How about some recipe ideas to help use up some of those fresh garden tomatoes this year? (More ideas will be forthcoming over the next couple of months, I’m sure — I’m scratching up recipes with mine all the time lately!) There are so many great garden tomato recipes, so here are just a few to get you thinking of different ways to use your fresh seasonal produce.
Ten Recipes Using Fresh Garden Tomatoes
Tomatoes aren’t necessarily the main ingredient in all of these recipes, but each recipe prominently features tomatoes (and each will taste better with freshly picked tomatoes). Garden tomatoes are a great way to add a burst of freshness to so many recipe ideas.
Beyond salsa and pico de gallo…
I often make fresh salsa, guacamole, and/or pico de gallo using fresh garden tomatoes, but have never written those particular recipes down and just kind of play it by ear — I’ll make a note to do that more formally for you sometime this season. 🙂 But, here are ten non-salsa recipes for garden tomatoes.
- Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, & Spinach
- Low Carb Chicken Parmesan with Chunky Garden Tomatoes
- One Pot Parmesan Pasta with Spinach, Tomatoes, and Mushrooms
- Skillet Caprese Chicken
- Gluten Free Summer Spinach Penne Pasta
- Simple Oven Roasted Tomatoes
- Roasted Vegetable Tortellini Bake
Your turn
What are some of your favorite ways to use fresh garden tomatoes? I’d love to take a look at more recipe ideas using fresh tomatoes, since mine are just starting to all ripen at once. (Isn’t that how it always happens?)
peaches
Tuesday 1st of August 2017
You can also fix tabbouleh salad, which starts out with fine or medium grain bulgur. Coarse grain does not work. You then add some diced fresh tomatoes, fresh mint, parsley, green onions and lime juice and olive oil. Ratatouille also uses tomatoes, as well as red and green peppers zucchini, onions and eggplant.
peaches
Tuesday 1st of August 2017
When I have lots of tomatoes in my garden, or I can get heirloom ones really cheap at the farmer's market, I cook up some WW spaghetti, and I take lots of cherry tomatoes or a large heirloom tomato, and chop it up, and then add a half tablespoon of olive oil, a crushed clove of garlic or two, a handful of fresh basil that I chop up, and then a couple of tablespoons of freshly grated Parmesan cheese and I mix it up, and then I put it on top of my spaghetti. I have a really good garlic press that I use all the time. When I can get really good homegrown tomatoes from my garden or the farmer's market, I fix this dish approximately three times a week. It takes me 20 minutes to put it together. The person at the Evanston market that I can get #2 heirloom certified organic tomatoes from for $1 a pound, hasn't started bringing a lot of tomatoes yet. So far I have only picked 3 cherry tomatoes out of my garden. They are all sungold tomatoes, which are my favorite all time favorite ones.
I also fix salsa at least once a week from scratch when homegrown tomatoes are in season. It is way better than jarred salsa.