TomatoTart - recipes with fresh tomatoes in tomato season
Abel Uribe/Chicago Tribune

What to Make With Fresh Tomatoes

Tomato, tomahto!
TomatoTart - recipes with fresh tomatoes in tomato season
Abel Uribe/Chicago Tribune

Tomatoes are a star ingredient in soups, salsas, bruschetta, panzanella, pasta and more, no matter the season. But tomatoes shine brightest during summer when they’re at their peak ripeness — and it doesn’t matter if you grew them in your garden or picked up a few at the farmer’s market or grocery store. Use those delicious, juicy and flavorful tomatoes for these 25 recipes.

Tomato Pie With Pimento Cheese Topping

Tomato Pie With Pimento Cheese Topping
Brian Cassella/Chicago Tribune; Shannon Kinsella/food styling

Have tomatoes that are on their way out? Throw them into a savory pie. Blind baking the crust (a technique that requires baking the crust without the filling) ensures that the crust doesn't get soggy. Add in the sliced tomatoes and pimento cheese once the crust is baked.

For the Tomato Pie With Pimiento Cheese Topping recipe, click here.

Pan con Tomate

Pan con Tomate
Bill Hogan/Chicago Tribune

Pan con tomate, or tomato bread, is a Catalan-style dish that’s perfect for summer parties. The appetizer requires five ingredients ー olive oil, garlic, salt, tomato and bread ー that come together to make a refreshing starter dish.

For the Pan con Tomate recipe, click here.

Ratatouille

Ratatouille
Terrence Antonio James/Chicago Tribune; Shannon Kinsella/food styling

No, not the movie with that cute little rat. This ratatouille is the southern French dish that consists of a mixture of summertime vegetables like eggplant, zucchini, bell pepper, onion and tomatoes.

For the Ratatouille recipe, click here.

Tian D'aubergines

Tian D'aubergines
E. Jason Wambsgans/Chicago Tribune

Casseroles may seem like the ultimate fall-and-winter comfort food but this summer take on the dish puts the season’s bounty to use. Eggplant and fresh tomatoes are layered over a bed of onions and cooked until the flavors fuse.

For the Tian D'aubergines recipe, click here.

Southern-Fried Green Tomatoes

Southern-Fried Green Tomatoes
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Fried green tomatoes are a staple in Southern cooking and the best use of underripe fruit. The dish is exactly what it sounds like: green tomatoes covered in cornmeal, fried in a skillet with oil. Green tomatoes are more firm and dense than their ripe counterparts, which guarantee they don’t get soggy during the frying process.

For the Southern-Fried Green Tomatoes recipe, click here.

Quick Stewed Tomatoes

Quick Stewed Tomatoes
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Canned stewed tomatoes are a pantry staple but the ingredient is simple to make from scratch and a great way to use an excess of fruit at the end of the season.

For the Quick Stewed Tomatoes recipe, click here.

ELT Sandwiches With Basil Mayonnaise

ELT Sandwiches With Basil Mayonnaise
Kristen Mendiola / The Daily Meal; Shannon Kinsella / food styling

An ELT is like a BLT, except it uses eggs instead of bacon. It’s a welcome substitute if you’re vegetarian or someone that hates dealing with bacon grease. The perfectly cooked egg gives the sandwich a buttery element, while the crisp lettuce and fresh tomato keep things on the lighter side.

For the ELT Sandwiches With Basil Mayonnaise recipe, click here.

Mediterranean White Bean Bruschetta

Mediterranean White Bean Bruschetta
Courtesy of McCormick

Few appetizers compare to bruschetta. Although the dish is simple, its admirable restraint lets the tomato flavor shine. This recipe takes it up a notch by incorporating white beans — a staple in Mediterranean cooking.

For the Mediterranean White Bean Bruschetta recipe, click here.

Fresh Tomato and Bacon Ketchup

Fresh Tomato and Bacon Ketchup
Eberly Film Labs/The Daily Meal; Shannon Kinsella/food styling

Skip store-bought ketchup and opt for a fresher variety by making your condiments from scratch. This recipe goes beyond canned tomatoes and instead incorporates ripe plum tomatoes mixed with shallots, smoky bacon, agave and other ingredients that will elevate the condiment.

For the Fresh Tomato and Bacon Ketchup recipe, click here.

Greek Orzo Salad With Shrimp and Cherry Tomatoes

Greek Orzo Salad With Shrimp and Cherry Tomatoes
Carolyn Menyes/The Daily Meal

This pasta dish comes together in less than 30 minutes. Orzo, a short-cut pasta, is served with shrimp and cherry tomatoes and tossed in a homemade vinaigrette to keep the dish light and refreshing for summer evenings.

For the Greek Orzo Salad With Shrimp and Cherry Tomatoes recipe, click here.

Mediterranean Stuffed Tomatoes

Mediterranean Stuffed Tomatoes
Jacqui Wedewer/The Daily Meal

These stuffed tomatoes have a few ingredients that are popular in a Mediterranean-based diet: tomatoes, Kalamata olives, couscous and olive oil. Make sure you thoroughly scoop out the inside of the tomatoes and drain them upside down to ensure that the couscous doesn’t get soggy from excess moisture.

For the Mediterranean Stuffed Tomatoes recipe, click here.

Conch Chowder

Conch Chowder
Susan Stocker/Sun Sentinel

Conch is a delicacy throughout South Florida and the Caribbean. Conch meat can be served in gumbos, fritters, salads and croquettes. Here, it’s served in a chowder with beefsteak tomatoes and marinara sauce. Shrimp or lobster are suitable swaps if you can’t find conch.

For the Conch Chowder recipe, click here.

Gazpacho

Gazpacho
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If tomatoes are the fruit of summer, gazpacho is the dish of the season. The cold soup, made from blending raw vegetables, is one of the most satisfying no-cook dishes to make on simmering summer days.

For the Gazpacho recipe, click here.

Roasted Garden Salsa

Roasted Garden Salsa
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Everyone has their favorite grocery store salsa, but nothing quite compares to making the dip from scratch. Fresh tomatoes, jalapenos and cilantro will bring the best flavors of salsa to life.

For the Roasted Garden Salsa recipe, click here.

Tomato Soup

Tomato Soup
Jennifer Chase/For The Washington Post

Few childhood dinners were more comforting than grilled cheese served with a big bowl of tomato soup. Not only is it an iconic way to make use of tomatoes, but it will also bring back memories of kiddom.

For the Tomato Soup recipe, click here.

Marinated Tomato Basil Salad

Marinated Tomato Basil Salad
Courtesy of Seasonal Cravings

Perhaps no dish features tomatoes in their purest form better than this salad. Grape and cherry tomatoes are sliced in half and drizzled with olive oil and balsamic vinegar. Its bright colors and flavor will serve as a great side dish to hearty entrees like burgers and steak.

For the Marinated Tomato Basil Salad recipe, click here.

Tomato Preserves

Tomato Preserves
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If you spent the summer growing tomatoes, try turning them into tomato preserves. It’s a type of fruit preserve made by slow simmering tomatoes, then mixing them with lemon juice, sugar and powdered pectin. Add the mixture to a mason jar and store it in the fridge until you’re ready to add it to a grilled cheese, eggs or whatever you fancy.

For the Tomato Preserves recipe, click here.

Baked Tomatoes

Baked Tomatoes
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Baked tomatoes, a classic Southern dish, amplifies the sweetness of tomatoes by mixing them with brown sugar. The tomatoes and sugar are mixed with flour, eggs, and bread that, when baked, give the dish a creamy and crispy texture.

For the Baked Tomatoes recipe, click here.

Roasted Tomatoes With Garlic

Roasted Tomatoes With Garlic
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Roasted tomatoes are great on a variety of dishes from sandwiches to risotto. The juice that forms during the roasting process can be added to stews, pastas, casseroles and more—a double whammy!

For the Roasted Tomatoes With Garlic recipe, click here.

Caprese Skewers With Pesto

Caprese Skewers With Pesto
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Tomatoes, basil and mozzarella cheese — also known as caprese — is a timeless combo. You can use the mashup of ingredients in a salad or sandwich but adding it to a skewer is equally effective, especially for entertaining. It’s perfect for warm days when you need a cold dish to break the heat.

For the Caprese Skewers With Pesto recipe, click here.

Griddle-Seared Chicken With Caprese-Style Tomatoes

Griddle-Seared Chicken With Caprese-Style Tomatoes
Terrence Antonio James/Chicago Tribune; Shannon Kinsella/food styling

Riding the caprese wave, this griddle-seared chicken is cooked to golden perfection and topped with fresh tomatoes, mozzarella cheese and basil. Serve it as an easy weeknight dinner that the whole family will love.

For the Griddle-Seared Chicken With Caprese-Style Tomatoes recipe, click here.

Panzanella With Grilled Shrimp

Panzanella With Grilled Shrimp
Chicago Tribune

Skip making bread crumbs and use leftover bread cubes in a salad. That’s the key to making panzanella, a chopped salad that originated in Italy and is typically made with tomatoes, cucumber and oil and vinegar. It’s the perfect way to finish off a loaf of bread.

For the Panzanella With Grilled Shrimp recipe, click here.

Baked Feta Tomato Pasta With Shrimp

Baked Feta Tomato Pasta With Shrimp
Katherine Martinelli/The Daily Meal

If you missed this recipe when it went viral on TikTok, baked feta pasta is essentially a smattering of fresh tomatoes, feta cheese and spaghetti. This recipe takes a few liberties by incorporating shrimp into the dish.

For the Baked Feta Tomato Pasta With Shrimp recipe, click here.

Tomato Tart

Tomato Tart
Abel Uribe/Chicago Tribune

Tarts don’t have to be made with cherries or chocolate. If you prefer savory flavors, try making a tomato tart. Choose a mixture of tomato varieties and colors to give the dish a striking visual appeal.

For the Tomato Tart recipe, click here.

Fattoush Salad

Fattoush Salad
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If you have any leftover pita bread lying around your house, try making this fattoush salad. The pita is broiled for about two minutes, adding a crunchy texture to the salad, which is made with sliced green onions, tomatoes, cucumber, parsley, olives and mint. It’s one of the best salad recipes for summer.

For the Fattoush Salad recipe, click here.

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