46 Tomato Recipes to Make While Summer Is Hot
These fresh tomato recipes showcase the best ways to serve the juicy orbs as soon as they’re finally tasting great at local markets (and maybe even getting ripe in your backyard). While it is absolutely valid to simply slice and salt a juicy tomato in season, our best tomato recipes go a step further, letting the savory-sweet flavor of peak season tomatoes shine in easy salads, summery pastas, and cooling bowls of gazpacho.
Need a refresher on tomato basics before diving into summer’s best sweet-and-savory fruit? Whether you’re wondering how to buy tomatoes, how to store tomatoes, how to peel tomatoes, or the easiest way to prep a tomato, we’ve got you covered.
Feel like a tomato expert now? Great. Read on for 46 of our very best tomato recipes.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson1/46Oregano-Marinated Tomato Salad
Tomato season brings warm weather—the kind of weather that makes you want to take it easy. Here’s some good news: Many of the best tomato recipes are practically labor-free. A quick marinade (30–60 minutes will do the trick) in salt, pepper, olive oil, and fresh oregano is the key to a truly memorable heirloom tomato salad. The process intensifies the rich tomato flavor and brings out all the rich juices. Serve with crusty bread for cleaning that plate.
- Photo by Joseph De Leo, Food Styling by Yekaterina Boystova2/46
Caprese Salad
Here’s what you should know about making a classic caprese salad. No pesto. No balsamic. Just the best tomatoes you can find and really fresh mozzarella. Add basil leaves, good extra-virgin olive oil, plus sea salt and pepper, and maybe a pinch of dried oregano. That’s it.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell3/46
Pasta With 15-Minute Burst Cherry Tomato Sauce
Juicy cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes. Whatever kind of pasta you’ve got in the cupboard would work here—this cherry tomato pasta has been an Epicurious reader favorite for years.
- Photo by Faith Mason4/46
Speedy Summer Gazpacho
This recipe transforms fresh tomatoes, cucumber, basil, and bell pepper into a refreshing cold soup in mere minutes. Serve it as an appetizer at your next dinner party or add a grilled cheese sandwich to make it lunch.
- Photo by Marcus Nilsson5/46
Marinated Tomatoes
This is one of our favorite summer cookbook recipes. The smart move: The sweetness of peak season tomatoes gets balanced with savory fish sauce and chiles. The dish is best enjoyed on a hot summer afternoon with a refreshing drink in hand.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton6/46
Ratatouille
When your garden is popping, it’s time for a little taste of Provence. This classic French dish highlights ripe tomatoes, eggplant, zucchini, and bell pepper, cooked until slumped and tender. Serve as a main course with couscous or offer alongside grilled fish.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich7/46
Panzanella
There are many ways to play with panzanella—we love it with chili crisp and with creamy pickle-laced ranch. But if you want to start with a classic version of the Italian bread salad, this recipe from Gourmet will do the trick.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews8/46
Baked Tomatoes, Peppers, and Goat Cheese With Crisped Toasts
This fun tomato idea is flavored with soft, mild goat cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or appetizer. It can be made up to five hours ahead and held at room temperature; add the cheese right before serving.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell9/46
Summer Pizza With Salami, Zucchini, and Tomatoes
Pile summer tomatoes, zucchini, and fresh herbs on top of store-bought pizza dough, then finish with a drizzle of red wine vinegar or balsamic vinegar. This pizza gets cooked on a sheet pan—no pizza stone or backyard pizza oven required.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich10/46
Succotash
This succotash has some bacon for heft and jalapeños for kick, plus fresh summer corn, cherry tomatoes, lima beans, and okra. It’s like the whole farmers market in one bowl, and it’s a great accompaniment for grilled chicken.
- Photo by Joseph De Leo, Food Styling by Erika Joyce11/46
Raw Tomato Sauce
Resist the urge to simmer a haul of August tomatoes all day long. Grated tomatoes don’t need that fuss, and fresh raw tomato sauce is one of those perfect only-in-summer experiences. This version is simply seasoned with a touch of tomato passata, garlic, olive oil, and crushed red pepper flakes. Just add pasta, freshly shaved Parmesan, and a few leaves of fresh basil.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell12/46
Massaged Kale With Tomatoes, Creamed Mozzarella, and Wild Rice
Can’t find burrata near you? Here’s a clever swap. Toss torn pieces of fresh mozzarella in a bowl with sour cream, lemon juice, and salt to make a luscious topping for this greens-and-grains salad.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton13/46
Easy Pasta Salad
You can prep this no-mayo pasta salad a few hours ahead, then tote it to a potluck, picnic, or backyard barbecue.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton14/46
Charred-Peach Panzanella With Pickled Pepper Vinaigrette
When fragrant summer peaches and tomatoes reach their prime, you’ve got to try this spicy, zingy take on bread salad. The bread gets toasted in the rendered bacon fat, which is always a good idea.
- Photo by Uyen Luu15/46
Tofu and Tomatoes With Spinach and Basil
Add this quick Vietnamese stir-fry to your weeknight lineup. The juicy, sizzling tomatoes make the dish.
- Photo and Food Styling by Joseph De Leo16/46
Tomato Brown Butter
Swirl the purée of raw, fresh tomatoes through brown butter to make this fragrant sauce. Drizzle it over roasted veggies, grain bowls, or grilled fish to punch up your weeknight dinner. And unlike the pico de gallo you need to devour immediately, this keeps well in the freezer so you can enjoy peak season flavor later on in the year.
- Photo by Chelsea Kyle, Food Styling by Laura Rege17/46
Grilled Ratatouille Pasta Salad
Slice some grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors. Pro tip: If you’re grilling something else on Sunday, add these vegetables to the grate, then use them to make this recipe on Monday when things get busy.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell18/46
Green Rice With Tomatoes, Eggs, and Almonds
Green rice—that’s rice tossed in a blend of fresh herbs, oil, citrus, and garlic—is a winner in any season: You could pair it with roasted squash, crispy-skinned fish, or big pieces of fresh cheese. In the summer, though, it cries out to be served with tomatoes at the peak of their season.
- Photo and Food Styling by Joseph De Leo19/46
Grilled Pizza
This grilled pizza recipe is a mix-and-match situation, so feel free to use any and all of the toppings included within—burst cherry tomatoes, lemony Swiss chard, Manchego cheese, rosemary agrodolce—or go off the map entirely.
- Photo by Emma Fishman, Food Styling by Anna Stockwell20/46
Summer Corn, Tomato, and Salmon Salad With Za’atar Dressing
We love a summer dinner that celebrates tomatoes and corn together. A handful of arugula adds peppery spice.
- Photo by Noah Fecks21/46
Fried Green Tomatoes
Maybe it’s actually good news if your garden tomatoes don’t ripen…. These are especially delicious with a dollop of herby fresh goat cheese on top.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton22/46
Chowchow
Here’s another use for not-quite-ripe tomatoes: This versatile pickled condiment is great on a veggie burger.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson23/46
Sheet-Pan Chicken With Tomatoes and Mozzarella
When you make Pizza Chicken for dinner, everyone’s happy. The grape tomatoes will start to burst around the chicken in under 10 minutes; that’s when you add the cheese and get it nice and melty.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson24/46
3-Ingredient Grilled Watermelon, Feta, and Tomato Salad
Grilling the watermelon for this summer salad reveals a savory depth to the fruit, which balances the trifecta of sweet melon, tangy tomato, and briny feta cheese.
- Photo by Shelly Westerhausen Worcel25/46
Tomato-Watermelon Gazpacho
Another option for tomatoes and watermelon: Blend up this simple no-cook soup—then transform any leftovers into this spicy Bloody Maria to serve with brunch. (Prefer vodka instead of tequila? Then you've got yourself a fresh tomato variation on the Bloody Mary.)
- Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini26/46
10-Minute Sausage Skillet With Cherry Tomatoes and Broccolini
Need dinner on the table now? This weeknight favorite jumps in and out of the pan in a flash.
- Photo & Food Styling by Tara O'Brady27/46
Homestyle Dosas With Tomato Chutney
Add yellow or red onions, mustard seeds, curry leaves, and chiles to diced tomatoes to make this deeply flavored chutney to serve with homestyle dosas.
- Photo by Joseph De Leo, Food Styling by Susan Ottaviano and Stevie Stewart28/46
Kale, Tomato, and Lemon Magic One-Pot Spaghetti
While we’re not quite sure why people keep trying to reinvent spaghetti, we’ve gotta appreciate this one-pan version with sweet pops of tomato and lots of lemon zest.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt29/46
Fish Packets With Snap Peas, Tomatoes, and Herb Butter
For a quick meal, pile herb butter, cherry tomatoes, snap peas, and flounder into parchment packets—each person’s dinner unwraps like a present.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson30/46
Pasta Salad With Corn and Tomatoes
We look forward to this summertime staple all year long. Catch this tip for cutting corn off the cob before you start cooking. Any leftover dressing is great tossed with roasted eggplant, olives, and capers for a caponata-style summer side dish.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton31/46
Sonoran-Style Potato, Cheese, and Tomato Soup
Chunks of potato simmer in tomato-tinted broth until soft, with fresh cheese added to each bowl. This version uses fresh tomatoes, red wine vinegar, and lots of fresh oregano to balance the soft, rich cubes of queso fresco.
- Photo by Maren Caruso32/46
Tomato and Watermelon Salad
Creamy avocados add richness to this mosaic of summer produce. Feel free to toss it all together if you don’t want to fuss with carefully lining up the cubes.
- Romulo Yanes33/46
Pico de Gallo
This fresh tomato salsa will brighten your fish tacos and turn a bag of chips into a party.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell34/46
Tomato-and-Cheese Cobbler
A relative of tomato pie, and perhaps even a little easier: Biscuit dough doesn’t need to be chilled like pie dough does, and you don’t have to roll it out as thin. Salting the tomatoes for 15 minutes before roasting is important. It gets rid of some excess liquid, keeping the filling from getting soggy.
- Photo by Maya Visnyei35/46
Cheesy Tomato Hot-Honey Toasts
If you’re trying to win the “best camping snacks” award, carefully wrap and transport some tomatoes for these superlative toasts. (Add a frozen negroni while you’re at it.)
- Photo by Alex Lau36/46
Veggie Italian Hoagies
Thinking about food to take to the beach? This vegetarian hoagie has your name on it.
- Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Elizabeth Jaime37/46
Tomato Caesar
A classic Caesar salad can sog out at a picnic, but the extra-thick dressing on this version with tomato slices has oomph for hours.
- Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou38/46
Cheesy Stuffed Tomatoes
Feel free to play around here: Ricotta would be creamier, soft goat cheese would be earthier, and feta would add its inimitable brininess.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova39/46
3-Ingredient Tomato Soup
Roasting a big haul of tomatoes gives you concentrated flavor for this simple soup. Drizzle with oil and shower with freshly ground pepper before you dive in.
- Photo by Baxter Miller40/46
Red Weapons
These pickled tomatoes enliven any sandwich or dip, and they’re crucial for this savory breakfast casserole.
- Photo by Romulo Yanes41/46
Vodka-Spiked Cherry Tomatoes With Pepper Salt
These boozy little bites are a guaranteed cocktail party hit. “The fact that I can make them the day before my party makes them a convenient hors d’oeuvre,” notes one reviewer.
- Photograph by Isa Zapata, Food Styling by Kat Boytsova, Prop Styling by Gerri K. Williams42/46
Greek Salad
Is there a better meal than a big platter of crunchy cucumbers, sweet tomatoes, olives, and feta? We’ll let you figure that out while we’re over here devouring it.
- Photo by Alex Lau, Prop Styling by Kendra Smoot43/46
Pan con Tomate
A simple addition to your Spanish tapas repertoire, pan con tomate requires just a few ingredients. Start with the finest heirloom tomatoes you can lay your hands on as well as a good-quality loaf of bread.
- Photo by Chelsie Craig, Food Styling by Claire Saffitz44/46
Slow-Cooked Cherry Tomatoes With Coriander and Rosemary
Add coriander and rosemary to ripe cherry tomatoes, then cook slowly until you have a roasted tomato confit. Use it as a pasta sauce, bruschetta topping, a side to scrambled eggs...we could go on and on.
- Photo by Alex Lau, Food Styling by Susie Theodorou45/46
Grilled Bacon BLTs
Plenty of ink has been spilled—and friendships made and broken, and perfectly good tomatoes gone to waste—in search of the perfect BLT. This particular recipe makes a strong case for itself with the inclusion of grilled bacon (and a little bit of sriracha).
- Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman46/46
Tomatoes and Feta With Chickpeas
Serve this fresh tomato recipe with wedges of pita, or pile the mixture onto bulgur, quinoa, or couscous. Scattering arugula leaves and olives over the top, and drizzling on some sherry vinegar or red wine vinegar brightens every bite.
Andrew Spena
