10 Must-Try Summer Tomato Recipes | What to Make with Fresh Tomatoes | Recipe Compilation
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Recipes in this Video
9 recipes
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●4 large ripe tomatoes, diced
- ●1 cucumber, diced
- ●1 red onion, thinly sliced
- ●1/4 cup fresh basil leaves, chopped
- ●1/4 cup extra virgin olive oil
- ●2 tbsp balsamic vinegar
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
Instructions
- 1In a large bowl, combine the diced tomatoes, cucumber, and red onion.
- 2Add the chopped basil leaves to the bowl.
- 3In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, and garlic powder.
- 4Pour the dressing over the salad ingredients in the large bowl.
- 5Gently toss the salad to combine all the ingredients evenly.
- 6Let the salad sit for about 10 minutes to allow the flavors to meld.
- 7Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 8Serve chilled or at room temperature.
Equipment
large bowlsmall bowlwhiskcutting boardknife
Ingredients
- ●4 medium green tomatoes
- ●1 cup all-purpose flour
- ●2 large eggs
- ●1 cup buttermilk
- ●2 cups kettle-cooked potato chips, crushed
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Vegetable oil for frying
Instructions
- 1Slice the green tomatoes into 1/4 inch thick slices.
- 2In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder.
- 3In another shallow dish, whisk together the eggs and buttermilk.
- 4In a third shallow dish, place the crushed kettle chips.
- 5Dredge each tomato slice in the flour mixture, shaking off the excess.
- 6Dip the floured tomato slice into the egg mixture, allowing the excess to drip off.
- 7Coat the tomato slice in the crushed kettle chips, pressing gently to adhere.
- 8In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot.
- 9Fry the coated tomato slices in batches for about 3-4 minutes on each side, or until golden brown and crispy.
- 10Remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil.
- 11Serve warm as an appetizer or side dish.
Equipment
Large skilletShallow dishes for dredgingPaper towels
Ingredients
- ●1 lb chicken breast, cut into bite-sized pieces
- ●2 cups cherry tomatoes, halved
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●1/4 cup fresh basil, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 3-4 minutes.
- 3Stir in minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the chicken pieces to the skillet, season with salt, pepper, oregano, basil, and red pepper flakes.
- 5Cook the chicken until browned and cooked through, about 5-7 minutes.
- 6Add the halved cherry tomatoes to the skillet and stir to combine.
- 7Cover the skillet and let it simmer for about 5 minutes until the tomatoes soften.
- 8Remove the lid and cook for an additional 2-3 minutes to allow some of the liquid to evaporate.
- 9Taste and adjust seasoning if necessary.
- 10Garnish with fresh basil before serving.
Equipment
large skilletcutting boardknifespatula
🌶️🌶️🌶️Low
pescatariangluten-freedairy-freeegg-free
Ingredients
- ●4 trout fillets
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup cherry tomatoes, halved
- ●1/4 cup fresh basil, chopped
- ●2 cloves garlic, minced
- ●1 tbsp lemon juice
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season the trout fillets with salt and black pepper.
- 3Place the trout fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy.
- 4Carefully flip the trout fillets and cook for another 3-4 minutes until cooked through.
- 5Remove the trout from the skillet and set aside on a plate.
- 6In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- 7Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
- 8Stir in the chopped basil and lemon juice, cooking for an additional minute.
- 9Serve the trout topped with the tomato-basil sauté.
Equipment
large skilletspatulacutting boardknife
paleogluten-freenut-free
Ingredients
- ●2 cups almond flour
- ●1/4 cup coconut oil, melted
- ●1/4 tsp salt
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●3 large tomatoes, sliced
- ●1/2 cup green onions, chopped
- ●1/2 cup fresh basil, chopped
- ●1 cup dairy-free cheese (optional)
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1/4 tsp cayenne pepper (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine almond flour, melted coconut oil, salt, garlic powder, and onion powder. Mix until a dough forms.
- 3Press the dough into the bottom and up the sides of a pie dish to form the crust.
- 4Bake the crust in the preheated oven for 10-12 minutes or until lightly golden.
- 5While the crust is baking, prepare the filling. Layer the sliced tomatoes evenly over the baked crust.
- 6Sprinkle the chopped green onions and fresh basil over the tomatoes.
- 7If using, add the dairy-free cheese on top of the vegetables.
- 8Season with black pepper, paprika, and cayenne pepper if desired.
- 9Return the pie to the oven and bake for an additional 20-25 minutes until the tomatoes are tender and the cheese is melted.
- 10Remove from the oven and let it cool for a few minutes before slicing and serving.
Equipment
mixing bowlpie dishoven
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●4 medium tomatoes, diced
- ●2 medium cucumbers, diced
- ●1/4 red onion, thinly sliced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
Instructions
- 1In a large bowl, combine the diced tomatoes, cucumbers, and red onion.
- 2In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, black pepper, and garlic powder.
- 3Pour the dressing over the salad ingredients and toss gently to combine.
- 4Add the chopped parsley and toss again to distribute evenly.
- 5Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6Before serving, give the salad a gentle toss to redistribute the dressing.
- 7Serve chilled or at room temperature.
Equipment
large bowlsmall bowlwhiskplastic wrap
vegetariandairy-freegluten-freeplant-based
Ingredients
- ●2 tablespoons olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 carrot, diced
- ●1 celery stalk, diced
- ●1 red bell pepper, diced
- ●1 zucchini, diced
- ●4 cups vegetable broth
- ●1 can (14 oz) diced tomatoes
- ●1 teaspoon dried basil
- ●1 teaspoon dried oregano
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup heavy cream or coconut cream (for vegan option)
- ●Fresh basil leaves for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and garlic, sauté until onion is translucent, about 5 minutes.
- 3Stir in the diced carrot, celery, red bell pepper, and zucchini. Cook for another 5-7 minutes until vegetables are slightly softened.
- 4Pour in the vegetable broth and add the canned diced tomatoes, basil, oregano, salt, and black pepper. Bring to a boil.
- 5Reduce heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
- 6Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- 7Return the blended soup to the pot and stir in the heavy cream or coconut cream. Heat through, but do not boil.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh basil leaves.
Equipment
large potimmersion blendercutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●4 cups stale bread, cubed
- ●2 cups ripe tomatoes, chopped
- ●1 cucumber, diced
- ●1/2 red onion, thinly sliced
- ●1/4 cup fresh basil leaves, torn
- ●1/4 cup extra virgin olive oil
- ●2 tbsp red wine vinegar
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1In a large bowl, combine the cubed stale bread, chopped tomatoes, diced cucumber, and sliced red onion.
- 2Add the torn basil leaves to the bowl.
- 3In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the dressing.
- 4Pour the dressing over the bread and vegetable mixture.
- 5Gently toss everything together until the bread is well coated with the dressing.
- 6Let the salad sit for about 15-20 minutes to allow the flavors to meld and the bread to soak up some of the juices.
- 7Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 8Serve at room temperature or chilled.
Equipment
large bowlsmall bowlwhisk
Ingredients
- ●1 pre-made pizza crust
- ●1/2 cup white sauce
- ●1 cup cooked bacon, chopped
- ●1 cup romaine lettuce, chopped
- ●1 cup cherry tomatoes, halved
- ●1 cup mozzarella cheese, shredded
- ●1/4 cup Parmesan cheese, grated
- ●1/2 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 450°F (232°C).
- 2Spread the white sauce evenly over the pre-made pizza crust.
- 3Sprinkle the mozzarella cheese over the white sauce.
- 4Evenly distribute the chopped bacon over the cheese.
- 5Add the halved cherry tomatoes on top of the bacon.
- 6Sprinkle garlic powder, black pepper, and salt over the toppings.
- 7Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- 8Remove the pizza from the oven and let it cool for a few minutes.
- 9Top the pizza with chopped romaine lettuce and sprinkle with grated Parmesan cheese.
- 10Slice and serve immediately.
Equipment
ovenpizza cutterbaking sheet
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