Best fresh tomato recipes?
June 8, 2022 11:50 AM Subscribe
I have ~20 fresh tomatoes and very limited creativity. What are your favourite very simple recipes that use a lot of fresh tomatoes?
All I can think of is bruschetta or maybe some kind of bean salad but I'm sure there are other great things I can do with them. We already do a lot of sandwiches and wraps, though more creative recipes for those would be fine too.
Snowflakes:
*Please, only recipes you've tried yourself and liked
*Not interested in tomato sauce or well-cooked recipes where canned tomatoes work fine. Also not very interested in salsa (maybe if it's amazing though) since I'm content with the jarred one we buy.
*EASY - the least prep/chopping the better since I have very limited time for food prep. I know I'll have to chop the tomatoes but I'm definitely not going to make a tomato pie for example.
*Links to recipes would be ideal if possible so I can add it to my recipe app
*I currently have fresh basil, cucumbers, avocados, feta and mozzerella, and a very well-stocked pantry so no worries there. Also have an instant pot, air fryer and toaster oven if that's relevant
*Can't have soy or peanuts (allergies) but no other food restrictions
All I can think of is bruschetta or maybe some kind of bean salad but I'm sure there are other great things I can do with them. We already do a lot of sandwiches and wraps, though more creative recipes for those would be fine too.
Snowflakes:
*Please, only recipes you've tried yourself and liked
*Not interested in tomato sauce or well-cooked recipes where canned tomatoes work fine. Also not very interested in salsa (maybe if it's amazing though) since I'm content with the jarred one we buy.
*EASY - the least prep/chopping the better since I have very limited time for food prep. I know I'll have to chop the tomatoes but I'm definitely not going to make a tomato pie for example.
*Links to recipes would be ideal if possible so I can add it to my recipe app
*I currently have fresh basil, cucumbers, avocados, feta and mozzerella, and a very well-stocked pantry so no worries there. Also have an instant pot, air fryer and toaster oven if that's relevant
*Can't have soy or peanuts (allergies) but no other food restrictions
Apologies if this is too simple even to post but a classic caprese salad is such a good showcase for great fresh tomatoes.
posted by CheeseLouise at 11:56 AM on June 8, 2022 [8 favorites]
posted by CheeseLouise at 11:56 AM on June 8, 2022 [8 favorites]
I like to roast them in a low oven (under 350 F - try 250 or 275) for a couple of hours drizzled with olive oil, salt, and pepper, and then use them in salads, on sandwiches, and as side dishes.
My mom used to make gazpacho with fresh tomatoes - I haven't done it in years, but it's delicious.
posted by Lawn Beaver at 12:05 PM on June 8, 2022 [2 favorites]
My mom used to make gazpacho with fresh tomatoes - I haven't done it in years, but it's delicious.
posted by Lawn Beaver at 12:05 PM on June 8, 2022 [2 favorites]
Roast them? I sometimes do this when we have too many (weird, actually), and they disappear very rapidly if I don't use them right away. Great for a sort of salad, for pasta dishes cold and hot, and for snacks. This recipe calls for slices of garlic. I prefer to either crush the garlic and sort of rub it in, or to infuse some olive oil with garlic and then pour that oil over the tomatoes before roasting. Because I hate the taste of burnt garlic.
I'd love a salad where the fresh tomatoes were combined with all your other listed ingredients and drizzled with olive oil, salt and lemon juice or balsamico. I could literally eat it every day, if the tomatoes were good, and I it was actually my lunch at work for a year (combined with cottage cheese rather than mozzarella for storage reasons).
Also, if you are an omnivore, BLT sandwiches. Or any other type of tomato-based sandwich. My son-in-law's favorite sandwich is rye bread with tomato, mayo and all the condiments -- one could settle for a bit of balsamico and some pickled or raw onions, to keep it simple.
posted by mumimor at 12:07 PM on June 8, 2022
I'd love a salad where the fresh tomatoes were combined with all your other listed ingredients and drizzled with olive oil, salt and lemon juice or balsamico. I could literally eat it every day, if the tomatoes were good, and I it was actually my lunch at work for a year (combined with cottage cheese rather than mozzarella for storage reasons).
Also, if you are an omnivore, BLT sandwiches. Or any other type of tomato-based sandwich. My son-in-law's favorite sandwich is rye bread with tomato, mayo and all the condiments -- one could settle for a bit of balsamico and some pickled or raw onions, to keep it simple.
posted by mumimor at 12:07 PM on June 8, 2022
Gazpacho would be my inclination.
posted by a box and a stick and a string and a bear at 12:10 PM on June 8, 2022 [2 favorites]
posted by a box and a stick and a string and a bear at 12:10 PM on June 8, 2022 [2 favorites]
This tomato and fried capers salad recipe is one of our favorites. That's not the site I got it from originally, but I can't remember where that was, and it looks the same.
posted by primethyme at 12:16 PM on June 8, 2022
posted by primethyme at 12:16 PM on June 8, 2022
Slice them into thick slices, arrange on a plate, salt and pepper. Gently tear apart and distribute your burrata. Drizzle with olive oil. Eat with slices of baguette.
You may be thinking, "but burrata is both obscure and surely very expensive!". However, I have discovered that at least at sorta-upscale grocery stores in the Midwest you can get burrata in a tub from Bel Gioso, the American "parmesan" manufacturers. "But isn't that lowbrow and the stuff of pseuds?" you would then say. And I would reply that while of course it is not as good as the true, the original housemade Italian burrata, it is none the less pretty darn tasty with good tomatoes. Similarly, I have been perfectly happy with any decent grocery store baguette or really any crusty bread.
I am also a huge fan of tomato sandwiches on toast - salt, pepper, giant tomato slices, mayo/aioli/whatever you like.
posted by Frowner at 12:18 PM on June 8, 2022 [4 favorites]
You may be thinking, "but burrata is both obscure and surely very expensive!". However, I have discovered that at least at sorta-upscale grocery stores in the Midwest you can get burrata in a tub from Bel Gioso, the American "parmesan" manufacturers. "But isn't that lowbrow and the stuff of pseuds?" you would then say. And I would reply that while of course it is not as good as the true, the original housemade Italian burrata, it is none the less pretty darn tasty with good tomatoes. Similarly, I have been perfectly happy with any decent grocery store baguette or really any crusty bread.
I am also a huge fan of tomato sandwiches on toast - salt, pepper, giant tomato slices, mayo/aioli/whatever you like.
posted by Frowner at 12:18 PM on June 8, 2022 [4 favorites]
Blender them, to small ish salsa sized pieces. Drain with cheesecloth after salting a little. Also add small bits of onion, hot pepper, spices to taste. Maybe some hot sauce. Maybe some garlic. Serve this salsa on corn chips.
posted by slateyness at 12:19 PM on June 8, 2022
posted by slateyness at 12:19 PM on June 8, 2022
Bruschetta and caprese? Bruschetta is classically known as small toasted bread slices that are topped with a tomato and basil mixture. Caprese is typically seen as a salad of sliced tomatoes, sliced fresh mozzarella, and fresh basil leaves
posted by SemiSalt at 12:22 PM on June 8, 2022
posted by SemiSalt at 12:22 PM on June 8, 2022
Chickpea salad: can of chickpeas, diced onion, pepper and cucumber, lots of minced parsley. Dressing of mashed up garlic, olive oil, mustard and vinegar
posted by garbanzilla at 12:31 PM on June 8, 2022
posted by garbanzilla at 12:31 PM on June 8, 2022
What kind of tomatoes are they? Different types are best for different things.
If they are big tomatoes with hollows and seeds, cut the top off, scoop the insides out with a grapefruit spoon, sprinkle the inside liberally with salt and sit them cut side down in a strainer for about half an hour. During that time, make any kind of cold mixed salad you like, like tuna salad with lemon, chickpea salad with lots of herbs, smoked paprika egg salad, chicken salad with grapes and walnuts… my favorite is probably shrimp salad with old bay and good mayo with chives and celery, but seriously do whatever. To make it less work, buy something premade from the grocery store’s deli. Anyway, once the tomatoes have been salted for a while they will drain a significant amount of juice and concentrate their flavor. Turn them right side up and gently pat dry, then stuff them with your salad. Pop it on a bed of dressed greens or some rice pilaf and eat with a fork and knife. Really delicious, kind of retro, lets you really enjoy the bigness and meatiness of a peak harvest tomato.
If they are thick skinned medium tomatoes, those are saucing tomatoes like romas and would probably be best roasted or blanched, peeled, and used in stews or braises. Probably not worth doing much with them raw because I find their flavor is really lacking until heat is applied, so gazpacho isn’t a good plan either. But you could do a really amazing roasted tomato bisque with them, serve with cheesy toast to dip.
If they are delicate on the vine tomatoes a lovely big chunky salad is good. Cut up large bites of tomato, cucumber, your favorite color of bell pepper, sweet red onion. Toss with salt and let it sit in a strainer for a while, put a bowl under it. The juice that comes out will be like the essence of all the vegetables combined, so take that juice and use it as the base of your dressing. Emulsify a couple tablespoons with red wine or sherry vinegar, some Dijon, and good olive oil. It already has salt but add lots of fresh pepper and maybe a pinch of sugar. Crush some fresh herbs in the dressing, like parsley, thyme, basil, dill, whatever is your favorite or what you have. Toss everything together and it will be great for a couple days as the flavor deepens, though the texture of the tomato might get a little imperfect. Eat with some nice cheese and good bread, or do a soup and salad lunch, or have as a side to a simple roasted protein.
If they are those big hothouse tomatoes that are typically sliced onto sandwiches, you can slice them really thick, spread out on a pan, brush with olive oil or butter, and broil them. You have to keep watch because they will burn easily but once they start getting browned take them out and sprinkle with flaky salt and eat before they cool off. Awesome surprisingly simple side dish, great on rice. Try it with fried eggs and crumbled roasted seaweed on top.
posted by Mizu at 12:34 PM on June 8, 2022 [3 favorites]
If they are big tomatoes with hollows and seeds, cut the top off, scoop the insides out with a grapefruit spoon, sprinkle the inside liberally with salt and sit them cut side down in a strainer for about half an hour. During that time, make any kind of cold mixed salad you like, like tuna salad with lemon, chickpea salad with lots of herbs, smoked paprika egg salad, chicken salad with grapes and walnuts… my favorite is probably shrimp salad with old bay and good mayo with chives and celery, but seriously do whatever. To make it less work, buy something premade from the grocery store’s deli. Anyway, once the tomatoes have been salted for a while they will drain a significant amount of juice and concentrate their flavor. Turn them right side up and gently pat dry, then stuff them with your salad. Pop it on a bed of dressed greens or some rice pilaf and eat with a fork and knife. Really delicious, kind of retro, lets you really enjoy the bigness and meatiness of a peak harvest tomato.
If they are thick skinned medium tomatoes, those are saucing tomatoes like romas and would probably be best roasted or blanched, peeled, and used in stews or braises. Probably not worth doing much with them raw because I find their flavor is really lacking until heat is applied, so gazpacho isn’t a good plan either. But you could do a really amazing roasted tomato bisque with them, serve with cheesy toast to dip.
If they are delicate on the vine tomatoes a lovely big chunky salad is good. Cut up large bites of tomato, cucumber, your favorite color of bell pepper, sweet red onion. Toss with salt and let it sit in a strainer for a while, put a bowl under it. The juice that comes out will be like the essence of all the vegetables combined, so take that juice and use it as the base of your dressing. Emulsify a couple tablespoons with red wine or sherry vinegar, some Dijon, and good olive oil. It already has salt but add lots of fresh pepper and maybe a pinch of sugar. Crush some fresh herbs in the dressing, like parsley, thyme, basil, dill, whatever is your favorite or what you have. Toss everything together and it will be great for a couple days as the flavor deepens, though the texture of the tomato might get a little imperfect. Eat with some nice cheese and good bread, or do a soup and salad lunch, or have as a side to a simple roasted protein.
If they are those big hothouse tomatoes that are typically sliced onto sandwiches, you can slice them really thick, spread out on a pan, brush with olive oil or butter, and broil them. You have to keep watch because they will burn easily but once they start getting browned take them out and sprinkle with flaky salt and eat before they cool off. Awesome surprisingly simple side dish, great on rice. Try it with fried eggs and crumbled roasted seaweed on top.
posted by Mizu at 12:34 PM on June 8, 2022 [3 favorites]
Roughly chop like 6 tomatoes, half a loaf of Italian bread, and a red onion. Toss with olive oil, red wine vinegar, and a container of feta cheese. Season with salt and plenty of pepper. If you’re feeling fancy toast the bread in slices before chopping. If you’re feeling extra fancy, chop the onion first and marinade it in the vinegar while you chop the tomatoes. It’s glorious.
posted by donut_princess at 12:40 PM on June 8, 2022
posted by donut_princess at 12:40 PM on June 8, 2022
I am very partial to tomato/cucumber salad; it's a Southern staple. There's a zillion specific recipes online but basically it is just chunks of tomato, slices or half slices of cucumber, slices of red onion and olive oil, vinegar, salt, pepper and - this sounds weird but is key - like a teaspoon or half a teaspoon of sugar. Mix it all together, stick it in the fridge, it will just get better for about three days at which point it will all be gone. You can throw it on top of spring mix and voila you have a tossed salad or just eat it straight or with good bread.
You can also put all the tomatoes in the food processor, possibly with some garlic and/or fresh basil or just by themselves, whatever, and just freeze the result in bags. Then it makes a really nice addition to sauces and soups, especially in the winter when you can't get good tomatoes.
posted by mygothlaundry at 12:43 PM on June 8, 2022 [4 favorites]
You can also put all the tomatoes in the food processor, possibly with some garlic and/or fresh basil or just by themselves, whatever, and just freeze the result in bags. Then it makes a really nice addition to sauces and soups, especially in the winter when you can't get good tomatoes.
posted by mygothlaundry at 12:43 PM on June 8, 2022 [4 favorites]
Definitely gazpacho. Since it all goes in a blender, you don't have to chop any more than is necessary to get the ingredients to fit. I like this Martha Stewart recipe, which tones down the garlic by simmering it in some water; I just do that in the microwave.
And gazpacho really means any soup of "raw, blended vegetables." So you don't need to add anything to the tomatoes other than oil, vinegar, and salt. Everything else is optional, and you can also add whatever fruit or vegetables you like. I've enjoyed tomato gazpacho with peaches and watermelon.
posted by Mr.Know-it-some at 1:01 PM on June 8, 2022 [2 favorites]
And gazpacho really means any soup of "raw, blended vegetables." So you don't need to add anything to the tomatoes other than oil, vinegar, and salt. Everything else is optional, and you can also add whatever fruit or vegetables you like. I've enjoyed tomato gazpacho with peaches and watermelon.
posted by Mr.Know-it-some at 1:01 PM on June 8, 2022 [2 favorites]
I can eat sliced/wedged tomatoes with salt and pepper until my mouth hurts, if that counts as a recipe. Also delicious between slices of buttered bread as a tomato sandwich. I honestly never make it to other recipes.
If you've got it, a food mill is better than a food processor for tomatoes, the processor blades theoretically release bitterness when they cut the seeds. Don't let the perfect be the enemy of the good, though
posted by momus_window at 1:43 PM on June 8, 2022 [1 favorite]
If you've got it, a food mill is better than a food processor for tomatoes, the processor blades theoretically release bitterness when they cut the seeds. Don't let the perfect be the enemy of the good, though
posted by momus_window at 1:43 PM on June 8, 2022 [1 favorite]
Response by poster: What kind of tomatoes are they?
They're medium to large on-the-vine tomatoes (grown locally in a greenhouse). Not sure of the variety but not roma or beefsteak type.
Thanks everyone for all the wonderful suggestions!
posted by randomnity at 1:45 PM on June 8, 2022
They're medium to large on-the-vine tomatoes (grown locally in a greenhouse). Not sure of the variety but not roma or beefsteak type.
Thanks everyone for all the wonderful suggestions!
posted by randomnity at 1:45 PM on June 8, 2022
Oh those are my favorite for doing Chinese style tomato and egg stir fry! There are infinite variations of the dish but I like this simple one from Future Neighbor.
Anything where you cook them but not too long will probably bring out the best flavor of that type of tomato, or something raw balanced with a little sweetness like the different salads with onion above.
posted by Mizu at 2:04 PM on June 8, 2022
Anything where you cook them but not too long will probably bring out the best flavor of that type of tomato, or something raw balanced with a little sweetness like the different salads with onion above.
posted by Mizu at 2:04 PM on June 8, 2022
Chop or slice, place on toast, drizzle with olive oil, sprinkle with kosher salt and pepper, and top with thin slices of extremely sharp Cheddar. Broil. Let cool if you can stand the anticipation. Eat.
posted by sesquipedalia at 3:31 PM on June 8, 2022 [2 favorites]
posted by sesquipedalia at 3:31 PM on June 8, 2022 [2 favorites]
Broiled tomatoes! Cut the tomatoes in half along the equator and arrange cut side up on a sheet pan. Mix together equal parts bread crumbs and grated Parmesan, a couple tablespoons of softened butter, plus some of your favorite seasoning blend. Spoon the topping onto the tomatoes and broil a few minutes until topping is bubbly and crispy.
I grew up eating these and now one family member doesn’t like tomatoes, and another doesn’t like cheese, and I am sad because I never get broiled tomatoes.
posted by Liesl at 3:40 PM on June 8, 2022 [1 favorite]
I grew up eating these and now one family member doesn’t like tomatoes, and another doesn’t like cheese, and I am sad because I never get broiled tomatoes.
posted by Liesl at 3:40 PM on June 8, 2022 [1 favorite]
There are fancier dishes and dishes that will use up tomatoes faster, but my favorite way to eat ripe tomatoes is sliced with lemon pepper seasoning on top.
This preparation is also good between slices of bread, with or without mayo.
posted by the primroses were over at 4:30 PM on June 8, 2022
This preparation is also good between slices of bread, with or without mayo.
posted by the primroses were over at 4:30 PM on June 8, 2022
Tomato avocado salad
on preview: seconding what mygothlaundry said
posted by credulous at 5:02 PM on June 8, 2022
on preview: seconding what mygothlaundry said
posted by credulous at 5:02 PM on June 8, 2022
I've had this pasta probably at least 100 times. We never bother to peel the tomatoes and we add cubed fresh mozzarella. It's slightly more work than a caprese salad and way more satisfying IMO.
posted by potrzebie at 6:41 PM on June 8, 2022
posted by potrzebie at 6:41 PM on June 8, 2022
I can’t believe no one has mentioned Salmorejo, or a bread and tomato blended soup. It’s an Andulisian specialty and it’s fantastic for being much more filling than gazpacho and somehow feels like less effort.
I don’t bother to peel the tomatoes, I just core them, I fill my blender with 3-4 roughly chopped tomatoes (2.5 cups), 1.5 cups roughly cubed baguette or other white bread, 1 clove garlic, 1/2 cup water and a pinch of salt and blend until smooth. I serve topped with a healthy lake of (2-3 tbs) good olive oil and balsamic or sherry vinegar. Traditionally you can add a hard boiled egg or jamon, but I’m not that fancy. If you need a more exact recipe, this one looks right from food and wine.
(I actually do two handfuls tomato to one handful bread per serving, but Do what you feel is right in your heart. Do not go heavy on the garlic, as it remains raw and that is a mistake you only make once)
posted by larthegreat at 7:01 PM on June 8, 2022 [4 favorites]
I don’t bother to peel the tomatoes, I just core them, I fill my blender with 3-4 roughly chopped tomatoes (2.5 cups), 1.5 cups roughly cubed baguette or other white bread, 1 clove garlic, 1/2 cup water and a pinch of salt and blend until smooth. I serve topped with a healthy lake of (2-3 tbs) good olive oil and balsamic or sherry vinegar. Traditionally you can add a hard boiled egg or jamon, but I’m not that fancy. If you need a more exact recipe, this one looks right from food and wine.
(I actually do two handfuls tomato to one handful bread per serving, but Do what you feel is right in your heart. Do not go heavy on the garlic, as it remains raw and that is a mistake you only make once)
posted by larthegreat at 7:01 PM on June 8, 2022 [4 favorites]
Tomatoes, basil, shallot, olive oil, vinegar, salt and pepper
posted by Jacqueline at 7:31 PM on June 8, 2022 [1 favorite]
posted by Jacqueline at 7:31 PM on June 8, 2022 [1 favorite]
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Toast some bread after it's done rub the toast with a clove of garlic and then give it a splash of olive oil. Meanwhile run a tomato through a box grater, mix the puree with salt, black pepper, some fresh basil and a bit of balsamic vinegar if you like that. Spoon the puree over the toast and eat. Similar to bruschetta to a degree but way way easier and more fresh tasting in my experience.
posted by Ferreous at 11:56 AM on June 8, 2022 [5 favorites]