Our Favorite Tomato Recipes (2024)

We look forward to tomato season all year long, and it's finally here! Here are 30 delicious ideas for preparing juicy, ripe tomatoes: Roast them to heighten their sweetness, bake them into a savory herbed tart, churn them into salsa, or serve them with fresh, creamy mozzarella and high-quality olive oil for an elegant caprese salad.

Grilled Herb-Marinated Entrecôte of Lamb with Roasted Tomato Sauce

Succulent lamb entrecôte, a well-marbled boneless cut from the sirloin, is blanketed in a marinade of garlic, fresh marjoram, thyme, rosemary, and sage, which caramelize to form a flavorful crust as the lamb grills.

Caprese Salad

A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar. See the recipe for Caprese Salad »

Spanish-Style Toast with Tomato (Pan con Tomate)

This satisfying Spanish snack requires only toast, a ripe tomato, some good-quality olive oil and a sprinkle of salt.

Roasted Sunchokes with Thyme, Grape Tomatoes, and Lemon

Sweet, nutty roasted sunchokes pair perfectly with the bright flavor of grape tomatoes.

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Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)

A bright and simple salad adds fresh contrast to fried strips of pizza dough.

Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)

This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. Get the recipe for Pizza Margherita (Tomato, Basil, and Mozzarella Pizza) »

Israeli Chopped Salad

Janna Gur, author of The Book of New Israeli Food (Schocken, 2008), uses sumac and cinnamon to heighten the flavors of this Israeli staple. See the recipe for Israeli Chopped Salad »

Caprese Salad with Fried Capers and Basil

Briny and slightly crispy fried capers punch up the flavor of this classic Italian tomato and mozzarella salad. Get the recipe for Caprese Salad with Fried Capers and Basil »

Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette

Roasting cherry tomatoes in an oven brings out their natural sweetness; salty salami is a perfect counterpoint. Get the recipe for Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette »

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Garlic Scape and Cherry Tomato Pasta

Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple summer meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »

Sopa de Fideo (Mexican Noodle Soup)

The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City. See the recipe for Sopa de Fideo (Mexican Noodle Soup) »

Spiced Chicken and Tomato Kebabs (Jujeh Kabab)

A marinade of orange, cumin, and saffron flavors these juicy chicken and tomato kebabs. Get the recipe for Spiced Chicken and Tomato Kebabs (Jujeh Kabab) »

A vinaigrette made with roasted garlic and bacon adds salty, savory flavor to a classic caprese salad.

Macaroni with Goat Cheese, Spinach, and Tomatoes

Fresh goat cheese makes a creamy, velvety sauce for pasta baked with spinach and topped with sliced tomatoes that is bright with festive colors, and deeply comforting. And as it takes only slightly longer than an hour to cook, this can be a main player in a delicious and casual last-minute Christmas dinner.

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Skampi na Buzaru (Langoustines in Tomato, Garlic, and Wine Sauce)

On Croatia’s Dalmatian coast, shellfish are often prepared na buzaru, simmered in a brandy-and-wine-enriched tomato sauce. Langoustines are used here, but the preparation works just as well with shrimp, clams, or mussels. See the recipe for Langoustines in Tomato, Garlic, and Wine Sauce »

Green Tomato Chow

On Canada’s Prince Edward Island, firm, underripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes. See the recipe for Green Tomato Chow »

Quick Fish Filets in Tomato Sauce

A snap to make for an easy weeknight meal, this recipe is also elegant enough to serve on special occasions, especially when made with fresh, high-quality tomatoes. See the recipe for Quick Fish Filets in Tomato Sauce »

Scalloped Tomatoes

Ripe and juicy tomato slices topped with herbs, butter, and toasty breadcrumbs make a wonderful summer side. See the recipe for Scalloped Tomatoes »

Tomato-Cheddar Tart

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Salsa Roja (Tomato and Chile Salsa)

Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. See the recipe for Salsa Roja (Tomato and Chile Salsa) »

Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan)

Salty-sweet tomatoes and fluffy eggs balance each other perfectly when paired together for a simple stir-fry.

Spanish Chilled Tomato Soup (Salmorejo)

Gazpacho’s richer cousin, this cool, creamy tomato soup topped with egg and jamon iberico will have you mopping up every drop with bread.

Tadashi's Grilled Tomatoes

Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Get the recipe for Tadashi’s Grilled Tomatoes »

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Tomato Sauce with Onion and Butter

Simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking them with barely an occasional stir until they are reduced produces a deliciously concentrated sauce.

Cherry Tomato-Vanilla Bean Preserves

Floral vanilla bean brings out the musky qualities of cherry tomatoes in this jammy compote. Best made with ripe tomatoes at the height of summer, it’s perfect paired with a triple cream goat cheese or with firm white-fleshed fish dishes. See the recipe for Cherry Tomato-Vanilla Bean Preserves »

Herbed Tomato Tart

Made with ripe cherry tomatoes, fragrant herbs, and a buttery crust, this gorgeous, rustic tart is a showstopper.

Stewed Tomatoes with Ham Steaks

Sweet, stewed tomatoes are the perfect foil for fried ham steaks. See the recipe for Stewed Tomatoes with Ham Steaks »

Maple Syrup-Roasted Tomatoes

Maple syrup intensifies the sweetness of tomatoes in this Quebecois recipe for Tomate Confite au Sirop d’Érable. Serve them with toothpicks as an appetizer, or tossed onto salads, pizza, or pastas. See the recipe for Maple Syrup-Roasted Tomatoes »

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Homemade Tomato Paste

Got a bumper crop of tomatoes? Tomato paste lends depth and flavor to many dishes, and it’s easy to make your own at home. See the recipe for Homemade Tomato Paste »

FAQs

How long do tomatoes last in the fridge? ›

Storing and Handling Guidelines

Tomatoes stored at refrigeration temperatures below 41 °F will have approximate shelf life of 5 days. Tomatoes stored at temperatures under 75 °F will have approximate shelf life of 1 to 2 days. Storing tomatoes above 75° F is not recommended.

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Is it okay to eat tomatoes every day? ›

In general, tomatoes are very safe. However, like any other food, tomatoes also have their downsides if not used properly. Both regular and excessive consumption of tomatoes have the potential to affect health. For example, tomatoes are one of the leading causes of migraines.

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What can I do with lots of roma tomatoes? ›

Roma tomatoes are perfect for this easy homemade fresh tomato sauce. With only 10 ingredients, you can toss it with your favorite pasta shape or even spread it on pizza. Because roma tomatoes have more flesh and less seeds, they are my go-to for making sauce during tomato season.

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Do tomatoes last longer in the fridge or on the counter? ›

You just showed that tomatoes rot faster at room temperature than in the refrigerator. Big whoop... But that's exactly the point: If you're buying your tomatoes ripe (which we should all be doing!) and need to store them for an extra day or two, you're often better off storing them in the fridge than on the countertop.

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Why should tomatoes not be refrigerated? ›

The Short Answer: Don't Refrigerate Tomatoes

The standard rule is to keep tomatoes out of the refrigerator. It all comes down to science: Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you with a piece of fruit that's mushy and mealy.

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Can you freeze tomatoes? ›

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.

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What does Epsom salt do for tomatoes? ›

Tomatoes are prone to magnesium deficiency later in the growing season, which can show with yellowing leaves and diminished production. Ultra Epsom Salt treatments at the beginning of their planting and throughout their seasonal life can help to prevent and remedy magnesium deficiency in your tomato plants.

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How many tomatoes a day is OK? ›

The acidic substances and cellulose in tomatoes can stimulate gastric acid secretion, promote gastrointestinal motility, and help digestion, but you should not eat too much tomatoes. Eating 1 to 2 tomatoes a day, about 50-100 grams of raw tomatoes, can meet the human body's needs for vitamins, plant fiber and minerals.

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When not to eat tomatoes? ›

Who should avoid tomatoes? Some people say that tomatoes are an inflammatory food, in which case people with inflammation caused by conditions such as arthritis should avoid them.

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What is the healthiest way to eat tomatoes? ›

Steaming or boiling tomatoes is the preferred method of cooking to bring out more lycopene for optimal nutrition. Research indicates lycopene reduces the risk of cancer, improves heart health and enhances neurological response.

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What part of the body do tomatoes help? ›

Tomatoes offer several research-backed benefits, including protection for brain, heart, and gut health. The fruit, which some consider a vegetable, is also a source of nutrients like vitamin C, potassium, and antioxidants.

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Why do Mexicans use Roma tomatoes? ›

Tomate Roma or Saladette

Because of its thin skin and low water content, it is perfect for sauces in dishes like these enchiladas rojas, chilaquiles, and sopa de fideo. To eat, remove the stem and boil, char or roast them.

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What is the most flavorful tomato? ›

'Gold Medal' (beefsteak, indeterminate, heirloom c. 1920) is arguably the top bicolor for taste. The giant 1-3 lb fruits are perfectly marbled with red and yellow and are large, meaty, and juicy. It has won lots of taste tests where it has been described as luscious and superb.

Can you eat tomatoes after 2 weeks? ›

How long do fresh tomatoes last? Fresh tomatoes will last from two to five days on the counter at room temperature. A refrigerated ripe tomato can last up to two weeks. Cut tomatoes only last in a cool fridge for a day or two.

How do you know when tomatoes go bad? ›

Once you've spotted mold on your tomatoes, it's probably time to say goodbye. Even if you only spot a bit of mold on the outside, there could be more mold lurking underneath the surface of your tomato, according to the USDA.

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How do you keep tomatoes fresh in the refrigerator? ›

Store tomatoes stem-side down to prevent moisture-loss, whether at room temperature or chilled in a refrigerator. Moisture escapes from tomatoes via the stem-end, as the tomato skin keeps it all inside.

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