Looking for recipes that let classic and delicious tomatoes take the spotlight?
Slow-Roasted Tomatoes
Slowly cooking summer-ripe tomatoes in a low oven makes them candy-sweet.
It’s often served for breakfast or lunch in North Africa and the Middle East.
Photo: Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
You’ll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce.
A serrated knife makes cutting thin slices of the heirloom tomatoes easier when they are on the softer side.
For a boost of protein, add smoked salmon or sliced turkey or chicken.
Caitlin Bensel
Sheet-Pan Ratatouille
Ratatouille is a punch in of veggie-forward, Provencal-style stew.
Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables.
Herbed Tomato Gratin
Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping.
Caitlin Bensel
But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead.
Plus, the bread soaks up all the juicy tomato goodness.
If it’s possible for you to’t find marjoram, fresh basil or oregano makes a good substitute.
Roasted Salmon Caprese
This oven-ready recipe is snap to prep.
These tomato-mozzarella-basil skewers are easy to assemble and perfect for a party.
Elevate the look of this easy salad by using multicolored tomatoes if you might find them.
Charred tomatoes and onions add full flavor to complete this easy, one-skillet dinner.
Serve this grilled flank steak recipe with crusty bread to soak up the deliciousness.
Pounding the chicken prior to grilling ensures even cooking and makes this easy dinner even faster.
The piccata sauce would also be great with shrimp, firm white fish or pork.
Spicy Tomato-Braised Pot Roast
This tomato sauce gets its heat from Calabrian chiles.
Find them whole or chopped packed in jars near the pickles in well-stocked grocery stores.
Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
If you don’t have any, just a bit of crushed red pepper will do the trick.
Serve over polenta, mashed potatoes or pasta.
Since you’re likely not cooking for 400, we adapted the recipe to use fresh tomatoes.
The result is a perfect vegetarian, late-summer dinner everyone will enjoy.
The sweet and tangy balsamic dressing pulls everything together, with fresh basil adding a refreshing pop of color.
Add capers for an even bigger flavor.
Serve with a piece of crusty bread to soak up the sauce.
Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.
Try adding in some fresh herbs or feta cheese for a little added flavor.
The key to any flavorful gazpacho is giving it time to rest.
The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.
Fried Green Tomatoes
The perfect way to use up those lingering green tomatoes.
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Red-wine vinegar and ground ancho chile are good alternatives.
Grill some chicken, fish or other protein along with the corn for an easy summer dinner.
Garden Tomato Sauce
summer-ripe tomatoes.
Or freeze whole tomatoes and make this sauce later on in the winter.
Just remove the cores and freeze them whole.
Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year.
Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth.
Look for bright red, aromatic tomatoes without any mushy spots or discolorations.
Victor Protasio
Jacob Fox
Andrea Mathis, M.A., R.D.N., L.D.
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
Ted & Chelsea Cavanaugh
Andrea Mathis
