Meet your new kitchen superstar: the Campari tomato! These sweet, juicy gems are perfect for everything from quick weeknight dinners to impressive seasonal dishes. Whether you’re craving fresh salads, comforting pastas, or vibrant appetizers, these 20 flavorful recipes will inspire you to make the most of tomato season. Get ready to fall in love with these deliciously fresh ideas that celebrate the humble Campari tomato in all its glory.
Roasted Campari Tomatoes with Garlic and Herbs
Bursting with sweet, concentrated flavor, these roasted Campari tomatoes transform simple ingredients into an impressive side dish or topping. By slowly roasting them with garlic and herbs, you’ll unlock their natural sweetness while creating tender, jammy tomatoes that elevate any meal. Let me walk you through each step to achieve perfectly roasted tomatoes every time.
Ingredients
– About 2 pounds of Campari tomatoes, halved
– A good glug of olive oil (about ¼ cup)
– 4 cloves of garlic, thinly sliced
– A couple of fresh thyme sprigs
– A handful of fresh basil leaves
– A generous pinch of kosher salt
– A few cracks of black pepper
Instructions
1. Preheat your oven to 375°F and position one rack in the center.
2. Arrange the halved Campari tomatoes cut-side up in a single layer on a rimmed baking sheet.
3. Drizzle the olive oil evenly over all the tomato halves, making sure each one gets coated.
4. Sprinkle the sliced garlic cloves evenly across the tomatoes.
5. Tuck the fresh thyme sprigs between the tomato halves.
6. Season everything generously with kosher salt and black pepper.
7. Roast in the preheated oven for 45 minutes until the tomatoes are wrinkled and slightly caramelized at the edges.
8. Remove the baking sheet from the oven and discard the thyme sprigs.
9. Tear the fresh basil leaves and scatter them over the hot tomatoes.
10. Gently stir everything together to combine the flavors. Keep these tomatoes warm until ready to serve.
Knowing how these tomatoes transform during roasting creates anticipation for their final texture and flavor. The slow heat concentrates their natural sugars, resulting in tender, jammy tomatoes with intense sweetness balanced by the savory garlic and aromatic herbs. Try serving them over creamy polenta, tossing with pasta, or as a vibrant topping for grilled chicken or fish—their versatility makes them a kitchen staple you’ll return to again and again.
Campari Tomato and Burrata Salad
Gathering the freshest ingredients is key to making this vibrant Campari Tomato and Burrata Salad shine. Get ready to create a stunning dish that balances sweet, creamy, and tangy flavors in perfect harmony. Follow these simple steps to build a restaurant-quality salad right in your own kitchen.
Ingredients
– 4-5 ripe Campari tomatoes
– 1 ball of fresh burrata cheese
– A big handful of fresh basil leaves
– A couple of tablespoons of extra virgin olive oil
– A splash of balsamic glaze
– A generous pinch of flaky sea salt
– A few cracks of freshly ground black pepper
Instructions
1. Wash the Campari tomatoes under cool running water and pat them completely dry with paper towels.
2. Slice each tomato into ¼-inch thick rounds, keeping them uniform for even presentation.
3. Arrange the tomato slices in a single layer on your serving platter, slightly overlapping them.
4. Tear the burrata ball open with your hands and place the creamy center pieces evenly over the tomatoes.
5. Scatter the fresh basil leaves throughout the salad, tearing any large leaves into smaller pieces.
6. Drizzle exactly 2 tablespoons of extra virgin olive oil over the entire salad in a circular motion.
7. Add a 1-tablespoon swirl of balsamic glaze across the tomatoes and cheese.
8. Sprinkle ½ teaspoon of flaky sea salt evenly over the salad components.
9. Finish with 5-6 twists of freshly ground black pepper from a pepper mill.
10. Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.
Simply stunning! The creamy burrata melts into the juicy tomatoes while the basil adds fresh herbal notes. Try serving this salad with crusty bread to soak up every last drop of the flavorful oil and glaze, or pair it with grilled chicken for a complete meal.
Grilled Campari Tomatoes with Balsamic Glaze
Many home cooks overlook the magic of grilling tomatoes, but this simple method transforms them into sweet, smoky perfection. Mastering grilled Campari tomatoes with balsamic glaze requires just a few quality ingredients and careful attention to heat. Follow these steps precisely, and you’ll create a versatile side dish that impresses with minimal effort.
Ingredients
– 1 pound of Campari tomatoes, halved
– A good drizzle of olive oil, about 2 tablespoons
– A generous pinch of kosher salt
– A couple of grinds of black pepper
– 1/4 cup of balsamic vinegar
– A small handful of fresh basil leaves, torn
– A sprinkle of flaky sea salt for finishing
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Place the halved Campari tomatoes in a medium bowl and drizzle them with the olive oil, tossing gently to coat each piece evenly.
3. Season the tomatoes with the kosher salt and black pepper, making sure the seasoning is distributed across all surfaces.
4. Arrange the tomato halves cut-side down on the preheated grill grates, being careful not to overcrowd them for even cooking.
5. Grill the tomatoes for 4-5 minutes until you see prominent grill marks and the edges begin to soften and caramelize.
6. While the tomatoes grill, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium heat.
7. Reduce the balsamic vinegar, stirring occasionally, for 5-7 minutes until it thickens to a syrup-like consistency that coats the back of a spoon.
8. Carefully flip the tomatoes using tongs and grill for another 3-4 minutes until the skins are slightly blistered but the tomatoes still hold their shape.
9. Transfer the grilled tomatoes to a serving platter and immediately drizzle them with the reduced balsamic glaze.
10. Scatter the torn basil leaves over the top and finish with a final sprinkle of flaky sea salt for texture and burst of flavor.
The tomatoes become wonderfully tender with a concentrated sweetness that contrasts beautifully with the tangy balsamic glaze. Serve them warm alongside grilled meats, toss them into pasta, or layer them on crusty bread for an impressive bruschetta—their versatility makes them a staple for any summer gathering.
Campari Tomato Bruschetta with Basil
Often overlooked but incredibly rewarding, homemade bruschetta transforms simple ingredients into vibrant flavors that burst with freshness. Our Campari tomato version offers the perfect balance of sweet acidity and herbal brightness that makes this appetizer unforgettable. Let’s walk through each step together to create this classic Italian starter.
Ingredients
– 1 baguette, sliced into ½-inch thick pieces
– 2 cups of Campari tomatoes, diced small
– ¼ cup of fresh basil leaves, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of extra virgin olive oil
– A splash of balsamic vinegar
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush each slice lightly with 1 tablespoon of olive oil using a pastry brush.
4. Bake for 8-10 minutes until the edges turn golden brown and the centers feel crisp.
5. Remove the toasted bread from the oven and let it cool on a wire rack for 2 minutes.
6. While the bread cools, combine diced tomatoes, minced garlic, and chopped basil in a medium bowl.
7. Drizzle the remaining 1 tablespoon of olive oil and balsamic vinegar over the tomato mixture.
8. Sprinkle with salt and pepper, then gently toss everything together with a rubber spatula.
9. Rub one side of each cooled toast with the cut side of a garlic clove for extra flavor.
10. Spoon the tomato mixture generously onto each garlic-rubbed toast, allowing some juices to soak in.
11. Let the assembled bruschetta sit for 3 minutes before serving to allow flavors to meld.
Vibrant and texturally satisfying, these bruschetta feature the juicy pop of tomatoes against crisp, garlicky toast. The sweet acidity of Campari tomatoes pairs beautifully with the peppery basil, creating layers of flavor in every bite. For a creative twist, try topping with thin slices of fresh mozzarella or serving alongside grilled vegetables for a complete appetizer spread.
Stuffed Campari Tomatoes with Quinoa and Feta
Getting perfectly roasted Campari tomatoes stuffed with fluffy quinoa and tangy feta is easier than you think, even if you’re new to cooking. This recipe walks you through each simple step to create a vibrant, satisfying dish that’s perfect for lunch or a light dinner. Follow along carefully and you’ll have restaurant-quality results right from your own kitchen.
Ingredients
– 8 Campari tomatoes
– 1/2 cup quinoa
– 1 cup vegetable broth
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 small yellow onion, finely chopped
– 2 garlic cloves, minced
– A handful of fresh basil leaves, chopped
– A pinch of salt
– A pinch of black pepper
Instructions
1. Preheat your oven to 375°F.
2. Cut the top 1/4 inch off each Campari tomato using a sharp paring knife.
3. Use a small spoon to carefully scoop out the seeds and pulp from each tomato, creating a hollow shell.
4. Place the hollowed tomatoes cut-side up in a baking dish just large enough to hold them snugly.
5. Drizzle 1 tablespoon of olive oil over the tomatoes and season with a pinch of salt and pepper.
6. Rinse the quinoa under cold water in a fine-mesh strainer for 30 seconds to remove any bitterness.
7. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
8. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant.
9. Add the minced garlic and cook for 1 more minute until golden but not browned.
10. Pour in the rinsed quinoa and vegetable broth, then bring to a boil.
11. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all liquid is absorbed.
12. Remove the quinoa from heat and let it sit covered for 5 minutes to finish steaming.
13. Fluff the quinoa with a fork, then stir in the crumbled feta and chopped basil.
14. Spoon the quinoa mixture into each tomato shell, filling them generously but not overflowing.
15. Bake the stuffed tomatoes for 20-25 minutes until the tomato skins are slightly wrinkled and the filling is heated through.
16. Remove from oven and let rest for 5 minutes before serving.
Using a sharp knife makes clean cuts through the tomato skins without crushing them. Letting the quinoa rest after cooking ensures it absorbs any remaining moisture for perfect fluffiness. Allowing the baked tomatoes to rest briefly helps the filling set for easier serving. The baked tomatoes become tender and juicy while the quinoa filling stays light and fluffy with pockets of melted feta. Serve these warm with a simple green salad, or try them chilled the next day for a delicious lunchbox option.
Campari Tomato and Avocado Salsa
Getting fresh salsa right at home is easier than you think, especially when you start with sweet Campari tomatoes and creamy avocados. This vibrant combination creates a perfect balance of flavors that will elevate your snack game instantly. Follow these simple steps to create a salsa that’s far superior to anything store-bought.
Ingredients
– 2 cups of diced Campari tomatoes (about 8-10 tomatoes)
– 1 large ripe avocado, cubed
– 1/4 cup of finely chopped red onion
– 1 jalapeño pepper, minced (seeds removed for milder heat)
– 1/4 cup of fresh cilantro leaves, chopped
– Juice from 1 lime (about 2 tablespoons)
– 1 tablespoon of olive oil
– 1/2 teaspoon of kosher salt
– A pinch of black pepper
Instructions
1. Wash all the Campari tomatoes under cool running water and pat them completely dry with paper towels.
2. Dice the tomatoes into 1/4-inch pieces, placing them in a medium mixing bowl as you work.
3. Cut the avocado in half lengthwise, remove the pit, and scoop the flesh out with a spoon.
4. Cube the avocado into 1/2-inch pieces and gently add them to the bowl with the tomatoes.
5. Finely chop the red onion until you have 1/4 cup total, then add it to the mixing bowl.
6. Cut the jalapeño in half lengthwise and scrape out all the seeds and white membranes using a small spoon.
7. Mince the jalapeño very finely and add it to the other ingredients.
8. Chop the fresh cilantro leaves until you have 1/4 cup packed, then sprinkle them over the mixture.
9. Squeeze the juice from one whole lime directly over the ingredients in the bowl.
10. Drizzle 1 tablespoon of olive oil over everything.
11. Sprinkle 1/2 teaspoon of kosher salt and a pinch of black pepper evenly across the mixture.
12. Using a rubber spatula, gently fold all ingredients together until just combined, being careful not to mash the avocado.
13. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld together.
Now you’ll notice how the creamy avocado chunks contrast beautifully with the juicy tomato pieces, creating a texture that’s both substantial and refreshing. The bright acidity from the lime perfectly balances the natural sweetness of the Campari tomatoes, making this salsa ideal for scooping with tortilla chips or spooning over grilled chicken or fish for an instant flavor upgrade.
Slow-Roasted Campari Tomatoes with Thyme
Now, let’s transform humble tomatoes into something truly spectacular with this slow-roasting technique that concentrates their natural sweetness. Nothing beats the aroma of tomatoes caramelizing slowly in the oven, filling your kitchen with the scent of summer even in October. This method creates tomatoes so flavorful, you’ll want to put them on everything from toast to pasta.
Ingredients
– About 2 pounds of Campari tomatoes, halved
– A generous drizzle of extra virgin olive oil (about 3 tablespoons)
– A couple of fresh thyme sprigs
– A good pinch of kosher salt (about 1 teaspoon)
– A few cracks of freshly ground black pepper
Instructions
1. Preheat your oven to 275°F – this low temperature is key for slow caramelization without burning.
2. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
3. Arrange the tomato halves cut-side up in a single layer on the prepared baking sheet.
4. Drizzle the olive oil evenly over all the tomato halves, making sure each one gets coated.
5. Sprinkle the kosher salt evenly across all the tomatoes.
6. Add several cracks of black pepper over the tomatoes.
7. Place the fresh thyme sprigs among the tomatoes, tucking some underneath for maximum flavor infusion.
8. Roast in the preheated oven for exactly 2 hours and 30 minutes – the tomatoes should look shriveled but still moist.
9. Check at the 2-hour mark – the tomatoes should be concentrated but not dried out completely.
10. Remove from the oven when the edges are slightly caramelized and the tomatoes have reduced in size by about half.
11. Let the tomatoes cool on the baking sheet for 15 minutes before serving.
Let these slow-roasted beauties cool slightly before diving in – they’ll be intensely sweet with a concentrated tomato flavor that’s balanced by the herbal thyme notes. The texture becomes almost jam-like while still maintaining some structure, perfect for spreading on crusty bread or folding into warm pasta. Try them layered in sandwiches or as a stunning topping for grilled chicken – they’ll elevate any dish with their deep, caramelized sweetness.
Campari Tomato and Mozzarella Skewers
Understanding how to create elegant yet simple appetizers is key for any home cook. Using just a few quality ingredients, these Campari Tomato and Mozzarella Skewers come together beautifully and are perfect for gatherings. Let’s walk through each step to ensure your skewers are vibrant and delicious.
Ingredients
– 1 pint of Campari tomatoes
– 8 ounces of fresh mozzarella balls (the small ones)
– A couple of tablespoons of extra virgin olive oil
– A splash of balsamic glaze
– A small handful of fresh basil leaves
– A pinch of kosher salt
– A few grinds of black pepper
Instructions
1. Rinse the Campari tomatoes under cool running water and pat them completely dry with a clean kitchen towel.
2. Drain the fresh mozzarella balls from their liquid and gently pat them dry with a paper towel to help the oil adhere better.
3. Thread one Campari tomato onto a 6-inch wooden skewer, followed by one fresh mozzarella ball, then one fresh basil leaf folded in half, repeating this pattern until you have 3-4 items per skewer.
4. Arrange all assembled skewers in a single layer on a serving platter.
5. Drizzle the skewers evenly with the extra virgin olive oil, using about 2 tablespoons total.
6. Sprinkle a pinch of kosher salt evenly over all the skewers.
7. Add a few grinds of black pepper across the skewers to your preference.
8. Finish by drizzling a splash of balsamic glaze back and forth over the skewers for a sweet-tangy accent.
9. Let the skewers sit at room temperature for 10 minutes before serving to allow the flavors to meld.
Here, the juicy tomatoes and creamy mozzarella create a delightful contrast, while the basil adds a fresh, aromatic lift. For a creative twist, serve these skewers alongside grilled bread or as a topping for a simple green salad to make a light meal.
Campari Tomato Pasta with Fresh Basil
You won’t believe how this simple pasta transforms ordinary weeknight dinners into something special. Using sweet Campari tomatoes and fresh basil creates a vibrant sauce that comes together in about the same time it takes to boil water.
Ingredients
– 8 ounces of dried spaghetti
– 2 pints of Campari tomatoes
– 4 cloves of garlic
– a big handful of fresh basil leaves
– a generous glug of extra virgin olive oil
– a pinch of red pepper flakes
– a couple of tablespoons of grated Parmesan cheese
– salt for the pasta water
Instructions
1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 2 tablespoons of salt to the boiling water – this seasons the pasta from the inside out.
3. Add the spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, slice the Campari tomatoes in half horizontally.
5. Thinly slice the garlic cloves – thinner slices will melt into the sauce better.
6. Heat ¼ cup of olive oil in a large skillet over medium heat until shimmering.
7. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
8. Add the tomato halves cut-side down and cook for 5 minutes until they start to soften.
9. Use a spatula to gently press the tomatoes, releasing their juices to create a chunky sauce.
10. Reserve 1 cup of pasta water before draining the spaghetti.
11. Transfer the drained pasta directly into the skillet with the tomato sauce.
12. Toss the pasta with the sauce, adding ½ cup of reserved pasta water to help the sauce cling to the noodles.
13. Tear the basil leaves by hand and stir them into the pasta off the heat.
14. Divide the pasta among bowls and top with grated Parmesan cheese.
Looking at the finished dish, you’ll notice how the tomatoes break down into a rustic, chunky sauce that coats each strand of pasta. The sweet acidity of Campari tomatoes balances beautifully with the spicy kick from red pepper flakes, while fresh basil adds a bright, herbal finish. Try serving this with crusty bread to soak up every last bit of the flavorful oil at the bottom of your bowl.
Campari Tomato and Cucumber Gazpacho
For those sweltering summer days when turning on the stove feels impossible, this chilled Campari Tomato and Cucumber Gazpacho is your refreshing savior. Following these simple, methodical steps will guide you to a perfectly smooth and vibrant soup every single time.
Ingredients
– About 2 pounds of those sweet Campari tomatoes
– One large English cucumber, mostly peeled
– A quarter of a red onion
– One small garlic clove
– A couple of slices of day-old rustic bread, crusts removed
– A generous glug of extra virgin olive oil, maybe 1/4 cup
– A big splash of sherry vinegar, around 2 tablespoons
– A good pinch of kosher salt
– A smaller pinch of freshly cracked black pepper
Instructions
1. Roughly chop the 2 pounds of Campari tomatoes and add them to your blender jar.
2. Peel the large English cucumber, leaving a few strips of skin on for color, then chop it and add it to the blender.
3. Finely chop the quarter of a red onion and the small garlic clove, adding them to the other ingredients.
4. Tear the couple of slices of crustless, day-old bread into small pieces and add them to the blender; this is my secret tip for achieving a beautifully thick and creamy texture without any dairy.
5. Pour in the generous glug of extra virgin olive oil and the big splash of sherry vinegar.
6. Season with the good pinch of kosher salt and the smaller pinch of freshly cracked black pepper.
7. Blend the mixture on high speed for a full 2 minutes, or until it is completely smooth and no chunks remain.
8. Taste the soup and adjust the seasoning with more salt or vinegar if needed; a pro tip is to remember that chilled foods often need a slightly heavier hand with seasoning to taste vibrant.
9. Pour the gazpacho through a fine-mesh strainer into a large bowl, using a spatula to press it through; this optional but recommended step ensures an ultra-silky, refined texture.
10. Cover the bowl tightly with plastic wrap and refrigerate the gazpacho for at least 4 hours, or ideally overnight, to allow the flavors to meld completely—this is the most crucial waiting step for the best flavor development.
Velvety smooth and bursting with the sweet acidity of ripe tomatoes, this gazpacho is a true celebration of summer in a bowl. For a stunning presentation, serve it in chilled glasses garnished with a drizzle of olive oil and finely diced cucumber, or pour it into a hollowed-out watermelon for a festive centerpiece at your next picnic.
Campari Tomato Confit with Rosemary
Unbelievably simple yet sophisticated, this Campari tomato confit transforms humble ingredients into something extraordinary through slow, gentle cooking. Understanding the process will give you a versatile condiment that elevates everything from toast to proteins. Using this methodical approach ensures perfect results every time, even for kitchen beginners.
Ingredients
– About 2 pounds of those sweet little Campari tomatoes, halved
– A generous 1/2 cup of good olive oil
– A couple of fresh rosemary sprigs
– 3 fat garlic cloves, thinly sliced
– A good pinch of kosher salt
– A few cracks of fresh black pepper
Instructions
1. Preheat your oven to 275°F using an oven thermometer to verify accuracy for consistent results.
2. Arrange the halved Campari tomatoes cut-side up in a single layer in a 9×13-inch baking dish.
3. Scatter the thinly sliced garlic cloves evenly over the tomatoes.
4. Tuck the rosemary sprigs between the tomato halves throughout the dish.
5. Drizzle the olive oil evenly over everything, making sure each tomato gets coated.
6. Sprinkle the kosher salt and black pepper evenly across the tomatoes.
7. Place the baking dish in the preheated oven and roast for 2 hours exactly.
8. Check the tomatoes at the 2-hour mark – they should be shriveled but still moist, with edges slightly caramelized.
9. Remove from oven and let cool completely in the baking dish, which allows the flavors to meld perfectly.
10. Transfer the cooled confit to an airtight container, making sure tomatoes are fully submerged in the oil.
Once cooled, these tomatoes develop an incredible jammy texture that spreads like butter. Their concentrated sweetness balances beautifully with the herbal rosemary and mellow garlic notes. Try them smashed on crusty bread with goat cheese, or stirred into pasta for an instant gourmet sauce that impresses every time.
Campari Tomato and Goat Cheese Tart
When you want an impressive yet approachable dish that celebrates seasonal produce, this Campari tomato and goat cheese tart delivers both beautiful presentation and incredible flavor. We’ll walk through each step methodically so even first-time tart makers can achieve perfect results.
Ingredients
– 1 sheet of frozen puff pastry, thawed
– About 8-10 Campari tomatoes, sliced ¼-inch thick
– 4 ounces of creamy goat cheese
– A couple tablespoons of olive oil
– A splash of balsamic glaze
– A handful of fresh basil leaves
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Use a fork to prick the entire surface of the pastry, leaving a 1-inch border unpricked around the edges.
4. Arrange the tomato slices in overlapping rows across the center of the pastry.
5. Crumble the goat cheese evenly over the tomato layer.
6. Drizzle the olive oil over the entire tart.
7. Season generously with salt and black pepper.
8. Bake for 25-30 minutes until the pastry edges are golden brown and puffed.
9. Remove the tart from the oven and let it cool on the baking sheet for 10 minutes.
10. Tear the fresh basil leaves and scatter them over the warm tart.
11. Drizzle the balsamic glaze in zigzag patterns across the top.
12. Use a sharp knife to slice the tart into portions.
Now your beautiful tart is ready to serve! The contrast between the flaky, buttery crust and juicy tomatoes creates wonderful textural interest, while the tangy goat cheese balances the tomatoes’ natural sweetness. Nothing beats serving this warm alongside a simple green salad for a complete meal that feels both rustic and refined.
Campari Tomato and Arugula Pizza
Let’s create a vibrant pizza that celebrates fresh ingredients with minimal fuss. Layering sweet Campari tomatoes and peppery arugula on a crisp crust makes for a light yet satisfying meal that comes together in under 30 minutes. This approachable recipe walks you through each stage so even first-time pizza makers can achieve delicious results.
Ingredients
– 1 pound of pizza dough (store-bought or homemade)
– A couple tablespoons of olive oil
– A handful of shredded mozzarella cheese (about 1 cup)
– 4-5 Campari tomatoes, sliced into thin rounds
– A big handful of fresh arugula (about 2 cups)
– A sprinkle of salt and black pepper
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 15 minutes.
2. On a floured surface, stretch the pizza dough into a 12-inch circle, rotating it as you go to maintain an even thickness.
3. Brush the entire surface of the dough with olive oil, creating a thin layer that will prevent sogginess from the tomatoes.
4. Sprinkle the mozzarella cheese evenly over the oiled dough, leaving a 1-inch border around the edges for the crust.
5. Arrange the tomato slices in a single layer over the cheese, overlapping them slightly for even coverage.
6. Season the tomatoes with a pinch of salt and a few cracks of black pepper to enhance their natural sweetness.
7. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
8. Remove the pizza from the oven and let it rest on a cutting board for 2 minutes to set the cheese.
9. Top the warm pizza with the fresh arugula, which will slightly wilt from the residual heat.
10. Drizzle with another tablespoon of olive oil for richness and slice into 8 pieces.
What makes this pizza special is the contrast between the warm, melted cheese and the cool, peppery arugula that wilts just enough when it hits the hot surface. The Campari tomatoes become jammy and sweet against the crisp crust, creating layers of texture in every bite. For a fun twist, add thin slices of prosciutto over the arugula or serve with a side of balsamic glaze for dipping the crust.
Campari Tomato and Red Onion Jam
A perfectly balanced sweet-tart jam that transforms humble Campari tomatoes and red onions into a versatile condiment you’ll want to put on everything. This methodical approach ensures even beginners achieve that glossy, caramelized texture without burning the sugars. Let’s walk through each step together to create this flavor-packed preserve.
Ingredients
– About 2 pounds of ripe Campari tomatoes, chopped coarse
– 1 large red onion, sliced thin
– A generous half cup of granulated sugar
– A good glug of olive oil, roughly 3 tablespoons
– A couple of tablespoons of red wine vinegar
– A big pinch of kosher salt
Instructions
1. Heat 3 tablespoons of olive oil in a heavy-bottomed pot over medium heat until it shimmers.
2. Add your thinly sliced red onion and cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent. Tip: Don’t rush this step—properly softened onions create a sweeter base flavor.
3. Stir in the coarsely chopped Campari tomatoes and a big pinch of kosher salt.
4. Cook the tomato-onion mixture for 15 minutes, stirring every few minutes, until the tomatoes break down and release their juices.
5. Mix in a generous half cup of granulated sugar until fully dissolved into the tomato liquid.
6. Reduce the heat to low and simmer the jam for 45-50 minutes, stirring every 10 minutes to prevent sticking. Tip: The jam is ready when it thickens enough to coat the back of a spoon without immediately dripping off.
7. Stir in 2 tablespoons of red wine vinegar and cook for 2 more minutes to incorporate the acidity.
8. Remove the pot from heat and let the jam cool completely in the pot for about 1 hour. Tip: The jam will continue to thicken as it cools, so don’t worry if it seems slightly thin while hot.
Keep this jewel-toned jam in mind for elevating simple dishes—its glossy texture and sweet-savory balance make it incredible spooned over goat cheese crostini or swirled into yogurt for a quick dip. The caramelized tomato and onion flavors deepen beautifully when chilled overnight.
Campari Tomato and Chickpea Salad
Many home cooks overlook how simple ingredients can create extraordinary flavors when combined thoughtfully. Making this vibrant salad requires just a few fresh components and minimal preparation time, perfect for busy weeknights or last-minute gatherings. Let’s walk through each step together to ensure your salad turns out perfectly balanced and visually appealing.
Ingredients
– 2 cups of halved Campari tomatoes
– 1 can (15 ounces) of chickpeas, rinsed and drained
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of red wine vinegar
– 1 small red onion, thinly sliced
– A big handful of fresh basil leaves
– A generous pinch of kosher salt
– A couple of cracks of black pepper
Instructions
1. Rinse the chickpeas under cold running water for 30 seconds to remove the canning liquid, then drain them thoroughly in a colander.
2. Cut each Campari tomato in half horizontally using a sharp knife, placing them in a large mixing bowl as you work.
3. Add the drained chickpeas to the bowl with the tomatoes.
4. Thinly slice the red onion into half-moons about 1/8-inch thick and add to the bowl.
5. Tear the basil leaves with your hands into rough pieces rather than cutting them, which helps prevent bruising and releases more fragrance.
6. Whisk together the olive oil and red wine vinegar in a small bowl until the mixture appears slightly thickened and unified, about 15 seconds of vigorous whisking.
7. Pour the dressing over the salad ingredients in the large bowl.
8. Sprinkle the kosher salt and black pepper evenly over the salad.
9. Gently toss everything together with salad tongs or two large spoons, making sure all ingredients are coated with dressing without crushing the tomatoes.
10. Let the salad sit at room temperature for exactly 10 minutes before serving to allow the flavors to meld together.
This salad delivers a wonderful contrast between the juicy burst of tomatoes and the firm texture of chickpeas, with the sharpness of red onion cutting through the richness. Try serving it over toasted crusty bread to soak up the delicious dressing, or alongside grilled chicken for a complete meal. The colors remain vibrant for several hours, making it ideal for potlucks where visual appeal matters as much as flavor.
Campari Tomato and Prosciutto Crostini
Baking these crostini brings out the best in simple ingredients, transforming crusty bread into golden platforms for vibrant toppings. By methodically layering flavors, we’ll create an elegant appetizer that balances salty, sweet, and tangy notes perfectly. Follow each step carefully to achieve that ideal crisp-tender texture that makes crostini so irresistible.
Ingredients
– 1 baguette, sliced into about 20 half-inch thick pieces
– 3 tablespoons of good olive oil
– 8 thin slices of prosciutto
– 10-12 Campari tomatoes, sliced into quarter-inch rounds
– A generous handful of fresh basil leaves
– A couple of cloves of garlic, peeled
– A splash of balsamic glaze for drizzling
– A pinch of flaky sea salt
Instructions
1. Preheat your oven to 375°F and arrange the baguette slices in a single layer on a baking sheet.
2. Brush both sides of each bread slice lightly with olive oil using a pastry brush.
3. Bake the bread slices for 8-10 minutes until golden brown and crisp around the edges.
4. Remove the baking sheet from the oven and immediately rub the cut side of a garlic clove over the top of each warm crostini.
5. Arrange the prosciutto slices evenly across the toasted bread, tearing larger pieces to fit neatly.
6. Place 2-3 tomato slices slightly overlapping on top of the prosciutto on each crostini.
7. Tear fresh basil leaves by hand and scatter them generously over the tomatoes.
8. Drizzle a thin stream of balsamic glaze in a zigzag pattern across all the assembled crostini.
9. Finish with a light sprinkle of flaky sea salt over the entire batch.
Now you have beautifully layered crostini ready to enjoy. The crisp bread provides a sturdy base that contrasts wonderfully with the juicy tomatoes and tender prosciutto. For a creative twist, try serving these alongside a chilled white wine or arrange them on a wooden board with other antipasti for an impressive spread.
Campari Tomato and Corn Salad
Meticulously combining sweet summer produce creates this vibrant Campari Tomato and Corn Salad that’s both refreshing and satisfying. We’ll walk through each preparation stage to ensure your ingredients shine. Let’s build this salad step by step for the best texture and flavor.
Ingredients
– 4 cups of fresh corn kernels (from about 4 ears)
– 2 cups of halved Campari tomatoes
– 1/4 cup of finely chopped red onion
– a big handful of fresh basil leaves, roughly torn
– 2 tablespoons of extra virgin olive oil
– 1 tablespoon of red wine vinegar
– a generous pinch of kosher salt
– a few cracks of black pepper
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully add the corn kernels to the boiling water and cook for exactly 3 minutes until bright yellow and crisp-tender.
3. Drain the corn immediately into a colander and run under cold water for 1 minute to stop the cooking process—this keeps the corn crisp.
4. Pat the corn dry thoroughly with paper towels to prevent a watery salad.
5. In a large mixing bowl, combine the cooked corn, halved Campari tomatoes, and chopped red onion.
6. Drizzle the olive oil and red wine vinegar evenly over the vegetable mixture.
7. Sprinkle the kosher salt and black pepper over the top.
8. Gently toss all ingredients with a large spoon until everything is evenly coated.
9. Fold in the torn basil leaves just before serving to keep them vibrant and aromatic.
10. Taste and adjust seasoning if needed, but avoid overmixing to maintain distinct textures.
Keenly notice how the sweet corn pops against the juicy tomatoes, while the basil adds a fresh, aromatic lift. For a creative twist, serve it over grilled bread or alongside seared fish—the bright acidity cuts through richer dishes beautifully. This salad’s crisp-tender texture and balanced flavors make it a summer staple you’ll return to again and again.
Campari Tomato and Eggplant Caponata
Now, let’s dive into making this vibrant Campari Tomato and Eggplant Caponata, a sweet-and-sour Sicilian classic that’s perfect for spooning over crusty bread or as a versatile side. Nothing beats the combination of tender eggplant and juicy tomatoes, slowly cooked down into a rich, savory relish. You’ll find it surprisingly simple to prepare, even if you’re new to Mediterranean cooking.
Ingredients
– A couple of medium eggplants, cubed
– A good glug of olive oil, about ¼ cup
– One large yellow onion, diced
– A couple of cloves of garlic, minced
– About a pound of Campari tomatoes, chopped
– A splash of red wine vinegar, around 2 tablespoons
– A tablespoon of capers, rinsed
– A small handful of fresh basil leaves, torn
– A pinch of sugar, roughly 1 teaspoon
– Salt and freshly ground black pepper, to season as you go
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tablespoons of olive oil and a pinch of salt on the baking sheet.
3. Roast the eggplant for 20–25 minutes, until it’s golden brown and tender when pierced with a fork. Tip: Roasting eggplant first reduces oil absorption and deepens its flavor.
4. While the eggplant roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
7. Add the chopped Campari tomatoes, sugar, and another pinch of salt to the skillet.
8. Cook the tomato mixture for 10–12 minutes, mashing the tomatoes gently with a spoon as they break down into a chunky sauce.
9. Mix in the roasted eggplant, red wine vinegar, and rinsed capers.
10. Simmer everything together for 5 minutes over low heat, allowing the flavors to meld. Tip: Letting it sit for 10 minutes off the heat before serving enhances the taste.
11. Stir in the torn basil leaves and season with black pepper to finish. Tip: Adding basil at the end preserves its fresh, aromatic quality.
12. Remove the skillet from the heat and let the caponata cool slightly. Really, the magic of this dish is in its texture—soft eggplant mingles with tangy tomatoes and briny capers for a balanced bite. Serve it warm or at room temperature piled on toasted baguette slices, or try it as a topping for grilled chicken to add a burst of Mediterranean flair.
Campari Tomato and Shrimp Scampi
Ready to create a restaurant-worthy dish in your own kitchen? This Campari Tomato and Shrimp Scampi combines sweet, juicy tomatoes with succulent shrimp in a garlicky butter sauce that comes together in minutes. Follow these simple steps for a foolproof meal that will impress even the pickiest eaters.
Ingredients
- 1 pound of large raw shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 1 pint of Campari tomatoes, halved
- 1/2 cup of dry white wine
- 4 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 1/4 cup of fresh parsley, chopped
- 1/2 teaspoon of red pepper flakes
- Juice from half a lemon
- 8 ounces of linguine pasta
- A generous pinch of salt
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
- Transfer shrimp to a plate, leaving any oil in the skillet.
- Reduce heat to medium and add butter to the same skillet.
- Once butter melts and foams, add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Add halved Campari tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
- Pour in white wine, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce for 2-3 minutes until the wine reduces by half.
- Return the cooked shrimp to the skillet along with any accumulated juices.
- Squeeze fresh lemon juice over the mixture and stir to combine.
- Drain the cooked linguine, reserving 1/4 cup of pasta water.
- Add the drained pasta to the skillet along with the reserved pasta water.
- Toss everything together until the pasta is well coated in the sauce.
- Stir in chopped parsley and serve immediately.
Delightfully balanced, this dish offers tender shrimp against the burst of sweet tomatoes, all coated in a silky, garlic-infused sauce that clings perfectly to each strand of pasta. The slight heat from red pepper flakes provides just enough kick to complement the bright lemon notes. For a beautiful presentation, garnish with extra parsley and serve with crusty bread to soak up every last drop of that incredible sauce.
Campari Tomato and Peach Panzanella
Baking this vibrant summer salad transforms stale bread into golden croutons that soak up the sweet juices of ripe peaches and tomatoes. Let’s walk through each step together to create a dish that celebrates peak seasonal produce with minimal effort. You’ll be amazed at how simple ingredients come alive with just a little technique.
Ingredients
– About 4 cups of day-old crusty bread, torn into 1-inch pieces
– 2 cups of Campari tomatoes, halved
– 2 ripe peaches, pitted and sliced into wedges
– 1 small red onion, thinly sliced
– A big handful of fresh basil leaves, roughly torn
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of red wine vinegar
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 375°F and arrange the torn bread pieces in a single layer on a baking sheet.
2. Toast the bread for 12-15 minutes until golden brown and crisp, turning halfway through—this ensures even browning without burning.
3. While the bread toasts, combine the halved Campari tomatoes, peach wedges, sliced red onion, and torn basil in a large mixing bowl.
4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
5. Pour the dressing over the tomato and peach mixture, gently tossing to coat every piece evenly.
6. Let the dressed mixture sit at room temperature for 10 minutes to allow the tomatoes and peaches to release their juices.
7. Add the toasted bread pieces to the bowl and toss thoroughly, pressing lightly to help the bread absorb the dressing and juices.
8. Let the panzanella rest for another 5-10 minutes until the bread is softened but still retains some texture. Crunchy yet juicy, this salad balances sweet peaches with tangy tomatoes against the savory soak of olive oil-drenched croutons. Consider serving it alongside grilled chicken or spooned over greens for a refreshing twist on classic bread salad.
Summary
So many vibrant ways to enjoy sweet Campari tomatoes! From simple salads to hearty mains, this collection proves their incredible versatility. We hope these recipes inspire your next kitchen adventure. Try one (or several!) and let us know your favorites in the comments below. Loved this roundup? Share the deliciousness by pinning it to your Pinterest boards for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
