Now’s the time when gardens overflow with juicy tomatoes, and your kitchen counter might be looking a bit crowded. Don’t let those beauties go to waste! We’ve gathered 20 delicious, easy recipes that turn that tomato bounty into quick dinners, fresh salads, and cozy comfort food. Get ready to be inspired—your next favorite meal is just a scroll away.
Classic Homemade Tomato Soup
Melt away winter chills with this comforting classic. This rich, velvety tomato soup delivers deep, caramelized flavor in under an hour. It’s the ultimate cozy companion to a grilled cheese sandwich.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 3 tablespoons unsalted European-style butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 (28-ounce) cans whole San Marzano tomatoes, with their juices
– 2 cups high-quality chicken stock or vegetable broth
– 1 tablespoon granulated sugar
– ½ cup heavy cream (36% milkfat)
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup fresh basil leaves, chiffonade cut
Instructions
1. Melt the unsalted European-style butter in a large Dutch oven over medium-low heat.
2. Add the finely diced yellow onion and cook, stirring occasionally, for 8-10 minutes until translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the canned whole San Marzano tomatoes with their juices, using a wooden spoon to gently crush them in the pot.
5. Add the high-quality chicken stock, granulated sugar, fine sea salt, and freshly cracked black pepper.
6. Increase heat to bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
7. Carefully transfer the hot soup in batches to a high-powered blender.
8. Blend each batch on high for 60 seconds until completely smooth and velvety.
9. Return all blended soup to the cleaned Dutch oven and place over low heat.
10. Stir in the heavy cream until fully incorporated and the soup is heated through, about 3-4 minutes.
11. Remove from heat and fold in the fresh basil chiffonade.
12. Ladle the soup into warm bowls and serve immediately.
Dense with a silky-smooth texture, this soup boasts a perfect balance of bright acidity and sweet, creamy richness. For a creative twist, top with a drizzle of basil oil or a spoonful of whipped ricotta. It also freezes beautifully for future cozy meals.
Fresh Tomato and Basil Pasta
Hearty yet light, this Fresh Tomato and Basil Pasta celebrates peak-season produce with minimal fuss. Its vibrant flavors come together quickly for a satisfying weeknight meal that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb dried spaghetti
– 2 lbs ripe heirloom tomatoes, cored and diced
– 1/2 cup extra-virgin olive oil
– 4 garlic cloves, thinly sliced
– 1/2 tsp crushed red pepper flakes
– 1 cup fresh basil leaves, torn
– 1/2 cup Parmigiano-Reggiano, finely grated
– Kosher salt
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the sliced garlic and cook for 2-3 minutes until fragrant and just beginning to turn golden, stirring constantly to prevent burning.
5. Stir in the crushed red pepper flakes and cook for 30 seconds to bloom their flavor.
6. Increase the heat to medium and add the diced tomatoes, cooking for 5-7 minutes until they begin to break down and release their juices.
7. Season the tomato mixture generously with kosher salt.
8. Reserve 1 cup of the starchy pasta cooking water, then drain the spaghetti.
9. Immediately transfer the drained spaghetti to the skillet with the tomato sauce.
10. Add 1/2 cup of the reserved pasta water and toss vigorously over medium heat for 1-2 minutes until the sauce emulsifies and coats the pasta.
11. Remove the skillet from the heat and stir in the torn basil leaves.
12. Divide the pasta among bowls and top with the finely grated Parmigiano-Reggiano.
With a silky, clinging sauce from the emulsified pasta water, each bite delivers bright tomato acidity balanced by peppery basil and rich cheese. For a summery twist, serve it chilled the next day or top with fresh burrata for extra creaminess.
Roasted Tomato Bruschetta
Nothing beats the simplicity of roasted tomatoes on crisp bread for a quick appetizer. Now let’s elevate this classic with a few professional touches that make all the difference.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound Roma tomatoes, halved lengthwise
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 garlic cloves, minced
– 1 tablespoon aged balsamic vinegar
– 1/4 cup fresh basil leaves, chiffonade
– 1 baguette, sliced into 1/2-inch thick pieces
– 2 tablespoons clarified butter, melted
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Arrange the halved Roma tomatoes cut-side up on the prepared baking sheet.
3. Drizzle the tomatoes with 1 tablespoon of extra-virgin olive oil and sprinkle with fine sea salt and freshly cracked black pepper.
4. Roast the tomatoes in the preheated oven for 20–25 minutes, until the skins are blistered and the edges are caramelized.
5. While the tomatoes roast, combine the minced garlic cloves and remaining 1 tablespoon of extra-virgin olive oil in a small bowl; let it infuse for 10 minutes to mellow the raw garlic flavor.
6. Brush the baguette slices with melted clarified butter on both sides.
7. Toast the baguette slices in a skillet over medium heat for 2–3 minutes per side, until golden brown and crisp.
8. Transfer the roasted tomatoes to a cutting board and roughly chop them into a chunky consistency.
9. In a mixing bowl, combine the chopped tomatoes, garlic-infused olive oil, aged balsamic vinegar, and chiffonade of fresh basil leaves; gently fold to incorporate.
10. Spoon the tomato mixture generously onto the toasted baguette slices.
Zesty roasted tomatoes meld with the aromatic garlic oil, creating a vibrant topping that contrasts beautifully with the buttery, crisp bread. For a creative twist, top each bruschetta with a shaving of Parmigiano-Reggiano or a drizzle of reduced balsamic glaze just before serving.
Tomato and Mozzarella Caprese Salad
Refreshing yet substantial, this classic Italian salad showcases peak-season produce with minimal fuss. Ripe tomatoes and creamy mozzarella create a perfect balance, while fresh basil adds an aromatic finish. It’s an elegant starter or light meal that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large heirloom tomatoes, sliced ¼-inch thick
– 16 ounces fresh mozzarella di bufala, sliced ¼-inch thick
– ½ cup fresh basil leaves, torn
– ¼ cup extra-virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Arrange the sliced heirloom tomatoes and mozzarella di bufala in alternating, overlapping layers on a large platter.
2. Sprinkle the torn fresh basil leaves evenly over the arranged layers.
3. Drizzle the extra-virgin olive oil in a steady stream across the entire platter.
4. Repeat the drizzling process with the aged balsamic vinegar, creating thin lines over the salad.
5. Season the entire dish with the flaky sea salt and freshly cracked black pepper, ensuring even distribution.
6. Let the salad rest at room temperature for 10 minutes before serving to allow the flavors to meld.
Dense, creamy mozzarella contrasts beautifully with the juicy, acidic tomatoes, while the basil provides a bright, herbaceous note. For a creative twist, layer the ingredients on toasted ciabatta crostini or add sliced prosciutto for a heartier version.
Slow-Cooked Tomato Jam
Elevate your pantry with this savory-sweet condiment that transforms humble tomatoes into a luxurious spread. Expect deep caramelized flavors and a rich, spreadable texture perfect for cheese boards or sandwiches.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 pounds ripe Roma tomatoes, cored and finely diced
– 1 cup granulated sugar
– ½ cup apple cider vinegar
– 1 tablespoon fresh lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon smoked paprika
– ¼ teaspoon ground cinnamon
– 1 small yellow onion, finely minced
– 2 garlic cloves, finely minced
– 2 tablespoons extra-virgin olive oil
Instructions
1. Heat the extra-virgin olive oil in a heavy-bottomed saucepan over medium heat until shimmering, about 2 minutes.
2. Add the finely minced yellow onion and cook, stirring frequently, until translucent and soft, 5–7 minutes.
3. Stir in the finely minced garlic cloves and cook until fragrant, about 1 minute.
4. Add the finely diced Roma tomatoes, granulated sugar, apple cider vinegar, fresh lemon juice, fine sea salt, smoked paprika, and ground cinnamon to the saucepan.
5. Bring the mixture to a simmer over medium-high heat, stirring constantly to dissolve the sugar completely.
6. Reduce the heat to low and maintain a gentle simmer, stirring every 10–15 minutes to prevent sticking.
7. Cook until the mixture has thickened significantly and reduced by about half, approximately 75–90 minutes. Tip: For a smoother jam, use an immersion blender briefly after 60 minutes of cooking.
8. Test the consistency by dragging a spatula through the jam; it should leave a clear path that slowly fills in.
9. Remove the saucepan from the heat and let the jam cool completely in the pan, about 1 hour. Tip: Cooling in the pan allows flavors to meld and the jam to set properly.
10. Transfer the cooled jam to sterilized glass jars, seal tightly, and refrigerate. Tip: For optimal shelf life, ensure jars and lids are sterilized in boiling water for 10 minutes before filling.
Viscous and glossy, this jam boasts a complex balance of sweet tomato, tangy vinegar, and warm spices. Spread it over a sharp cheddar on crusty bread, or use it as a glaze for roasted chicken. Its rich, concentrated flavor deepens further after a day in the refrigerator.
Spicy Tomato Chutney
Get ready to elevate your condiment game with this fiery Spicy Tomato Chutney. It’s a bold, versatile spread that transforms simple meals. Gather your ingredients and let’s build flavor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs ripe Roma tomatoes, cored and roughly chopped
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 (2-inch) piece fresh ginger, peeled and grated
– 2 serrano peppers, seeds removed and finely minced
– 1 cup granulated sugar
– ¾ cup apple cider vinegar
– 2 tbsp clarified butter (ghee)
– 1 tbsp whole cumin seeds
– 1 tsp red chili flakes
– 1 tsp kosher salt
Instructions
1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the whole cumin seeds and toast until fragrant and slightly darkened, 30-45 seconds.
3. Add the finely diced yellow onion and cook, stirring frequently, until translucent and soft, 6-8 minutes.
4. Stir in the minced garlic, grated ginger, and minced serrano peppers; cook for 1 minute until aromatic.
5. Add the roughly chopped Roma tomatoes, kosher salt, and red chili flakes to the pot.
6. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes break down and release their juices, 10-12 minutes.
7. Reduce heat to a steady simmer and stir in the granulated sugar and apple cider vinegar.
8. Simmer the mixture, uncovered, stirring every 5 minutes to prevent sticking, until it thickens to a jam-like consistency, 25-30 minutes. Tip: For a smoother texture, use an immersion blender for a few pulses once slightly cooled.
9. Taste and adjust seasoning if necessary, then remove from heat and let cool completely. Tip: The chutney will continue to thicken as it cools.
10. Transfer the cooled chutney to sterilized glass jars. Tip: For optimal flavor, let it rest, covered and refrigerated, for at least 24 hours before serving.
Perfectly balanced between sweet, tangy, and spicy, this chutney has a rich, glossy texture with subtle pops of cumin. Pair it with sharp cheddar on crackers, swirl it into yogurt for a dip, or use it as a glaze for grilled chicken.
Tomato and Onion Tart
Mixing sweet caramelized onions with tangy roasted tomatoes creates a savory tart that’s both rustic and elegant. This flaky, buttery crust cradles a vibrant filling that’s perfect for a light lunch or impressive appetizer. Keep the process simple and let the quality ingredients shine.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– 1 ¼ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– 3 tbsp ice water
– 2 large yellow onions, thinly sliced
– 3 tbsp extra-virgin olive oil
– 1 lb heirloom cherry tomatoes, halved
– 4 oz Gruyère cheese, freshly grated
– 2 tbsp fresh thyme leaves
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Combine the all-purpose flour and chilled, cubed unsalted European-style butter in a food processor; pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, pulsing just until the dough begins to clump together.
3. Turn the dough onto a lightly floured surface and form it into a disk; wrap in plastic wrap and refrigerate for 30 minutes to prevent shrinkage during baking.
4. While the dough chills, heat the extra-virgin olive oil in a large skillet over medium-low heat.
5. Add the thinly sliced yellow onions and cook, stirring occasionally, for 20 minutes until deeply caramelized and golden brown.
6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
7. Roll the chilled dough into a 12-inch circle on a floured surface, then transfer it to the prepared baking sheet.
8. Evenly sprinkle the freshly grated Gruyère cheese over the dough, leaving a 1-inch border.
9. Top the cheese with the caramelized onions, arranging them in a single layer.
10. Scatter the halved heirloom cherry tomatoes over the onions, cut-side up to maximize caramelization.
11. Sprinkle the fresh thyme leaves, fine sea salt, and freshly cracked black pepper evenly over the tart.
12. Fold the edges of the dough over the filling, creating a rustic border.
13. Bake at 400°F for 35–40 minutes, until the crust is golden brown and the tomatoes are blistered.
14. Let the tart cool on the baking sheet for 10 minutes before slicing to allow the juices to set.
Zesty roasted tomatoes burst with acidity against the rich, sweet onions and nutty Gruyère. The flaky, buttery crust provides a satisfying crunch that contrasts the tender filling. Serve warm with a simple arugula salad dressed in lemon vinaigrette for a complete meal.
Tomato and Feta Stuffed Peppers
Boldly colorful and effortlessly elegant, these stuffed peppers deliver a vibrant Mediterranean flair to any table. They combine sweet roasted peppers with a tangy, savory filling for a dish that’s both visually stunning and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 large bell peppers (red, yellow, or orange), halved lengthwise and seeded
– 2 tablespoons extra-virgin olive oil, divided
– 1 cup crumbled feta cheese
– 1 cup cherry tomatoes, quartered
– ½ cup cooked quinoa
– ¼ cup finely chopped fresh basil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Arrange the halved bell peppers cut-side up in a 9×13-inch baking dish.
3. Drizzle 1 tablespoon of the extra-virgin olive oil over the peppers, ensuring the interiors are lightly coated.
4. Roast the peppers in the preheated oven for 15 minutes, until they begin to soften and the edges slightly char.
5. While the peppers roast, combine the crumbled feta cheese, quartered cherry tomatoes, cooked quinoa, chopped fresh basil, minced garlic, dried oregano, kosher salt, and black pepper in a medium mixing bowl.
6. Gently fold the ingredients together until evenly distributed, being careful not to overmix and crush the feta.
7. Remove the peppers from the oven and carefully spoon the feta-tomato mixture into each pepper half, dividing it evenly and mounding it slightly.
8. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the stuffed peppers.
9. Return the baking dish to the oven and bake for an additional 15 minutes, or until the filling is heated through and the cheese is lightly golden at the edges.
10. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Warm from the oven, the peppers offer a tender-crisp bite that gives way to a creamy, tangy filling studded with bursts of sweet tomato. For a striking presentation, serve atop a bed of peppery arugula drizzled with a balsamic reduction, letting the vibrant colors and contrasting textures shine.
Tomato and Avocado Salsa
Get ready for a vibrant, no-cook salsa that comes together in minutes. Grab ripe avocados and peak-season tomatoes for maximum flavor. This fresh combination is perfect for impromptu gatherings or a quick snack.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large heirloom tomatoes, finely diced
– 2 ripe Hass avocados, medium-diced
– 1/2 cup finely chopped red onion
– 1/4 cup fresh cilantro leaves, roughly chopped
– 2 tbsp freshly squeezed lime juice
– 1 tbsp extra-virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 small jalapeño pepper, seeds removed and finely minced
Instructions
1. Place the finely diced heirloom tomatoes in a large mixing bowl.
2. Add the medium-diced Hass avocados to the bowl with the tomatoes.
3. Incorporate the finely chopped red onion into the mixture.
4. Fold in the roughly chopped fresh cilantro leaves.
5. Pour the freshly squeezed lime juice over the ingredients.
6. Drizzle the extra-virgin olive oil evenly across the mixture.
7. Sprinkle the kosher salt and freshly ground black pepper over the salsa.
8. Add the finely minced jalapeño pepper, ensuring seeds are removed for milder heat.
9. Gently toss all ingredients together with a rubber spatula until just combined—avoid overmixing to prevent the avocados from becoming mushy.
10. Let the salsa rest at room temperature for 10 minutes to allow the flavors to meld.
11. Taste and adjust seasoning with additional salt or lime juice if needed, based on the tomatoes’ natural acidity.
12. Transfer to a serving bowl and serve immediately for optimal texture.
The salsa offers a creamy texture from the avocados contrasted with the juicy crunch of tomatoes. Bright acidity from the lime juice balances the richness, while the jalapeño adds a subtle heat. Serve it with sturdy tortilla chips to withstand the chunky consistency, or spoon it over grilled fish for a fresh topping.
Tomato and Corn Chowder
Escape the winter chill with this creamy, comforting Tomato and Corn Chowder. It’s a vibrant, one-pot meal that comes together quickly for a satisfying weeknight dinner. The sweet corn and tangy tomatoes create a perfect balance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices thick-cut bacon, diced
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and finely diced
– 3 tablespoons all-purpose flour
– 4 cups low-sodium chicken stock
– 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
– 3 cups fresh sweet corn kernels (from about 4 ears)
– 1 cup heavy cream
– 2 teaspoons fresh thyme leaves
– 1 bay leaf
– Kosher salt
– Freshly ground black pepper
– 2 tablespoons unsalted butter
– ¼ cup fresh chives, finely chopped
Instructions
1. In a large Dutch oven or heavy-bottomed pot over medium heat, render the diced bacon until crisp, about 8-10 minutes.
2. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the diced yellow onion to the pot and sauté in the bacon fat until translucent and soft, about 5-7 minutes.
4. Stir in the minced garlic and diced red bell pepper, cooking until fragrant and the pepper softens slightly, about 3 minutes.
5. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 full minutes to form a roux and cook out the raw flour taste.
6. Gradually whisk in the low-sodium chicken stock until the mixture is smooth and no lumps remain.
7. Add the hand-crushed San Marzano tomatoes with their juices, fresh sweet corn kernels, fresh thyme leaves, and the bay leaf to the pot.
8. Bring the chowder to a gentle boil, then immediately reduce the heat to maintain a low simmer.
9. Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld and the chowder to thicken slightly.
10. Remove and discard the bay leaf from the pot.
11. Stir in the heavy cream and unsalted butter until fully incorporated and the butter has melted.
12. Season the chowder with kosher salt and freshly ground black pepper to your preference.
13. Ladle the hot chowder into bowls and garnish with the reserved crisp bacon and freshly chopped chives.
Zesty and rich, this chowder boasts a velvety texture punctuated by pops of sweet corn. The smoky bacon and fresh thyme add depth, making it a standout dish. For a creative twist, serve it in a hollowed-out sourdough bread bowl or top with a dollop of herb-infused crème fraîche.
Tomato and Herb Frittata
Hearty yet elegant, this tomato and herb frittata is a versatile brunch or light dinner centerpiece. Its simplicity belies a rich, savory depth from roasted tomatoes and fresh herbs. You’ll appreciate the straightforward technique for perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 large pasture-raised eggs, lightly beaten
– 1 cup cherry tomatoes, halved
– 1/4 cup heavy cream
– 2 tbsp clarified butter
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 tbsp fresh basil, chiffonade
– 1 tbsp fresh oregano, minced
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a 10-inch oven-safe skillet, heat 1 tbsp clarified butter over medium heat until it shimmers.
3. Add the halved cherry tomatoes, cut-side down, and cook undisturbed for 4-5 minutes until their skins blister and they release their juices.
4. Tip: Roasting the tomatoes first concentrates their sweetness and prevents a watery frittata.
5. In a large mixing bowl, combine the lightly beaten eggs, heavy cream, Parmigiano-Reggiano, kosher salt, and black pepper. Whisk vigorously for 30 seconds until homogenous and slightly frothy.
6. Remove the skillet from heat and gently stir the fresh basil and oregano into the tomatoes.
7. Pour the egg mixture evenly over the tomato-herb base in the skillet.
8. Tip: Do not stir after pouring; this allows the bottom to set properly for the signature layered texture.
9. Return the skillet to medium-low heat and cook for 6-8 minutes until the edges are set but the center remains slightly jiggly.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is golden and the center is firm to a light touch.
11. Tip: Let the frittata rest in the skillet for 5 minutes after baking; this allows carryover cooking to finish the center without drying it out.
12. Carefully run a flexible spatula around the edges, then slide the frittata onto a cutting board.
13. Slice into wedges and serve immediately.
Notice the creamy, custard-like interior contrasting with the caramelized tomato edges. The fresh herbs provide a bright, aromatic finish that complements the rich eggs and cheese. For a creative presentation, serve each wedge atop a swipe of herbed crème fraîche with a simple arugula salad alongside.
Tomato and Lentil Curry
Venturing into a hearty, plant-based meal doesn’t require hours of simmering. This tomato and lentil curry delivers deep, warming flavors with a surprisingly quick and straightforward process, making it a perfect weeknight staple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp clarified butter (ghee)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (28-oz) can whole peeled San Marzano tomatoes, crushed by hand
– 1 cup dried brown lentils, rinsed and drained
– 3 cups low-sodium vegetable broth
– 1/2 cup full-fat coconut milk
– 1/2 cup fresh cilantro leaves, roughly chopped
– Kosher salt
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and cook, stirring frequently, until translucent and lightly golden, 6-8 minutes.
3. Stir in the minced garlic and freshly grated ginger; cook until fragrant, about 1 minute. Tip: To prevent burning, ensure the garlic is added after the onion has softened.
4. Add the ground cumin, ground coriander, ground turmeric, and cayenne pepper; toast the spices, stirring constantly, for 30 seconds to bloom their flavors.
5. Pour in the hand-crushed tomatoes and their juices, scraping the bottom of the pot to deglaze.
6. Add the rinsed brown lentils and low-sodium vegetable broth, stirring to combine.
7. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
8. Cover the pot and simmer until the lentils are tender but not mushy, 20-25 minutes. Tip: Avoid stirring too frequently to prevent the lentils from breaking down.
9. Uncover the pot and stir in the full-fat coconut milk; simmer uncovered for 5 more minutes to slightly thicken the sauce.
10. Season the curry with kosher salt to your preference, starting with 1 teaspoon and adjusting as needed.
11. Remove the pot from the heat and fold in the roughly chopped cilantro. Tip: Adding the cilantro off the heat preserves its fresh, vibrant flavor.
12. Let the curry rest for 5 minutes before serving to allow the flavors to meld.
Mellow, creamy coconut milk balances the bright acidity of the tomatoes, while the lentils provide a satisfying, toothsome bite. For a textural contrast, serve it over a bed of fluffy basmati rice or with warm, charred naan bread to scoop up every last bit of the richly spiced sauce.
Tomato and Garlic Confit
Oven-roasted tomatoes and garlic transform into a luxurious, spreadable confit that elevates simple meals. This slow-cooked method concentrates flavors into a sweet, savory condiment perfect for crusty bread or pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 pound Roma tomatoes, halved lengthwise
– 1 head garlic, cloves separated and peeled
– 1 cup extra-virgin olive oil
– 2 sprigs fresh thyme
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat oven to 300°F.
2. Arrange tomato halves cut-side up in a single layer in a 9×13-inch baking dish.
3. Scatter peeled garlic cloves and thyme sprigs evenly among tomatoes.
4. Drizzle olive oil over tomatoes and garlic until fully submerged.
5. Season with flaky sea salt and freshly cracked black pepper.
6. Roast uncovered for 90 minutes until tomatoes are collapsed and garlic is golden-soft.
7. Remove dish from oven and discard thyme sprigs.
8. Transfer confit to a sterilized glass jar while warm, ensuring ingredients remain submerged in oil.
9. Seal jar and refrigerate for up to two weeks.
Heirloom tomatoes yield a more complex sweetness, while cherry tomatoes offer a quicker roast. The confit develops a jammy texture with caramelized garlic notes that melt into the oil. Serve it warm over ricotta-topped crostini, toss with al dente spaghetti, or fold into scrambled pasture-raised eggs for a decadent breakfast.
Tomato and Zucchini Bake
Make this rustic vegetable bake when your garden overflows with summer produce. It layers fresh tomatoes and zucchini with herbs and cheese for a comforting, hands-off dinner. Minimal prep yields maximum flavor as the oven does the work.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs ripe heirloom tomatoes, cored and sliced ¼-inch thick
– 1½ lbs medium zucchini, sliced ¼-inch thick on a bias
– 2 tbsp extra-virgin olive oil
– 3 cloves garlic, minced
– 1 tsp fresh thyme leaves
– ½ tsp crushed red pepper flakes
– 1 cup shredded low-moisture mozzarella cheese
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup panko breadcrumbs
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange one-third of the tomato slices in a single layer on the bottom of the dish, slightly overlapping them.
3. Layer half of the zucchini slices evenly over the tomatoes, then season lightly with salt and pepper.
4. Sprinkle half of the minced garlic, thyme leaves, and red pepper flakes evenly over the zucchini layer.
5. Repeat with another layer of tomatoes, the remaining zucchini, and the remaining garlic, thyme, and red pepper flakes, seasoning each layer lightly.
6. Top with a final layer of the remaining tomato slices, arranging them neatly.
7. Drizzle the 2 tbsp of extra-virgin olive oil evenly over the entire surface.
8. In a small bowl, combine the shredded mozzarella, grated Parmigiano-Reggiano, and panko breadcrumbs.
9. Sprinkle the cheese and breadcrumb mixture evenly over the top layer of tomatoes.
10. Bake on the middle rack for 40–45 minutes, until the top is golden brown and the vegetables are tender when pierced with a fork.
11. Let the bake rest for 10 minutes before serving to allow the juices to settle. You’ll know it’s ready when the edges are bubbling and the top has a crisp, golden crust.
12. Garnish with additional fresh thyme leaves if desired.
Yield a dish with a satisfying contrast: the tomatoes soften into a rich, jammy base, while the zucchini retains a slight bite. The cheese forms a crisp, savory lid that gives way to the layered vegetables beneath. Try serving it alongside grilled chicken or spooned over crusty bread to soak up the flavorful juices.
Tomato and Basil Risotto
A creamy, comforting risotto that transforms humble pantry staples into an elegant meal. This tomato and basil version balances bright acidity with rich, savory depth. Perfect for a weeknight dinner or a special occasion with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 5 cups low-sodium chicken stock
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 1 (14.5-ounce) can crushed San Marzano tomatoes
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup unsalted butter, cut into cubes
– ½ cup fresh basil leaves, thinly sliced
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. Pour chicken stock into a medium saucepan and heat over medium-low until simmering; reduce heat to low to keep warm.
2. Heat olive oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering.
3. Add diced onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Add Arborio rice and toast, stirring constantly, until grains are lightly golden and opaque at the edges, about 2 minutes.
6. Pour in white wine and cook, stirring, until liquid is fully absorbed, about 1 minute.
7. Add crushed San Marzano tomatoes and cook, stirring, until most liquid is absorbed, about 2 minutes.
8. Ladle in 1 cup of warm chicken stock and cook, stirring frequently, until nearly absorbed.
9. Continue adding stock in ½-cup increments, stirring constantly and allowing each addition to be mostly absorbed before adding the next, until rice is al dente and creamy, about 18–20 minutes total.
10. Remove pot from heat and stir in Parmigiano-Reggiano and butter until fully melted and incorporated.
11. Fold in sliced basil leaves.
12. Season with kosher salt and freshly ground black pepper.
This risotto achieves a luxuriously creamy texture while the rice grains retain a slight bite. The bright acidity of the tomatoes cuts through the richness of the cheese and butter beautifully. Try serving it immediately, garnished with a drizzle of high-quality olive oil and a few whole basil leaves for visual appeal.
Tomato and Chickpea Stew
Brace yourself for a hearty, flavor-packed stew that comes together with minimal fuss. This tomato and chickpea stew delivers deep, savory notes with a satisfying texture that’s perfect for chilly evenings. It’s a one-pot wonder that’s both nourishing and deeply comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon crushed red pepper flakes
– 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 2 cups low-sodium vegetable broth
– 1 bay leaf
– 1/2 teaspoon fine sea salt
– Freshly cracked black pepper
– 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the smoked paprika, ground cumin, and crushed red pepper flakes, toasting the spices for 30 seconds to bloom their flavors.
5. Pour in the hand-crushed San Marzano tomatoes and their juices, scraping the bottom of the pot to deglaze.
6. Add the drained and rinsed chickpeas, low-sodium vegetable broth, and bay leaf.
7. Season with fine sea salt and several turns of freshly cracked black pepper.
8. Bring the stew to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until slightly thickened.
9. Remove and discard the bay leaf.
10. Stir in the finely chopped fresh flat-leaf parsley just before serving.
Gently simmering allows the chickpeas to absorb the rich tomato broth while retaining a tender bite. The stew develops a velvety, cohesive texture with a smoky, aromatic depth from the toasted spices. For a creative twist, serve it over creamy polenta or with a dollop of garlicky yogurt and crusty bread for dipping.
Tomato and Spinach Quiche
Whether you’re hosting a holiday brunch or need a make-ahead breakfast, this savory quiche delivers elegance with minimal fuss. Its flaky crust cradles a rich custard studded with vibrant vegetables, making it equally suitable for special occasions or weekday meals.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch store-bought pie crust, chilled
– 1 tbsp clarified butter
– 1 cup cherry tomatoes, halved
– 3 cups fresh baby spinach
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/2 cup Gruyère cheese, finely grated
– 1/4 tsp freshly grated nutmeg
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the chilled pie crust into a 9-inch pie dish and prick the bottom all over with a fork to prevent puffing.
3. Blind bake the crust for 10 minutes: line it with parchment paper and fill with pie weights or dried beans.
4. Remove the parchment and weights, then bake the crust for another 5 minutes until lightly golden. Set aside to cool slightly.
5. Heat the clarified butter in a large skillet over medium heat until shimmering.
6. Add the halved cherry tomatoes, cut-side down, and cook undisturbed for 3-4 minutes until they begin to caramelize.
7. Add the baby spinach and cook, stirring constantly, for 1-2 minutes until just wilted. Tip: Squeeze out any excess liquid from the spinach with a paper towel to prevent a soggy crust.
8. In a large mixing bowl, whisk together the lightly beaten eggs and heavy cream until fully combined and slightly frothy.
9. Stir in the finely grated Gruyère, freshly grated nutmeg, kosher salt, and black pepper.
10. Evenly distribute the cooked tomato and spinach mixture across the bottom of the pre-baked pie crust.
11. Carefully pour the egg and cream custard mixture over the vegetables. Tip: Pour slowly to avoid displacing the filling.
12. Bake the quiche on the middle oven rack for 35-40 minutes. The center should be just set and the top golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
13. Let the quiche rest on a wire rack for at least 15 minutes before slicing to allow the custard to set fully.
The finished quiche boasts a crisp, buttery crust contrasting with a velvety, firm custard. Sweet bursts from the tomatoes balance the earthy spinach and rich, nutty Gruyère. Serve warm slices with a simple arugula salad dressed in lemon vinaigrette for a complete meal.
Tomato and Cheddar Muffins
Grab these savory muffins for a quick, satisfying snack that’s perfect for busy mornings or a light lunch. They’re packed with sharp cheddar and sweet tomato, offering a delightful balance in every bite. You can whip them up in under an hour with simple pantry staples.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup sharp cheddar cheese, grated
– 1 cup sun-dried tomatoes in oil, drained and finely chopped
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup unsalted butter, melted and cooled
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and freshly ground black pepper until fully combined.
3. Add the grated sharp cheddar cheese and finely chopped sun-dried tomatoes to the dry ingredients, stirring gently to distribute evenly.
4. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, and melted unsalted butter, whisking until smooth.
5. Pour the wet ingredients into the dry mixture, folding with a spatula just until no dry streaks remain—overmixing can lead to tough muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for proper rising.
7. Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
9. Serve warm or at room temperature, storing any leftovers in an airtight container for up to 3 days.
Perfectly moist and tender, these muffins boast a rich, cheesy flavor with bursts of tangy tomato. Their slightly crisp exterior gives way to a soft, fluffy interior, making them ideal for pairing with a fresh salad or enjoying on their own as a savory treat.
Tomato and Balsamic Glazed Chicken
Crisp-skinned chicken gets elevated with a glossy balsamic reduction and sweet roasted tomatoes. This one-pan dish delivers restaurant-quality flavor with minimal cleanup, perfect for weeknights or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 boneless, skin-on chicken breasts (6 oz each)
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 pint cherry tomatoes, halved
– 4 garlic cloves, thinly sliced
– ¼ cup aged balsamic vinegar
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
Instructions
1. Pat chicken breasts completely dry with paper towels.
2. Season both sides evenly with kosher salt and freshly cracked black pepper.
3. Heat extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the skillet; cook undisturbed for 6–8 minutes until skin is deeply golden and crisp.
5. Flip chicken using tongs; cook for 3 minutes on the second side.
6. Transfer chicken to a plate; pour off all but 1 tablespoon of rendered fat from the skillet.
7. Add halved cherry tomatoes and thinly sliced garlic to the skillet; sauté for 4 minutes until tomatoes blister.
8. Pour aged balsamic vinegar into the skillet; simmer for 2 minutes until reduced by half.
9. Stir in unsalted butter until melted and emulsified into the sauce.
10. Return chicken to the skillet, skin-side up, nestling it among the tomatoes.
11. Transfer skillet to a preheated 400°F oven; roast for 12–15 minutes until chicken reaches 165°F internally.
12. Remove skillet from oven; sprinkle fresh thyme leaves over the chicken and tomatoes.
13. Let chicken rest in the skillet for 5 minutes before serving.
You’ll love the contrast between the crackling chicken skin and the jammy, caramelized tomatoes. The balsamic reduction adds a tangy-sweet complexity that clings beautifully to each bite. For a complete meal, serve over creamy polenta or with crusty bread to soak up the vibrant pan sauce.
Tomato and Eggplant Parmesan
Kick off your holiday cooking with this comforting layered casserole. It combines roasted vegetables with rich cheeses for a satisfying vegetarian main. Perfect for Christmas Eve dinner or festive gatherings.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large globe eggplants, sliced into ½-inch rounds
– 4 large heirloom tomatoes, sliced into ¼-inch rounds
– 2 cups high-quality marinara sauce
– 1 cup whole-milk ricotta cheese
– 8 ounces fresh mozzarella cheese, thinly sliced
– ½ cup finely grated Parmigiano-Reggiano cheese
– 2 pasture-raised eggs, lightly beaten
– 1 cup all-purpose flour
– 1 cup panko breadcrumbs
– ½ cup extra-virgin olive oil, divided
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 1 teaspoon dried oregano
– 2 cloves garlic, minced
Instructions
1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. Arrange eggplant rounds in a single layer on one baking sheet. Brush both sides with ¼ cup olive oil and season with ½ tablespoon salt and ½ teaspoon pepper.
3. Roast eggplant for 20 minutes until tender and lightly browned, flipping halfway through. Tip: Salting eggplant before roasting draws out excess moisture for better texture.
4. Arrange tomato slices on the second baking sheet. Drizzle with 2 tablespoons olive oil and season with remaining salt and pepper.
5. Roast tomatoes for 15 minutes until slightly softened but still holding shape.
6. Reduce oven temperature to 375°F. Lightly grease a 9×13-inch baking dish with 1 tablespoon olive oil.
7. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs mixed with oregano and garlic in a third.
8. Dredge each roasted eggplant slice in flour, dip in egg, then coat thoroughly in breadcrumb mixture. Tip: Press breadcrumbs firmly to ensure even coating that won’t fall off during baking.
9. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Fry breaded eggplant slices for 2-3 minutes per side until golden brown.
10. Spread ½ cup marinara sauce in the bottom of the prepared baking dish.
11. Layer half the fried eggplant slices over the sauce, followed by half the roasted tomatoes, half the ricotta dollops, and half the mozzarella slices.
12. Repeat layers with remaining ingredients, finishing with mozzarella and sprinkling Parmigiano-Reggiano evenly over the top. Tip: Let each layer settle before adding the next to prevent sliding.
13. Bake uncovered for 30 minutes until cheese is bubbly and golden brown.
14. Let rest for 10 minutes before serving.
Outstanding textures emerge from the crispy eggplant layers against the creamy ricotta and melted mozzarella. The roasted tomatoes add bright acidity that cuts through the richness beautifully. Serve alongside a crisp arugula salad with lemon vinaigrette for contrast, or layer leftovers between crusty bread for an exceptional sandwich the next day.
Summary
Perfectly timed for tomato season, this roundup offers 20 delicious ways to savor your harvest without waste. From fresh salsas to cozy sauces, there’s a recipe here for every cook. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to pin this article to your Pinterest boards to save these ideas for later!
