20 Delicious Recipes to Use Up Tomatoes Quickly

Got a bumper crop of tomatoes or just craving their juicy, sun-ripened goodness? Whether you’re drowning in garden harvest or snagging a deal at the farmers’ market, we’ve got you covered with 20 delicious recipes to use them up fast—from quick weeknight dinners to fresh seasonal favorites. Say goodbye to waste and hello to flavor-packed meals that’ll have you reaching for seconds!

Classic Homemade Tomato Soup

Nothing beats the comforting hug of a bowl of homemade tomato soup—rich, velvety, and just begging for a grilled cheese dunk.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (28-oz) can whole peeled tomatoes (with juices)
• 1 cup vegetable broth
• 1 tsp granulated sugar
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
2. Pour in the canned tomatoes (with juices) and 1 cup vegetable broth, using a wooden spoon to break up the tomatoes slightly. Stir in 1 tsp sugar, 1/2 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in 1/4 cup heavy cream (if using) and warm through for 2 minutes.

The secret here? A pinch of sugar balances the tomatoes’ acidity, while a splash of cream adds luxurious silkiness without overpowering that bright, garden-fresh flavor.

Tip: For extra depth, roast the onions and garlic in the butter until caramelized before adding the tomatoes.

Fresh Tomato and Basil Bruschetta

This classic bruschetta is a summer staple—juicy tomatoes, fragrant basil, and crispy bread come together in minutes for a crowd-pleasing appetizer.

Ingredients:

• 4 medium ripe tomatoes, diced (about 2 cups)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced (divided)
• 1 tbsp extra-virgin olive oil (plus extra for brushing)
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch thick pieces

Instructions:

1. In a bowl, combine tomatoes, basil, half the minced garlic, 1 tbsp olive oil, 1 tsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently and let sit for 10 minutes to meld flavors.
2. Preheat broiler to high. Arrange baguette slices on a baking sheet and lightly brush both sides with olive oil. Broil for 1–2 minutes per side until golden and crisp.
3. Rub the toasted bread lightly with the remaining garlic while still warm. Spoon the tomato mixture generously over each slice. Serve immediately.

The magic here is in the contrast—warm, garlicky bread against the cool, tangy tomatoes makes every bite irresistible.

Tip: For extra depth, let the tomato mixture sit for 30 minutes (if you have time!), but don’t skip broiling the bread last-minute—soggy bruschetta is a sad bruschetta.

Roasted Tomato and Garlic Pasta

This cozy pasta dish lets sweet roasted tomatoes and caramelized garlic shine—minimal effort, maximum flavor!

Ingredients:

• 12 oz pasta (like rigatoni or spaghetti)
• 1.5 lbs cherry tomatoes, halved
• 6 garlic cloves, peeled and smashed
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, thinly sliced
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. On a baking sheet, toss tomatoes and garlic with 2 tbsp olive oil, 1/2 tsp salt, black pepper, and red pepper flakes. Roast for 25 minutes until tomatoes collapse and garlic turns golden.
2. Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. In a large bowl, combine pasta, roasted tomatoes, and garlic (including any juices). Toss with remaining 1 tbsp olive oil, 1/2 tsp salt, and pasta water as needed to create a light sauce.
4. Stir in basil and Parmesan. Serve immediately.

The magic here? Roasting intensifies the tomatoes’ sweetness while mellowing the garlic into a buttery richness—no cream needed!

Tip: For extra depth, add a splash of balsamic vinegar to the tomatoes before roasting.

Tomato and Mozzarella Caprese Salad

Nothing beats the simplicity of a classic Caprese salad—juicy tomatoes, creamy mozzarella, and fresh basil come together in a dish that screams summer.

• 2 large ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

1. Arrange tomato and mozzarella slices alternately on a serving platter, slightly overlapping them.
2. Scatter torn basil leaves evenly over the top.
3. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The beauty of this salad is in its balance—each bite delivers sweet tomatoes, rich mozzarella, and a bright pop of basil, all tied together with tangy balsamic.

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to let the juices mingle.

Slow Cooker Tomato Basil Chicken

This cozy, Italian-inspired dish lets your slow cooker do the work, filling your kitchen with the irresistible aroma of garlic, tomatoes, and fresh basil.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (28 oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Sear chicken breasts for 2–3 minutes per side until lightly browned (they’ll finish cooking in the slow cooker).
2. Transfer chicken to the slow cooker. Pour in 1 (28 oz) can crushed tomatoes, 1/2 cup chicken broth, 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender and easily shreds.
4. Stir in 1/4 cup chopped fresh basil just before serving.

The slow simmer melds the tomatoes and garlic into a rich, velvety sauce that clings perfectly to the juicy chicken—no bland bites here!

Tip: Serve over creamy polenta or crusty bread to soak up every drop of that herby tomato sauce.

Tomato and Goat Cheese Tart

This savory tart is a showstopper with its creamy goat cheese, juicy tomatoes, and flaky crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium tomatoes, thinly sliced
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. In a small bowl, mix the goat cheese, 1 tbsp olive oil, honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Spread evenly over the pastry, leaving a 1-inch border.
3. Arrange the tomato slices in a single layer over the goat cheese mixture. Drizzle with the remaining 1 tbsp olive oil and sprinkle with thyme leaves.
4. Bake for 25 minutes until the crust is golden and the tomatoes are slightly caramelized. Let cool for 5 minutes before slicing.

The honey balances the tangy goat cheese, while the thyme adds an herby freshness—making every bite irresistible.

Tip: For extra crispness, brush the pastry edges with an egg wash before baking.

Spicy Tomato Shakshuka

Nothing beats a skillet of shakshuka for a vibrant, one-pan brunch—this spicy tomato version packs warmth and depth with a kick of harissa.

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 1 (28-oz) can crushed tomatoes
• 1 tsp salt
• 1/2 tsp sugar
• 4 large eggs
• Fresh cilantro or parsley, chopped (for garnish)

1. Heat 2 tbsp olive oil in a 10-inch skillet over medium. Add the onion and bell pepper; cook 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1 tbsp harissa paste; cook 1 minute until fragrant.
2. Pour in the crushed tomatoes, 1 tsp salt, and 1/2 tsp sugar. Simmer 10 minutes, stirring occasionally, until slightly thickened.
3. With the back of a spoon, make 4 wells in the sauce. Crack an egg into each well. Cover and cook 5–7 minutes until whites are set but yolks are still runny.
4. Garnish with fresh herbs and serve straight from the skillet.

The magic here? The harissa-infused tomato base cradles the eggs perfectly, creating a saucy, spicy bite with every scoop.

Tip: For extra richness, crumble feta over the top just before serving.

Tomato and Cucumber Gazpacho

This chilled gazpacho is a summer dream—bright, refreshing, and packed with garden-fresh flavors. No cooking required, just blend and sip!

Ingredients:

• 2 lbs ripe tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and chopped (about 2 cups)
• 1 small red bell pepper, seeded and chopped
• 1/4 cup red onion, chopped
• 2 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1/2 cup cold water
• Optional garnish: diced avocado, croutons, or fresh basil

Instructions:

1. In a blender, combine tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Blend until smooth, about 1 minute.
2. Add 1/2 cup cold water and blend again until silky. Taste and adjust seasoning if needed.
3. Strain through a fine-mesh sieve (optional for extra smoothness) and chill for at least 2 hours.
4. Serve cold, drizzled with extra olive oil and your choice of garnishes.

The magic here? Straining gives it a luxuriously smooth texture, while the smoked paprika adds a whisper of depth to all that brightness.

Tip: For a creamier twist, blend in 1/4 cup Greek yogurt before chilling.

Tomato and Avocado Salsa

This bright and chunky salsa is a crowd-pleaser—perfect for scooping with chips or topping grilled fish. The creamy avocado balances the juicy tomatoes for a fresh bite every time.

Ingredients:

• 2 cups diced ripe tomatoes (about 3 medium)
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, gently toss together the diced tomatoes, avocado, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Fold gently to combine—avoid overmixing to keep the avocado intact.
3. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.

The magic here? The cumin adds a subtle warmth that makes this salsa stand out from basic pico de gallo. Serve it within 2 hours for the best texture.

Tip: For extra smokiness, char the jalapeño and tomatoes on a dry skillet for 2–3 minutes before dicing.

Tomato and Herb Frittata

This fluffy, veggie-packed frittata is a one-pan wonder—perfect for lazy weekend brunches or a quick weeknight dinner.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh chives
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, salt, and black pepper until smooth.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add cherry tomatoes and cook for 2 minutes, just until slightly softened.
3. Pour the egg mixture into the skillet, then sprinkle basil, chives, and cheddar cheese evenly over the top.
4. Cook undisturbed for 3–4 minutes until edges set, then transfer to the oven. Bake for 12–15 minutes until the center is just firm.
5. Let cool for 2 minutes before slicing. The tomatoes burst with juicy sweetness against the creamy eggs and sharp cheddar—a bite you’ll crave!

Tip: For extra fluffiness, let the eggs sit at room temperature for 10 minutes before whisking.

Tomato and Lentil Curry

This hearty, spiced curry is a weeknight lifesaver—packed with protein and simmered in a rich tomato sauce that’s just begging to be scooped up with naan.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 cup dried brown lentils, rinsed
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/2 cup coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Pour in the diced tomatoes (with juices), lentils, and 2 cups broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1/2 tsp salt and 1/2 cup coconut milk. Simmer uncovered for 5 minutes to thicken slightly. Taste and adjust salt if needed.
4. Garnish with cilantro and serve warm. The creamy coconut milk balances the earthy lentils and tangy tomatoes perfectly—comfort in every bite!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Tomato and Corn Chowder

This creamy, summery chowder is packed with sweet corn and juicy tomatoes, balanced with a touch of smokiness from paprika. It’s comfort in a bowl, ready in under 30 minutes!

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh or frozen corn kernels
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 2 cloves garlic, minced, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the corn and diced tomatoes (with juices). Cook for 2 minutes, stirring occasionally.
3. Pour in 2 cups vegetable broth and bring to a simmer. Cook for 10 minutes, then reduce heat to low and stir in 1/2 cup heavy cream.
4. Remove from heat and stir in 1/4 cup chopped fresh basil. Taste and adjust seasoning if needed.

The smoky paprika and fresh basil give this chowder a vibrant, garden-fresh flavor that’s irresistible with crusty bread.

Tip: For a thicker texture, blend half the soup before adding the cream.

Tomato and Spinach Stuffed Shells

These cheesy, veggie-packed stuffed shells are a crowd-pleaser—comforting enough for weeknights but fancy enough for guests!

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 1 (24 oz) jar marinara sauce
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Fill each shell with the ricotta mixture and arrange in the dish. Pour remaining sauce over shells and sprinkle with remaining 1/2 cup mozzarella.
4. Bake uncovered for 25 minutes until bubbly and cheese is lightly golden.

The ricotta filling stays luxuriously creamy while the edges of the shells crisp up slightly—perfect texture contrast!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling or top with fresh basil after baking.

Tomato and Ricotta Pizza

Tomato and Ricotta Pizza

This bright, creamy pizza is a summer staple—juicy tomatoes and rich ricotta melt together for a fuss-free dinner that feels fancy.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup whole-milk ricotta cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt, divided
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round and transfer to a parchment-lined baking sheet.
2. In a small bowl, mix ricotta, red pepper flakes, and 1/4 tsp salt. Set aside.
3. Heat olive oil in a skillet over medium. Add garlic and cook for 30 seconds until fragrant. Add tomatoes and remaining 1/4 tsp salt; cook for 2 minutes just to soften slightly. Remove from heat.
4. Spread ricotta mixture evenly over dough, leaving a 1-inch border. Scatter tomatoes and their juices on top.
5. Bake for 12–15 minutes until crust is golden and tomatoes blister. Sprinkle with basil and black pepper right after baking.

The contrast of cool, creamy ricotta against the tangy roasted tomatoes makes every bite irresistible. Tip: For extra flavor, drizzle with honey right before serving!

Tomato and Bacon Jam

This sweet-savory jam is a game-changer—slather it on burgers, swirl it into mac and cheese, or just eat it straight off the spoon.

Ingredients:

• 1 lb thick-cut bacon, chopped
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb ripe tomatoes, diced (or 1 can crushed tomatoes, 14 oz)
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a large skillet over medium heat, cook the bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate, leaving 2 tbsp fat in the pan.
2. Add the onion to the skillet and cook until soft, 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the tomatoes, brown sugar, apple cider vinegar, smoked paprika, black pepper, and salt. Bring to a simmer, then reduce heat to low. Cook uncovered for 30–35 minutes, stirring occasionally, until thickened like a loose jam.
4. Stir in the cooked bacon and simmer for 5 more minutes. Let cool slightly before serving.

The magic here? The bacon fat caramelizes the onions and tomatoes, creating a rich, glossy jam with pops of smoky crunch. It’s irresistible warm or cold.

Tip: For a smoother texture, pulse the jam in a food processor after cooling—perfect for spreading on toast!

Tomato and Zucchini Casserole

This cozy, veggie-packed casserole is a summer staple—layers of juicy tomatoes and tender zucchini soak up garlicky herbs for a dish that’s hearty but fresh.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds
• 3 large tomatoes, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. Arrange alternating layers of zucchini and tomato slices in the dish, overlapping slightly.
3. Drizzle with remaining 1 tbsp olive oil, then sprinkle minced garlic, oregano, salt, and black pepper evenly over the top.
4. Bake uncovered for 25 minutes. Remove from oven, sprinkle Parmesan and mozzarella cheeses on top, and bake another 10 minutes until bubbly and golden.
5. Garnish with fresh basil before serving.

The magic here? The zucchini stays firm while the tomatoes soften into a saucy layer—no cream or pasta needed for richness!

Tip: Let it rest 5 minutes after baking so the juices settle—slices will hold their shape better.

Tomato and Chickpea Stew

This cozy, protein-packed stew is a weeknight hero—simmered in a rich tomato broth with warm spices, it’s hearty enough to stand alone or shine over rice.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes, chickpeas, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
3. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust salt if needed.
4. Serve warm, garnished with fresh parsley.

The smoky paprika and bright lemon make this stew deeply flavorful without heavy lifting—perfect for spooning over crusty bread or fluffy couscous.

Tip: For extra creaminess, mash a few chickpeas against the pot before simmering.

Tomato and Olive Tapenade

This vibrant tapenade is a flavor-packed spread that’s perfect for crusty bread, crackers, or even as a bruschetta topper—ready in just 10 minutes!

Ingredients:

• 1 cup pitted Kalamata olives
• 1/2 cup sun-dried tomatoes (oil-packed, drained)
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a food processor, pulse the Kalamata olives, sun-dried tomatoes, capers, and garlic until roughly chopped (about 5 pulses).
2. Add the olive oil, lemon juice, black pepper, and red pepper flakes (if using). Pulse 3–4 more times until the mixture is coarse but spreadable—don’t overblend!
3. Taste and adjust seasoning (it shouldn’t need salt, thanks to the briny olives and capers).

The magic here? The sun-dried tomatoes add a sweet depth that balances the salty olives, making it way more interesting than your average tapenade.

Tip: For a smoother texture, let it sit for 30 minutes before serving—the flavors meld beautifully!

Tomato and Basil Ice Cream

This unexpected sweet-savory ice cream is a summery showstopper—ripe tomatoes and fresh basil swirl into a creamy, dreamy dessert that’ll have everyone asking for seconds.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 4 large egg yolks
• 1 cup ripe cherry tomatoes, halved
• 1/4 cup fresh basil leaves, packed
• 1 tbsp lemon juice

Instructions:

1. In a saucepan over medium heat, combine heavy cream, whole milk, 1/2 cup sugar, and salt. Heat until steaming (about 5 minutes), stirring occasionally—do not boil.
2. Whisk egg yolks with remaining 1/4 cup sugar in a bowl. Slowly pour 1 cup of the hot cream mixture into the yolks while whisking constantly, then return everything to the saucepan. Cook on low, stirring constantly, until thickened (about 3–4 minutes). Strain into a bowl and chill for 2 hours.
3. Blend cherry tomatoes, basil, and lemon juice until smooth. Strain through a fine-mesh sieve, pressing to extract all liquid. Stir into the chilled custard.
4. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The magic here? The tomato-basil puree adds a bright, garden-fresh sweetness that balances the rich custard—it’s like summer in every scoop.

Tip: For extra texture, fold in 1/4 cup crushed vanilla wafers after churning.

Tomato and Parmesan Risotto

Tomato and Parmesan Risotto

This creamy tomato and Parmesan risotto is comfort food at its finest—rich, tangy, and packed with umami flavor. Perfect for a cozy weeknight dinner!

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Heat broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice and toast for 1 minute, stirring constantly. Pour in white wine (if using) and cook until mostly absorbed, about 2 minutes.
4. Add diced tomatoes, then begin adding warm broth 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more (about 20 minutes total).
5. Once rice is tender and creamy, stir in Parmesan, butter, salt, and pepper. Remove from heat and fold in fresh basil.

The secret to this risotto’s velvety texture? Stirring slowly and letting the starch work its magic—no shortcuts here!

Tip: For extra depth, stir in a splash of balsamic vinegar at the end.

Conclusion

With so many tasty ways to enjoy tomatoes, this roundup makes it easy to savor them all season long! Whether you’re whipping up a fresh salsa, a cozy pasta, or a vibrant salad, there’s something here for every craving. Give these recipes a try, then let us know which ones you loved—and don’t forget to share your favorites on Pinterest for others to enjoy too. Happy cooking!