27 Tomato Recipes I'm Making All Summer Long

Which will you try first?

Seasonal cooking is something we should all be doing more of because when fresh produce is in season, it just tastes so much better. Tomatoes are one perfect example. There's just about nothing more delicious than a heavy, juicy heirloom tomato on a summer day; you can almost taste the warm wind and sweet sunshine on its skin.

I do my best to eat as many peak season tomatoes as I can each summer, savoring sweet, snack-able cherry tomatoes just as much as a big slice of a beefsteak or sun-ripened plum tomato. With that in mind, I've done us all a favor and gathered up 27 of our very best fresh tomato recipes to celebrate their season. From classics like BLTs and simple tomato salads to no-cook tomato-sauced pastas and easy summer bakes, there's at least one tomato recipe here for every type of tomato lover out there.

5-Ingredient Sesame Tomato Salad

*Simply Recipes / Mihaela Kozaric Sebrek*

Get Recipe: The 5-Ingredient Tomato Salad I Make All Summer Long

"You can serve the salad right away or let it sit out for a few hours at room temperature, where the tomatoes will benefit from more time to soak up the dressing."—Alison Spiegel, Recipe Developer

No-Cook Tomato Basil Pasta

Get Recipe: No-Cook Tomato Basil Pasta

"For this recipe, You can opt to use large heirloom tomatoes or you can mix in some halved cherry tomatoes if that’s what you have. Just make sure that they’re super ripe—they shouldn’t be tough, firm, or pale on the inside."—Sara Tane, Recipe Developer

Chinese Tomato Egg Stir Fry

Get Recipe: Chinese Tomato Egg Stir Fry

"Tomato egg is all about timing. By starting the process with a cold pan, the eggs will cook over slow and gradual heat, creating the softest scrambled eggs. It will also prevent them from browning. Overcooked eggs can taste coarse and rough, which makes it harder for them to absorb all the delicious tomato juices."—Frank Tiu, Recipe Developer

5-Minute Tomato Cracker Salad

Get Recipe: Southern Tomato Cracker Salad

"Use the best tomatoes you can find. To keep things interesting, try two or three different kinds of tomatoes."—Stephanie A. Ganz, Recipe Developer

Caprese Salad

Get Recipe: Caprese Salad With Tomatoes, Basil, and Mozzarella

"For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan."—Elise Bauer, Simply Recipes Founder

1-Minute Tomato Sandwich

Get Recipe: The 1-Minute Tomato Sandwich I’m Having All Summer Long

"My loaf of choice is a whole grain or multigrain sandwich bread with lots of seeds. Not only does this add texture and nuttiness, but it’s also the kind I’m most likely to have on hand. I like it toasted just enough so it doesn’t dent when you slice the sandwich, but not so much that it crunches like a crouton."—Grace Elkus, Recipe Developer

Tomato Confit

Get Recipe: Tomato Confit

"As I mentioned, cherry tomato confit is my tomato of choice for this technique. However, you can just as easily use other types of tomatoes. Roma tomatoes (cut in half lengthwise) are a great alternative."—Karishma Pradhan, Recipe Developer

Gazpacho

Get Recipe: Gazpacho

"Roma tomatoes are most commonly used for making tomato-based gazpacho, but any ripe, juicy tomato will work just fine."—Elise

Martha Stewart's Broiled Tomatoes

Get Recipe: The 10-Minute Martha Stewart Tomato Recipe I've Been Making for 20 Years

"Select tomatoes with an even, squat shape that isn't too huge. Three- to four-inch tomatoes are best, but if you have a perfectly ripe, massive beefsteak tomato, you can call it two tomatoes and cut it in half to serve."—Robin Asbell, Recipe Developer

5-Ingredient Fresh Tomato Pasta

Get Recipe: 5-Ingredient Fresh Tomato Pasta

"Top it with a ball of burrata for a decadent summer dish."—Stephanie A. Ganz, Recipe Developer

Chili Crisp Tomato Salad

Get Recipe: The 5-Minute Tomato Salad I Can't Stop Making

"Salting tomatoes helps to draw out moisture, enhancing the flavor of the fruit and bringing out its umami flavor. I like to let my tomatoes salt for about five minutes, but any amount of time helps."—Micah Siva, Recipe Developer

Stone Fruit, Tomato and Cucumber Salad

Get Recipe: Stone Fruit, Tomato and Cucumber Salad

"This salad will keep in the fridge up to two days in a tightly sealed container. If the fruit over-ripens during storage, purée it into a fantastic stone fruit gazpacho or transform it into salsa with the addition of chopped onions and more peppers."—Virginia Willis, Recipe Developer

Grilled Cheese BLT

Get Recipe: Grilled Cheese BLT

"I like to use a medium sharp cheddar cheese for this recipe so that it stands up to all of the other ingredients without overpowering them. But if you're particularly beholden to American cheese for the gooeyness that only it can give, I certainly won't judge."—Aaron Hutcherson, Recipe Developer

Fresh Salsa (Pico de Gallo)

Get Recipe: Fresh Salsa (Pico de Gallo)

"We recommend firm, fleshy hothouse or Roma tomatoes for pico de gallo, but cherry tomatoes or others from your garden will work as well. If your tomatoes are especially juicy, cut them in half and squeeze out the juices before chopping."—Elise

Best Tomato Pie

Get Recipe: Best Tomato Pie

"This recipe calls for slicing fresh basil using a technique called chiffonade. To do this, stack the basil leaves on top of each other, roll them up like a cigar, and starting at one end, slice the "cigar" crosswise into thin slices."—Elise

Bruschetta with Tomato and Basil

Get Recipe: Bruschetta with Tomato and Basil

"Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them."—Elise

BLT Wraps

Get Recipe: BLT Wraps

"Adding a few slices of turkey makes this an even larger wrap and takes it closer to a club sandwich."—Nick Evans, Recipe Developer

Grilled Tomatoes

Get Recipe: Grilled Tomatoes

"An easy way to thinly slice basil leaves is to roll them up like a cigar and then slice it crosswise into thin ribbons."—Elise

Pesto Shrimp with Cherry Tomatoes

Get Recipe: Pesto Shrimp with Cherry Tomatoes

"I like to toast up some very simple garlic bread while the shrimp are cooking in order to make this a full meal."—Coco Morante, Recipe Developer

Mozzarella and Basil Stuffed Tomatoes

Get Recipe: Mozzarella and Basil Stuffed Tomatoes

"You want to use an evenly round, medium-sized tomato with firm walls for this recipe. I use a variety called "tomatoes on the vine" for their size, uniform roundness, and classic tomato flavor. They are commonly sold with 4 to 6 tomatoes still attached to the vine as the name implies. If you don’t have that type of tomato in your area, any medium-sized variety of tomato about the size of a tennis ball (2 1/2 inches) will work too."—Kalisa Marie Levette, Recipe Developer

Seared Okra and Tomatoes

Get Recipe: Seared Okra and Tomatoes

"Use fresh okra for this recipe if you want to avoid okra's characteristic slimy texture."—Elise

3-Minute Tomato Sandwich

Get Recipe: My Favorite Tomato Sandwich Takes 3 Minutes To Make

"The avocado is here to give the sandwich enough heft to get me through the rest of my day, plus I like the flavor and texture. But you could skip it, or swap it for another filling ingredient like sliced hard-boiled eggs."—Emma Christensen, Former General Manager

from Simply Recipes | Recipes and cooking advice for home cooks https://ift.tt/7ny0w91

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