10+ Tomato Recipes You’ll Love to Try at Home

Tomatoes really are the ultimate kitchen chameleon. You can toss them in almost anything, and suddenly, your dish pops with color and flavor.

They’re just as good cooked as they are fresh or roasted, and honestly, I never get bored of them.

You can keep it simple or go all out with tomatoes—there’s a recipe for any mood or skill level. Sometimes, just figuring out a new way to use tomatoes makes cooking way more fun.

1) Classic Caprese Salad with fresh basil and mozzarella

Caprese is one of those salads that never lets me down. All you need are ripe tomatoes, mozzarella, and basil.

The flavors just work—no need to complicate it. Drizzle a bit of olive oil for richness, and if you’re into tang, a splash of balsamic glaze.

It comes together in minutes and looks gorgeous on the table.

Ingredients:

• Ripe tomatoes
• Fresh mozzarella
• Fresh basil leaves
• Olive oil
• Balsamic glaze (optional)

Cooking Instructions:

1. Slice tomatoes and mozzarella evenly.
2. Arrange them, alternating, on a plate.
3. Tuck basil leaves between the slices.
4. Drizzle with olive oil.
5. Finish with balsamic glaze if you want. Serve right away.

More details here: Classic Caprese Salad Recipe.

2) Refreshing Gazpacho chilled tomato soup

Gazpacho is a lifesaver when it’s hot out and you can’t be bothered to turn on the stove. Just blend up a bunch of fresh veggies—tomatoes, cucumbers, peppers, garlic, and onion.

Add a splash of vinegar and olive oil, and you’re done. Let it chill in the fridge for a couple of hours.

Serve it cold as a starter or even as lunch. It’s vegan, light, and honestly, pretty refreshing.

Ingredients

• 2 pounds ripe Roma tomatoes, halved and cored
• 1 small cucumber, peeled and seeded
• 1 medium green bell pepper, cored
• 1/2 small red onion
• 1 clove garlic
• 2 tablespoons olive oil
• 1-2 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Toss tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
2. Blend until smooth.
3. Add olive oil, vinegar, salt, and pepper. Blend again.
4. Taste and tweak the seasoning.
5. Chill for at least 2 hours before serving.

3) Homemade tomato sauce inspired by Marcella Hazan

This tomato sauce is about as easy as it gets. You just simmer canned whole tomatoes with a peeled onion and a chunk of butter.

Let the onion hang out in the pot while everything cooks low and slow for 45 minutes. Then, just fish it out when you’re done.

You’ll end up with a rich, silky sauce—no fancy steps, no peeling tomatoes, nothing fussy.

Ingredients

• 1 can (28 ounces) San Marzano whole peeled tomatoes
• 1 medium onion, peeled but left whole
• 5 tablespoons unsalted butter
• Pinch of salt

Cooking Instructions

1. Dump tomatoes and juices into a saucepan.
2. Add butter, whole onion, and a pinch of salt.
3. Let it simmer, uncovered, for 45 minutes.
4. Stir now and then. Remove the onion before serving.

4) Oven-roasted tomatoes with garlic and thyme

Roasting tomatoes is my go-to when I want them sweet and a little caramelized. Toss cherry tomatoes with olive oil, garlic, and thyme.

Spread them on a baking sheet and pop them in a hot oven. They come out soft, juicy, and a bit shriveled—perfect for just about anything.

Eat them as a side, pile them on toast, or stir into pasta. You can’t really mess this up.

Ingredients

• 2 cups cherry or grape tomatoes
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Cooking Instructions

1. Heat oven to 400°F (200°C).
2. Spread tomatoes on a foil-lined baking sheet.
3. Drizzle with olive oil.
4. Scatter garlic and thyme on top.
5. Sprinkle salt and pepper.
6. Roast for 20-25 minutes, until tender.

5) Tomato and leek gratin topped with parmesan

I love how easy this tomato and leek gratin is. You just layer leeks and tomatoes, drizzle with olive oil, and add a generous sprinkle of Parmesan.

The oven does all the work. Tomatoes soften, leeks get tender, and the cheese forms a golden crust.

It’s a solid side dish or even a light meal if you’re feeling lazy. Want extra flavor? Add parsley or more pepper.

Ingredients

• 2 pounds slender leeks, sliced
• 1 pound plum tomatoes, sliced
• ¼ cup olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Chopped parsley (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Grease a baking dish lightly.
3. Layer half the leeks, then half the tomatoes.
4. Drizzle with olive oil, season.
5. Repeat with remaining leeks and tomatoes.
6. Top with Parmesan if you want.
7. Bake 30-40 minutes until golden and bubbly.
8. Garnish with parsley.

6) One-pan gnocchi with rich tomato sauce

This one-pan gnocchi is a weeknight hero. You cook everything in one pan, so cleanup is a breeze.

Gnocchi cooks right in the tomato sauce, soaking up all that flavor. Add spinach or basil for a pop of green.

A little mozzarella or ricotta on top makes it creamy and comforting. It’s cozy food without much effort.

Ingredients

• 1 package store-bought gnocchi
• 2 cups tomato sauce
• 1 cup fresh spinach (optional)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pan over medium.
2. Sauté garlic for a minute.
3. Pour in tomato sauce, bring to a simmer.
4. Add gnocchi and stir to coat.
5. Cover and cook 5-7 minutes until gnocchi is soft.
6. Stir in spinach if you’re using it.
7. Add mozzarella and parmesan, cover, cook 2 more minutes.
8. Season and serve warm.

More details: one-pan gnocchi with tomato sauce recipe.

7) Bruschetta topped with ripe tomatoes and basil

Bruschetta is one of my favorite ways to use up tomatoes. Toast up some bread—baguette or Italian bread both work.

Pile on a mix of diced tomatoes, basil, garlic, and olive oil. A little salt and pepper, maybe a drizzle of balsamic, and you’re set.

Let the tomato mix sit for 20 minutes if you can. It really brings the flavors together.

Ingredients

• French baguette or Italian bread
• 3-4 ripe tomatoes, diced
• 2 cloves garlic, minced
• Handful of fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Slice bread and toast for 5-7 minutes.
3. Mix tomatoes, garlic, basil, olive oil, salt, and pepper in a bowl.
4. Let it sit at room temp for 20 minutes.
5. Spoon onto toasted bread.
6. Drizzle with balsamic if you like.
7. Serve right away.

Check out this Tomato Basil Bruschetta recipe for extra tips.

8) Dairy-free chicken parm with tomato sauce

If you’re skipping dairy, this chicken parm is a solid option. Use chicken cutlets, top with tomato sauce and dairy-free cheese, and bake until bubbly.

Pre-made cutlets make it faster. The tomato sauce adds brightness and keeps the chicken juicy.

Serve it with pasta or a salad. It’s a comforting dish that doesn’t feel like a compromise.

Ingredients

• 4 chicken cutlets
• 1 cup dairy-free shredded cheese
• 1 jar tomato sauce (about 1 ½ cups)
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper.
3. Brown chicken in a pan with olive oil, 3-4 minutes per side.
4. Place in a baking dish, spoon sauce over each.
5. Sprinkle with dairy-free cheese.
6. Bake 15-20 minutes until cheese is melted.
7. Serve warm.

Get the full recipe here.

9) Tomato pie featuring a flaky crust and fresh tomatoes

This tomato pie? It’s got a crust that flakes just right and bursts with fresh tomato flavor.

Honestly, it’s one of the best ways to use up those summer tomatoes—cheese, mayo, and herbs just make it sing.

You can grab a store-bought pie crust or roll out your own if you’re feeling ambitious.

Lay out those sliced ripe tomatoes so they cover every inch of the pie base.

For the filling, stir together mayonnaise with mozzarella and Parmesan.

A handful of chopped basil or green onion gives it a fresh kick.

Pop it in the oven and bake until the crust turns golden and the cheese bubbles.

It’s perfect as a side or even a light meal if you’re not super hungry.

Ingredients

• 1 (9 inch) pie crust
• 7 ripe tomatoes, sliced
• ¾ cup mayonnaise
• ⅓ cup shredded mozzarella cheese
• ⅓ cup grated Parmesan cheese
• Fresh basil or green onion, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Place pie crust in a pie plate.
3. Layer tomato slices evenly in the crust.
4. Sprinkle salt and pepper over tomatoes.
5. Mix mayonnaise, mozzarella, Parmesan, and herbs in a bowl.
6. Spread this mixture over the tomatoes.
7. Bake for 35-40 minutes until crust is golden and cheese is melted.
8. Let cool a bit before serving.

10) Fried green tomatoes crispy and golden

Fried green tomatoes are a tasty way to use up unripe tomatoes. You slice them up and coat each piece in a mix of flour, cornmeal, and spices.

Then just fry them until they’re crispy and golden brown. The outside gets crunchy while the inside stays soft—pretty much the perfect bite.

I like them best with a dipping sauce, maybe ranch or rémoulade if you’re feeling fancy. Fry each slice in hot oil for a couple of minutes per side.

Let them drain on paper towels so they keep that crunch. These are just as good for snacking as they are on the side of a meal.

Ingredients

• 4 green tomatoes
• 1 cup flour
• ½ cup cornmeal
• ½ cup bread crumbs
• 2 eggs
• ½ cup milk
• Salt and pepper
• Oil for frying

Cooking Instructions

1. Slice the green tomatoes, aiming for about ¼ inch thick.
2. Beat the eggs and milk together in a bowl.
3. In another bowl, mix the flour, cornmeal, bread crumbs, salt, and pepper.
4. Dip each tomato slice into the egg mixture, then coat it with the dry mix.
5. Heat oil in a pan to 350°F (175°C).
6. Fry the tomatoes for 2-3 minutes per side until they look golden.
7. Drain on paper towels and serve while they’re still warm.