Ways to use up a glut of tomatoes is our insider secrets and most requested recipes each year come late summer. Think of it as an inspiration board. With recipes.
Homemade Tomato Paste : Sara Remington 1/40 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. Recipe Fresh Tomato Tart : Cenk Sönmezsoy 2/40 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. Recipe Summer Tomato Pasta : Amber Wilson 3/40 Summer simplicity that's gonna earn a place in your weekly rotation. Recipe Freezer Tomato Sauce : Deirdre Rooney 4/40 1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter. Recipe Tomatoes Provençal : Eric Wolfinger 5/40 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. Recipe Cherry Tomato Confit : Michael Graydon | Nikole Herriott 6/40 This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it. Recipe Tomato and Goat Cheese Cobbler : Matt Armendariz 7/40 Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet. Recipe Chilled Tomato Soup with Feta and Olives : Ellen Silverman 8/40 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? Recipe Tomato and Green Bean Salad : Christopher Hirsheimer 9/40 You don't have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home. Recipe Roasted Tomato Quiche : Ed Anderson 10/40 A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch. Recipe Spicy Tomato Crumble : Noel Barnhurst 11/40 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. Recipe Jim Lahey's Tomato Pizza ~ Pizza Marinara : Lo Spicchio D'Aglio 12/40 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. Recipe Tomato Bruschetta : Saveur Magazine 13/40 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. Recipe Baked Pasta with Tomatoes & Eggplant : Quentin Bacon 14/40 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. Recipe Easy Fried Green Tomatoes : Kim Box 15/40 These lovely little summer gems take their crisp coating from cornmeal. As memorable as the movie named after them. Recipe Spring Panzanella : Haarala Hamilton 16/40 For when you just can't wait until midsummer for your fave Italian bread salad. Recipe Homemade Ketchup : bigacis 17/40 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. Recipe Tomato and Feta Salad : Catherine Frawley 18/40 A cleverly engineered salad made with everyday ingredients in a slightly unconventional fashion. No PhD required. Recipe Salmon with Blistered Cherry Tomatoes : John Autry 19/40 An impressive impromptu dinner that's done in less than 30 minutes and a cinch to clean up. You're welcome. Recipe Moroccan Salad : Åsa Dahlgren 20/40 Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect. Recipe Spaghetti with Raw Tomatoes : Joel Meyerowitz 21/40 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. Recipe Roasted Tomato Tart with Cheddar and Basil : Paige Green 22/40 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. Recipe Roasted Cherry Tomatoes : Heidi Swanson 23/40 "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. Recipe Cherry Tomato Tart : David Leite 24/40 The Attack of the Killer Cherry Tomatoes took place at David's place last summer. [Spoiler alert!] Here's how it ended. Recipe Oven-Roasted Tomatoes : Jessica Theroux 25/40 This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies. Recipe Blueberry and Tomato Salad : Mike McColl 26/40 There's a week or two midsummer when peak blueberry and tomato seasons overlap. You've been warned. Go. Recipe Roasted Cherry Tomatoes with Herbs : Janis Nicolay 27/40 Here's how to transform ho-hum out-of-season supermarket tomatoes into polish-off-the-entire-batch-yourself bombs of jammy tomato superlativeness. Recipe Bruschetta with Tomato : Joel Meyerowitz 28/40 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. Recipe Baked Fish with Tomatoes and Olives : Gentl + Hyers 29/40 Sorta Italian, sorta Mediterranean, and completely easy and impressive. Works wonderfully on crazy weeknights as well as dinner parties. Recipe Pickled Green Tomatoes : Alan Benson 30/40 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. Recipe Tomato Sorbet : Takeru 31/40 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. Recipe Red Sauce ~ Sugo di Pomodoro : Eric Wolfinger 32/40 "Simple, quick, and delicious." "Elegant." "It sure as heck is good." That's what folks are saying about this easy weeknight supper. Recipe Tomato Pie : Tina Rupp 33/40 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. Recipe Easy Tomato Soup : Quentin Bacon 34/40 Tomato soup with grilled cheese croutons for dunking. And it requires barely more effort than heating up some Campbell's. Recipe Kachumbari Salad : Philip Webb 35/40 Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise! Recipe Caprese Salad : Victoria Pearson 36/40 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. Recipe Tomato and Peach Panzanella : Elizabeth Cecil 37/40 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. Recipe Tomato Watermelon Feta Salad : Victoria Wall Harris 38/40 All your summer favorites collide in this kaleidoscopic salad that's equally stunning when layered in a jar or simply tossed in a bowl. Recipe Rigatoni with Tomatoes, Eggplant, Mozzarella : Oran Tantapakul 39/40 Jumble together pasta, tomatoes, eggplant, ooey gooey mozzarella, and a splash of cream in just 35 minutes. Leftovers turn into casserole. Recipe Smoky Gazpacho : Katie Stoops 40/40 Sometimes a little unexpected tweak to tradition isn't a bad thing. Nope. Not a bad thing at all... Recipe © 2020 Leite's Culinaria. All rights reserved. All materials used with permission.
Thank you, great, informative article. I grew up in the pizza capital of the world, Waterbury, Conn. In school at Notre Dame Academy, the nuns would sometimes buy local pizza for us at lunch. Bacco’s pizza with tomato sauce. No cheese, no nothing. It was fabulous.
That does sound fabulous, Mary. It just goes to show when you have good quality ingredients, often simple and unadorned is the best.