7 Easy Recipes for Fresh Tomatoes

Bite Me More | May 26th, 2018

What’s juicy and perfect for summer? This collection of easy and amazing recipes that highlight red and fresh tomatoes!

Grab the celery and spices and raise a glass of this tomato-filled Spicy Caesar Cocktail recipe.

tomato-caprese

Two Tomato Caprese Salad

This amazing Two Tomato Caprese Salad is going to help you can save the airfare. Forget flying across the ocean to ogle leaning towers and wave Italy’s green, white and red flag. We’ve got a sky-high stack of oven-roasted tomatoes, plum tomatoes, fresh basil and marvellous mozzarella that’ll satisfy your need for a “primo insalata grande.” Si. Great salad.

Ingredients

Roasted Tomatoes

6 plum tomatoes, halved and seeded
1 tbsp olive oil
2 tsp balsamic vinegar
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Caprese Salad

6 large vine-ripened tomatoes, each cut into 3 slices
3 fresh buffalo mozzarella rounds, each cut into 4 slices
¼ cup fresh basil, cut into long thin strips
6 tbsp olive oil
6 tsp good quality balsamic vinegar
¾ tsp kosher salt
¾ tsp freshly ground black pepper

Directions

1) Preheat oven to 275°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the roasted tomatoes, lay cut side up on prepared baking sheet. Drizzle evenly with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Place in oven and let them slow roast for 2 hours. Allow to cool before stacking in Caprese salad. These can be made ahead and refrigerated in a sealed container for up to 1 week.

3) To assemble the salad, arrange 1 fresh tomato slice on a serving platter. Top with a slice of mozzarella followed by 1 roasted tomato, 1 tsp basil, another fresh tomato slice, mozzarella, roasted tomato, basil and the final fresh tomato slice. Drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar. Sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Repeat with remaining tomatoes. Serve immediately.

Serves 6

tomato-pita-salad

Tomato, Cucumber & Pita Salad

While we love stuffing them, we’re thrilled to cut up our pitas for this easy and refreshing Middle Eastern salad. A combination of juicy tomatoes, crunchy cucumbers, sliced pita and peppers tossed with mint, parsley and a lemon dressing, this pita salad is both fresh and fantastic.

Ingredients

3 large pitas, cut into 1-inch pieces
1 tbsp olive oil
1/2 tsp kosher salt
1 English cucumber, peeled, seeded and chopped
4 large tomatoes, seeded and chopped
1 large green pepper, chopped
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint

Citrus Dressing

1/4 cup fresh lemon juice
1/3 cup olive oil
1 large garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

1) Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.

2) In a medium bowl, toss cut pita with olive oil and salt. Spread on prepared baking sheet and bake 10-15 minutes, until crisp. Set aside and let cool.

3) In a large bowl, toss cucumbers, tomatoes, green pepper, parsley and mint.

4) For the dressing, in a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.

5) Just before serving, toss the cucumber-tomato mixture with the dressing. Gently add toasted pita and let stand for 5-10 minutes, allowing flavors to blend. Add salt to taste.

Serves 8

tomato-norma

Pasta alla Norma

This classic Sicilian sauce has been hitting the right note since 1831, the year it was named for Bellini’s opera. Music to your palate, the sweet roasted eggplant is combined with a spicy tomato sauce and tangy ricotta salata, giving rise to a full-bodied aria.

Ingredients

1 large eggplant (about 1 lb), sliced into 1/4-inch thick rounds
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Sicilian Sauce

2 tbsp olive oil
1 small red onion, chopped
2 large garlic cloves, minced
1/8 tsp crushed red pepper flakes
2 cups chicken broth
2 cups plum tomatoes, cored and cut into 1-inch chunks
1 tbsp balsamic vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh basil
1/2 cup crumbled ricotta salata or soft ricotta
3/4 lb fusilli or penne pasta

Directions

1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Place eggplant slices in a single layer on prepared baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, turn the slices over and bake an additional 10 minutes, until soft and golden. Once cool enough to handle, cut into 1-inch pieces. Set aside.

3) For the sauce, in a large skillet, heat olive oil over medium heat. Add onion and cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, continuously stirring for 1 minute, until garlic becomes fragrant. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer for 3 minutes. Add tomatoes and continue to simmer on low for 15 minutes, until the tomatoes have softened. Add eggplant pieces, balsamic vinegar, salt and pepper. Stir well to combine. Remove from heat and add fresh basil and ricotta salata.

4) For the pasta, bring a large pot of lightly salted water to a boil over high heat. Add pasta and cook until tender. Drain well and return to pot. Toss hot pasta with sauce and serve immediately.

Serves 6

tomato-pesto

Caprese Pesto Pasta Salad

Tis the season for this incredible Caprese Pesto Pasta Salad, a tasty mash up of a traditional Caprese salad with a creamy Pesto pasta salad. With tomatoes and basil at their prime, the fresh flavors combined with homemade pesto perfection make this pasta salad a super-easy and gourmet way to bring sunshine to the table.

Ingredients

Homemade Pesto

1 cup fresh basil, gently packed, stems removed
1 small garlic clove
1/2 cup ground almonds
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup olive oil
1 cup freshly grated parmesan cheese
1/4 cup mayonnaise
1/4 cup white balsamic vinegar
1 lb rigatoni pasta
1 cup cherry tomatoes, halved
1/2 cup mini bocconcini cheese
Kosher salt and freshly ground black pepper, to taste
Fresh basil, to garnish

Directions

1) For the pesto, place the basil, garlic, almonds, salt and pepper in a food processor. Process 10 seconds to chop. Scrape down the sides of the bowl. With the machine running, slowly pour in the olive oil in a steady stream until mixture is smooth, about 20 seconds. Add the Parmesan cheese, mayonnaise and white balsamic vinegar, processing just until incorporated.

2) For the pasta, bring a large pot of lightly salted water to a boil. Cook pasta until tender, drain well and transfer to a large serving bowl. Let cool slightly.

3) Toss pesto with cooked pasta, tomatoes and bocconcini. Add salt and pepper to taste and garnish serving bowl with fresh basil.

Serves 8

tomato-orzo

Caprese Orzo Salad

What do you do when tomatoes aren’t in season but you’re craving the classic Italian Caprese Salad? Think inside the box, as in the box of year-round juicy and flavorful cherry tomatoes and the box of orzo pasta, tossed up with melt- in-your-mouth bocconcini and slivers of chopped sweet basil.

Ingredients

2 cups cherry tomatoes, halved
2 cups pearl (bite-sized balls) bocconcini cheese
¼ cup olive oil
¼ cup chopped fresh basil
1 small garlic clove, minced
1½ tsp kosher salt
¼ tsp freshly ground black pepper
1½ cups orzo
2 tbsp olive oil

Directions

1) In a medium bowl, gently stir together tomatoes, bocconcini, olive oil, basil, garlic, salt and pepper. Let stand at room temperature for 1 hour, allowing flavors to blend.

2) For the orzo, in a medium pot, bring water to a boil over high heat. Add the pasta and cook until tender. Drain well and place in a large bowl, allowing to cool for 20 minutes.

3) Add remaining 2 tbsp olive oil and tomato mixture to orzo, tossing to coat.

Serves 6

tomato-tabbouleh

Middle Eastern Tabbouleh Salad

We love Middle Eastern flavors, so it should come as no surprise that Tabbouleh salad is among our favorites. The classic combination of bulgur wheat, chickpeas, fresh herbs (parsley and mint!), tomatoes and cucumbers is upgraded not only with a lemony kick, but also tangy feta cheese and flavor-packed sun-dried tomatoes.

Ingredients

1½ cups medium-grind bulgur
1 cup canned chickpeas, rinsed and drained
3 tbsp olive oil
1 tsp ground cumin
1 cup crumbled feta cheese
3 large tomatoes, seeded and diced
1 English cucumber, peeled, seeded and diced
¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tbsp fresh lemon juice
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
½ tsp kosher salt
¼ tsp freshly ground black pepper

Directions

1) In a small saucepan, bring 3 cups of lightly salted water to a boil. Place the bulgur in a heatproof bowl and cover with boiling water. Let stand at room temperature for 30 minutes. If there is any remaining water, drain bulgur in a fine-mesh sieve, pushing out excess liquid.

2) In a large mixing bowl, combine bulgur, chickpeas, olive oil and cumin. Stir in feta, tomatoes, cucumber, sun-dried tomatoes, lemon juice, parsley, mint, salt and pepper. Let sit for 10 minutes for flavors to combine. Serve at room temperature.

Serves 6-8

tomato-greek

Chopped Greek Salad

Opa! It’s time for a gorgeously simple and delicious Greek Salad, a lettuce-free combination of sweet tomatoes, crisp cucumbers, tangy feta, refreshing mint, and of course, meaty Kalamata olives. What are you waiting for? Break out the Ouzo and get chopping!

Ingredients

4 large tomatoes, seeded and chopped
1 English cucumber, peeled, seeded and chopped
1 large red bell pepper, chopped
1 large green pepper, chopped
2 tbsp minced fresh mint
1 tsp dried oregano
3 tbsp olive oil
2 tbsp red wine vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
3/4 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted

Directions

1) In a large bowl, combine tomatoes, cucumbers, red and green peppers, mint and oregano.

2) In a small bowl, whisk oil, vinegar, salt and pepper. Pour over vegetables and toss to coat. Cover and let sit for 30 minutes, allowing flavors to blend.

3) Before serving, stir in feta and olives.

Serves 4-6

 

 

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.