11 Summer Recipes with Tomatoes

Tomatoes stuffed with cheese

Cut the tops off 4 large oxheart tomatoes. Scoop out the seeds and most of the pulp. Drizzle generously with olive oil; season with salt and pepper. Stuff each tomato with chopped basil and a whole ball of burrata cheese. Drizzle again with oil, sprinkle with salt, pepper, and basil.

Tomato pesto

Blend 2 large chopped oxheart tomatoes, 1 cup mint leaves, 1/2 cup each olive oil, toasted hazelnuts, grated Parmesan, 3 anchovies, and 1 clove of garlic until smooth. Season with salt and pepper. Serve with bread or toss with pasta.

Tomatoes with pepperoni and mozzarella

Slice the tomato thickly and season with salt, pepper, and chopped oregano. Layer sliced ​​pepperoni and fresh mozzarella between each tomato slice.

Snack butter with tomatoes

Seed and quarter 2 plum tomatoes. Toss with 2 teaspoons olive oil, 2 sprigs thyme, 1/2 teaspoon salt, and a clove of garlic. Spread on a baking sheet and roast at 375°F (190°C) until the tomatoes are soft and the garlic is golden brown, 35–40 minutes. Cool; discard the thyme. Puree the tomatoes with 4 ounces (110g) softened butter and 1/2 teaspoon salt. Serve on bread or with corn on the cob.

Mediterranean salad

Thinly slice 4 heirloom tomatoes. Arrange on a plate; top with 1/4 cup pomegranate seeds, 2 tablespoons each toasted pine nuts, and chopped mint. Season with salt and pepper; drizzle with olive oil and sprinkle with crumbled feta.

Heirloom tomatoes can be softer than others. To prevent bruising, store them with the top down.

Bloody Mary appetizer

Season an assortment of halved grape or cherry tomatoes with celery salt and hot sauce.

Tomato-watermelon cocktail

In a cocktail shaker, combine 1/2 cup diced watermelon, 1/3 cup small grape or cherry tomatoes, 4 mint leaves, 2 tablespoons lime juice, and 1 tablespoon sugar. Add 60 ml citrus vodka and ice. Shake; strain into a glass with ice. Garnish with tomatoes, mint, and watermelon.

Quick pickled tomatoes

In a medium saucepan, bring to a boil 1 cup each apple cider vinegar and water, 1/4 cup sugar, 2 tablespoons salt, 4 crushed garlic cloves, 1 teaspoon each coriander seeds, mustard seeds, and black peppercorns, and 1/4 teaspoon red pepper flakes. Cool slightly. Take 1 pound assorted grape and cherry tomatoes and carefully pierce them with a skewer or toothpick; place in a heatproof bowl with 1/2 cup chopped dill. Pour the marinade over the tomatoes. Cool to room temperature; divide among jars and refrigerate for at least 4 hours.

Pickled tomatoes can be refrigerated for 1-2 weeks. Serve with sandwiches, cheese, corned beef, grilled fish, and chicken.

Baked tomatoes with goat cheese

Trim the tops of 4 large oxheart tomatoes; scrape out the seeds and some of the pulp. Drizzle with olive oil; season with salt and pepper. Stuff each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko breadcrumbs, 2 tablespoons each olive oil, grated Parmesan cheese, chopped parsley, 1 finely grated garlic clove, 1 teaspoon each thyme leaves, grated lemon zest, and 1/2 teaspoon salt; sprinkle the mixture over the tomatoes. Bake at 450°F (230°C) until golden brown, about 10 minutes.

Salad with tomato and lettuce

Cut a large tomato into 8 wedges, leaving a little less than the base; fan them out. Season with salt and pepper, sprinkle with shredded iceberg lettuce, and add blue cheese dressing and crumbled cooked bacon.

Tart with tomatoes, bacon and cheese

On a lightly floured surface, roll out 1 sheet of thawed puff pastry into a 10 x 14-inch rectangle; transfer to a parchment-lined baking sheet. Sprinkle with 1 1/2 cups grated Gruyère cheese, leaving a 2-inch border on the long sides. Top with 4 slices cooked bacon, crumbled, 3 thinly sliced ​​small tomatoes, 2 teaspoons thyme leaves, 1/2 teaspoon salt, and a couple of pinches of pepper. Fold the long edges in; make small slits in the dough. From the short sides, fold in 1/2-inch of dough; pinch to seal. Brush the dough with an egg beaten with 1 teaspoon of water. Bake at 400°F (200°C) until golden brown, about 30 minutes.