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.
Zucchini Corn Salad
5 from 1 vote
Good for a salad or a barbecue side dish, this grilled zucchini corn salad has cherry tomatoes, scallions, Parmesan and garlic vinaigrette.
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.