Imagine it: A ripe tomato, just picked from the vine and still warm from the sun—summer doesn’t get better than this. To take advantage of your garden (or farmers market) haul, here are 35 fresh tomato recipes to make with the season’s harvest.
Summer, natch. While you can buy tomatoes at the grocery store year-round, fresh summer tomatoes—like the ones you’ll find at a local market—are so much more flavorful and juicy, with vibrant flesh and a succulent texture. (In our humble opinion, they’re also the only ones worth buying.) It’s worth noting that cherry tomatoes are a little more reliably tasty throughout the year, since they have less water and a more concentrated flavor to begin with.
Outside of the conventional tomatoes sold at the supermarket, there are countless varietals available. Here are a few major types:
Tomatoes really are as nutritious as they are delicious: They’re low in calories and packed with antioxidants like lycopene, plus vitamin C, vitamin K, folate and potassium. According to the USDA, a small tomato contains 16 calories, 0 grams fat, 3 grams carbs, 1 gram protein, 2 grams sugars and 1 gram fiber—so eat up.
You’ve never had cacao-agave dressing before…but one bite and you’ll never look back.
Way too pretty to eat. (Actually, on second thought…)
You can prep everything the night before, then put it all together in less than 10 minutes. It’s one of our go-to summer tomato recipes.
The best part (beyond having just one pot to clean)? Customizing to your heart’s content.
A handful of ingredients and just three simple steps are all it takes to make a five-star dinner.
Spaghetti with red sauce, we love you…but we need something new.
Step away from the canned tomato soup—this meal is so much more satisfying.
Kinda like peas in a pod, no?
It’s fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs—but easy enough to make for lunch.
Use store-bought puff pastry so everything comes together in no time.
No AC? No problem. This sweet and tangy soup doesn’t even require turning on the stove.
This dish says “quintessential summer dinner” loud and clear.
Tasty and gorgeous? Sold.
Without any cooking, this fresh, easy sauce really lets the star ingredient shine.
While you could certainly use frozen corn any time of year for this recipe, we highly (highly!) recommend seeking out fresh corn on the cob. It’s sweeter and more flavorful, and will caramelize when it hits the hot skillet.
Don’t you love when dinner looks really impressive, but it’s ready to eat in under an hour? Same.
An easy, flavorful recipe that multitasks? Sold. We’re making this tonight.
Who needs bread when you have bacon, tomatoes and avocado ranch?