47 fresh tomato recipes
Celebrate fresh tomato season with salads, salsas, sandwiches, pastas, and more
Recipe: Caramelized Tomato Bruschetta
Recipe: Fresh Tomato Basil Pizza
Recipe: Easiest Garden Gazpacho
Recipe: Mango and Tomato Salsa
Recipe: Spicy Indian Tomato Shorba
Recipe: Open-face Caprese Sandwiches
Recipe: Marinated Heirloom Tomato Salad
Recipe: Green Grape Tomato Appetizer
Recipe: Fresh Bloody Mary
Recipe: Fresh Corn and Avocado Salad
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It's essential for food safety when working with tomatoes that you acidify them with bottled (not fresh) lemon juice or citric acid, which has a standardized acidity, and that you do not increase the amount of herbs or add any other ingredients.
Recipe: Canned Heirloom Tomatoes
Recipe: Caprese Melts
Recipe: Tiered Tomato Soup
Recipe: Tomato Salad with Chile and Lime
Recipe: Grilled Salmon in Tomato Water
Biga, is a yeast-based starter, gives the loaf characteristics of bread made with a sourdough starter.
Recipe: Garden Tomato Bread
Pimentón de La Vera is a Spanish paprika that adds a smoky, sweet intensity, but Hungarian or regular paprika work too.
Recipe: Roasted Red Pepper-Tomato Soup
Nigella seeds (also called kalonji) add an oniony flavor. Look for them and for tamarind concentrate at Indian markets and some specialty food stores.
Recipe: Indian-Spiced Tomato Soup
Make a double (or triple) batch for many easy dinners; this recipe freezes beautifully for up to 6 months.
Recipe: Fresh Tomato Sauce
Recipe: Rainbow Tomato Bruschetta
Recipe: Fennel-Tomato Tart
Recipe: Tomato and Sweet Onion Crumble
Recipe: Tomato and Onion Salad
Recipe: Gazpacho Salad
Recipe: Tomatoes in Spicy Yogurt Sauce
Recipe: Risotto-Stuffed Tomatoes
Recipe: Yellow Tomato Lime Sorbet
Chris Cosentino of Cockscomb restaurant in San Francisco is known for adventurous dishes like this one, a meet-up of mild grilled calamari (squid), fresh produce, and exciting seasonings. He grills the calamari over almond wood plus regular charcoal briquets; for the home cook, he recommends easy-to-find mesquite hardwood charcoal. To make the dish as fiery as Cosentino likes it, use 2 tbsp. black pepper and 2 tsp. Aleppo pepper, and don’t seed the serrano chile.