52 Fresh Tomato Recipes to Make Before Summer

Hi there! Do you have lots of juicy summer tomatoes? You are in the perfect place. Here are 52 easy and tasty recipes. We have soups, salads, pastas, and meals you can freeze. These ideas will help you love summer tomatoes.

How to Pick the Best Fresh Tomatoes

Fresh tomatoes make your food taste great. Here is how to choose the best ones.

Look at the Color
Good ripe tomatoes are bright. Most are red. Some special kinds can be yellow, orange, green, or purple.

Feel the Tomato
Gently press the tomato. It should be firm but a little soft. Do not pick tomatoes that are very soft or have wrinkles.

Smell the Tomato
A ripe tomato smells sweet near the stem. If it has no smell, it might not be ready.

Check the Skin
The skin should be smooth. It should not have cuts or soft spots.

Feel the Weight
Pick up the tomato. A juicy tomato will feel heavy for its size.

The Best Way to Store Your Tomatoes

Do you want your tomatoes to stay tasty? Follow these easy tips.

For Ripe Tomatoes
Keep them on your counter, away from the sun. Place them with the stem side down. Try not to stack them.

For Very Ripe Tomatoes
Use them right away. If you cannot use them now, you can roast them quickly. We have a recipe for that below.

For Tomatoes That Are Not Ripe Yet
Leave them on the counter until they change color. To help them ripen faster, put them in a paper bag with an apple or banana.

For Cut Tomatoes
Use cut tomatoes the same day. If you need to save them, put them in the fridge for one or two days.

A Note About the Fridge
Do not put whole tomatoes in the refrigerator. The cold makes them lose flavor. Only use the fridge for cut tomatoes or leftovers.

Get ready to cook! Here are 52 delicious recipes.

Fresh Tomato Salad Recipes

Salads are a perfect, no-cook way to enjoy summer tomatoes.

1. Mediterranean Cucumber Tomato Salad

This simple, classic salad goes with everything. Eat it by itself or with grilled chicken.

Ready in: 10 minutes
Serves: 4

What You Need:

• 3 large tomatoes, chopped
• 1 large cucumber, chopped
• ½ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• ⅓ cup olive oil
• 3 tablespoons red wine vinegar
• Salt and black pepper

How to Make It:

1. In a large bowl, combine the tomatoes, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve right away.

Why everyone loves it: It is incredibly fresh, crunchy, and the perfect easy side dish for any summer meal.

2. Caprese Salad

This is a famous Italian salad. It is very easy and very delicious.

Ready in: 10 minutes
Serves: 4

What You Need:

• 3-4 large ripe tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 1 bunch fresh basil leaves
• 3 tablespoons olive oil
• Flaky sea salt and black pepper
• Balsamic glaze (optional)

How to Make It:

1. On a large plate, arrange alternating slices of tomato and mozzarella.
2. Tuck fresh basil leaves in between the slices.
3. Drizzle everything with olive oil and sprinkle with salt and pepper.
4. Add a drizzle of balsamic glaze if you like. Serve immediately.

Why everyone loves it: With a great summer tomato, it really does not get better than this simple, beautiful salad.

3. Kisir (Turkish Bulgur Salad)

This is a hearty grain salad. Eat it cold for a refreshing lunch.

Ready in: 25 minutes
Serves: 6

What You Need:

• 1 cup fine bulgur wheat
• 1 ½ cups boiling water
• 3 tomatoes, finely chopped
• 3 green onions, chopped
• 1 cup fresh parsley, finely chopped
• ⅓ cup olive oil
• 3 tablespoons tomato paste
• 2 tablespoons pomegranate molasses
• 1 tablespoon red pepper paste
• Juice of 1 lemon
• Salt and pepper
• Lettuce leaves for serving

How to Make It:

1. Put the bulgur in a large bowl. Pour the boiling water over it. Cover and let it sit for 15 minutes until soft.
2. Fluff the bulgur with a fork. Let it cool.
3. Add the chopped tomatoes, green onions, and parsley to the bulgur.
4. In a small bowl, mix the olive oil, tomato paste, pomegranate molasses, red pepper paste, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and mix very well.
6. Serve scooped into lettuce cups or on its own.

Why everyone loves it: It is packed with tangy, savory flavor and is perfect for a make-ahead lunch.

4. Panzanella Salad (Bread and Tomato Salad)

This salad is the perfect way to use day-old bread.

Ready in: 20 minutes
Serves: 6

What You Need:

• 6 cups day-old Italian bread, cut into cubes
• ⅓ cup olive oil
• 1 ½ pounds ripe tomatoes, cut into chunks
• 1 small red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• 8 ounces fresh mozzarella, cubed (optional)
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• Salt and black pepper

How to Make It:

1. Preheat your oven to 375°F. Toss the bread cubes with 2 tablespoons of olive oil. Spread on a baking sheet and toast for 10-15 minutes until crisp. Let cool.
2. In a large bowl, combine the toasted bread, tomatoes, red onion, basil, and mozzarella.
3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, garlic, salt, and pepper.
4. Pour the dressing over the salad and toss well. Let it sit for 10 minutes before serving so the bread soaks up the juices.

Why everyone loves it: Every bite bursts with flavor and texture, from the crisp bread to the juicy tomatoes.

5. Chorizo Tomato and Charred Corn Salad

This flavorful salad is a full meal on its own.

Ready in: 25 minutes
Serves: 4

What You Need:

• 2 ears of corn, husks removed
• 8 ounces Spanish chorizo, sliced
• 1 pint cherry tomatoes, halved
• 1 avocado, diced
• ¼ red onion, finely chopped
• ¼ cup cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper

How to Make It:

1. Heat a grill pan or skillet over high heat. Cook the corn, turning occasionally, until charred in spots, about 8-10 minutes. Let cool, then cut the kernels off the cob.
2. In the same pan, cook the chorizo slices until browned, about 3-4 minutes.
3. In a large bowl, combine the charred corn, cooked chorizo, cherry tomatoes, avocado, red onion, and cilantro.
4. Drizzle with olive oil and lime juice. Season with salt and pepper. Toss gently and serve.

Why everyone loves it: It has spicy chorizo, juicy tomatoes, and sweet charred corn for peak summer deliciousness.

6. Cucumber Tomato Tahini Salad

This salad is creamy but vegan, and fresh but rich.

Ready in: 15 minutes
Serves: 4

What You Need:

• 1 pint cherry tomatoes, halved
• 1 large cucumber, diced
• ¼ cup fresh parsley, chopped
• ⅓ cup tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 3-4 tablespoons warm water
• Salt and pepper
• Aleppo pepper for garnish

How to Make It:

1. In a medium bowl, combine the cherry tomatoes, cucumber, and parsley.
2. In a small bowl, whisk the tahini, lemon juice, and garlic. Slowly add warm water until you have a smooth, pourable dressing. Season with salt and pepper.
3. Pour the tahini dressing over the vegetables and toss to coat.
4. Garnish with a sprinkle of Aleppo pepper before serving.

Why everyone loves it: It takes just 15 minutes to prepare and is a creamy, dreamy side for grilled meals.

7. Mediterranean Tomato Feta Salad

This salad blends sweet tomatoes, fragrant herbs, and creamy feta cheese.

Ready in: 10 minutes
Serves: 4

What You Need:

• 4 large tomatoes, cut into wedges
• 1 cup crumbled feta cheese
• ½ cup Kalamata olives
• ¼ cup red onion, thinly sliced
• 2 tablespoons fresh oregano, chopped
• ⅓ cup olive oil
• 2 tablespoons red wine vinegar
• Salt and black pepper

How to Make It:

1. On a large serving platter, arrange the tomato wedges.
2. Top with crumbled feta, olives, red onion, and fresh oregano.
3. Drizzle with olive oil and red wine vinegar. Season with a little salt (the feta is salty) and pepper. Serve.

Why everyone loves it: It is both simple and powerfully flavorful, making the most of garden tomatoes.

8. Mediterranean Pomegranate Tomato Salad

This salad is a fresh twist on a classic. It is very bright and flavor-packed.

Ready in: 15 minutes
Serves: 4

What You Need:

• 1 pound ripe tomatoes, cut into chunks
• Seeds from 1 pomegranate (about 1 cup)
• ¼ cup fresh mint leaves, chopped
• 1 shallot, thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• Juice of ½ lemon
• Salt and pepper

How to Make It:

1. In a salad bowl, combine the tomatoes, pomegranate seeds, mint, and shallot.
2. In a small jar, shake together the olive oil, pomegranate molasses, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine. Serve immediately.

Why everyone loves it: Tangy pomegranates and sunny sweet tomatoes are the perfect combination.

9. Simple Heirloom Tomato Salad with Dukkah

This salad is enhanced with a unique garlicky, lemony dressing and dukkah.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 pounds mixed heirloom tomatoes, sliced
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove, minced
• Salt and pepper
• 3 tablespoons dukkah (a nut and spice blend)
• Fresh mint leaves for garnish

How to Make It:

1. Arrange the sliced tomatoes on a platter.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
3. Drizzle the dressing over the tomatoes.
4. Sprinkle generously with dukkah and garnish with fresh mint before serving.

Why everyone loves it: The dukkah adds an incredible crunchy, nutty, and spicy layer that makes this salad special.

10. Tabouli Salad Recipe (Tabbouleh)

This protein and vitamin-rich tomato salad is a Mediterranean favorite.

Ready in: 30 minutes (plus soaking)
Serves: 6

What You Need:

• 1 cup fine bulgur wheat
• 1 ½ cups boiling water
• 4 tomatoes, finely diced
• 2 bunches fresh parsley, very finely chopped
• ½ cup fresh mint, finely chopped
• 4 green onions, chopped
• ⅓ cup olive oil
• Juice of 2-3 lemons
• Salt and pepper

How to Make It:

1. Place the bulgur in a bowl. Pour the boiling water over it. Cover and let sit for 20-30 minutes until tender. Drain any excess water and fluff with a fork.
2. In a large bowl, combine the soaked bulgur, tomatoes, parsley, mint, and green onions.
3. Add the olive oil, lemon juice, salt, and pepper. Mix very well.
4. Let the salad sit for at least 30 minutes before serving to allow the flavors to blend.

Why everyone loves it: It is incredibly fresh, herb-packed, and healthy.

Easy Tomato Appetizers and Sides

These small dishes are perfect for starting a meal or sharing with friends.

11. Grilled Halloumi with Blistered Cherry Tomatoes

This easy appetizer is sweet, salty, smoky, and savory.

Ready in: 15 minutes
Serves: 4

What You Need:

• 8 ounces halloumi cheese, sliced
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 sprig fresh rosemary
• Black pepper

How to Make It:

1. Heat a grill pan or skillet over medium-high heat. Brush the halloumi slices with a little oil. Grill for 2-3 minutes per side until golden. Set aside.
2. In the same pan, add the cherry tomatoes. Cook for 4-5 minutes until they start to blister and soften.
3. Push the tomatoes to one side. Add the honey and rosemary sprig to the pan. Let it bubble for 30 seconds.
4. Arrange the grilled halloumi on a plate. Top with the blistered tomatoes. Drizzle with the warm honey-rosemary glaze and sprinkle with black pepper.

Why everyone loves it: It is an impressive but incredibly easy appetizer that surprises your guests.

12. Quick Roasted Tomatoes with Garlic and Thyme

These tomatoes are super tender and bursting with intense flavor.

Ready in: 25 minutes
Serves: 4 as a side

What You Need:

• 2 pounds cherry or grape tomatoes
• 4 garlic cloves, smashed
• 3 sprigs fresh thyme
• 3 tablespoons olive oil
• Salt and pepper

How to Make It:

1. Preheat your oven to 425°F.
2. On a baking sheet, toss the tomatoes, garlic, and thyme with olive oil, salt, and pepper.
3. Roast for 20-25 minutes, until the tomatoes are collapsed and juicy.
4. Use as a side dish, toss with pasta, or spread on toast.

Why everyone loves it: They make a versatile addition to all your meals and are easy to prepare ahead.

13. Burrata with Tomato, Basil, and Prosciutto

This dish is more than just a salad. It is a delightful meal on its own.

Ready in: 10 minutes
Serves: 4

What You Need:

• 8 ounces burrata cheese
• 2 large tomatoes, sliced
• 4 slices prosciutto
• ½ cup fresh basil leaves
• 2 tablespoons olive oil
• Balsamic glaze
• Crusty bread for serving

How to Make It:

1. Place the burrata in the center of a large plate or platter.
2. Arrange the tomato slices and prosciutto around it.
3. Scatter fresh basil leaves over everything.
4. Drizzle with olive oil and balsamic glaze. Serve immediately with crusty bread.

Why everyone loves it: Ready in just 10 minutes, it is the perfect way to kick off a special dinner.

14. Easy Blistered Tomato Bruschetta

This is one of the simplest classic Italian appetizers.

Ready in: 15 minutes
Serves: 6

What You Need:

• 1 baguette, sliced
• 1 pint cherry tomatoes
• 2 garlic cloves, 1 minced, 1 whole
• ¼ cup fresh basil, chopped
• 3 tablespoons olive oil, plus more for brushing
• 1 tablespoon balsamic glaze
• Salt and pepper

How to Make It:

1. Heat a grill pan or skillet. Brush bread slices with olive oil and grill until toasted. Rub one side with the whole garlic clove.
2. In the same pan, add cherry tomatoes. Cook for 4-5 minutes until blistered. Let cool slightly, then chop roughly.
3. In a bowl, combine chopped tomatoes, minced garlic, basil, 3 tablespoons olive oil, salt, and pepper.
4. Spoon the tomato mixture onto the toasted bread. Drizzle with balsamic glaze and serve.

Why everyone loves it: It is ready in just 15 minutes and is the perfect tomato bruschetta.

15. Garlic Fried Tomatoes

These vegan tomatoes are gently cooked in olive oil with garlic and chili flakes.

Ready in: 10 minutes
Serves: 4 as a side

What You Need:

• 4 large tomatoes, cut into thick slices
• 3 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• ½ teaspoon red pepper flakes
• 2 tablespoons fresh mint, chopped
• Salt

How to Make It:

1. Heat olive oil in a large skillet over medium heat.
2. Add tomato slices in a single layer. Cook for 3-4 minutes per side until lightly browned.
3. Add the garlic and red pepper flakes to the pan. Cook for 1 more minute until garlic is fragrant.
4. Remove from heat. Sprinkle with fresh mint and salt. Serve warm with bread to soak up the juices.

Why everyone loves it: It is a perfect mezze or side dish, full of savory, garlicky flavor.

16. Vegan Fried Eggplant with Green Peppers and Tomatoes

This simple dish is perfect as a vegetarian main course or a side.

Ready in: 30 minutes
Serves: 4

What You Need:

• 1 large eggplant, sliced into rounds
• ½ cup flour
• Salt and pepper
• Olive oil for frying
• 1 green bell pepper, sliced
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• ¼ cup walnuts, chopped (optional)

How to Make It:

1. Sprinkle eggplant slices with salt. Let sit for 15 minutes, then pat dry. Dredge in flour seasoned with pepper.
2. Heat ¼ inch of olive oil in a skillet. Fry eggplant slices in batches until golden on both sides. Drain on paper towels.
3. In the same skillet, add a little more oil. Sauté green pepper for 3 minutes. Add tomatoes and garlic, cook for 5 more minutes.
4. Serve fried eggplant topped with the tomato-pepper mixture and chopped walnuts.

Why everyone loves it: It is a delicate, flavor-packed combination that is deeply satisfying.

17. Tomato Appetizer with Feta

This is the ultimate 5-minute appetizer for summer parties.

Ready in: 5 minutes
Serves: 6

What You Need:

• 3-4 ripe tomatoes, sliced
• 4 ounces feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Red pepper flakes
• Black pepper

How to Make It:

1. Arrange the tomato slices on a serving platter.
2. Scatter the crumbled feta over the tomatoes.
3. Drizzle with olive oil.
4. Sprinkle with oregano, a pinch of red pepper flakes, and black pepper. Serve immediately.

Why everyone loves it: It sets a festive, casual tone for a party and is always a hit.

18. Mediterranean Roasted Tomato “Nachos”

Add a fun twist to your classic nachos with this Mediterranean version.

Ready in: 20 minutes
Serves: 4

What You Need:

• 4 large pita breads, cut into triangles
• 3 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 1 cup crumbled feta
• ½ cup Kalamata olives, pitted
• ½ cup marinated artichoke hearts, chopped
• 2 tablespoons fresh dill, chopped
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F. Toss pita triangles with 2 tablespoons olive oil. Spread on a baking sheet and bake for 8-10 minutes until crisp.
2. In a bowl, toss cherry tomatoes with the remaining olive oil, salt, and pepper.
3. Arrange crispy pita chips on a platter. Top with the tomatoes, feta, olives, artichokes, and dill.
4. Serve immediately.

Why everyone loves it: It is a light, healthy, and exciting alternative to traditional nachos.

19. Pan Con Tomate (Spanish Tomato Bread)

This is a popular Spanish tapa made with simple ingredients.

Ready in: 10 minutes
Serves: 4

What You Need:

• 4 slices crusty bread (like sourdough or ciabatta)
• 2 ripe tomatoes, halved
• 1 garlic clove, halved
• Olive oil
• Flaky sea salt

How to Make It:

1. Toast or grill the bread slices until crisp.
2. Rub the warm bread generously with the cut side of the garlic clove.
3. Rub the cut side of the tomato all over the bread, squeezing slightly so the pulp and juice soak in.
4. Drizzle generously with olive oil and sprinkle with flaky sea salt. Serve right away.

Why everyone loves it: It is a great way to give day-old bread new, delicious life.

20. Greek Tomato Fritters With Sun-Dried Tomato Yogurt Dip

Crispy and layered with both fresh and sun dried tomatoes.

Ready in: 30 minutes
Makes: About 12 fritters

What You Need:
For the Fritters:

• 2 cups grated tomato (about 3 large tomatoes), drained
• ½ cup sun-dried tomatoes (packed in oil), chopped
• 3 green onions, chopped
• ½ cup fresh mint, chopped
• 2 eggs, lightly beaten
• ½ cup flour
• 1 teaspoon baking powder
• Salt and pepper
• Olive oil for frying

For the Dip:

• 1 cup Greek yogurt
• 2 tablespoons sun-dried tomato paste or finely chopped sun-dried tomatoes
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt

How to Make It:

1. Mix all fritter ingredients (except oil) in a bowl until a thick batter forms.
2. Heat ½ inch of olive oil in a skillet over medium heat. Drop batter by tablespoonfuls into the oil. Fry for 2-3 minutes per side until golden. Drain on paper towels.
3. For the dip, mix all ingredients in a small bowl.
4. Serve warm fritters with the dip.

Why everyone loves it: They are perfect for an appetizer, snack, or even a vegetarian sandwich patty.

Hearty Tomato Soups and Stews

Cozy up with these warm and comforting dishes, perfect for any time.

21. Tomato Basil Soup

This classic comfort food is far superior to store-bought.

Ready in: 45 minutes
Serves: 6

What You Need:

• 3 pounds ripe tomatoes, halved
• 1 onion, chopped
• 4 garlic cloves
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup fresh basil leaves, packed
• Salt and pepper
• ½ cup coconut milk or heavy cream (optional)

How to Make It:

1. Preheat oven to 400°F. On a baking sheet, toss tomatoes, onion, and garlic with olive oil. Roast for 30 minutes.
2. Transfer the roasted vegetables to a pot. Add vegetable broth and basil. Bring to a simmer for 10 minutes.
3. Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
4. Stir in coconut milk or cream if using for extra creaminess. Serve warm.

Why everyone loves it: It is vegan, gluten-free, and freezes exceptionally well for a future cozy night.

22. Easy Ratatouille (One Pot Vegetable Stew)

This is a classic vegetable stew from France.

Ready in: 50 minutes
Serves: 6

What You Need:

• ¼ cup olive oil
• 1 large onion, chopped
• 1 eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 4 large tomatoes, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. In a large pot, heat olive oil over medium heat. Cook onion for 5 minutes.
2. Add eggplant, zucchini, and bell pepper. Cook for 10 more minutes.
3. Stir in garlic, fresh tomatoes, tomato paste, thyme, bay leaf, salt, and pepper.
4. Cover and simmer for 25-30 minutes, until all vegetables are tender. Remove bay leaf. Garnish with fresh basil.

Why everyone loves it: It is even better the next day, making it the perfect make-ahead meal.

23. Tomato and Chickpea Chili (Two Ways)

This chili is warm, hearty, and flavorful.

Ready in: 30 minutes (stovetop)
Serves: 6

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 2 (15 oz) cans chickpeas, rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• Salt and pepper
• Toppings: avocado, cilantro, lime

How to Make It:

1. In a large pot, heat oil. Cook onion and bell pepper for 5 minutes.
2. Add garlic, chili powder, and cumin. Cook for 1 minute until fragrant.
3. Add chickpeas, crushed tomatoes, and broth. Bring to a boil, then simmer for 20 minutes.
4. Season with salt and pepper. Serve with your favorite toppings.

Why everyone loves it: Using chickpeas is a fun digression from the usual beans, and it’s ready in just 30 minutes.

24. Mediterranean Bean Soup with Tomato Pesto

This hearty soup is perfect for feeding a hungry crowd.

Ready in: 40 minutes
Serves: 8

What You Need:
For the Soup:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 (15 oz) can each: cannellini beans, kidney beans, chickpeas (rinsed)
• 1 (28 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano

For the Tomato Pesto:

• 1 cup sun-dried tomatoes (in oil)
• ¼ cup olive oil
• 2 tablespoons pine nuts
• 1 garlic clove
• Salt

How to Make It:

1. For the soup: Heat oil in a pot. Cook onion and carrots for 7 minutes. Add garlic, cook 1 minute. Add beans, tomatoes, broth, and oregano. Simmer for 25 minutes.
2. For the pesto: Blend all pesto ingredients in a food processor until smooth.
3. Serve soup in bowls with a big spoonful of tomato pesto swirled on top.

Why everyone loves it: The bold tomato pesto topping changes your mind if you ever thought beans were boring.

25. Easy Homemade Spaghetti Sauce

This is a family secret sauce that is silly-easy to make.

Ready in: 40 minutes
Serves: 6

What You Need:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 3 pounds fresh tomatoes, chopped (or 2 (28 oz) cans crushed tomatoes)
• ¼ cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper
• ¼ cup fresh parsley, chopped

How to Make It:

1. Heat oil in a large pot. Cook onion until soft, about 5 minutes. Add garlic, cook 1 minute.
2. Add fresh tomatoes (or crushed tomatoes), tomato paste, oregano, basil, and red pepper flakes.
3. Bring to a simmer. Cook for 30-40 minutes, stirring occasionally, until thickened.
4. Season with salt and pepper. Stir in fresh parsley. Toss with your favorite pasta.

Why everyone loves it: It is perfectly rich and flavorful, and you will want to ditch store-bought sauce.

26. 10-Minute Tomato Gazpacho

This Spanish chilled soup is fresh, light, and bursting with flavor.

Ready in: 10 minutes (plus chilling)
Serves: 4

What You Need:

• 2 pounds ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• ½ red onion, chopped
• 1 garlic clove
• ⅓ cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper
• Toppings: diced cucumber, croutons

How to Make It:

1. Combine all ingredients in a blender.
2. Blend until completely smooth.
3. Taste and adjust salt and pepper. Chill for at least 2 hours before serving.
4. Serve cold with your favorite toppings.

Why everyone loves it: It is the ultimate quick, refreshing summer soup. No cooking required.

27. Salmorejo (Spanish Chilled Tomato Soup)

This is similar to Gazpacho but even simpler and creamier (but dairy-free).

Ready in: 10 minutes (plus chilling)
Serves: 4

What You Need:

• 2 pounds ripe tomatoes, chopped
• 2 slices day-old white bread, crusts removed
• 1 garlic clove
• ⅓ cup olive oil
• 1 tablespoon red wine vinegar
• Salt
• Toppings: chopped hard-boiled egg, diced ham

How to Make It:

1. Soak the bread in a little water for 5 minutes, then squeeze out excess water.
2. In a blender, combine tomatoes, soaked bread, garlic, olive oil, vinegar, and salt.
3. Blend until ultra-smooth and creamy.
4. Chill for at least 2 hours. Serve cold with hard-boiled egg and ham on top.

Why everyone loves it: It is a refreshing summer comfort food that feels luxurious.

28. Watermelon Gazpacho

This vegan soup is a little spicy, a little bit sweet, and incredibly refreshing.

Ready in: 15 minutes (plus chilling)
Serves: 6

What You Need:

• 4 cups seedless watermelon, cubed
• 2 large tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 green bell pepper, chopped
• ½ red onion, chopped
• 1 jalapeño, seeded (optional)
• ⅓ cup olive oil
• Juice of 1 lime
• Salt and pepper
• Fresh mint for garnish

How to Make It:

1. Reserve about 1 cup of diced watermelon and cucumber for garnish.
2. Blend all remaining ingredients in a blender until smooth.
3. Chill for at least 1 hour.
4. Serve cold, garnished with the reserved watermelon, cucumber, and fresh mint.

Why everyone loves it: The sweet watermelon and juicy tomatoes are a match made in summer heaven.

Tasty Tomato Pasta and Grain Recipes

Turn simple pasta and grains into a superstar meal with fresh tomatoes.

29. Pomodoro Tomato Sauce

A delightful dish of pasta tossed in a simple basil-infused tomato sauce.

Ready in: 25 minutes
Serves: 4

What You Need:

• ¼ cup olive oil
• 3 garlic cloves, thinly sliced
• 2 pounds fresh tomatoes, chopped (or 1 (28 oz) can crushed tomatoes)
• ½ teaspoon red pepper flakes
• 1 cup fresh basil leaves, torn
• Salt and pepper
• 1 pound spaghetti or rigatoni
• Grated Parmesan for serving

How to Make It:

1. Heat olive oil in a large skillet. Cook garlic and red pepper flakes for 1 minute until fragrant.
2. Add tomatoes and a pinch of salt. Simmer for 15-20 minutes until sauce thickens.
3. Meanwhile, cook pasta according to package directions. Reserve 1 cup of pasta water.
4. Stir basil into the sauce. Toss cooked pasta with the sauce, adding a little pasta water if needed to coat. Serve with Parmesan.

Why everyone loves it: It is a very simple but deeply satisfying and flavorful pasta.

30. Creamy Orzo with Garlic, Parmesan, and Blistered Tomatoes

This simple weeknight dinner is ready in 30 minutes or less.

Ready in: 30 minutes
Serves: 4

What You Need:

• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• Salt and pepper
• 4 garlic cloves, minced
• 1 ½ cups orzo pasta
• 3 cups vegetable broth
• ½ cup grated Parmesan cheese
• ½ cup Greek yogurt
• ¼ cup fresh parsley, chopped

How to Make It:

1. In a skillet, toss cherry tomatoes with 1 tablespoon oil, salt, and pepper. Cook over high heat for 5-6 minutes until blistered. Set aside.
2. In the same skillet, heat remaining oil. Cook garlic for 30 seconds. Add orzo and toast for 2 minutes.
3. Add broth. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
4. Remove from heat. Stir in Parmesan, Greek yogurt, and parsley. Top with blistered tomatoes.

Why everyone loves it: The Greek yogurt makes it luxuriously creamy with a delightful tang.

31. Pasta Primavera

This pasta lets the seasonal vegetables, including cherry tomatoes, shine.

Ready in: 30 minutes
Serves: 6

What You Need:

• 1 pound pasta (like penne or fusilli)
• 3 tablespoons olive oil
• 1 small onion, sliced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 pint cherry tomatoes, halved
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• ½ cup grated Parmesan
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. Cook pasta according to package directions. Reserve 1 cup pasta water.
2. While pasta cooks, heat oil in a large skillet. Sauté onion and carrots for 5 minutes. Add zucchini and cook 3 more minutes. Add tomatoes and garlic, cook 2 minutes.
3. Add cooked pasta to the skillet with the vegetables. Add lemon juice, zest, and Parmesan. Toss, adding pasta water as needed to create a light sauce.
4. Season with salt and pepper. Garnish with fresh basil.

Why everyone loves it: It is a light, lemony, and vibrant celebration of summer produce.

32. Italian Pasta Salad

This is the go-to pasta salad all summer long.

Ready in: 25 minutes
Serves: 8

What You Need:

• 1 pound short pasta (like rotini)
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella pearls (or cubed)
• ½ cup sliced pepperoncini
• ½ cup Kalamata olives
• ½ cup marinated artichoke hearts, chopped
• 2 ounces salami, cubed (optional)
• ½ cup Italian dressing (store-bought or homemade)
• ¼ cup fresh parsley, chopped

How to Make It:

1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine cooled pasta, tomatoes, mozzarella, pepperoncini, olives, artichokes, and salami.
3. Pour dressing over and toss to combine.
4. Stir in fresh parsley. Chill for at least 1 hour before serving.

Why everyone loves it: It is great for desk lunches, school lunches, or BBQs and feeds a crowd.

33. Pesto Pasta with Tomatoes and Mozzarella

This pesto pasta is perfectly coated in sauce for maximum flavor.

Ready in: 40 minutes
Serves: 6

What You Need:

• 1 pound pasta (like fusilli)
• 1 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• 8 ounces fresh mozzarella, cubed
• Grated Parmesan for serving

How to Make It:

1. Preheat oven to 400°F. Toss cherry tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes.
2. Cook pasta according to package directions. Reserve ½ cup pasta water.
3. In a large bowl, combine hot pasta, pesto, and roasted tomatoes. Toss, adding pasta water as needed to loosen the sauce.
4. Gently stir in mozzarella cubes. Serve with grated Parmesan.

Why everyone loves it: The roasted tomatoes add a sweet depth that pairs perfectly with fresh pesto.

34. No-Cook Tomato Sauce (Sugo Di Pomodoro Crudo)

This bright and flavorful sauce requires no cooking at all.

Ready in: 10 minutes
Serves: 4

What You Need:

• 2 pounds very ripe tomatoes, finely diced
• 2 garlic cloves, minced
• ½ cup fresh basil, chopped
• ⅓ cup olive oil
• Salt and pepper
• 1 pound pasta, cooked

How to Make It:

1. In a large bowl, combine the diced tomatoes, garlic, and basil.
2. Stir in the olive oil, and season generously with salt and pepper.
3. Let the mixture sit at room temperature for at least 30 minutes (up to 2 hours) to let the flavors meld.
4. Toss with hot, freshly cooked pasta and serve immediately.

Why everyone loves it: It is a 5-ingredient wonder that captures the pure essence of summer tomatoes.

Satisfying Tomato Main Courses

These dishes are hearty enough to be the star of your dinner table.

35. Easy Shakshuka

This is one of the most beloved Mediterranean breakfasts (or dinners!) around the world.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 (28 oz) can crushed tomatoes
• Salt and pepper
• 4-6 large eggs
• Fresh parsley or cilantro for garnish
• Crusty bread for serving

How to Make It:

1. Heat oil in a large skillet. Cook onion and bell pepper until soft, about 7 minutes. Add garlic and spices, cook 1 minute.
2. Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes.
3. Make small wells in the sauce and crack the eggs into them. Cover the skillet and cook for 5-8 minutes, until egg whites are set.
4. Garnish with herbs and serve right from the skillet with bread for dipping.

Why everyone loves it: It is hearty, filling, and perfect for sharing.

36. Open-Faced Greek Omelet with Tomatoes

This traditional omelet from Greece is ready in just 20 minutes.

Ready in: 20 minutes
Serves: 2

What You Need:

• 3 tablespoons olive oil
• 2 large tomatoes, chopped
• 2 garlic cloves, minced
• 4 large eggs, beaten
• ¼ cup crumbled feta cheese
• 1 tablespoon fresh mint, chopped
• Salt and pepper

How to Make It:

1. Heat olive oil in a medium non-stick skillet. Add tomatoes and cook over medium-high heat for 5-6 minutes until they start to caramelize.
2. Add garlic and cook for 1 more minute.
3. Pour beaten eggs over the tomatoes. Cook without stirring for 2-3 minutes until the bottom is set.
4. Sprinkle feta and mint over the top. Place under a broiler for 2-3 minutes until the top is set and puffy. Slide onto a plate and serve.

Why everyone loves it: It makes an excellent quick vegetarian dinner as well as a breakfast.

37. Easy Savory Oatmeal Bowls

Enjoy a nutritious and flavor-packed breakfast with this Mediterranean-style savory oatmeal.

Ready in: 20 minutes
Serves: 2

What You Need:

• 1 cup rolled oats
• 2 cups water or broth
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• ½ cup cooked sweet potato, diced
• 2 eggs
• ¼ cup crumbled feta
• 1 teaspoon za’atar seasoning
• Salt and pepper

How to Make It:

1. Cook oats with water or broth according to package directions.
2. While oats cook, heat oil in a skillet. Sauté tomatoes and sweet potato for 5 minutes. Push to the side and fry the eggs to your liking.
3. Divide oatmeal between two bowls. Top with the tomato mixture, a fried egg, crumbled feta, and a sprinkle of za’atar, salt, and pepper.

Why everyone loves it: It is a satisfying and healthy breakfast that breaks the sweet oatmeal routine.

38. Stuffed Tomatoes with Tuna

These Spanish-inspired stuffed tomatoes create a nutritious and satisfying pescatarian dinner.

Ready in: 25 minutes
Serves: 4

What You Need:

• 4 large beefsteak tomatoes
• 2 (5 oz) cans tuna in olive oil, drained
• ¼ cup Kalamata olives, chopped
• 2 tablespoons capers
• ¼ cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of ½ lemon
• Salt and pepper

How to Make It:

1. Preheat oven to 375°F. Slice the top off each tomato. Scoop out the pulp and seeds (save for another use like sauce).
2. In a bowl, mix tuna, olives, capers, parsley, olive oil, lemon juice, salt, and pepper.
3. Stuff the tuna mixture into the tomato shells.
4. Place in a baking dish and bake for 15-20 minutes until tomatoes are tender. Serve warm or at room temperature.

Why everyone loves it: It is gluten- and dairy-free, and a great way to use late summer tomatoes.

39. Grilled Scallops with Mediterranean Tomato Salsa

Tender, buttery, and flavor-packed grilled scallops take just 5 minutes on the grill.

Ready in: 20 minutes
Serves: 4

What You Need:
For the Salsa:

• 2 large tomatoes, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper

For the Scallops:

• 1 pound large sea scallops
• 1 tablespoon olive oil
• Salt and pepper
• Lemon wedges for serving

How to Make It:

1. Mix all salsa ingredients in a bowl. Set aside.
2. Pat scallops very dry. Toss with olive oil, salt, and pepper.
3. Heat a grill pan or skillet over high heat. Cook scallops for 2-3 minutes per side until golden and just cooked through.
4. Serve scallops over a bed of tomato salsa with lemon wedges.

Why everyone loves it: It is an easy dinner that feels even fancier than your favorite restaurant.

40. Mediterranean Baked Fish with Tomatoes and Capers

This simple recipe is healthy, low-carb, low-calorie, and gluten-free.

Ready in: 35 minutes
Serves: 4

What You Need:

• 4 white fish fillets (like cod or halibut), about 6 oz each
• 2 tablespoons olive oil
• 1 pint cherry tomatoes, halved
• 2 tablespoons capers
• 3 garlic cloves, minced
• ½ teaspoon dried oregano
• Juice of 1 lemon
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Preheat oven to 375°F. Place fish fillets in a baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper.
2. In a bowl, toss tomatoes, capers, garlic, oregano, lemon juice, and remaining oil. Spoon mixture around and over the fish.
3. Bake for 15-20 minutes, until fish flakes easily with a fork.
4. Garnish with fresh parsley and serve.

Why everyone loves it: It is incredibly flavorful, yet light and easy to prepare.

41. Mediterranean Chicken with Tomatoes and Olives

Made in a single skillet and ready in under 30 minutes.

Ready in: 30 minutes
Serves: 4

What You Need:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 pint cherry tomatoes
• ½ cup Kalamata olives
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped

How to Make It:

1. Season chicken with salt and pepper. Heat oil in a large skillet. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, add onion and cook for 3 minutes. Add garlic and cook 1 minute. Add tomatoes and olives, cook for 4-5 minutes until tomatoes soften.
3. Return chicken to the skillet. Sprinkle feta and parsley over everything. Cover for 2 minutes to let feta warm.
4. Serve immediately.

Why everyone loves it: It has incredible garlicky, briny, and creamy flavors with fewer dishes and less time.

42. Greek Stuffed Tomatoes (Gemista)

This satisfying recipe features a robust rice and meat stuffing.

Ready in: 1 hour 30 minutes
Serves: 6

What You Need:

• 6 large ripe tomatoes
• Salt
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 pound ground beef or lamb
• ½ cup long-grain rice
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon ground nutmeg
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• Pepper

How to Make It:

1. Preheat oven to 350°F. Slice tops off tomatoes. Scoop out pulp and seeds (chop pulp and set aside). Sprinkle insides with salt.
2. Heat oil in a pot. Cook onion until soft. Add meat and cook until browned. Stir in rice, tomato paste, chopped tomato pulp, spices, herbs, salt, and pepper. Cook for 5 minutes.
3. Stuff tomatoes with the meat mixture. Place in a baking dish. Add 1 cup water to the dish.
4. Cover with foil and bake for 1 hour. Uncover and bake 15 more minutes until rice is tender.

Why everyone loves it: It is a classic, hearty Greek dish that is a true celebration of the tomato.

43. Italian-Style Skillet Chicken Breast with Tomatoes and Mushrooms

This Italian-inspired skillet chicken comes together in just 30 minutes.

Ready in: 30 minutes
Serves: 4

What You Need:

• 4 chicken cutlets
• Salt and pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ½ cup dry white wine or broth
• 1 teaspoon dried Italian herbs
• ¼ cup fresh basil, chopped

How to Make It:

1. Season chicken. Heat oil in a skillet. Cook chicken for 4-5 minutes per side until done. Remove.
2. Add mushrooms to skillet. Cook for 5 minutes. Add garlic, tomatoes, wine, and herbs. Simmer for 5 minutes.
3. Return chicken to skillet. Spoon sauce over it. Simmer for 2 minutes.
4. Garnish with fresh basil and serve.

Why everyone loves it: It is perfect for a quick weeknight meal, yet fancy enough for a date night at home.

44. Easy Grilled Pizza With Tomato And Mozzarella

Making grilled pizza at home is simple with a high-heated grill.

Ready in: 20 minutes
Makes: 2 pizzas

What You Need:

• 1 pound pizza dough, divided
• Olive oil
• ½ cup pizza sauce
• 8 ounces fresh mozzarella, sliced
• 1 large tomato, sliced
• Fresh basil leaves
• Kalamata olives (optional)

How to Make It:

1. Preheat grill to high. Stretch dough into two thin rounds. Brush one side with oil.
2. Place dough oil-side-down on the grill. Cook for 2-3 minutes until grill marks appear and bottom is set.
3. Flip the crusts. Quickly top with sauce, cheese, tomato slices, and olives.
4. Close the grill lid and cook for 3-5 more minutes until cheese melts and bottom is crisp. Top with fresh basil.

Why everyone loves it: You get a perfect crust and fresh, flavor-packed toppings without a pizza oven.

45. Baked White Fish Recipe, Mediterranean-Style

This recipe is ready in 25 minutes and seasoned with lemon, oregano, and thyme.

Ready in: 25 minutes
Serves: 4

What You Need:

• 4 white fish fillets (like cod)
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 1 cup grape tomatoes, halved
• ½ cup Kalamata olives
• 2 tablespoons capers
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F. Place fish in a baking dish. Drizzle with 1 tablespoon oil, salt, and pepper.
2. In a bowl, toss shallot, tomatoes, olives, capers, lemon juice, herbs, and remaining oil. Spoon over fish.
3. Bake for 12-15 minutes until fish flakes easily.
4. Serve immediately.

Why everyone loves it: It is an easy, baked-fish dinner that is bursting with Mediterranean flavors.

46. Easy Chicken Caprese

This simple dinner is ready in 20-minutes. You can make it in a skillet or on your grill.

Ready in: 20 minutes
Serves: 4

What You Need:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons olive oil
• ½ cup basil pesto
• 8 ounces fresh mozzarella, sliced
• 2 large tomatoes, sliced
• Balsamic glaze

How to Make It:

1. Season chicken. Heat oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until cooked through.
2. Spread pesto over each chicken breast. Top with a slice of tomato and a slice of mozzarella.
3. Cover the skillet for 2-3 minutes until cheese melts.
4. Drizzle with balsamic glaze and serve.

Why everyone loves it: It combines all the flavors of a Caprese salad into a hearty main course.

Tomato Recipes for the Freezer

Save the taste of summer for later with these freezer-friendly recipes.

47. Oven Roasted Tomato Sauce

Transform fresh tomatoes into a rich, fragrant pasta sauce to freeze.

Ready in: 45 minutes
Makes: About 4 cups

What You Need:

• 3 pounds Roma tomatoes, halved
• 1 onion, quartered
• 6 garlic cloves
• ¼ cup olive oil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and pepper
• Fresh basil (add after blending)

How to Make It:

1. Preheat oven to 425°F. On a baking sheet, toss tomatoes, onion, and garlic with oil, oregano, red pepper flakes, salt, and pepper.
2. Roast for 35-40 minutes until charred and soft.
3. Transfer to a blender. Add a handful of fresh basil. Blend until smooth.
4. Let cool completely. Freeze in airtight containers, leaving 1-inch space at the top.

Why everyone loves it: A rich, homemade sauce ready for a rainy day. Just remember to leave space in the container for expansion.

48. Tomato Basil Soup

This soup freezes exceptionally well. See recipe #21 for instructions. Freeze in portion-sized containers.

49. Easy Homemade Spaghetti Sauce

This sauce freezes perfectly. See recipe #25 for instructions. Freeze for up to 3 months.

50. Quick Roasted Tomatoes

Freeze these roasted tomatoes (see recipe #12) in a single layer on a tray, then transfer to a bag. Use directly from frozen in soups, pastas, or sauces.

51. Greek Tomato Fritters

Cook the fritters as directed in recipe #20. Let cool completely, then freeze in a single layer. Reheat in the oven or toaster oven until crispy.

52. No-Cook Tomato Sauce

This fresh sauce (recipe #34) is best eaten immediately, but you can freeze the tomato mixture (without basil) for up to 1 month. Thaw and add fresh basil before serving with pasta.

More Great Recipe Ideas

If you loved these tomato recipes, you might enjoy these other collections:

• Mediterranean Diet Recipes for Beginners
• Top Vegetarian Dinner Recipes
• Must-Make Summer Salad Recipes

We hope you enjoy making these 52 fresh tomato recipes. Have a wonderful time in the kitchen