100 Ways to Use Fresh Tomatoes This Summer

This light, summery salad is a guaranteed crowd pleaser for any gathering this season. Macerate the tomatoes with a little salt before building this salad and you’ll be amazed at the difference. The salt concentrates the tomato flavor and helps loosen the tomato juices, which are great in addition to the tangy dressing.

This is a fresh, summery take on lasagna. We call for seeding one-third of the tomatoes to get just the right amount of juciness.

Though we love the sweet flavor of lobster in this appetizer, you can easily substitute 1/2 pound of shrimp with delicious results.

Because the oil picks up the flavors of the garlic and thyme, a milder, less expensive oil works best.

Slab bacon lets you get a thicker dice than presliced bacon that will hold its own in the pasta; if it's hard for you to find, just use thick-cut sliced bacon. Peppery watercress wilts well yet maintains a little crunch. It also adds a nice savory note, balancing the sweetness of the tomatoes and the saltiness of the bacon. Arugula would also work.

The salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish. To get the fish skin good and crisp, be sure to forgo a nonstick skillet in favor of a stainless-steel or cast-iron one; reach for a 12-inch skillet- (or larger) so the fish doesn't get overcrowded—or cook in 2 batches if using a smaller pan.

Make this crisp, fresh tomato salad for your next summer cookout. If you can't find smaller basil leaves, you can gently tear the larger leaves in half.

Serve this fresh tomato salad with any summer main, or make the salad more substantial by adding toasted bread cubes. Of course, no BLT would be complete without mayo. Here it becomes a creamy drizzle spiked with lemon and fresh dill.  

Make the most of your farmers' market haul with this sweet and tangy tomato salad, which also boasts summer peaches, fresh mint, and goat cheese. This stunning, southern-inspired salad would make a welcome addition to any summer cookout or picnic. 

Red tomatoes are richer in antioxidants when cooked, giving you better access to lycopene (a disease-fighting antioxidant). The higher-quality ricotta you use, the creamier, and more delicious the pizza; we prefer Calabro brand.

Pounding the flat iron steak breaks down the muscle fibers and tenderizes the meat. Grain-fed flat iron steaks are a relatively tender cut. But with grass-fed steak's lower fat content, we find pounding the meat before cooking ensures tenderness. It also helps the steaks cook quickly—they only need about 3 minutes on a searing hot grill to hit medium-rare.

Think of chopped falafel as a tasty, protein-packed crouton—it adds texture to the salad and instantly turns a simple side into a substantial main dish. We chose a Mediterranean theme here, but you could use any nuts, cheeses, or vegetables you like.

Here, pesto acts as a binder, helping the crispy panko topping stick to the chicken. Serve with green beans tossed with lemon rind. Garnish with any extra basil you have on hand.

Fresh, flavorful, and ready in 20 minutes, this vegetarian main is a family favorite. This speedy, veggie-packed entrée is light yet satisfying, and it holds up great when prepared a day in advance. We love for the glories of summer produce, but if they're not in season, frozen vegetables and year-round grape tomatoes do the job wonderfully. Edamame adds hearty texture and a hit of plant-based protein.

Try this clever idea—split the pitas in half before toasting so the crusts can get extra crisp. They’ll also be slightly shallow rather than flat, a perfect vessel for the sauce and toppings. 

We make falafel patties instead of balls because the wide, flat surface area gets extra crisp when seared and baked, a lighter approach to shallow frying. Use any stuffers you like for the sandwiches, or load up as the Israelis do with a chopped cucumber and tomato salad, pickled cabbage, and tahini sauce.

Fresh tomatoes and balsamic vinegar mirror and amplify eah other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan.

Adding tahini to the marinade makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken to char nicely on the grill.

For convenience, you can make the tomato vinaigrette a day ahead. If your fishmonger doesn’t have small butterflied trout, you can use larger single trout fillets and simply top them with the chard mixture to bake. The vinaigrette lends bracing tang to the dish, balanced by the peppery, verdant chard and sweet bell pepper. The chard stuffing helps keep the delicate trout moist as it roasts.

Tomatoes are a summer superstar. Enjoy them in a refreshing salad or simply sliced. Sweet peach dressing amps up the summery deliciousness in this simple salad.

The two-slice portion on this summer pie is nice and hearty. For a lighter lunch or brunch for eight people, serve one slice with a simple spinach salad. For extra flavor, try tossing 2 teaspoons chopped fresh thyme into the crust.

This tomato side salad is the ultimate summer recipe with a stack of colorful tomato slices and avocado topped wtih fresh herbs, corn, crumbled bacon, and a creamy dressing. 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.

A good tomato tart is a summery spectacular. But it's also a creamy, cheesy calorie and sat-fat bomb. Ours is meat-free and cream-free, letting more of the bright tomato flavor shine through. Olives are added to give a satisfying richness.

These tomatoes are stuffed full with healthy quinoa, fresh corn, poblano chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness.

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.

This open-faced sandwich is savory and delicious. It's perfect for breakfast, lunch or a light dinner.

Use heirloom tomatoes to make this dish extra colorful. A sprinkling of basil before serving gives one last punch of freshness.

If olives are a deal breaker, leave them off; the pizza is still yummy with garden-fresh tomatoes and tangy feta.

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.

Ciao down on the flavors of Italy with this vegetarian entree of Eggplant Involtini. Fresh tomatoes and tender slices of eggplant are the stars here.

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 the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.

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.

Inspired by salsa cruda, or "raw sauce," this dish features a simple and delicious combination of tomatoes, chives, garlic, and balsamic vinegar.

A Southern favorite, fried green tomatoes lend a delightful twist to this sandwich. The tomatoes take center stage over the bacon in this version.

Serve these Moroccan-spiced chicken and blistered tomato skewers with hot cooked couscous. Try this tip: Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it.

Classic BLT ingredients receive unexpected flavor from grilling romaine hearts. Cubed whole-grain bread gives added heartiness.

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.

An ideal dish for warm-weather entertaining or to serve to company, this pasta dish is full of only the freshest flavors of summer.

Heirloom tomatoes serve as the base for this vibrant and delicious vegetable salad.

Tomatoes and fig come together to create an unusual, yet oh-so-decadent dessert that everyone in the family will love.

For less heat in the dish, use regular chili powder in place of chipotle chile powder.

Enjoy this easy and delicious side of baby potatoes mixed with fresh and flavorful veggies.

With tomatoes fresh from the garden, these mini cornmeal cake appetizer treats encompass the full flavors of the season's best produce.

Quinoa, shrimp, and chickpeas pack a triple punch of protein into this tasty dish.

This dish makes an elegant dinner for entertaining. Spaghetti dressed with clams is a Southern Italian classic, and tomatoes contribute a contemporary addition.

Both adults and kids will love this elegant twist on traditional mac and cheese.

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 quick and bursting with flavor. We love the sweetness from the grape tomatoes paired with the creaminess of the goat cheese.

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.

You can use all red tomatoes if you can't find yellow.

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.

Oven-roasting tomatoes with garlic and herbs boosts the flavor in this meatless sauce.

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.

If you prefer a milder relish, remove seeds from the jalapeño before grilling.

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.

Use colorful in-season heirloom tomatoes for a pretty presentation.

Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.

Use different varieties of tomato for more color. Prepare just before serving so the tomatoes will hold their shape.

Crisp on the outside and creamy on the inside, these salsa-topped, red-lentil rice cakes make a lovely vegetarian entrée.

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.

Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.

If you don't have a pastry cutter, use the rim of a drinking glass to cut rounds from the puff pastry.

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.

Toss the pasta and vegetables immediately after cooking. The heat from the pasta will lightly cook the egg, thickening it into a creamy sauce.