While supermarkets stock tomatoes year round, they are actually a summer vegetable. When you buy them in summer, you’re guaranteed the freshest taste. Here are 10 tomato recipes to have fun with.
1. Gazpacho salsa
For this recipe, you’ll need plum tomatoes, bell pepper, cucumber, half a red onion, salt and pepper and a tablespoon each of red wine vinegar and olive oil. Dice the tomatoes, bell pepper, cucumber and onion and put it all in a medium-sized bowl. Add in the vinegar, olive oil and seasoning, and toss to coat the veggies well. This salad goes well with dippers like endive and crostini.
2. Grilled tomato salad
Slice two beefsteak tomatoes into half-inch slices and lay them out on a skillet. Turn on the stove to medium heat, season the tomato slices with thyme, salt and pepper, and cook for one minute until the tomato slices are lightly browned. Set the tomato slices aside, put a tablespoon of olive oil in the skillet and lightly fry bread crumbs and two thin slices of feta cheese until they are browned. Garnish with arugula, season with fresh lemon juice, capers, parsley, salt and black pepper and serve with the tomato slices.
3. Tomato and mozzarella quesadillas
Lay out a quesadilla tortilla on a cutting board and top it with 3 ounces of mozzarella cheese and slices of tomato. Season with salt and pepper, and top off with another quesadilla to make a sandwich. Cook the sandwich on a grill at medium heat until the cheese melts. Serve with basil salad.
4. Tuna-stuffed tomatoes
This recipe makes a sophisticated snack in minutes. You’ll need a large tomato and a can of tuna. Lop off the top of the tomato and hollow it out with a sharp knife. Stuff the newly made hollow with tuna, parsley, lemon zest, lemon juice and pepper.
5. Roasted shrimp tomatoes
Quarter two medium-sized tomatoes and place the pieces on a baking dish. Coat with olive oil and minced garlic, sprinkle salt and pepper and roast in an oven at 450°F for 20 minutes. When it’s done, sprinkle the tomatoes with peeled and deveined shrimp, chopped parsley, lemon juice, crumbled feta cheese, salt and pepper.
6. Tomato bruschetta
Cut a baguette into 1-inch-thick slices and brown on a grill. Cut up large cherry tomatoes and lay out on a heavy-bottomed skillet. Drizzle olive oil over the pieces and brown for 8 to 10 minutes. With the main ingredients ready, all you need to do is to assemble your bruschetta. You can set out crumbled ricotta cheese and basil as garnish and salt and pepper for seasoning.
7. Tomato salad with pomegranate molasses
Whisk 3 tablespoons of olive oil with 2 tablespoons of pomegranate molasses in a bowl. Slice up heirloom tomatoes of different colors and lay out on a platter. Sprinkle the dressing on the tomatoes and season with salt, pepper and oregano.
8. Tomato and watermelon salad
Cut up a pound each of watermelon, cantaloupe and ripe, red and green tomatoes, and arrange the pieces on a platter. For the dressing, whisk 3 tablespoons of lime juice, 3 tablespoons of lemon juice, a tablespoon of sugar, 2 teaspoons of salt, five tablespoons of extra virgin olive oil, shredded ginger and crushed peppercorns in a bowl. Drizzle it over the salad before you serve it.
More: 10 Fresh Summer Salads
9. Tomato Tart
Get a 9-inch pie crust at the store, place it in a tart pan and bake for 5 minutes. Take the pie crust out and fill up with chopped-up plum tomatoes, oil-cured olives and 6 ounces of crumbled feta cheese. Sprinkle 3 tablespoons of olive oil, a few thyme leaves and pepper on top of the tart. Bake for a half hour until the crust turns golden brown and serve warm.
10. Simple tomato salad
Slice up 2 pounds of tomatoes of different colors and sizes. If you have grape tomatoes and small cherry tomatoes, you can use them whole. Drizzle extra-virgin olive oil and kosher salt over the tomatoes and serve.
It can be hard to not feel good about life when you have a bunch of red, plump and juicy tomatoes to experiment with. With these recipes, you can explore a different recipe each day. What’s your favorite tomato recipe?