How to Use Up a Batch of Fresh Tomatoes

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Whether you’re converting robust plum tomatoes into a chunky bruschetta topping or juicy heirlooms into a hearty salad, this versatile fruit is the winning ingredient in endless summer dishes.

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Save your canned tomatoes and jarred sauces for winter, when ripe-off-the-vine tomatoes are impossible to come by. Now that we’re in the height of summer, we’re taking every opportunity to consume this ruby-red fruit in its freshest forms, and preferably the same day we buy it (or shortly thereafter). Whether you get your tomatoes from the grocery store, the farmers market or your own garden, these healthy recipes will inspire you to use this essential summer ingredient in smooth soups, hearty salads and more. Here are just a few of our favorite applications.

Crustless Caprese Quiche

Food Network Kitchen offers a mealworthy riff on the classic caprese salad in the form of this creamy quiche. By forgoing the crust, you not only reduce the preparation time but also save significant calories. Before baking, adorn the top with thinly sliced plum tomatoes for an eye-catching dish.

Spicy Fettuccine with Tomato Sauce

There may not be any pasta here, but thin ribbons of zucchini are a pretty convincing stand-in. The sauce, a flavorful mix of pureed tomatoes and chunky chopped tomatoes, does wonders to enhance the delicate zucchini ribbons.

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Bruschetta with Tomato and Basil

Rachael Ray rubs toasted baguette slices with garlic before piling on her fresh tomato-basil topping. You’ll love the textural contrast between the crunchy bread and the juicy chopped tomatoes.

Stuffed Cherry Tomatoes

If you can get your hands on some heirloom tomatoes — or better yet, if they’re growing in your garden — put them to use in Food Network Magazine’s easy summer appetizer. Each tomato is stuffed with a salty cube of feta cheese.

Caprese Salad

Of course, it’s perfectly fine to highlight tomatoes in their simplest form: sliced, lightly dressed and interspersed with fresh basil and mozzarella. Whether served as an appetizer, a side or a quick, light lunch, this deconstructed salad is sure to hit the spot any day of the week.

Spicy Green Tomato-Avocado Salad

Why should red tomatoes hog the spotlight? Top off this all-green salad of mache lettuce, avocado and juicy green tomatoes with a spicy-sweet jalapeno dressing.

Tomato Salsa

Dip your chips into Ellie Krieger’s five-minute salsa, which comes together in a blender with fresh plum tomatoes, jalapeno, lime juice and a little olive oil. Sure, opening a jar of store-bought salsa is easier, but save that fallback for colder months when fresh tomatoes are hard to come by.

Charred Tomato Gazpacho

Gazpacho is traditionally made with raw tomatoes, but in this version from Food Network Magazine the tomatoes are charred on the grill, which infuses the soup with a smoky flavor.

For more fresh twists on summer tomatoes, check out these recipes from our friends:

Feed Me Phoebe: Steamed Clams with Chorizo, Tomatoes and Kale

The Mediterranean Dish: 10 Fresh Tomato Recipes with a Mediterranean Twist

The Mom 100: Pasta with Fresh Tomato Sauce

Homemade Delish: Roasted Tomato and Poblano Salsa

The Wimpy Vegetarian: Easy Summer Tomato Tart with Artichoke Spread

The Heritage Cook: Tomato and Cucumber Summer Salad (Gluten-Free)

Devour: Praise Caprese with 6 Twists on Tomato Salad

Creative Culinary: Fresh Tomato Summer Pie

In Jennie’s Kitchen: Classic Caprese Salad

Napa Farmhouse 1885: Tomato, Peach & Melon Salad

Taste with the Eyes: For Tomato Lovers Only