Are you tired of tomatoes taking over your kitchen? With summer’s bounty pouring in, it can be overwhelming to know what to do with all those juicy red fruits. But fear not! We’ve got a solution for you: 20 delicious recipes to use up tomatoes fast. From classic comfort food to international inspirations, we’re covering the gamut of tomato-based dishes that’ll get your taste buds dancing.
In this article, we’ll dive into some mouthwatering options like Classic Homemade Tomato Soup and Fresh Tomato and Basil Bruschetta. We’ll also explore some unique twists on old favorites with recipes like Slow-Roasted Cherry Tomatoes with Garlic and Spicy Tomato Chutney. Whether you’re looking for a quick snack or a satisfying meal, we’ve got the perfect tomato recipe for you.
Classic Homemade Tomato Soup
A comforting and flavorful soup that’s perfect for any occasion. This recipe yields a rich and creamy tomato soup with a hint of sweetness, just like grandma used to make.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 garlic cloves, minced
– 2 cups fresh or canned crushed tomatoes
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the crushed tomatoes, broth, and dried basil. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. If desired, stir in the heavy cream or half-and-half to add a creamy texture.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Fresh Tomato and Basil Bruschetta
Elevate your snack game with this classic Italian-inspired bruschetta recipe, featuring the sweetness of fresh tomatoes and basil on toasted bread.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1-inch thick rounds
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup freshly grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, and minced garlic.
3. Brush baguette slices with olive oil and toast for 5-7 minutes, or until lightly browned.
4. Spoon the tomato-basil mixture over toasted bread rounds.
5. Season with salt and pepper to taste.
6. If using Parmesan cheese, sprinkle over the top.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Slow-Roasted Cherry Tomatoes with Garlic
This recipe transforms humble cherry tomatoes into a rich and flavorful condiment, perfect for topping pasta dishes, salads, or using as a side. With the added depth of roasted garlic, these slow-roasted tomatoes are sure to become a staple in your kitchen.
Ingredients:
– 1 pint cherry tomatoes
– 3 cloves garlic, peeled
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. Cut the top off each cherry tomato, then halve them.
3. Place the tomatoes in a single layer on a baking sheet lined with parchment paper.
4. Mince the garlic and scatter it evenly over the tomatoes.
5. Drizzle the olive oil over the tomatoes and sprinkle with salt and pepper to taste.
6. Roast for 2-1/2 hours, or until the tomatoes have released their juices and are tender.
Cooking Time: 2 hours and 30 minutes
Easy Homemade Tomato Sauce
Make a delicious and authentic Italian-style tomato sauce at home with just a few simple ingredients and minimal effort. This recipe is perfect for pasta, pizza, or as a dipping sauce for bread.
Ingredients:
– 2 cups of fresh or canned crushed tomatoes
– 1/4 cup of olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon of dried oregano
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the crushed tomatoes, dried oregano, salt, and pepper. Stir well to combine.
5. Bring the sauce to a simmer and let it cook for 20-30 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.
Cooking Time: 20-30 minutes
Tomato and Mozzarella Caprese Salad
Experience the simplicity and elegance of Italian cuisine with this classic Caprese salad, featuring fresh tomatoes, creamy mozzarella, and fragrant basil.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle the olive oil over the salad in a zigzag pattern.
4. Sprinkle the balsamic vinegar over the salad in a similar pattern.
5. Garnish with chopped basil leaves and season with salt and pepper to taste.
6. Serve immediately, allowing each guest to assemble their own Caprese salad.
Cooking Time: None! This salad is best served fresh and at room temperature.
Spicy Tomato Chutney
This sweet and spicy chutney is a perfect condiment for any meal. Made with fresh tomatoes, onions, and spices, it adds a burst of flavor to naan bread, rice bowls, or as a dip.
Ingredients:
– 2 cups fresh tomatoes, diced
– 1 medium onion, finely chopped
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt, to taste
– 1/4 cup water
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the cumin seeds, coriander, and cayenne pepper. Cook for 1 minute.
4. Add the tomatoes, salt, and water. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the chutney thickens slightly.
Cooking Time: 20-25 minutes
Tomato and Onion Jam
Tomato and Onion Jam: Sweet and Savory
Add a burst of flavor to your meals with this simple recipe for Tomato and Onion Jam. Perfect as a condiment, side dish, or topping for grilled meats or sandwiches.
Ingredients:
– 3 lbs ripe tomatoes, diced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon brown sugar
– Salt and pepper to taste
Instructions:
1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until they’re translucent and caramelized (about 20-25 minutes).
3. Add the diced tomatoes, apple cider vinegar, brown sugar, salt, and pepper to the saucepan. Stir well.
4. Bring the mixture to a simmer and let it cook for about 30-40 minutes, or until the jam has thickened slightly.
5. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: 50-60 minutes
Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup Recipe
A vibrant and flavorful soup that combines the natural sweetness of roasted tomatoes with the smoky depth of red peppers.
Ingredients:
– 3 large ripe tomatoes, cored and halved
– 2 large red bell peppers, seeded and quartered
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the tomatoes and red peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until the vegetables are tender.
3. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
4. Add the roasted tomatoes and red peppers to the pot along with smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Let the soup cook for 20-25 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 50-60 minutes
Tomato and Cucumber Gazpacho
Beat the heat with this light and revitalizing soup, perfect for hot summer days. This gazpacho is a flavorful blend of juicy tomatoes, crisp cucumbers, and tangy bread, all blended together in a refreshing chilled treat.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 large cucumber, peeled and diced
– 1/4 cup chopped fresh red onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1 slice white bread, torn into small pieces
Instructions:
1. In a blender or food processor, combine tomatoes, cucumber, onion, and garlic.
2. Blend until smooth, then transfer to a large bowl.
3. Add olive oil, lemon juice, salt, and pepper; stir well.
4. Tear the bread into small pieces and add to the soup.
5. Refrigerate for at least 30 minutes to allow flavors to meld together.
6. Serve chilled, garnished with additional cucumber slices or herbs if desired.
Cooking Time: None! This gazpacho is ready in just a few minutes of prep time.
Sun-Dried Tomato Pesto Pasta
This vibrant pasta dish combines the rich flavors of sun-dried tomatoes and fresh basil with the creaminess of pesto, all tossed with al dente pasta. A quick and easy recipe perfect for a weeknight dinner.
Ingredients:
– 8 oz. pasta (such as linguine or fettuccine)
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 3 cloves garlic, minced
– 1/4 cup pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and basil to the skillet. Cook for an additional 2-3 minutes or until the flavors meld together.
4. Stir in pesto until well combined with the tomato-basil mixture.
5. Drain cooked pasta and add it to the skillet. Toss everything together until the pasta is well coated.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Tomato and Feta Stuffed Peppers
Sweet bell peppers filled with a savory blend of juicy tomatoes, crumbly feta cheese, and fragrant herbs make for a delicious and satisfying vegetarian main course.
Ingredients:
– 4 large bell peppers, any color
– 2 cups cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, combine tomatoes, feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each pepper with the tomato mixture, filling as full as possible.
5. Drizzle the tops with olive oil and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, until peppers are tender.
Cooking Time: 45-50 minutes
Tomato and Corn Salsa
Add a burst of summer flavor to your tacos, grilled meats, or veggies with this simple and delicious tomato and corn salsa recipe.
Ingredients:
• 2 cups diced fresh tomatoes (such as Roma or Heirloom)
• 1 cup frozen corn kernels, thawed
• 1/4 cup red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 1 teaspoon salt
• Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium-sized bowl, combine diced tomatoes, corn kernels, red onion, and jalapeño pepper.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Sprinkle salt over the top and gently stir to combine.
4. Taste and adjust seasoning if needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: 0 minutes (no cooking required)
Tomato and Eggplant Ratatouille
Ratatouille, a classic Provençal dish from southern France, is a flavorful stew made with tender vegetables. This recipe combines the richness of tomatoes and eggplants with garlic and herbs to create a deliciously satisfying meal.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 3 cups mixed cherry tomatoes, halved
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1 onion, chopped
– 2 sprigs fresh thyme
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 2 tablespoons olive oil, salt, and pepper.
3. Spread eggplant on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until tender and lightly browned.
4. In a large saucepan, heat remaining olive oil over medium-low heat. Add chopped onion and cook until translucent, about 5 minutes.
5. Add minced garlic and cook for an additional minute.
6. Add roasted eggplant, cherry tomatoes, thyme, salt, and pepper to the saucepan. Stir well.
7. Simmer ratatouille for 15-20 minutes or until flavors have melded together and vegetables are tender.
Cooking Time: 45-50 minutes
Tomato and Avocado Salad
A simple yet flavorful salad perfect for a light lunch or dinner. This recipe combines the sweetness of tomatoes with the creaminess of avocados, all tied together with a hint of citrus.
Ingredients:
– 3-4 ripe tomatoes, diced
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– Juice of 1 lime
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes and avocado.
2. Add the thinly sliced red onion on top of the tomato-avocado mixture.
3. Squeeze the juice of 1 lime over the salad, making sure all the ingredients are well coated.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves if desired.
Cooking Time: 10 minutes
Tomato and Chickpea Curry
This hearty and flavorful curry is a perfect blend of Indian spices and simplicity. A great option for a weeknight dinner, it’s also a great way to use up canned tomatoes and chickpeas.
Ingredients:
– 1 can (14 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in cumin, curry powder, and turmeric. Cook for 1 minute.
5. Add diced tomatoes and chickpeas. Season with salt and pepper to taste.
6. Simmer the curry for 20-25 minutes or until the flavors have melded together.
7. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Tomato and Spinach Shakshuka
A flavorful North African-inspired dish that combines the sweetness of tomatoes with the earthiness of spinach, all in one skillet.
Ingredients:
– 2 large onions, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup fresh spinach leaves
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the canned diced tomatoes and stir to combine with the onion mixture.
5. Reduce heat to low and simmer for 10-12 minutes or until the sauce has thickened slightly.
6. Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
7. Season with smoked paprika, salt, and pepper to taste.
Cooking Time: 20-25 minutes
Tomato and Basil Risotto
Experience the flavors of Italy with this simple and delicious risotto recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the broth in a separate pot and keep warm.
2. In a large skillet, heat the oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add diced tomatoes and chopped basil; cook for an additional 2-3 minutes.
5. Add 1/2 cup broth to the skillet; stir until absorbed. Repeat process, adding broth in 1/2-cup increments, until rice is cooked (20-25 minutes).
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25 minutes
Tomato and Zucchini Gratin
Elevate your summer vegetables with this flavorful gratin, perfect for a light and satisfying side dish or main course. This recipe showcases the sweetness of tomatoes and zucchinis, paired with creamy cheese and crispy breadcrumbs.
Ingredients:
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 cup breadcrumbs
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss tomato and zucchini slices with olive oil, salt, and pepper.
3. In a separate bowl, mix Parmesan cheese and flour.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Arrange the vegetable mixture in the prepared baking dish.
6. Sprinkle the cheese-flour mixture evenly over the vegetables.
7. Top with breadcrumbs.
8. Bake for 30-35 minutes, or until the top is golden brown and the vegetables are tender.
Cooking Time: 30-35 minutes
Tomato and Black Bean Chili
This hearty chili recipe combines the flavors of fresh tomatoes and savory black beans, perfect for a cozy evening or a quick weeknight dinner.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 can (14.5 oz) beef broth
– 1/4 cup water
Instructions:
1. In a large pot, cook the onion, garlic, and red bell pepper over medium heat until the vegetables are tender.
2. Add the chili powder, cumin, salt, and pepper. Cook for 1 minute.
3. Stir in the diced tomatoes, black beans, beef broth, and water. Bring to a simmer.
4. Reduce heat to low and cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Tomato and Herb Focaccia Bread
This recipe yields a flavorful and aromatic focaccia bread infused with the sweetness of tomatoes and the brightness of herbs. Perfect as a side dish or used to make sandwiches, this bread is sure to please.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cups all-purpose flour
– 1 cup chopped fresh tomatoes (such as cherry or grape)
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes.
2. Add olive oil, salt, and 1 cup of flour. Mix until shaggy dough forms.
3. Knead remaining flour into the dough, until smooth.
4. Place dough on a floured surface and shape into a rectangle.
5. Top with chopped tomatoes, parsley, basil, and Parmesan cheese (if using).
6. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to use up those tomatoes with these delicious recipes! From classic tomato soup to flavorful pasta dishes, we’ve got 20 mouth-watering ideas to inspire you. Try your hand at making slow-roasted cherry tomatoes with garlic, or whip up a quick and easy homemade tomato sauce. For something new, try the spicy tomato chutney or sun-dried tomato pesto pasta. Whatever your taste buds crave, there’s something for everyone in this collection of tasty tomato recipes.
