15 Easy Tomato Recipes

Perhaps you’ve already excitedly made gazpacho and pico de gallo and perhaps even ready a batch of purple sauce for the freezer, however these completely ripe (and recent) summer season tomatoes on the market certain are tempting. So you lug house one other few kilos of them, unable to withstand however with no plan. Good information: New York Times Cooking has loads. Below are greater than a dozen recipes that put the quintessential fruit of the season entrance and middle, so that you gained’t have regretted following their name.

1. Tomato Sandwich

Credit…Linda Xiao for The New York Times

The nostalgia of consuming a juicy tomato, sliced and tucked between slices of mayo-slathered nation bread, ideally over the sink, is simple. Perhaps the suggestion to make a tomato sandwich is an apparent one, nevertheless it’s additionally a compulsory one. Apart from the important elements, Melissa Clark recommends rubbing a little bit garlic on the toasted bread and drizzling on a little bit of olive oil earlier than topping the tomato with some thinly sliced white onion and bacon slices. But don’t cease there. Sliced avocado, a drizzle of chile crisp and a smearing of fry sauce as an alternative of mayo can be equally welcome modifications.

Recipe: Tomato Sandwich

2. Linguine and Clams With Fresh Red Sauce

Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

A pound of candy cherry tomatoes freshens up the basic clam sauce remedy on this gentle and vibrant weeknight pasta from Kay Chun. The sauce is straightforward: Tomatoes are briefly cooked in olive oil, salt and pepper earlier than including thinly sliced garlic and clam juice to the combination.

Recipe: Linguine and Clams With Fresh Red Sauce

three. Caramelized Tomato Tarte Tatin

Credit…Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

This showstopping tart could appear to be dessert, nevertheless it’s a decidedly savory dish, due to the tangy mixture of cherry tomatoes and Kalamata olives. Melissa Clark suggests selecting up tomatoes in quite a lot of colours, which might make for a extra beautiful mosaic (if that’s even doable).

Recipe: Caramelized Tomato Tarte Tatin

four. Blistered Tomato Dressing

Credit…Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.

This French dressing from Yewande Komolafe is a not-so-subtle method of evoking summer season in no matter dish you pair it with. Charring tomatoes solely deepens their sweetness, and sherry vinegar brings out their acidity. Use this to decorate up absolutely anything: easy salads, roasted or grilled meats, and fish to call a number of.

Recipe: Blistered Tomato Dressing

5. Spiced Grilled Halloumi

Credit…Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

For a straightforward, breezy dinner off the grill, use a few kilos of your favourite tomato selection as a mattress for salty, burnished halloumi, as Ali Slagle does on this recipe. The warmth of the cheese attracts out the tomatoes’ juices for a light-weight sauce that’s able to be sopped up with grilled bread.

Recipe: Spiced Grilled Halloumi

6. Pan Con Tomate

Credit…Karsten Moran for The New York Times

Eating the summer season’s finest tomatoes on grilled toast could not seem to be a novel thought, nevertheless it’s actually one of the best one there’s. In this recipe from David Tanis, the Catalonian mainstay is topped with common tomato slices and cherry tomato halves, creating what can solely be described because the boss of tomato toasts.

Recipe: Pan Con Tomate

7. Country Panzanella With Watermelon Dressing

Credit…Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Panzanella is nothing if not an ode to summer season, a way of compiling the season’s bounty of heirloom tomatoes, basil and cucumbers into one vibrant dish. This model, tailored from Gabrielle E.W. Carter, goes a step additional and incorporates candy watermelon in each the salad and the French dressing.

Recipe: Country Panzanella With Watermelon Dressing

eight. Tomato Salad With Cucumber and Ginger

Credit…Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

What higher method to complement tomatoes’ sweetness and acidity than by dressing them in a punched-up concoction that’s salty and spicy? In this recipe from Alexa Weibel, the dressing of lime juice, fish sauce, coconut oil, chile, garlic and sugar is impressed by Thai papaya salad, and does wonders in rounding out the refreshing however mellow flavors of tomatoes and cucumbers.

Recipe: Tomato Salad With Cucumber and Ginger

9. Tomato Bruschetta

Credit…Jenny Huang for The New York Times. Food Stylist: Barrett. Washburne

What units aside this bruschetta? The fast, garlic-infused oil that’s stirred into the tomatoes and basil, changing the normal step of rubbing a uncooked garlic clove on toasted bread. There’s loads of time to make it, too, as Ali Slagle recommends letting the salted chopped tomatoes drain for as much as two hours for optimum taste.

Recipe: Tomato Bruschetta

10. Slow-Cooker Tomato Compote

Credit…Linda Xiao for The New York Times. Food Stylist: Judy Kim.

In many locations, tomato season additionally occurs to be avoid-the-oven-at-all-costs season. Thankfully, you can also make this recipe from Sarah DiGregorio with out elevating the temperature in your house by 15 levels. Let this compote burble in your kitchen countertop in the course of the day, and also you’ll have a jammy, savory unfold on your ricotta toast or to combine into your pasta by dinnertime.

Recipe: Slow-Cooker Tomato Compote

11. Tomato Toast With Buttered Shrimp

Credit…Michael Graydon & Nikole Herriott for The New York Times. Food Stylist: Alison Roman. Prop Stylist: Paige Hicks.

By now, you’re most likely sensing a theme: Pile tomatoes on toast! But if you happen to’re out there for a extra substantial method to try this, look no additional than this recipe from Alison Roman. Buttery, garlicky shrimp make this quick and flavorful dish really feel a little bit fancy.

Recipe: Tomato Toast With Buttered Shrimp

12. Tomato Risotto

Credit…Andrew Scrivani for The New York Times

For those that are right down to cook dinner — however not an excessive amount of — contemplate this seasonal recipe from David Tanis, which makes essentially the most of ripe purple tomatoes. This risotto is a formidable vegetarian important, particularly when completed off with colourful slices of heirloom tomatoes.

Recipe: Tomato Risotto

13. Heirloom Tomato Tart

Credit…Bryan Gardner for The New York Times

In writing about this tart, Vallery Lomas describes heirloom tomatoes as “like many of us — fragile and prone to bruising.” But don’t choose them by their bumps and nicks, she provides. “Inside, there’s robust flavor and sweetness to be savored.” Marinate on that whereas this custardy, flaky pesto-layered tart bakes!

Recipe: Heirloom Tomato Tart

14. Caprese Antipasto

Credit…Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

For those that’ve wished that their caprese salad have been a little bit extra hearty, a little bit extra dinner-worthy, permit us to introduce you to this riff on the basic. Add roasted peppers, capers, olives and prosciutto, as David Tanis does, and you’ve got a meal able to transporting you proper to the Italian coast.

Recipe: Caprese Antipasto

15. Cold Tofu Salad With Tomatoes and Peaches

Credit…Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.

For a lip-smacking summery salad, ruby-red tomatoes and juicy peaches are a dream crew. In this recipe impressed by Italian caprese salad and Japanese hiyayakko, Hana Asbrink pairs the fruit with tender mounds of chilled silken tofu and showers all of it in an umami-rich soy-balsamic dressing. Fresh mint and basil full a dish that’s finest loved on the most popular of days.

Recipe: Cold Tofu Salad With Tomatoes and Peaches

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