10 Mouthwatering Tomato Recipes To Celebrate Summer

The farmer’s market in June is a foodie’s paradise! Summer is the only time of year when the tomato is at its juicy, flavorful peak. Celebrate summer’s bounty with these delicious tomato recipes. P.S. You can download these cookbooks for as low as $1.99 — this month only.

1. Bucatini with a Spicy Tomato Sauce

from Giuliano Hazan’s Thirty Minute Pasta by Guiliano Hazan

Serves 4

½ medium yellow onion
4 tablespoons butter
¼ teaspoon hot red pepper flakes
2 ounces pancetta, sliced 1/8 inch thick
2 pounds fresh tomatoes
1 pound bucatini (penne or maccheroni are also good)
½ cup freshly grated Parmigiano-Reggiano
2 tablespoons freshly grated Pecorino Romano

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
2. Peel and finely chop the onion. Put 2 tablespoons of the butter and the hot red pepper flakes in a 12-inch skillet, add the chopped onions, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
3. While the onion is sautéing, cut the pancetta into narrow strips about 1 inch long. When the onion is done, add the pancetta and cook until it begins to brown, 1 to 2 minutes.
4. Peel the tomatoes and coarsely chop them. Add them to the pan and season with salt. Cook until the liquid they release has evaporated, 10 to 12 minutes.
5. When the tomatoes are about halfway done, add about 2 tablespoons salt to the boiling pasta water, add the bucatini, and stir until all the strands are submerged. Cook until al dente.
6. When the pasta is done, drain well and put it in a serving bowl with the two grated cheeses and the remaining 2 tablespoons butter. Stir vigorously until the sauce is creamy and thoroughly coats the pasta. Serve at once.

ID: 3062162

2. Tomato Tart

from Canal House Cooking Volume N° 4: Farm Markets & Gardens by Christopher Hirsheimer and Melissa Hamilton

Serves 4-6

1 sheet puff pastry, defrosted
2—3 tomatoes, cored and sliced
2—3 branches fresh thyme
Really good extra-virgin olive oil
Salt, preferably Maldon or other
crunchy sea salt

Preheat the oven to 375°. Lay the sheet of puff pastry out on a parchment paper—lined baking sheet. Using the tip of a paring knife, lightly score a border about ½ inch from the edge of the pastry. Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking.

Arrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of thyme, scattering the leaves over the tomatoes. Drizzle the tart with some olive oil and season with pepper.

Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, 30—40 minutes. Season with salt.

ID: 3062155

3. Fried Green Tomato Tart

from Pie It Forward by Gesine Bullock-Prado

For the tomatoes
½ cup finely ground cornmeal
½ cup all-purpose flour
½ teaspoon Cajun or Creole spice blend (I like Emeril’s)
½ teaspoon salt
½ cup buttermilk
2 large, green tomatoes, cut into ½-inch-thick slices, at room temperature
½ cup vegetable oil

For the crust
1 ½ cups all-purpose flour
½ cup finely ground cornmeal
10 tablespoons unsalted butter, chilled and cut into pieces
2 tablespoons sugar
½ teaspoon cayenne
½ teaspoon salt
1 tablespoon baking powder
½ pound tasso ham, cubed (you can substitute chorizo)
½ cup grated extra-sharp cheddar cheese
½ cup buttermilk
1 egg

For the cheese spread
4 cornichons (tiny pickles)
1 clove garlic
8 ounces sharp cheddar cheese, finely grated
4 ounces Monterey Jack cheese, finely grated
½ (4-ounce) jar pimientos, juices drained
¼ cup sour cream
½ teaspoon salt
2 drops hot sauce

Procedure for the tomatoes
1. In a large flat bowl, whisk together the cornmeal, flour, spice blend, and salt. Pour the buttermilk in a second bowl. Pat the tomato slices with a paper towel and dredge them in the flour mixture, then the buttermilk, and then back to the flour.
2. In a large frying pan, heat the oil to about 350°F (175°C) and fry the tomatoes on each side until golden brown. Place the finished slices on a grid-style cooling rack.

Procedure for the crust
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a large mixing bowl, work the flour, cornmeal, butter, sugar, cayenne, salt, and baking powder with your fingers until the mixture resembles cornmeal and all of the butter is well incorporated. Add the ham and cheese and toss to distribute evenly.
3. In a small bowl, whisk together the buttermilk and egg. Add this to the dough and work the mixture gently with your hands until it is uniformly wet and no dry clumps of flour remain. Don’t overwork the dough.
4. Scoop the dough onto the prepared baking sheet and gently press it into a rough 10-inch (25-cm) round. Bake until the crust is golden brown and baked through, 35 to 45 minutes. Allow it to cool.

Procedure for the cheese spread
Chop the cornichons and garlic into small pieces and place them in the bowl of a food processor, along with the cheeses, pimientos, sour cream, salt, and hot sauce. Process until smooth.

Spread the pimento cheese in an even layer over the cooled crust. Arrange the tomatoes over the top of the spread, overlapping them if you have to. Serve the pie immediately.

ID: 3062196

4. Little Blue Reds

from Canal House Cooking Vol. No. 4: Farm Markets & Gardens by Christopher Hirsheimer & Melissa Hamilton

Makes enough to fill 2 dozen tomato halves (about 3/4 cup mash)

This blue cheese and butter mash is delicious against the sweetness of little cherry tomatoes and we serve them together as an hors d’oeuvre. It also makes for a nice breakfast slathered on warm toast (add to that combo a juicy summer peach and you’ve got yourself a little taste of heaven).

Mash together 1/4 pound good blue cheese and 4 tablespoons softened salted butter in a small bowl. Season with coarsely ground black pepper. Spread on halved cherry tomatoes and garnish with chopped fresh parsley.

ID: 3062201

5. Chorizo, Tomato, and Chickpea Salad

from Delicious Mediterranean Diet Recipes by Hearst

384 calories per serving
Makes 4 main-dish servings

1 Tbsp. olive oil
7 oz. fully cooked chorizo sausages, cut into 3/„4-inch chunks
2 shallots, halved, thinly sliced
1 can (15.5 oz.) chickpeas, rinsed and drained
16 oz. red and/or yellow cherry tomatoes, halved
2 Tbsp. sherry vinegar
½ cup coarsely chopped fresh flat-leaf parsley
Kosher salt and pepper

1. In large skillet on medium-high, heat oil. Add chorizo and shallots, and cook about 8 minutes, or until chorizo browns lightly and shallots soften, stirring frequently.
2. Add chickpeas and tomatoes, and cook 5 minutes, or until tomatoes begin to soften. Add vinegar and cook 1 minute, stirring, until it’s mostly evaporated. Remove skillet from heat and stir in parsley, ¼ teaspoon freshly ground black pepper, and a pinch of kosher salt. Serve hot.

Each serving about 19 g protein, 23 g carbohydrate, 24 g total fat (8 g saturated), 6 g fiber, 44 mg cholesterol, 850 mg sodium.

ID: 3062215

6. Sliced Tomato Salad with Blue Cheese

from Canal House Cooking Vol. No. 4: Farm Markets & Gardens by Christopher Hirsheimer & Melissa Hamilton.

Serves 1-2

1 small clove garlic, minced
1 tablespoon red wine vinegar
Salt and pepper
3—4 tablespoons really good
extra-virgin olive oil
2 big fat slices of a ripe summer
1 slice blue cheese
2 anchovy filets

Put the garlic and vinegar into a small bowl and season with salt and pepper. Stir in the olive oil and adjust the seasonings.

Arrange the sliced tomatoes on a plate and spoon the dressing over them. Place the blue cheese and anchovies on top. Season the salad with a little more salt and pepper and garnish the plate (our conceit, we can’t help ourselves) with a sprig of parsley, if you like.

ID: 3062221

7. Tomato Soup with Shrimp

from Delicious Mediterranean Diet Recipes by Hearst

255 calories per serving
Makes 4 main-dish servings

3 lb. ripe tomatoes, cut into quarters
½ cup roasted red peppers
½ cup fresh basil leaves, chopped
3 garlic cloves, crushed
5 oz. multigrain bread (about 4 slices), cut into ½-inch cubes
12 oz. peeled and deveined large shrimp (16 to 20 count), sliced in half along back
¼ tsp. dried oregano
1 Tbsp. extra virgin olive oil

1. Preheat oven to 400°F.
2. In blender, puree tomatoes, in batches if necessary. Return puree to blender, then add red peppers, half of the basil, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper; puree until smooth. Cover and refrigerate.
3. Arrange bread on jelly-roll pan. Bake 8 to 10 minutes, or until golden brown, stirring once. Set aside croutons.
4. Meanwhile, in medium bowl, combine shrimp, oregano, remaining basil, remaining 2 garlic cloves, and ’…› teaspoon pepper, tossing.
5. In 12-inch skillet on medium-high, heat oil until hot, but not smoking. Add shrimp; cook 4 to 5 minutes, or just until shrimp turn opaque throughout, stirring occasionally. Divide shrimp and soup among 4 serving bowls; garnish with croutons and basil.

Each serving about 19 g protein, 31 g carbohydrate, 7 g total fat (1 g saturated), 7 g fiber, 107 mg cholesterol, 1035 mg sodium.

ID: 3062227

8. Raw Tomatoes Stuffed with Tuna

from Verdure by Gioetta Vitale

Serves 4

4 large beefsteak tomatoes
2 6-ounce cans tuna in water, drained
4 hard-boiled eggs, chopped
1/2 cup fresh parsley, finely chopped
3 lemons
3 tablespoons olive oil, or more as needed
2 tablespoons drained capers
Salt and freshly ground black pepper

Using a sharp knife, cut large X’s (just enough to break the skin) on bottom of each tomato. Immerse the tomatoes in rapidly boiling water for 15 seconds. Remove tomatoes from boiling water with a slotted spoon and, when cool enough to handle, peel away and discard skins. Immerse the tomatoes in an ice water bath to refresh.

Drain the tomatoes and slice 1/2 inch off each top, making a “lid.” Make tomato “shells” by scooping out the seeds and flesh from each half. Turn the shells and lids upside down to dry.

Meanwhile, in a large bowl, combine the tuna, eggs, parsley, the juice from two of the lemons, the olive oil, and capers. Mash all ingredients together with a fork until well blended and season to taste with salt and pepper.

Spoon the mixture into the tomato shells and transfer the stuffed tomatoes to a serving plate. Slice the remaining lemon into thin slices and arrange around tomatoes as a decorative garnish.

ID: 3062233

9. Tomato Tarte Tatin

from Delicious Mediterranean Diet Recipes by Hearst

290 calories per serving
Makes 6 main-dish servings

All-purpose flour
1 sheet frozen puff pastry (half 17.3-oz. package), thawed
1 Tbsp. olive oil 1 medium onion, chopped
1 large yellow bell pepper, chopped
Salt and pepper
1 tsp. fresh thyme leaves, chopped
2 Tbsp. butter (no substitutions)
2 Tbsp. sugar
1 ½ lb. firm, ripe plum tomatoes (about 7), halved lengthwise and seeded
3 oz. goat cheese, crumbled
8 small fresh basil leaves

1. Preheat oven to 400°F.
2. On lightly floured surface, with floured rolling pin, roll pastry into 12-inch square; cut into 12-inch round. Place on waxed paper—lined baking sheet; refrigerate.
3. In 12-inch heavy ovenproof skillet on medium, heat oil. Add onion, bell pepper, ’…› teaspoon salt, and ’…› teaspoon freshly ground black pepper. Cook 6 minutes, or just until tender, stirring. Stir in thyme; cook 1 minute. Transfer to bowl.
4. To same pan, add butter and sugar; cook 1 to 2 minutes, or until both melt, stirring. Add tomatoes, cut sides down, in single layer; cover, cook 2 minutes, then uncover. Cook 3 to 4 minutes, or until most of the liquid has reduced and thickened, swirling pan frequently. Turn tomatoes over; sprinkle with ¼ teaspoon salt and ’…› teaspoon pepper. Cook 2 minutes, or until softened and most of the liquid has evaporated, swirling pan frequently. (Any remaining liquid should be thick and glossy.)
5. Remove pan from heat. Sprinkle onion mixture over and between tomatoes. Carefully invert dough (still on waxed paper) onto mixture in pan; discard paper. Cut 6 small slits in top of dough. Bake 30 to 35 minutes, or until crust is dark golden brown. Cool in pan on wire rack 10 minutes.
6. To unmold, place platter over top of tart. Quickly and carefully turn platter with skillet upside down to invert tart; remove skillet. Sprinkle tart with ’…› teaspoon salt, goat cheese, and basil. Serve immediately.

Each serving about 7 g protein, 27 g carbohydrate, 18 g total fat (7 g saturated), 3 g fiber, 17 mg cholesterol, 440 mg sodium.

ID: 3062308

10. Stuffed Tomatoes with Lean Ground Beef

from Delicious Mediterranean Diet Recipes by Hearst

270 calories per serving
Active time 30 min.
Total time 1 hour
Makes 6 main-dish servings

½ cup quick-cooking (10-min.) brown rice
1 Tbsp. olive oil
1 medium onion (6 to 8 oz.), chopped
1¼ lb. lean (90%) ground beef
’…“ cup loosely packed fresh mint leaves, chopped, plus mint sprigs for garnish
½ tsp. ground cinnamon salt and pepper
6 large tomatoes (10 oz. each)
½ cup crumbled feta cheese (2 oz.)
¼ cup panko (Japanese-style breadcrumbs)

1. Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.
2. Meanwhile, in 12-inch nonstick skillet on medium, heat oil 1 minute. Add onion, and cook 10 to 12 minutes, or until lightly browned and tender. Stir in ground beef, half of the mint, cinnamon, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Cook 5 to 6 minutes, or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.
3. While beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta, and beef mixture; stir until well blended.
4. In 15½” by 10½” jelly-roll pan or 2 baking dishes place tomato halves, cut sides up. Mound scant ½ cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes, or until crumbs are browned and filling is heated through. Garnish with mint sprigs.

Each serving about 26 g protein, 21 g carbohydrate, 10 g total fat (3 g saturated), 4 g fiber, 50 mg cholesterol, 285 mg sodium.

ID: 3062317

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