Are you ready to revolutionize your dessert game with a twist of flavor? Look no further! Tomatoes are not just for savory dishes; they can also add a burst of juicy sweetness to your desserts. From classic combinations to innovative creations, we’ve gathered 17 refreshing tomato dessert recipes that will make your taste buds do the happy dance.
Tomatoes bring a unique tanginess and depth to sweet treats, pairing surprisingly well with a variety of flavors. Whether you’re in the mood for something light and fruity or rich and creamy, these recipes are sure to satisfy your cravings.
In this article, we’ll explore a world of tomato-based desserts that will inspire you to experiment and create your own unique flavor combinations. So, get ready to indulge in sweet treats with a savory twist!
Tomato and Basil Sorbet
Beat the heat with this refreshing sorbet that combines the sweetness of tomatoes with the brightness of basil.
Ingredients:
– 2 cups fresh tomatoes, diced
– 1/4 cup granulated sugar
– 1/4 cup water
– 1/4 cup basil leaves, chopped
– 1 tablespoon lemon juice
Instructions:
1. In a blender or food processor, puree the diced tomatoes until smooth.
2. In a medium-sized bowl, combine the tomato puree, sugar, and water. Whisk until the sugar is dissolved.
3. Stir in the chopped basil leaves and lemon juice.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve immediately.
Cooking Time: 2-3 hours (includes churning time)
Tomato Jam Tart with Almond Crust
Sweet and savory, this tart combines the flavors of fresh tomatoes, garlic, and herbs with a crunchy almond crust. Perfect as an appetizer or side dish for your next dinner party.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
For the filling:
– 3 pounds ripe tomatoes, cored and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: In a food processor, combine almonds, confectioners’ sugar, and salt. Process until coarsely chopped. Add butter and process until mixture forms a ball.
3. Roll out crust on a lightly floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch tart pan with a removable bottom.
4. Prepare the filling: In a large skillet, cook tomatoes, garlic, olive oil, parsley, basil, salt, and pepper over medium heat until tomatoes are tender and slightly caramelized.
5. Assemble and bake: Spoon tomato mixture into crust, leaving a 1/2-inch border around edges. Sprinkle with Parmesan cheese (if using). Bake for 25-30 minutes or until crust is golden brown.
Roasted Tomato and Vanilla Bean Panna Cotta
This sweet and savory dessert combines the richness of roasted tomatoes with the creamy texture of panna cotta, finished with a hint of vanilla bean. Perfect for a unique dinner party or special occasion.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 vanilla bean, split lengthwise
– 2 large ripe tomatoes, cored and halved
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place tomato halves on a baking sheet lined with parchment paper. Drizzle with a pinch of salt and roast for 20-25 minutes, or until tender.
3. In a medium saucepan, combine cream, milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
4. Remove from heat and let steep for at least 30 minutes with the vanilla bean.
5. Strain the mixture through a fine-mesh sieve into a clean bowl. Discard the solids.
6. Pour the panna cotta mixture into individual serving cups or ramekins. Refrigerate until set, about 4 hours.
Cooking Time: 25 minutes (roasting tomatoes) + 30 minutes (steeping vanilla bean)
Tomato and Strawberry Gazpacho Dessert Soup
A refreshing twist on traditional gazpacho, this sweet and savory dessert soup combines the flavors of ripe tomatoes and strawberries for a unique treat.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 cup hulled and sliced strawberries
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a blender or food processor, combine the diced tomatoes, sliced strawberries, sugar, and salt. Blend until smooth.
2. With the blender or food processor running, slowly add the heavy cream and honey. Continue blending until well combined.
3. Taste and adjust sweetness as needed.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with additional sliced strawberries if desired.
Cooking Time: None required! This dessert soup is best served chilled.
Tomato and Peach Cobbler
This refreshing dessert combines the sweetness of ripe peaches with the tanginess of fresh tomatoes, topped with a crispy cobbler crust. Perfect for warm weather gatherings or as a unique twist on traditional cobblers.
Ingredients:
– 2 cups sliced fresh tomatoes
– 1 cup sliced ripe peaches
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 1/2 cups biscuit or cobbler topping mix
– 1/2 cup heavy cream (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine tomatoes and peaches.
3. Add sugar, flour, and salt; toss until fruits are evenly coated.
4. Pour in melted butter and mix well.
5. Spoon fruit mixture into a 9×13-inch baking dish.
6. Sprinkle biscuit topping over the fruit, making sure to cover the entire surface.
7. If using heavy cream, drizzle it over the cobbler topping.
8. Bake for 40-45 minutes or until crust is golden brown and fruit is tender.
Cooking Time: 40-45 minutes
Spiced Tomato and Honey Ice Cream
Experience a sweet and savory twist on traditional ice cream with this unique recipe that combines the flavors of ripe tomatoes, warm spices, and pure honey.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup tomato puree
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground nutmeg
– 2 tbsp honey
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Add tomato puree, cinnamon, cardamom, and nutmeg to the mixture. Stir to combine.
3. Remove from heat and let cool to room temperature.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. During the last 2 minutes of churning, add honey and continue to churn until fully incorporated.
7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30 minutes (including cooling time)
Tomato and Coconut Milk Rice Pudding
A creamy and flavorful twist on traditional rice pudding, this recipe combines the sweetness of coconut milk with the tanginess of fresh tomatoes.
Ingredients:
– 1 cup uncooked white rice
– 3 cups water
– 1 can (14 oz) diced tomatoes
– 1/2 cup coconut milk
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. Rinse the rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed.
2. In a separate pan, heat the coconut milk over medium heat until warmed through. Add honey and salt; stir until dissolved.
3. Fluff cooked rice with a fork. Stir in diced tomatoes and warm coconut milk mixture until well combined.
4. Serve warm or chilled.
Cooking Time: 20-25 minutes
Tomato and Rosemary Shortbread Cookies
Elevate your cookie game with the unexpected combination of juicy tomatoes and fragrant rosemary. These buttery shortbread cookies are infused with the flavors of summer, perfect for a quick snack or as a unique dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3 tablespoons tomato puree (homemade or store-bought)
– 2 sprigs fresh rosemary, chopped
– Optional: flaky sea salt for garnish
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add the cold butter and use a pastry blender or fingers to work it into the dry ingredients until a crumbly mixture forms.
4. Stir in tomato puree and chopped rosemary.
5. Turn dough onto a lightly floured surface and gently knead a few times until it comes together.
6. Roll out dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter or the rim of a glass.
7. Place cookies on prepared baking sheet, leaving about 1 inch space between each.
8. Bake for 18-20 minutes, or until edges are lightly golden.
9. Remove from oven and let cool on wire rack.
Cooking Time: 18-20 minutes
Tomato and Lime Curd Tart
This refreshing tart combines the sweetness of tomatoes with the brightness of lime curd, perfect for a light and tangy dessert or snack. With just a few ingredients and simple steps, you can create a unique and flavorful treat.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large tomatoes, diced
– 1/4 cup granulated sugar
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and place on the prepared baking sheet. Spread diced tomatoes evenly over the center of the pastry, leaving a 1-inch border around the edges.
3. In a small bowl, whisk together sugar, lime juice, cornstarch, and salt. Pour mixture over the tomatoes.
4. Fold the pastry edges up to create a crust, pressing gently to seal.
5. Brush the top with melted butter and bake for 35-40 minutes, or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Tomato and Mascarpone Cheesecake
This creamy cheesecake combines the richness of mascarpone with the tanginess of fresh tomatoes, creating a unique dessert that’s sure to impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz mascarpone cheese
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup heavy cream
– 2 cups cherry tomatoes, halved
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch springform pan.
3. In a large bowl, beat mascarpone cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
4. Stir in heavy cream and cherry tomatoes.
5. Pour filling over crust and bake for 45-50 minutes or until edges are set.
6. Let cool completely before serving. Garnish with chopped basil leaves, if desired.
Cooking Time: 45-50 minutes
Tomato and Cardamom Poached Pears
Elevate your dessert game with this unexpected combination of flavors! This recipe combines the natural sweetness of pears with the tanginess of tomatoes and the warmth of cardamom, creating a unique and delicious treat.
Ingredients:
– 4 ripe pears (Bartlett or Anjou), peeled, cored, and halved
– 1 cup tomato puree
– 2 tablespoons brown sugar
– 1 tablespoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large saucepan, combine tomato puree, brown sugar, cardamom, and salt.
2. Add the pear halves to the mixture, making sure they’re covered with the liquid.
3. Bring the mixture to a simmer over medium heat, then reduce the heat to low and poach for 20-25 minutes or until the pears are tender.
4. Remove the pears from the liquid and let them cool slightly.
5. Serve warm, drizzled with heavy cream and garnished with fresh mint leaves if desired.
Cooking Time: 20-25 minutes
Tomato and Ginger Sorbet Sandwiches
A refreshing twist on traditional sandwiches, these sweet and savory Tomato and Ginger Sorbet Sandwiches are perfect for a light lunch or as an unexpected dessert.
Ingredients:
– 1 cup tomato sorbet
– 1/2 cup ginger-infused honey
– 4-6 sandwich cookies (e.g., wafers or crackers)
– Fresh mint leaves, chopped (optional)
Instructions:
1. Scoop the tomato sorbet into a small bowl.
2. Drizzle the ginger-infused honey over the sorbet, allowing it to melt slightly.
3. Place a sandwich cookie on a flat surface.
4. Spoon a small amount of the sorbet-honey mixture onto the cookie.
5. Top with another cookie to create a sandwich.
6. Garnish with chopped fresh mint leaves, if desired.
Cooking Time: 0 minutes (assemble just before serving)
Tomato and Thyme Lemon Bars
These refreshing lemon bars get a boost of flavor from the addition of fresh tomatoes and thyme, creating a unique and delightful dessert perfect for warm weather.
Ingredients:
– 1 cup (200g) granulated sugar
– 2 tablespoons unsalted butter, melted
– 2 cups (250g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) freshly squeezed lemon juice
– 2 large eggs
– 1 cup (115g) diced fresh tomatoes (about 2 medium-sized)
– 1 tablespoon chopped fresh thyme
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and salt. Add melted butter, lemon juice, eggs, and whisk until smooth.
3. Stir in diced tomatoes and chopped thyme.
4. Pour batter into prepared baking dish and bake for 25-30 minutes or until lightly golden brown.
5. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 25-30 minutes
Tomato and Brown Sugar Galette
Sweet and savory combine in this Tomato and Brown Sugar Galette, a twist on the classic tart.
Ingredients:
• 1 sheet puff pastry, thawed
• 2 large tomatoes, thinly sliced
• 1/4 cup brown sugar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Arrange tomato slices in a spiral pattern, leaving a 1-inch border around the edges.
4. Drizzle with olive oil and sprinkle with brown sugar, salt, and pepper.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush pastry with a little water and sprinkle with chopped basil leaves (if using).
7. Bake for 35-40 minutes or until golden brown.
Tomato and Ricotta Stuffed Crepes
Savor the flavors of Italy with these delicate crepes filled with a creamy tomato and ricotta mixture. Perfect for a quick and easy brunch or dinner.
Ingredients:
– 1 package crepe mix (or 2 cups all-purpose flour, 2 eggs, 1/2 cup milk)
– 1 cup whole milk ricotta cheese
– 2 medium tomatoes, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Prepare crepes according to package instructions or make from scratch.
2. In a bowl, combine ricotta cheese, diced tomatoes, and a pinch of salt and pepper. Mix well.
3. Fill each crepe with about 1/4 cup of the tomato-ricotta mixture.
4. Fold crepes into triangles or rolls to enclose filling.
5. Heat olive oil in a non-stick skillet over medium heat. Cook filled crepes for 2-3 minutes on each side, until golden brown.
6. Serve warm with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Tomato and Pistachio Baklava
This sweet and savory take on traditional baklava combines the flavors of fresh tomatoes, crunchy pistachios, and aromatic spices to create a unique dessert perfect for warm weather gatherings.
Ingredients:
– 1 cup chopped fresh tomatoes
– 1/2 cup honey
– 1/4 cup granulated sugar
– 1/2 cup chopped pistachios
– 1 tablespoon orange blossom water
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Phyllo dough (10-12 sheets)
– Unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together chopped tomatoes, honey, sugar, pistachios, orange blossom water, cinnamon, and cardamom.
3. Layer phyllo dough, brushing each sheet with melted butter.
4. Spoon the tomato-pistachio mixture over the top layer of phyllo.
5. Roll up tightly, cut into 12 equal pieces, and place on a baking sheet.
6. Bake for 30-35 minutes or until golden brown.
7. Serve warm or at room temperature.
Cooking Time: 30-35 minutes
Tomato and Cinnamon Churros with Chocolate Dip
Experience the perfect blend of sweet and savory with these Tomato and Cinnamon Churros, served with a rich Chocolate Dip. A unique twist on traditional churros, this recipe combines the classic cinnamon sugar coating with the added depth of fresh tomato puree.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 2 large eggs
– 1 tablespoon tomato puree
– Confectioners’ sugar, for dusting
– Chocolate dip (store-bought or homemade)
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. In a mixing bowl, combine flour, sugar, cinnamon, and salt.
3. Whisk eggs in a separate bowl. Gradually add tomato puree, whisking until smooth.
4. Pour wet ingredients into dry ingredients; mix until a dough forms.
5. Pipe the dough through a star-tipped piping bag onto a parchment-lined surface.
6. Fry churros for 2-3 minutes or until golden brown.
7. Dust with confectioners’ sugar and serve with warm chocolate dip.
Cooking Time: 15-20 minutes
Summary
Discover a world of sweet treats that incorporate the humble tomato. From refreshing desserts like Tomato and Basil Sorbet to decadent creations such as Tomato and Mascarpone Cheesecake, these 17 mouthwatering recipes will delight your taste buds. Other highlights include Tomato Jam Tart with Almond Crust, Roasted Tomato and Vanilla Bean Panna Cotta, and Tomato and Peach Cobbler. Whether you’re a fan of sweet or savory flavors, there’s something for everyone in this collection of innovative and delicious desserts.
