions of summer: wild arctic char and pints of sunny sweet cherry tomatoes. Wild arctic char from the northern seas is available for only a few weeks in late summer, when the ice has melted enough for the local fishermen to reach them. It is a sought-after delicacy, and one that will cost you. Fresh is well worth the splurge when you can find it.
Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
This dish makes an elegant dinner for entertaining. Spaghetti dressed with clams is a Southern Italian classic, and tomatoes contribute a contemporary addition.
Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.
This recipe is a lightened interpretation of a Southern summer staple. Use whatever varieties of colorful tomatoes you find at your local market. Cherokee purple tomatoes add unique flavor and color to the plate, if you can find them. Outside of the South, black-eyed peas are a fine sub for lady peas, and okra is a regional delicacy that's optional in this dish.
Make an upscale pasta salad that’s company-worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.
A good balsamic vinegar makes all the difference in the roasted tomatoes, whose heat will immediately melt the soft Brie. There's no need to cut the rind off the Brie, since it's edible.
Make a quick fresh tomato sauce for this meatless pasta recipe by roasting cherry tomatoes and adding basil, parsley and goat cheese to the dish.
Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.
This recipe combines a salad and bread all in one. Each bite of bread is infused with the garlicky vinaigrette that's tossed with the tomatoes. Use the best tomatoes you can find–if they're beefsteak tomatoes, chop them instead of slicing. Spoon on the topping shortly before serving so the bread doesn't become soggy.
Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.
This easy side will be an instant hit with your family. Cook just a few minutes on the stove, and throw in snips of fresh dill, a handful of Sun Gold or Sweet 100 cherry tomatoes, and chopped red onion.
This summer salad features seasonal tomatoes, watermelon, and peaches to create a sensationally delicious side dish that's appropriate for any occasion.
Try a slightly new interpretation of the classic BLT with a flavored mayo. You can prepare the mayonnaise mixture and cook the bacon up to one day ahead. Heirloom tomatoes can vary in size, so use your judgment: If your tomatoes are small, add a slice or two more.
Incorporate more fish into your healthy diet with this easy-to-make trout recipe. Enjoy an extra kick of flavor from the smoked salsa that serves as an elegant garnish for this fish-based main dish.
Salting the eggplant draws out some of the bitter flavor and moisture. Less moisture in turn minimizes the amount of oil the eggplant will absorb. This dish has a crispy crackerlike crust, a nice contrast to the tender eggplant.
Marinated tomatoes are a great choice for summer entertaining because you can marinate up to two days ahead. This spiced-up version features jalapeño pepper, ginger and cumin.
Use any variety of small summer tomatoes you find at the market; for a gorgeous look, mix tomato colors and shapes, such as yellow and orange pear tomatoes paired with red grape tomatoes.
Instead of having an arugula salad on the side, put it on top of your pizza for fresh flavor that pairs perfectly with the tomato and applewood-smoked bacon pizza toppings.
Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.
If your cooked pasta is clumping together, just rinse it under hot water, drain thoroughly, and then toss with the tomato mixture and arugula.
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.