My kitchen is never without at least pint of grape tomatoes on the counter during tomato season. And I’m even happier when there are a few big tomatoes to go with them, too.
There are endless possibilities with tomatoes. You can roast them to make them last longer or leave them raw and toss them into lots of different vegetarian and vegan meals. Tomatoes at their prime are one of the most exciting things about summer.
When you make roasted cherry tomato vinaigrette, you end up with both dressing and toppings for your salad. Toss the vinaigrette with mixed greens and shaved Parmesan.
Marinated in white wine vinegar and olive oil, this simple raw tomato chili mozzarella salad is fresh with a pungent kick from red chilies.
Raw corn kernels sliced straight off the cob are the base of this fresh corn tomato salad. I give the corn and tomatoes plenty of time to marinate in the vinaigrette.
Served with toasted bread and garlic-infused olive oil, burrata with roasted tomatoes is a simple sharable appetizer that makes the most of tomato season.
These 30-minute roasted tomatoes are so versatile. You can use them to top pizzas and sandwiches or stir them into salads and grains. Also, it’s no problem to roast different sized tomatoes on the same sheet pan.
These slow-roasted cherry tomatoes are the perfect way to do some preserving at the end the season. Roasted for longer at a lower temperature, they turn out a little drier and chewier at the edges than quick oven-roasted tomatoes.
The vegetables roast in the oven in this roasted ratatouille quinoa while the grains simmer on the stove. Then all you have to do is stir everything together to create lunch or dinner.
Fragrant with garlic and scallions, this mushroom tomato farro is a seasonal mix of grains and vegetables plus chopped kale for hearty greens.
Roma tomatoes are the base for this easy 7-ingredient fresh tomato sauce. Serve it with your favorite pasta shape from spaghetti to fusilli.
With a couple pints of tomatoes, garlic, olive oil and Parmesan, you can make this easy burst cherry tomato pasta spaghetti for a quick dinner.
As if roasted tomatoes aren’t enough, I mix the mashed avocado in this caprese avocado toast with pesto. To finish it, I sprinkle on flaky sea salt & freshly ground pepper.
A tomato pesto tartine is just extra special toast I slather with basil pesto and top with roasted sliced tomatoes and fresh herbs.
I sauté the cherry tomatoes and greens for this tomato kale pesto frittata in garlic and scallions before I bake it in the oven. A total flavor boost!
This caprese bagel goes all in on basil with pesto spread on the bagel and basil leaves tucked in between roasted cherry tomatoes and mozzarella. Everything bagels are my favorite for this recipe.
Pre-roasting the tomatoes in this roasted tomato focaccia guarantees they will be full of intense flavor. Serve it as a side or an appetizer.
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