Tomato Recipes Worthy of a Dinner Party

 
GiadaDeLaurentiis_PizzetteWithGorgonzolaTomatoAndBasil_H

GiadaDeLaurentiis_PizzetteWithGorgonzolaTomatoAndBasil_H

Chef Name: Giada De Laurentiis Full Recipe Name: Pizzette with Gorgonzola, Tomato and Basil Talent Recipe: Giada De Laurentiis’ Pizzette with Gorgonzola, Tomato and Basil, as seen on Food Network’s Everyday Italian FNK Recipe: Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA Show Name: Everyday Italian Food Network / Cooking Channel: Food Network,Chef Name: Giada De Laurentiis Full Recipe Name: Pizzette with Gorgonzola, Tomato and Basil Talent Recipe: Giada De Laurentiis’ Pizzette with Gorgonzola, Tomato and Basil, as seen on Food Network’s Everyday Italian FNK Recipe: Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA Show Name: Everyday Italian Food Network / Cooking Channel: Food Network

Photo by: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved.

A good tomato sauce, a piping hot slice of margherita pizza, the iconic tomato soup — all of these are made possible by the juicy tomato. Tomatoes add richness to any number of home cooked dishes, whether roasted until the skin falls off or stewed into a multipurpose sauce. Though tomatoes have worked their way into our everyday lives, today we’re viewing them from a different angle. When you’re entertaining this summer, showcase the sophisticated side of the tomato, in all of its in-season glory.

As an appetizer, create mini pizzas for a bite-sized starter. Giada De Laurentiis uses a cookie cutter in her recipe for Pizzette with Gorgonzola, Tomato and Basil, which will disappear the moment they’re set out. 

Have guests smear Food Network Magazine’s Spicy Tomato Jam and goat cheese on a fresh baguette

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13_Tomato_TomatoPieSectionOpener_370.tif

Food stylist: Anne Disrude Prop Stylist: Pamela Duncan Silver

Photo by: Con Poulos

Con Poulos

Imagine slicing into Food Network Magazine’s picturesque Heirloom Tomato Pie, with its red and yellow hues amplifying any main dish it meets. 

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Tomatoes_05_016.tif

Food Stylist: Susan Spungen Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams Prop Stylist: Marina Malchin 917 751 2855

Anna Williams Prop Stylist: Marina Malchin 917 751 2855

Or in Food Network Magazine’s savory Tomato Cobbler, fresh dough and a rich tomato filling reach bubbling perfection together in the oven.

Artichoke and Tomato Panzanella

Photo by: Tara Donne

Tara Donne

Giada De Laurentiis creates a rustic Artichoke and Tomato Panzanella, also known as an Italian bread salad, by grilling the ingredients and dressing with a simple vinaigrette. Other than the fresh tomatoes, the majority of the recipe’s ingredients come straight from your pantry. 

MARINATED_TOMATO_SALAD

MARINATED_TOMATO_SALAD

Sometimes the simplest executions are also the most delightful. Ree Drummond relies on the classic integration of basil, balsamic and extra virgin olive oil in her Marinated Tomato Salad with Herbs.

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KO_FN_03StuffedTomatoes3_019.tif

Food Stylist: Rebecca Jurkevich Prop Stylist: Pamela Duncan Silver

Photo by: Kana Okada ©Kana Okada 2012

Kana Okada, Kana Okada 2012

Food Network Magazine’s Sausage-and-Basil Stuffed Tomatoes make a sure statement when they reach the dinner table. 

NY-0202 Grilled Stuffed Tomatoes

And as a veggie alternative, the Neelys’ Grilled Stuffed Tomatoes are rich and creamy with goat cheese, orzo and herbs.

For the main event, Bobby Flay’s Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish is a lot easier than it sounds, and works as an ideal effortless centerpiece. 

Sandra Lee’s Pan Seared Chicken with Roasted Tomato Sauce is substantial without breaking the bank, and leftovers make for a mean French Stew.

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