- Fresh Tomato Tart
- Spaghetti with Raw Tomatoes
- Freezer Tomato Sauce
- Caramelized Onion and Tomato Jam
- Tomato Ricotta Pie
- Homemade Tomato Paste
- Skillet Tortellini with Sausage and Cherry Tomatoes
- Salmon with Cherry Tomatoes
- Homemade Fire Roasted Salsa
- Tomatoes Provencal
- Cherry Tomato Tart
- Summer Tomato Pasta
- Cherry Tomato Confit
- Roasted Tomato-Basil Tart
- Homemade Ketchup
- Moroccan Salad
- Tomato and Peach Panzanella
- Ina Garten’s Easy Tomato Soup
- Baked Fish with Tomatoes and Olives
- Pickled Green Tomatoes
- Tomato Sorbet
- Sugo di Pomodoro ~ Authentic Italian Tomato Sauce
- Rigatoni with Tomatoes, Eggplant, and Mozzarella
- FAQs About Using Up Extra Tomatoes
Fresh Tomato Tart
Spaghetti with Raw Tomatoes
Freezer Tomato Sauce
Caramelized Onion and Tomato Jam
Tomato Ricotta Pie
Homemade Tomato Paste
Skillet Tortellini with Sausage and Cherry Tomatoes
Salmon with Cherry Tomatoes
Homemade Fire Roasted Salsa
Cherry Tomato Tart
Summer Tomato Pasta
Cherry Tomato Confit
Roasted Tomato-Basil Tart
Tomato and Peach Panzanella
Ina Garten’s Easy Tomato Soup
Baked Fish with Tomatoes and Olives
Pickled Green Tomatoes
Sugo di Pomodoro ~ Authentic Italian Tomato Sauce
Rigatoni with Tomatoes, Eggplant, and Mozzarella
FAQs About Using Up Extra Tomatoes
Whether you’ve got a garden full of tomatoes, or you’re carefully selecting the best ones at the market, there are a few things to consider. Perfectly ripe tomatoes are brightly colored, blemish-free, and fragrant when sniffed. They’re firm and heavy for their size, but should yield slightly when gently squeezed. For more details, read the full article How to Tell if a Tomato is Perfectly Ripe.
Tomatoes should be stored at room temperature on the counter in an open container lined with paper towels. Keep them out of direct sunlight. Never store whole tomatoes in the refrigerator.
If your tomatoes are fully ripe, store them stem side down, and use within a day or two.
If your tomatoes are not fully ripe yet, store them in a single layer in the container until they are ripe, up to a week.
If you’ve got juicy, ripe, fresh tomatoes, you can’t really go wrong, but some varieties are better suited to particular recipes.
Roma or plum tomatoes are meaty, with lower water and seed content, so they are better suited to making tomato paste and sauces.
Cherry and grape tomatoes are the most versatile, stand up well to cooking, and can be used in almost any recipe. Their smaller size makes them quicker to roast or dry. They also make a great portable snack.
Beefsteak tomatoes are juicy, with plenty of flesh, making them ideal for salsa. Their excellent flavor makes them terrific for slicing atop burgers (or even standing in for the burger patty).
Heirloom tomatoes are incredibly flavorful, and often visually stunning, so save these beauties for topping fresh tomato tarts and tomato sandwiches.