Fresh tomatoes can be served raw in salads or used to make an easy salsa. When cooked, I prefer them roasted whole or blended in soups and sauces.
Select tomatoes that are plump and firm. The ripest tomatoes will be the most aromatic. Heirloom varieties tend to be oddly shaped but as long as the skins are smooth, without splits, they’re still good!
Store fresh heirloom or delicate varieties upside down on the countertop to extend shelf life and preserve flavor. Never store tomatoes in the refrigerator. Canned tomatoes (whole or diced) are also a great way to keep a bit of summer for later.
There are thousands of tomato varieties, but a few of my favorites are Cherokee, Lemon Currant, and Super Italian Paste.
While botanically a fruit, tomatoes are the highlight of summer vegetables. There are many reasons to eat in season, and for me, tomatoes are a prime example . The sweet taste of a freshly picked tomato is exceptionally better than any grocery store tomato. My favorite way to eat a tomato? Thickly sliced with a pinch of salt and pepper sprinkled on top!
When it comes to preserving tomatoes, the sky's really the limit. You can freeze, dry or can tomatoes with ease. Tomatoes can be frozen whole with skins on or off (I often remove the stems). To remove the skin, blanch tomatoes in hot water for 30 seconds to loosen the skin. Place whole tomatoes on a baking tray and stick in the freezer. Once frozen, place in any freezer safe container. You can also make tomato sauce (see recipes below) and freeze that instead of canning. If you want the flavor of a sun-dried tomato, try this easy way of drying them in the oven.
Tomatoes come in such a wide variety of shapes, sizes, and colors! They all have different flavors and are perfect for many uses. I recommend tasting all the varieties you can to savor summer!
Roasted Tomato Gazpacho
All Vegetarian Tomato Recipes
Bruschetta White Bean Wrap
Buckwheat and Tomato Stuffed Zucchini
Bulgur Tomato Frittata with Feta
Cherry Tomato Cream Sauce with Parmesan
Chickpea Tomato Bread Salad with Arugula Pesto
Einkorn Ricotta Gnocchi with Roasted Tomato Sauce
Fried Halloumi Toast with Dry-Farmed Tomato Bruschetta
Gluten Free Oat Crepes with Tomato, Basil, and Goat Cheese
Grilled Halloumi Skewers with Cilantro-Tahini Sauce
Halloumi Breakfast Sandwich
Harissa Tomato Salad with Farro
Heirloom Tomato, Fried Egg, and Goat Cheese
Heirloom Tomato, Olive Tapenade, and Goat Cheese Sandwich (+Limantour Beach)
Herbed Millet with Fresh Tomatoes
Lentil Meatballs with Burst Tomato Pasta
Marinated Halloumi Skewers with Summer Veg and Chipotle-Lime Peanut Sauce
Mediterranean Chickpea Salad
Mediterranean Kale Salad
Nachos with Corn Relish, Roasted Tomato Salsa, and Avocado
Oat Crepes with Harissa Beans and Tomatoes
Oat Crisp with Burst Tomato Arugula Salad
Ricotta Stuffed Shells with Roasted Tomato Sauce
Roasted Butter Tomato Sauce Pasta
Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce
Roasted Garlic Tomato Soup
Roasted Sweet Corn Salad
Roasted Tomato and Corn Salsa
Roasted Tomato and Egg Grilled Cheese Sandwich
Roasted Tomato Gazpacho
Roasted Tomato Salsa
Roasted Tomato Soup (The Sprouted Kitchen Cookbook)
Spiced Chickpea Cucumber Salad
Summer Farro Salad with Tomatoes
Summer Vegetable Pasta with Chickpeas
Summer Vegetarian Tacos with Avocado Cream
Summer Veggie Omelette
Sweet Corn Polenta with Roasted Tomatoes and Avocado
Tomato Corona Bean Salad
Tomato Rice Pilaf with Chickpeas
Tomato Sandwich with Olive Tapenade and Hummus
Tomato, Herb, and Goat Cheese Frittata
Tomatoes with Pistachios, Cumin and Scallions
Za'atar Tomatoes with Sweet Corn Bread
Za’atar Roasted Tomato Salad with Black Lentils
Za’atar Spiced Pecans and Quinoa Breakfast Bowl