Tomato Time! 7 Recipes Begging to Be Made

The time is ripe for picking fresh tomatoes. With hundreds of varieties, you have your pick of the crop when it comes to this fruit. World’s Healthiest Foods says to pick deep, richly colored tomatoes. While you’re at it, go for variety and use tomatoes to put a pop of color on your plate. You want your tomatoes to have smooth skin and a slightly sweet smell. Avoid tomatoes with soft spots or bruises. But don’t just toss them in your salads. Just as there are a seemingly unending amount of varieties, there are more fresh tomato recipes than we can count. Start your hunt for the perfect tomato dish here, with the following seven recipes.

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1. Grilled Green Tomatoes

You’ve heard of, and maybe even had, fried green tomatoes, so take the unexpected route with your green tomatoes and grill them instead. Southern Living mixed the flavors of Italy with the southern United States in this grilled side dish that makes 8 to 10 servings.


  • ½ cup olive oil
  • ¼ cup white balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • ⅛ teaspoon salt
  • 4 medium-size green tomatoes, cut into ¼-inch-thick slices (about 2 pounds)
  • 1 (16-ounce) package sliced fresh mozzarella cheese
  • Kosher salt and freshly ground pepper to taste
  • ⅓ cup thinly sliced fresh basil

Directions: Combine first five ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour. Preheat grill to 350 to 400 degrees Fahrenheit, or medium-high heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.

Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.

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2. Chicken Kabobs with Tomato Salad

A cold tomato salad is the refreshing side Real Simple‘s grilled dinner needs. Grilling corn is a tasty alternative to boiling, adding flavor through the char you miss out on when the corn is cooked inside. It yields 4 servings and you will need eight 6-inch skewers for the kabobs.


  • 1½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 4 ears corn, husks removed
  • 1 pint grape tomatoes, halved
  • 4 scallions, chopped
  • 1 teaspoon grated orange zest

Directions: Heat grill to medium high. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each of salt and pepper. Thread the chicken on the skewers.

Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both. In a bowl, toss the tomatoes, scallions, orange zest, remaining tablespoon of oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve the tomato salad with the chicken and corn.

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3. Tomato Cobbler

Seasonal blueberries do not have the cobbler market cornered — with Martha Stewart’s recipe, cherry tomatoes are given a moment in the spotlight. The cheesy biscuit topping, caramelized onions, and sweet cherry tomatoes create a substantial side or main dish depending on the portion size. It makes 6 to 8 servings.



  • ¼ cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 pounds cherry tomatoes
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper

Biscuit topping

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup grated Gruyere cheese (2¼ ounces), plus 1 tablespoon for sprinkling
  • 1½ cups heavy cream, plus more for brushing

Directions: To make the filling, heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic and cook until fragrant, about 3 minutes. Let cool. Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1½ teaspoons salt and some pepper.

Preheat oven to 375 degrees Fahrenheit. To make the biscuit topping, whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)

Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about ½ cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 70 minutes. Transfer to a wire rack. Let cool for 20 minutes.

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4. Pasta with No-Cook Tomato Sauce

To give your pasta a fresh tomato taste without making fresh tomato sauce, use this Health recipe. It won’t be your traditional sauce, but the olive oil, herbs, and tomatoes will boost the flavor of your noodles just as well as any sauce would — the Parmesan cheese can only heighten those flavors. It serves 4.


  • 2 pounds ripe tomatoes, cored, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh oregano
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 10 ounce short pasta noodles such as cavatelli, penne, or rigatoni
  • ¼ cup grated Parmesan, optional
  • Freshly ground black pepper

Directions: In a bowl, toss tomatoes, olive oil, basil, oregano, garlic, and salt. Cover and let stand for 30 minutes. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.

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5. Tomato Pie

Can’t get enough baked tomatoes? We can’t, either, so for our second pastry-tomato combination, we’re going with Country Living and Tandi’s tomato pie. It will serve 8; be sure to bake your deep-dish pie shell before starting the recipe instructions.


  • 4 medium plum tomatoes
  • 1 (9-inch) deep-dish pie shell, baked
  • 1 cup chopped white onion
  • ½ teaspoons salt
  • ½ teaspoons freshly ground pepper
  • 2 tablespoons chopped fresh basil
  • ½ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 cup grated cheddar cheese

Directions: Preheat oven to 375 degrees Fahrenheit. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ teaspoon each salt and pepper, and 1 tablespoon basil. Stir mayonnaise, Parmesan, and cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, ½ cup onion, ¼ teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture.

Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts over-browning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

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6. Broiled Tomato Sandwich

Don’t settle for a plain old PB&J when lunchtime rolls around this weekend. Not that there is anything wrong with the classic combination, but it is tomato season, and you now know how to make an upgraded grilled cheese sandwich thanks to


  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 ripe tomatoes, sliced
  • 3 tablespoons mayonnaise
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 3 tablespoons grated Parmesan cheese, divided
  • 4 slices bread, lightly toasted

Directions: Preheat oven to broil. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper, and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread.

Place marinated tomatoes on two slices and sprinkle with remaining Parmesan cheese. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

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7. Fresh Tomato Bloody Mary

For the adults, Food Network and Claire Robinson hold the key to kicking back while using fresh tomatoes. A fresh tomato Bloody Mary is precisely what your lazy Saturday morning needs, and this recipe yields about 6 cups.


  • 6 large, ripe tomatoes, peeled, seeded, and diced (juices reserved)
  • 6 tablespoons freshly squeezed lime juice, plus wedges
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons extra-spicy horseradish
  • 2 teaspoons kosher salt, plus sea salt, for serving
  • 2 teaspoons freshly ground black pepper, plus more for serving
  • Vodka

Directions: In a blender, puree the tomatoes, lime juice, Worcestershire, horseradish, and salt and pepper until smooth. Chill covered until ready to use.

On a small shallow dish, mix 3 parts sea salt to 1 part finely ground black pepper. Run a lime wedge around the rim of each glass, then dip the rims in the salt and pepper mixture. Fill each glass with ice, 1 ounce vodka, and approximately two-thirds cup fresh tomato Bloody Mary mixture.

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