7 Seasonal Uses for Fresh Tomatoes
Canned tomatoes and jarred sauces are key to surviving winter. But as long as summer’s here, we should make the most of this ruby-red treat in its purest form by consuming our tomatoes fresh, the same day of purchase (or shortly thereafter). Whether you’re converting sweet cherry tomatoes into chunky gazpacho or juicy heirlooms into a hearty salad, this versatile fruit is the winning ingredient in many a summer dish.
When choosing tomatoes, look for smooth, bright, blemish-free skin. And remember: A ripe tomato should be fragrant and yield slightly to pressure. Whether you get them from the grocery store, the farmers market or your own garden, these healthy recipes will inspire you to use summer’s essential fruit in everything from soups to salads, and even homemade jam.
Crustless Caprese Quiche (pictured at top)
Food Network Kitchen offers a mealworthy riff on the classic caprese salad in the form of this creamy quiche. Forgoing the crust will not only cut back on preparation time but also save significant calories. Before baking, adorn the top with thinly sliced plum tomatoes for an eye-catching dish.
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.
This zesty take on the classic gazpacho comes topped with polenta croutons. Just fry up store-bought, cooked and cubed polenta in a pan until it becomes nice and crispy.
Pick up some multicolored cherry tomatoes at the farmers market (or from your garden) and dress them with a creamy, tart buttermilk-basil dressing.
Chef Name: Rachael Ray Full Recipe Name: Bruschetta with Tomato and Basil Talent Recipe: Rachael Rayâs Bruschetta with Tomato and Basil, as seen on Food Networkâs 30 Minute Meals FNK Recipe: Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA Show Name: 30 Minute Meals Food Network / Cooking Channel: Food Network,Chef Name: Rachael Ray Full Recipe Name: Bruschetta with Tomato and Basil Talent Recipe: Rachael Ray’s Bruschetta with Tomato and Basil, as seen on Food Network’s 30 Minute Meals FNK Recipe: Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA Show Name: 30 Minute Meals Food Network / Cooking Channel: Food Network,Chef Name: Rachael Ray Full Recipe Name: Bruschetta with Tomato and Basil Talent Recipe: Rachael RayÃ¢ÂÂs Bruschetta with Tomato and Basil, as seen on Food NetworkÃ¢ÂÂs 30 Minute Meals FNK Recipe: Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA Show Name: 30 Minute Meals Food Network / Cooking Channel: Food Network
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved.
For a 12-minute appetizer, Rachael Ray rubs toasted baguette slices with garlic before piling on her fresh tomato-basil topping. The key to bruschetta’s signature crunchy texture is to char the baguette slices under the broiler or on the grill.
The flavors of yellow tomatoes and ripe nectarines are complemented by a simple olive oil and balsamic dressing. Toasted pine nuts and shaved cheese add the finishing touches.
The Neelys’ tomato jam is your ultimate cookout companion, serving as a savory addition to burgers and other grilled fare. This is a great recipe to double up on when your tomatoes are at their ripest. Store the jam in airtight Mason jars, but be sure to use it quickly. Unlike store-bought jams, this homemade version is good for just for two weeks in your refrigerator.
For more tips on how to use up fresh tomatoes, check out these recipes from our friends:
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Creative Culinary: Warm Tomato and Mozzarella Bruschetta
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)