50 Fabulous Fresh Tomato Recipes

_{All photos on this page are by the author, sockii, unless provided by Amazon.}

When you've got beautiful, vine-ripened tomatoes, there's little that needs be done to enjoy them. Sliced and properly seasoned, you can really do no wrong with a delicious raw tomato. This is especially true with colorful heirloom tomatoes, which can be a delightful visual display of colors and flavors on the plate.

Few salads just epitomize summer the way that this classic Italian combination does. Layers of ripe sliced tomatoes and mozzarella cheese, dressed with fresh basil, salt, pepper and only the finest quality olive oil and balsamic vinegar. It's perfection that needs nothing else - except perhaps some crusty Italian bread on the side!

If you've got colorful, fresh heirloom tomatoes, this is a great way to enjoy them - dressed in a Caesar-salad type dressing of olive oil, Worchestershire sauce, mashed anchovies and topped with a baked "crust" of parmesan cheese, flour and bacon. This was the cover recipe of the August-September issue of Food Network Magazine and you can find it here on-line. I made it at home and loved it.

A salad of bread and vegetables? Absolutely! Panzanella is a classic Italian dish, perfect for using up yesterday's bread and tossing it in a vinaigrette with fresh summer vegetables - of course including tomatoes. Here I've made one with yellow tomatoes, red tomatoes, red bell pepper, Cuban peppers, red onion, capers and zucchini (the only vegetable which I've cooked for the salad). The bread for panzanella is usually soaked in milk or water first for this salad; I actually prefer Ina Garten's Panzanella where the bread is instead toasted in a pan with olive oil, which is what I've done here.

You can't go wrong with a classic chopped-tomato salsa. It's great of course with tortilla chips, but also a wonderful side with grilled meats, seafood, on tacos, even on scrambled eggs! There are endless ways to prepare it, but the basic ingredients typically involve olive oil, lime juice (or red wine vinegar), fresh cilantro, jalapeno peppers, chopped onions and/or garlic. Seasoned with salt and pepper and allowed to marinate, it's a hard-to-beat combination and one you can easily experiment with by trying different kinds of peppers for a sweeter or hotter flavor.

A few basic recipes for tomato salsa:

* Fresh Tomato Salsa from Simply Recipes

* Garden Tomato Salsa from Allrecipes

* Chunky Tomato Salsa from Taste of Home

Add some chopped fresh herbs from the garden (basil, oregano, Italian flat-leaf parsley) and some grated parmesan cheese for an Italian twist on the classic chop salad. This salad is great even the next day, after marinating overnight in the dressing!

The main trick to this dish is to be sure all vegetables are chopped to a consistent size, and to try to combine a variety of colors and textures for an interesting finish.

Bruschetta is a classic Italian appetizer dating back to the 15th century! All you need to start with is slices of bread that are toasted in the oven or grilled after being rubbed with garlic and seasoned with salt, pepper and olive oil. One of the classic Bruschetta toppings of course consists of a salad of chopped tomatoes, onions, basil and seasonings. This is perfect to make in advance for parties - just prepare the toast at the last minute and top with pre-prepared tomato salad.

Even as someone who is not a huge fan of cucumbers, I really like the flavor of this salad as long as all of the ingredients are perfectly fresh.

Of course one of the most popular uses for tomato is to make tomato sauce (I know some people call it gravy. Not in this house!) Every Italian mother no doubt has her own recipe for it, but far too often I believe people add too much to their sauce from the start and it only mars the flavor of beautifully ripe, delicious tomatoes. What follows are some classic yet different ways you can make tomato sauce for pasta, pizza, dipping mozzarella sticks...you know the possibilities are endless! Tomato sauces generally freeze well too, so it's a great way to cook up a lot of fresh tomatoes for later enjoyment.

One step that is crucial in almost any kind of tomato sauce preparation is to first peel the tomatoes - no one wants bits of skin in their sauce. To do this quickly and simply, blanch the tomatoes first by dropping them in boiling hot water for just a minute or so. Drain them, let them get cool to the touch, and it will be easy to peel away the skins while not losing any of the delicious flesh inside.

This might sound like a surprising combination, but until you've made it, don't knock it. Simply combine about 2 pounds of peeled and prepared fresh tomatoes with 5 tablespoons of butter and one onion cut in half. Cook over very low heat for about 45 minutes or until the butter fat separates out and the sauce becomes thick and flavorful. This sauce is so delicious you will want to just sit there and eat it right out of the pot - just toss out the onion before storage or use on a pasta dish. It is the perfect sauce for gnocchi. The recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and you can learn more about it at Food52.

It can be a wonderfully complex sauce, or it can go wrong if the balance of ingredients isn't quite right - hence, often a lot of fussing with the sugar, salt and wine balance while on the stove. Yet if it comes out just right, it's excellent to then finish off by adding sausage, meatballs or other cuts of meat for a classic Italian Sunday Supper.

When you've got the absolute very best fresh tomatoes, there's no need to even cook them to make a great tomato sauce. Just removed the seeds, chop them, and combine with olive oil, salt, pepper and fresh herbs of your choosing. Fresh basil is a classic, though you can also use baby arugula, a touch of balsamic vinegar, slivered red onions, a splash of lemon juice...the variations are endless as long as you keep it fresh, simple - and raw!

This pasta dish hails from the town of Amatrice in Italy. The sauce traditionally is made with tomatoes, guanciale (dried meat from a hog's jowls) and pecorino cheese. It works well over hearty noodles such as bucatini. If you can't get guanciale, pancetta can be a fine substitute, and the sauce has a lovely sweet-and-spicy flavor from the sauteed onions and tomatoes, red chili pepper and pork.

Here are some recipes where you can try this simple-to-prepare dish for yourself:

* Bucatini All'Amatriciana by Bon Appetit

* Bucatini all'Amatriciana from about.com

Pasta Primavera is a terrific way to showcase fresh spring or summer vegetables, including of course fresh tomatoes. Whatever vegetables you have on hand can work wonderfully with this dish: summer squash, peas, peppers, asparagus - all lightly sauteed in olive oil with garlic and herbs, then finished off with grated parmesean cheese. In the dish above I've used fresh, sweet yellow pear tomatoes from my garden along with carrots, red onions and zucchini.

While the original recipe calls for canned tomatoes, I liked making it with my own home-grown San Marzano plum tomatoes. But it is essential to first blanch and peel them as you don't want tomato skins in this pure and simple recipe.

Roasting is a wonderful starting point for many different tomato recipes and ideas. Roasting not only is a great way to reduce a large bulk of tomatoes, but it will intensify their flavor tremendously.

My favorite way to oven-roast tomatoes is very simple. I preheat my oven to 300°F. Meanwhile, slice the tomatoes in half and place them cut-side up in a shallow baking dish (use as many tomatoes as necessary to fill the dish in a single layer.) Top them with olive oil, balsamic vinegar, salt, pepper, 2-3 cloves of crushed garlic, and a spring or two of fresh oregano. Bake for 90 minutes and take out when wilted down and softened.

These will stay good for several days in your fridge to be enjoyed in many different ways...like the recipes and ideas that follow!

Of course the simplest way to enjoy those delicious fresh-roasted tomatoes is just "as is". Serve them over fresh baby arugula or watercress as a warm salad or vegetable side dish, alongside some freshly toasted, seasoned Italian bread (garlic bread or merely brushed with olive oil, salt and pepper before toasting in the oven.) Few things could be quite so satisfying.

This is a great summer salsa when you can get both the best fresh sweet corn - and tomatoes. Roast the corn in the oven with a little spicy seasoning (chili powder, salt, pepper), then mix together with your pre-roasted tomatoes, diced onion and jalapenos, and lime juice. Adjust salt, pepper and oil to taste before serving. Here I've also added some raw purple beans from my garden sliced thinly for crunch and color.

Want to make a pizza with some really complex and delicious flavors? Use some of those roasted tomatoes, along with a selection of chopped vegetables: peppers, onions, mushrooms, etc. Top just lightly with some grated Romano cheese.

Haven't made pizza before? Then learn more about how to make great pizzas at home at the link below:

This makes a delicious and filling vegetarian dinner made with the best of the summer harvest. It takes a little time to put it all together but it's well worth it. You can find my recipe at my food blog, South Jersey Foodie.

This delicious fish recipe combines flavorful halibut steaks with coconut milk, fresh tomatoes, sweet peppers and hot chili peppers for just a touch of heat. Served over rice, it's filling and a wonderful change of pace. You can find my complete recipe at South Jersey Foodie. 

Swordfish is prominently featured in much Sicilian cooking, including this elegant stuffed and rolled preparation. Swordfish steaks are thinly sliced, then coated with a mixture of parsley, breadcrumbs, cheese and seasoning before being rolled. The rolled swordfish is then cooked on the stove top in a simmering tomato sauce with onions, olives and capers. The flavors are rich yet still allow the fish to shine as the centerpiece of the meal.

This Italian recipe has wonderful flavors of Sicily, combining toasted pine nuts, lemon, fennel and white wine along with gently simmered tomatoes, olive oil and garlic. It looks elegant yet is a snap to prepare.

The salsa makes a crunchy, moist topping for the swordfish which can be either broiled or grilled. I like this dish served with a bright vegetable side, such as simple boiled or sauteed green beans.

This is another recipe from the Fish Food cookbook linked above.

Quality of ingredients is essential for this dish, for the quick cooking method allows all flavors and textures to stand out on their own merits. It's a wonderful summer dish provided you can get high-quality tuna steaks.

Steak Pizzailoa means "steak prepared pizza-style". Traditionally that means a cut of beef cooked slowly until tender in a sauce of olive oil, tomatoes and peppers. Other elements often included are olives, capers, garlic and basil. This dish is a great way to add flavor to a less expensive steak - or, you can dress up the dish by using a nice prime steak quickly seared, then sliced and tossed with a fresh-made tomato sauce and pasta as I've prepared here. One modest-sized steak can now easily make a filling dinner for two.

This is one of my favorite ways to enjoy my favorite steak: the Rib-Eye. The steak is pan seared with a touch of rosemary before a final glaze of balsamic vinegar. Chopped tomatoes are lightly sauteed separately with garlic, red chili flakes and a spash of vodka. The steak is served on a bed of baby arugula, the tomatoes, and then topped with freshly grated parmesan. The result is a hearty dish that burst with rustic Italian flavor.

What could be more satisfying any time of the year than a warm and soothing bowl of chili? While most chili recipes just call for canned tomatoes or prepared tomato sauce, when you've got fresh tomatoes there's no excuse not to use them! Just blanch them first so you can easily remove the skins and crush them.

Everyone has a different way to make chili, and there are countless variations possible - though tomatoes are almost always part of the recipe unless making a white chili. Here, I've prepared a spicy chili of ground venison meat, acorn squash, garbanzo beans, hot and sweet peppers, chili poweder, Chinese Five Spice, and a few "secret ingredients". Of course, my fresh garden tomatoes are no secret at all! Topped with a dollop of sour cream it's hearty and delicious.

Absolutely use them in this wonderful classic Italian dish which I learned from Marcella Hazan's cookbooks.

This is another recipe from the Perfect Italian cookbook linked above. It's a wonderfully satisfying casserole dish to feed a family or any kind of gathering. It takes some time to prepare as it uses a lot of different vegetables, the chicken needs to brown first on the stove top, and then it all bakes together in the oven for an hour. But the result is well worth the wait - especially when prepared with lovely fresh garden tomatoes!

Prepare a hearty Indian stew of tomatoes, onion, ginger, chickpeas and spices. The flavors of cinnamon, cumin, coriander and fenugreek combine for a complex and satisfying dish, especially if served with rice or naan bread.

This makes for a wonderful lunch entree by itself with a little green salad - or serve it as an elegant vegetable side dish at dinner time!

Fresh tomatoes are an excellent addition to a frittata, combined with mozzarella cheese, fresh basil, slow-cooked onions...use your imagination and inspiration! Here I've made a frittata with tomatoes, red onions, basil and cheese.

The perfect Mexican-style breakfast for a Sunday brunch - or anytime you want a hearty meal. Regular scrambled eggs are amped up with chopped fresh tomatoes, charred peppers, cheese and freshly prepared tortilla strips.

I also like serving this on the side after grilling up a nice steak or seafood dish.

This is another winning recipe from The Complete Mexican, South American and Caribbean Cookbook listed above. After a quick lime juice-based marinade, the fish filets are quickly pan-fried. Fresh tomatoes are mixed with the remaining marinade and flash-fried with the fish at the end, giving the "salsa" a nice quickly-cooked flavor. This recipe proves how easy successful fish cookery can be in any home kitchen - just make sure you have good quality, fresh fish as their taste should really shine through in this preparation. Other white fish such as orange roughy or red snapper can easily be substituted for sea bream.

This recipe is a great way to enjoy colorful bell peppers and fresh tomatoes in a Mexican-inspired pasta sauce. The bell peppers and black beans are cooked gently in broth while a fresh tomato salsa is combined with a light sour cream and cottage cheese sauce. Mix it all together with some cooked pasta and enjoy!

Almost everyone loves nachos - who can resist crispy tortilla chips baked with melted cheese, chili or beans and topped with cool tomato salsa, guacamole, sour cream...yum! Of course, nachos can be pretty greasy and heavy too if you order them in a restaurant, yet they are super easy to make at home and much healthier if you control the ingredients yourself. I like to make my own fresh tortilla chips, then bake an individual sized serving bowl with fresh cheese and black beans. Top it with some fresh homemade salsa, hot peppers and green onions and it's a wonderful and filling lunchtime meal.

For fun, serve with tortilla strips, salsa, sour cream, shredded cheese and cilantro on the side so everyone can dress up their soup with their favorite toppings and flavors.

Here's a visually delightful recipe, especially if you have different color ripe tomatoes to enjoy. Prepare your pizza for baking by slicing the tomatoes thinly, and toss them with a little olive oil, salt and pepper. Put sliced or shredded mozzarella down first on top of the pizza dough, then arrange the tomato slices on top. Bake and finish off with fresh basil leaves before serving. You couldn't enjoy a better summer lunch than this!

Here I've built a yummy pizza starting with sliced eggplant rounds and then sliced tomatoes, dressed with thinly sliced onions, olive oil, salt and pepper. After baking and cooling slightly I've added freshly torn basil for color and flavor. This is a very satisfying pizza with the layer of eggplant slices, and with a flavor similar to eggplant parm without the extra fat and calories from frying and melted cheese.

Top your pizza dough with chopped fresh tomatoes, cooked black beans, red onion slices, black olives and Monterey Jack cheese. Bake and before serving, add some nice dollops of guacamole. To spice it up, add jalapeno peppers or a little chili pepper before baking. This pizza is one of my favorites!

I loved the recipe for Roasted Acorn Squash with Green Tomato and Jalapeno Jamfrom the Closet Cooking website. It was so simple to make and the jam was yummy enough, I'd use it for other things - but this makes a perfect meal all by itself. The combination of fall harvest squash and end-of-the-season green tomatoes is perfect for someone who likes to cook with the seasons.

Well, if you've made it to the end of this page, my congratulations to you. Got a fresh tomato recipe that you love and want to share? Leave a comment here...my hope is to next summer complete a "part 2" to get to 100 fresh tomato recipes, and I'd love to feature your favorites after I've tested them in my kitchen!