Tomato Recipes & Ideas

There’s no better way to eat a tomato.

Engaged in a tomato girl summer.

You’ll want to make it on repeat.

It's caprese's hearty cousin.

Ruby-red tomatoes may be the crown jewel of summer, but I say that fried green tomatoes are the season’s unsung hero. Turn stubbornly unripe green tomatoes into a crunchy Southern specialty. You can make the ultimate fried green tomatoes by dipping in tangy buttermilk, coating in cornmeal, and then frying until golden. Once you taste them warm with a spicy remoulade sauce, you may never wait for tomatoes to ripen again. These fried green tomatoes are extra crispy.

It’s so fresh.

The time we’ve been looking forward to all year is finally here. It’s tomato season! Yes, peak tomato season is in full swing, and that means one thing: It’s your duty to consume as many tomatoes as possible. My cue that it’s time to dive in is when I go to the market and I can smell the table of heirloom tomatoes before I even step up to it.

Juicy summer bruschetta meets easy, one-pan chicken dinner.

It’s so delicious.

Gotta love salad on a stick!

It's the no-cook dish of my dreams.

A step-by-step guide to the best sandwich of summer.

It’s a keeper.

And you only need six ingredients.

Where once I’d pounce on a chef-made bowl of al dente pasta and crisp-tender spring vegetables, now it’s a dish I prefer to make at home. Using what’s fresh and new at the market, I slice and dice carrots, bell peppers, peas, spring onions, and baby Broccolini before tossing them into a pot to quickly cook with penne pasta. Finished with bright and citrusy lemon butter and a sprinkle of Parmesan cheese, this warm-weather supper is perfection. And the best part?

We’re here for the feta.

It’s so versatile.

I have to admit an unpopular opinion: I am just not into mayonnaise-based summer salads. When it is hot out, I want to eat light and refreshing salads, not thick and creamy ones. So when I say this is the best pasta salad ever, it’s with that opinion in mind. But a mayo-free pasta salad can still come with a degree of creaminess. In this case it’s by way of an olive oil-rich vinaigrette and a sprinkling of flavorful soft cheese.

Meet your new favorite side.

lasagna's lazier cousin.

You won’t be able to resist.

This vegetable jambalaya is faster and just as good, in my opinion, as traditional jambalaya (which typically has andouille sausage, chicken and/or seafood). With the “holy trinity” of vegetables, juicy tomatoes, and long-grain rice, this is a fantastic main dish (with some optional add-ins, if you want) or a hearty side dish to serve alongside your favorite main.

You just need six ingredients and 15 minutes.

It's unreal with eggs.

All the cooking happens in the oven, so you barely need to stand in front of the stove.

Grab your sheet pan.

Trust us: This is best (and easiest!) thing you'll cook in your Instant Pot this year.

This saucy, slightly spicy dish is the comforting weekend breakfast you need.

Plus, you'll have enough leftovers for days.

The only late-summer appetizer you need.

Freeze it now, enjoy great lasagna later.

Green tomatoes — not to be confused with tomatillos — are simply regular tomatoes that haven’t ripened to redness, yet. Tomatoes can keep producing fruit well into fall, but they need temperatures of 75 degrees or more in order to reach full growth and optimum ripeness. Therefore, most tomatoes that start growing in the fall stay small and green. Don’t throw them out, though.The good news is that green tomatoes are still edible, delicious, and good for so many things!

All the proof you need that canned tomatoes are the MVP of your pantry.

Tomato purée is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. Plum or Roma tomatoes are best for purée because they are generally grown for preserving. Paste, oven-dried tomatoes, and sauce are all made from these varieties — they are low in water content and rich in flavor.

If you think you detect a hint of chocolate in your chili, you're not wrong.

Spread it onto bread, fold into omelets, or eat spoonfuls with ricotta.

The first thing I ever cooked for my wife, Grace, were these meatballs

Make it once and eat all week.

This recipe takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day.

It's slow-simmered and meat-packed.

Your food processor is key.

A weeknight-friendly take on the classic dish.

It only takes 10 minutes, and it's the easiest, best way to preserve tomatoes for the cold months ahead.

Of course Ina has the smartest way to make lasagna ahead!

If you're looking for a quick way to preserve a bunch of cherry tomatoes, pickling is a unique way to put them to good use.

Toss it on a grain bowl, salad, or even over pasta all week long.

This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while you're off doing other things?

Pro tip: Add extra-creamy burrata as soon as it comes out of the oven.

Like a tomato and mayo sandwich, in pie form.

These oven-dried tomatoes are nothing like their sun-dried cousins.

Yes, it is really that quick.

Layers of sweet potatoes and black beans amped up with smoked mozzarella and smoked paprika make for one seriously satisfying dinner.

It's gluten-free *and* whole-grain.

That's right — there's no cheese!

Pepperoni pizza meets pasta bake.

Bonus: It doubles as a condiment.

Put this one on repeat.