It is that time of year when tomatoes and peppers are ripening all at once! So what do you do when you have a bumper crop of tomatoes? There is always gifting to family and friends, drive by neighbors front porch… You can also make tomato sauce, sundried tomatoes… There are so many wonderful dishes that come to mind, but I would like to share my favorite 10 recipes that are easy to make and provide a great variety of flavors.
Drum roll, please. And the winners are (in no particular order):
This cold and refreshing soup originates from the South of Spain, and makes the best appetizer. It can be made in under 10 minutes from refrigerator to bowl! Must serve with fresh croutons or grilled bread. Read more.
Focaccia bread is usually made just with herbs like rosemary, garlic, thyme but it can also be topped with fresh tomato sauce with capers and fresh garlic. This is a favorite in our house. Read more to learn all the steps.
Move over eggplant parmesan and make place for delicate eggplant stacks! They are worthy of a fancy restaurant and are healthier too since the eggplants are baked and there isn’t so much cheese. Read more.
This Mediterranean salad is so fresh with lots of crunchy bits of toasted pita bread and fresh herbs. It is a classic for a good reason.
If a shepherd’s pie had a child with eggplant parmesan, it would be Moussaka. This classic Greek dish has been veganized and is so good. Read more.
This Middle Eastern dish is perfect for a special brunch. Fresh tomatoes, red peppers and the stars! It is hearty, rustic, with layers of flavors. It also has a vegan fried egg on top. How about that! Read more.
Tortilla soup is fiesta in a bowl! It has a wonderful tomato soup base spiced with cumin, topped with crunchy tortilla chips, lots of avocado, fresh cilantro, lime juice, and more. Read more.
Who doesn’t like pizza? What about a gluten-free, keto-friendly, and eggless crust made with cauliflower? Yes, you can have your pizza and eat it too!
Quinoa is replacing bulgur in this popular salad that features tomatoes, cucumbers and lots of fresh parsley. Read more.
Last but not least, French stuffed tomatoes. I grew up eating wonderful stuffed tomatoes my grandmother used to make. Not the heavy kind with meat in the stuffing but just perfectly ripe tomatoes, parsley, basil, garlic, olive oil, and bread crumbs. It is so simple and yet is bursting with flavors. All you have to do, is cut the top of each tomato and carefully scoop out some of the tomato flesh making sure not to poke the bottom. Mince the parsley, basil, and garlic. Mix the fresh herbs, with seasoned breadcrumbs and tomato flesh. The mix should be on the dryer side. Place the tomatoes on a parchment lined baking sheet and fill with the breadcrumb mixture. Place the top back on and bake at 375F for 15 minutes. Serve with focaccia and a green salad!
There you have it. And since most tomatoes are now grown indoors these days, you can enjoy any of these recipes all year around!