40 Ways to Use Up a Glut of Tomatoes

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

Summer simplicity that's gonna earn a place in your weekly rotation.

1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.

Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet.

This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms?

You don't have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.

A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.

This spicy tomato crumble isn't your run-of-the-mill crumble with its savory tomato filling and gently spiced crumble topping. And leftovers reheat beautifully.

One of the best red-sauced pizza we've ever slung as well as one of the easiest. It just may forever ruin takeout pizza for you.

An iconic Italian appetizer that's easy and comes together in minutes, making it a no-brainer in terms of entertaining—whether guests or just yourself.

Cook once. Eat twice. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce. Leftover soup means you have lunches done for the rest of the week.

These lovely little summer gems take their crisp coating from cornmeal. As memorable as the movie named after them.

For when you just can't wait until midsummer for your fave Italian bread salad.

Our recipe for fabulous ketchup made at home. Oh yes, you can. And it'll have a flavor unlike anything you can find at the store.

A cleverly engineered salad made with everyday ingredients in a slightly unconventional fashion. No PhD required.

An impressive impromptu dinner that's done in less than 30 minutes and a cinch to clean up. You're welcome.

Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.

Summer at its simplest, not to mention it's most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.

Whether you've sad-looking plum tomatoes or stunning heirlooms, their tomato-y essence is concentrated in this ingenious, all-sins-forgiven tart with Cheddar and basil.

"Little explosions of flavor" is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don't disagree. Neither will you.

The Attack of the Killer Cherry Tomatoes took place at David's place last summer. [Spoiler alert!] Here's how it ended.

This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.

There's a week or two midsummer when peak blueberry and tomato seasons overlap. You've been warned. Go.

Here's how to transform ho-hum out-of-season supermarket tomatoes into polish-off-the-entire-batch-yourself bombs of jammy tomato superlativeness.

Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.

Sorta Italian, sorta Mediterranean, and completely easy and impressive. Works wonderfully on crazy weeknights as well as dinner parties.

A little sweet, a little sour, and a whole lotta delicious. And so obscenely easy to make, the most difficult part will be finding the patience to wait before trying them.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

"Simple, quick, and delicious." "Elegant." "It sure as heck is good." That's what folks are saying about this easy weeknight supper.

Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. Sorta like a tomato sandwich but in a savory warm pie incarnation. You're welcome.

Yup. It's still winter. Darn good thing this simple made-from-scratch soup requires barely more effort than heating up some Campbell's.

Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!

Basil, tomato, and mozzarella–green, red-and white–are all this summer salad needs to shine. Oh, a drizzle of olive oil and a a squeeze of lemon help.

Tomato and peach panzanella may sound unlikely but it's gonna knock your socks off. Or, if you're not wearing socks this time of year, then it'll knock your flip-flops off. Guaranteed.

All your summer favorites collide in this kaleidoscopic salad that's equally stunning when layered in a jar or simply tossed in a bowl.

Jumble together pasta, tomatoes, eggplant, ooey gooey mozzarella, and a splash of cream in just 35 minutes. Leftovers turn into casserole.

Sometimes a little unexpected tweak to tradition isn't a bad thing. Nope. Not a bad thing at all…