17 Totally Tempting Recipes With Fresh Tomatoes (2024)

SERVINGS: 6

1 refrigerated store-bought pie crust
½c part-skim ricotta
¼ c goat cheese, at room temperature
2 tbsp pesto
¾ lb assorted heirloom tomatoes, sliced
1 lg egg, slightly beaten

1. HEAToven to 425°F with rack in center position.
2. UNFOLDdough and roll into a 13" circle. Transfer to baking sheet. Mix cheeses together and spread over crust, leaving a 1½" border. Distribute pesto and tomatoes evenly on top. Fold edges of dough over tomatoes, leaving center exposed. Brush top of dough with egg.
3. BAKEuntil golden brown, about 30 minutes. Cut into wedges and serve.

NUTRITION(per serving) 243 cal, 7 g pro, 20 g carb, 1 g fiber, 16 g fat, 7 g sat fat, 296 mg sodium

SERVINGS: 6

6 lg tomatoes
1 lg shallot, minced
dry white wine
3 c reduced-sodium chicken broth
¼lb cooked shrimp, halved
2 tbsp torn parsley

1. SLICE¼" off tops of tomatoes and scoop out pulp.
2. COOKshallot and garlic in 1 tbsp butter in pan over medium heat, 3 minutes. Stir in rice. Add wine. Simmer until almost evaporated, about 5 minutes. Add broth½cup at a time until each is absorbed and rice is tender, 20 minutes.
3. STIRin shrimp, parsley, and½tbsp butter. Season to taste. Serve in tomatoes.

NUTRITION(per serving) 254 cal, 10 g pro, 39 g carb, 3 g fiber, 4 g fat, 2 g sat fat, 281 mg sodium

SERVINGS: 4

1½ lb tomatoes, thinly sliced
1 avocado, thinly sliced
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
2 tbsp fresh cilantro leaves

1. LAYERtomatoes and avocado on platter. Drizzle lime juice and oil over top.
2. SPRINKLEwith cilantro and salt to taste.

NUTRITION(per serving) 120 cal, 2 g pro, 10 g carb, 4 g fiber, 9 g fat, 1 g sat fat, 12 mg sodium

SERVINGS: 6

2 tbsp olive oil
1 slice bacon, chopped
2 c fresh corn kernels
1 c frozen shelled edamame (about 5 oz), thawed
2 bell peppers, chopped
1 med onion, chopped
1½ lb grape tomatoes, halved
¼c chopped fresh chives
6 thin bone-in center-cut pork chops (about 6 oz each)

1. HEAT 1 tbsp of the oil in skillet over medium heat. Add bacon and cook until crisp, 3 minutes. Stir in corn, edamame, bell peppers, and onion. Cook, stirring, over medium-high heat, 6 minutes. Add tomatoes and cook, stirring, until they begin to wilt, about 2 minutes. Put in serving bowl with chives.
2. HEAT remaining 1 tbsp oil in skillet over medium-high heat. Season pork with salt and black pepper. Cook until golden brown and cooked through, 7 minutes. Serve chops topped with succotash.

NUTRITION (per serving) 366 cal, 28 g pro, 19 g carb, 4 g fiber, 20 g fat, 4 g sat fat, 176 mg sodium

SERVINGS: 4

2 cloves garlic, smashed
2 tbsp olive oil
1½ lb sm tomatoes, quartered
3 tbsp chopped pitted kalamata olives
1 tbsp chopped marjoram
4 halibut or other fish fillets (6 oz each)
¼c fresh whole wheat bread crumbs

1. HEAT broiler. Cook garlic in 1 tbsp oil in broiler-safe pan over medium heat, 1 minute. Add tomatoes, olives, and marjoram. Simmer until tomatoes have wilted, 5 minutes. Add fish, skin side down, and cook until almost done, about 6 minutes.
2. TOP fish with crumbs. Broil until crumbs are golden and fish is done, 1 to 2 minutes.
3. SERVE fish with sauce and drizzle with 1 tbsp oil.

NUTRITION (per serving) 306 cal, 37 g pro, 9 g carb, 2 g fiber, 13 g fat, 1.5 g sat fat, 232 mg sodium

SERVINGS:6

1 lb grape or cherry tomatoes, halved
4 oz bocconcini (about 12 sm mozzarella balls), halved
½c torn fresh basil
¼c red wine vinegar
1½ tbsp extra virgin olive oil
½lb rigatoni, preferably whole wheat
1 c shredded cooked chicken breast

1. MIXtogether tomatoes, bocconcini, basil, vinegar, and oil in serving bowl. Let stand 10 minutes.
2. COOKpasta per package directions until al dente while tomatoes stand. Drain. Add hot pasta and chicken to tomato mixture, stirring to coat well. Season with salt and pepper to taste. Top with fresh basil leaves, if desired.

NUTRITION(per serving) 282 cal, 16 g pro, 31 g carb, 4 g fiber, 9.5 g fat, 3.5 g sat fat, 86 mg sodium

SERVINGS: 4

1 pita
3 tablespoons olive oil
1 tablespoon red wine vinegar
¾teaspoon dried oregano
¾teaspoon salt
¼teaspoon black pepper
4 tomatoes, chopped
1 cucumber, peeled, seeded, and chopped
5 scallions, sliced
⅓cup fresh parsley, chopped

1. TOASTpita in a 350°F oven until crisp, about 10 minutes. Tear into pieces.
2. WHISK in a large bowl olive oil, red wine vinegar, oregano, salt, and black pepper. Add tomatoes, cucumber, scallions, and parsley. Toss to combine, add the pita croutons, and toss again.

NUTRITION(per serving) 170 cal, 4 g pro, 17 g carb, 4 g fiber, 11 g fat, 1.5 g sat fat, 530 mg sodium

SERVINGS:4

4 c cherry tomatoes, halved
8 ounces bocconcini (mini balls of fresh mozzarella), halved
12 fresh basil leaves, cut into thin strips
2 tablespoons olive oil
½teaspoon salt

Toss all ingredients together and enjoy!

NUTRITION(per serving) 250 cal, 11 g pro, 6 g carb, 2 g fiber, 20 g fat, 9 g sat fat, 330 mg sodium

SERVINGS: 4

4 c tomatoes, coarsely chopped (about 1½pounds)
2 c seedless watermelon, coarsely chopped
2 tbsp olive oil
1 tsp balsamic vinegar
½tsp salt
¼tsp black pepper
2 tbsp fresh mint, chopped
¼cup pistachios, chopped

1. COMBINE tomatoes and watermelon in a serving bowl.
2. TOSS with olive oil, balsamic vinegar, salt, black pepper, and mint.
3. TOP with pistachios.

NUTRITION(per serving) 150 cal, 3 g pro, 13 g carb, 3 g fiber, 11 g fat, 1.5 g sat fat, 300 mg sodium

SERVINGS: 4

3 tbsp extra virgin olive oil
1 sm onion, thinly sliced
3 cloves garlic, minced
2 lb tomatoes, peeled and chopped (about 6 tomatoes or 3 c chopped)
1¼tsp salt
12 oz linguine
16 fresh basil leaves, torn into pieces
¼c grated Parmesan

1. HEAT2 tablespoons of the oil in large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook 1 minute. Stir in tomatoes and salt and bring to a simmer. Cook until sauce begins to thicken, about 10 minutes.
2. PREPAREpasta per package directions while sauce cooks, undercooking slightly. drain pasta well and add to simmering sauce. Cook until sauce has thickened and pasta is done, about 2 minutes. Add basil and remaining 1 tablespoon oil and toss to combine. Serve topped with cheese.

NUTRITION(per serving) 468 cal, 16 g pro, 74 g carb, 6 g fiber, 13 g fat, 2.5 g sat fat, 819 mg sodium

PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4

¼ c canola oil mayonnaise
1 tbsp lemon juice
½tsp grated lemon peel
½ tsp gluten-free
Dijon mustard
1 clove garlic, minced
2 medium heirloom tomatoes, thinly sliced
½ small red onion, cut into thin slivers
¼ c basil leaves
2 tsp capers, rinsed and drained

1. WHISKtogether the mayonnaise, lemon juice, lemon peel, mustard, and garlic in a small bowl.
2. ARRANGEthe tomato slices on 4 salad plates. Use the back of a spoon to spread equal portions of the aioli on the tomatoes. Scatter the onion over the aioli. Sprinkle with the basil and capers.

NUTRITION(per serving) 58 cal, 4 g fat, 0.5 g sat fat, 1 g pro, 5 g carb, 1 g fiber, 176 mg sodium

SERVINGS:6

1 lb fresh or frozen and thawed pizza dough
3 tbsp extra virgin olive oil
2 lg cloves garlic, crushed or put through garlic press
1 c shredded part skim mozzarella (about 4 oz)
1 c crumbled soft goat cheese or feta (about 4 oz)
⅓ c grated Parmesan (about 1 oz)
1½c halved grape or cherry tomatoes
½tsp dried oregano (optional)
2 tbsp thinly sliced fresh basil

1. HEATgrill to medium. roll dough into two 10" rounds. Transfer to lightly floured baking sheet. Mix oil and garlic in small bowl and brush half over top of dough.
2. TRANSFERdough rounds to grill rack, placing oiled sides down. Immediately brush top of dough with remaining oil mixture. Grill until dough is golden brown on bottom, about 4 minutes.
3. TURNrounds over with spatula or tongs. Quickly sprinkle cheeses evenly over surfaces of dough. Toss tomatoes with oregano (if using) and distribute evenly over cheese. Cover grill and cook until bottom of crust is golden brown and cheese melts, about 4 minutes, adjusting position on grill if necessary for even browning. Transfer pizzas to large cutting board and sprinkle with basil. Cut into wedges and serve.

NUTRITION(per serving) 359 cal, 16 g pro, 35 g carb, 1 g fiber, 19 g fat, 7 g sat fat, 491 mg sodium

Shopping tip:Your can buy fresh or frozen pizza dough at most supermarkets, or, even better, ask your local pizza shop if they'll sell you some (many will!).

SERVINGS:8 (4 c total)

3 lb firm, ripe plum tomatoes (20-24), trimmed and halved lengthwise
2 tbsp minced garlic
2 tsp finely chopped fresh thyme
2 tbsp olive oil (preferably extra virgin)
1 tsp kosher salt
¼tsp freshly ground black pepper

1. PREHEAToven to 250°F.
2. LINE2 large baking sheets with parchment. Place tomatoes cut-side up on pans.
3. SPRINKLEgarlic and thyme on each and drizzle with oil, spreading over surface with fingertips. Season with salt and pepper and roast 4 to 5 hours until dried but still moist.
4. REFRIGERATEleftovers in airtight container up to a week.

NUTRITION(per serving) 71 cal, 1 g pro, 7 g carb, 4 g fat, 0.5 g sat fat, 0 mg chol, 2 g fiber, 248 mg sodium

SERVINGS: 8

8 oz lasagna noodles (8 noodles)
2 c 1% cottage cheese
2 cloves garlic, minced
¼c julienned basil leaves
¼tsp kosher salt
¼tsp freshly ground black pepper
2 c Slow-Roasted Tomatoes, chopped
2/3 c low-sodium chicken broth
2 oz soft goat cheese, divided

1. PREHEAT oven to 375°F. Bring large pot of salted water to a boil. Add noodles and cook, stirring, 6 minutes. Drain in single layer on towel.
2. WHISK together cottage cheese, garlic, basil, salt, and pepper in small bowl.
3. COMBINE tomatoes, broth, and half of the goat cheese in medium saucepan. Bring to a boil over medium heat.
4. COAT small baking dish with cooking spray. Spread 1 4 cup of the tomato sauce on bottom. Spread¼cup of the cottage cheese mixture onto one noodle, leaving 1" margin on one end. Roll up pasta from other end. Place seam-side down in dish. Repeat with remaining noodles.
5. POUR remaining sauce over top (cover all surfaces), and dot with remaining 1 ounce goat cheese. Cover with foil and bake 20 minutes.

NUTRITION (per serving) 203 cal, 13 g pro, 27 g carb, 5 g fat, 2 g sat fat, 6 mg chol, 2 g fiber, 447 mg sodium

SERVINGS: 4 (2-cup) servings

½ cup unsalted shelled pistachios
6 ounces mixed baby greens (6 cups)
1½c cherry tomatoes, halved
1 medium cucumber, thinly sliced
¼cup basil leaves, roughly chopped
¼ cup mint leaves, roughly chopped
1 tablespoon extra-virgin olive oil
2 teaspoons sherry vinegar
¼teaspoon salt
⅛ teaspoon freshly ground black pepper

1. HEAT the oven to 350°F. Spread pistachios on a baking sheet; toast until golden brown, about 8 minutes. Transfer to a cutting board and roughly chop.
2. COMBINE in a large bowl greens, tomatoes, cucumber, basil, and mint. Add oil, vinegar, salt, and pepper; toss to coat.
3. DIVIDE salad among 4 plates, sprinkle with pistachios, and serve.

NUTRITION (per serving) 160 calories, 11 g fat, 1.5 g saturated fat, 6 g protein, 13 g carbohydrate, 5 g fiber, 180 mg sodium

SERVINGS: 4

3 firm, ripe plum tomatoes, chopped
1 tsp minced garlic
2 tsp olive oil
1⅓c kalamata olives, pitted and finely chopped (MUFA)
1 tbsp drained capers
1 tbsp finely chopped red onion
1 tsp red wine vinegar
1 lb halibut
¼tsp kosher salt
¼tsp freshly ground black pepper

1. MAKE tapenade: Combine tomatoes, garlic,½teaspoon of the oil, olives, capers, onion, and vinegar in small bowl. Set aside.
2. PREHEAT grill to medium. Brush halibut with remaining oil to lightly coat, and season with salt and pepper. Grill 6 to 10 minutes, turning once, or until center of fish is just opaque.
3. DIVIDE halibut among 4 serving plates. Evenly spoon reserved tapenade over each.

NUTRITION (per serving) 262 cal, 25 g pro, 6 g carb, 1 g fiber, 15 g fat, 2 g sat fat, 36 mg chol, 859 mg sodium

TIME: 30 minutes
SERVINGS: 4

½ c dried small green Le Puy lentils
4 (6-ounce) salmon fillets, with skin
Salt and freshly ground black pepper
4 tsp Dijon mustard
½c chopped pecan halves
½c halved cherry or grape tomatoes
1 lg shallot, minced
1 tbsp chopped fresh dill
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tsp red wine vinegar

1. HEAT the oven to 425°F. Lightly coat a baking sheet with cooking spray.
2. IN a medium saucepan, bring the lentils and 2 cups of water to a boil.
3. REDUCE the heat to a simmer and cook, uncovered, until the lentils are just tender but not mushy, 15 to 20 minutes.
4. WHILE the lentils are cooking, place the salmon on the baking sheet and season with salt and pepper.
5. SPREAD each fillet with 1 teaspoon of the mustard, then top each with 2 tablespoons chopped pecans.
6. ROAST the salmon for 10 to 12 minutes, until the fish just flakes when tested with a fork.
7. MEANWHILE, make the salad: In a medium bowl, combine the tomatoes, shallot, dill, lemon juice, oil, and vinegar. Add the lentils and salt and pepper to taste. Toss well.
8. DIVIDE the salad among 4 plates and top with the salmon.

NUTRITION (per serving) (with½c salad): 522 cal, 32 g fat, 5 g sat fat, 41 g pro,18 g carbs, 5 g fiber, 229 mg sodium