Home Recipes Ingredients Vegetables Tomatoes
Amy GlanderUpdated: Feb. 05, 2024
Grandma knew that nothing tasted more like summer than a sweet, juicy home-grown tomato from her garden. This delicious warm season crop is the perfect ingredient for a variety of homespun recipes.
Heirloom Tomato Galette with Pecorino
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I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Learn about the purple dots on tomato leaves.
Heirloom Tomato Salad
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This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
Four-Tomato Salsa
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The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
Festive Tomato Wedges
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Since I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". —Wilma Purcell, Alma, Illinois
Tasty Marinated Tomatoes
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My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Homemade Meatless Spaghetti Sauce
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When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Green Tomato Jam
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As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.—Norma Henderson, Hampton, New Brunswick
Focaccia Barese
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This focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois
Zucchini Tomato Casserole
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Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
Tomato Green Bean Soup
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This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. —Bernice Nolan, Granite City, Illinois
Rustic Tomato Cheese Tart
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My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! —Moji Dabney, Egg Harbor Township, New Jersey
Italian Garden Frittata
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I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Asparagus Ham Dinner
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I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska
Grilled Basil Chicken and Tomatoes
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Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Layered BLT Dip
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When I throw a party for friends, I whip up this addictive layered three-cheese dip. Somehow, it’s always gone within the first 20 minutes. —Jade Bennett, Kingwood, Texas
Tomato-Basil Baked Fish
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This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you’re likely to have on hand. Baked fish is so simple and so good for you. I make this often! —Annie Hicks, Zephyrhills, Florida
Olive Caprese Salad
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When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Green Pepper Steak
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For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes
and peppers. What a perfect recipe to use garden vegetables of the season! —Emmalee Thomas, Laddonia, Missouri
Watermelon and Tomato Salad
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You cannot beat this light and refreshing salad on hot summer days. The combination of watermelon, cilantro, lime and tasty heirloom tomatoes is just unusual enough to keep folks commenting on the great flavor—and coming back for more! —Be Jones, Brunswick, Missouri
Summer Breakfast Skillet
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Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Homemade Canned Spaghetti Sauce
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DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Crouton Tomato Casserole
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This old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. —Norma Nelson, Punta Gorda, Florida
Bruschetta Chicken Wraps
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As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
Farmers Market Orzo Salad
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Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Tomato Feta Salad
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One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. —Robert Golus, Greer, South Carolina
Peach Chili Sauce
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I've been eating and serving this tasty chili sauce since my childhood—it's always been a favorite. —Barb Townsend-Batten, Blenheim, Ontario
Garden Vegetable Primavera
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Although I enjoy this dish throughout the year, it's even more special when I use my garden to supply the vegetables. A splash of white wine and a sprinkle of fresh basil really add flavor. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results. —Carly Curtin, Ellicott City, Maryland
Oven-Roasted Tomatoes
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I love tomatoes, as they're both healthy and versatile. You can use these roasted ones in sandwiches or omelets, or to top broiled chicken. —Julie Tilney (Gomez), Downey, California
Chicken in Tomato-Basil Cream Sauce
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This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania
Triple Tomato Flatbread
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Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my garden's plum, sun-dried and cherry tomatoes. The dish is easy and will impress. —Rachel Kimbrow, Portland, Oregon
Orzo-Tuna Salad with Tomatoes
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Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
Tomato-Melon Chicken Salad
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Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying summery meal. —Betsy Hite, Wilton, California
Tomatillo Relish
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I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota
Grilled Steaks with Marinated Tomatoes
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The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri
Cherry Tomato Mozzarella Saute
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This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Orzo Vegetable Salad
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Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Mom's Tamale Pie
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I don't believe my mom ever used a recipe for her tamale pie, but I came up with this version that tastes very much like the one she used to make. It's been popular at our church gatherings and faculty luncheons...and my kids love it!-Waldine Guillott, DeQuincy, Louisiana
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To keep my family going strong throughout the day, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas
Linguine with Fresh Tomatoes
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This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
Spicy Chunky Salsa
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Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Angel Hair Primavera
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I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California
Italian Cheese Loaf
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Here's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings. —Mary Ann Marino, West Pittsburgh, Pennsylvania
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A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
Mild Tomato Salsa
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I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota
Basil-Tomato Grilled Cheese
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The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
Colorful Brunch Frittata
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A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this brunch frittata recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin
Beefy Taco Dip
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This taco dip is actually a combination of several different recipes I received from friends. I just experimented until I came up with my favorite. It's always a hit, no matter where I take it. —Faye Parker, Bedford, Nova Scotia
Cilantro Tomato Bruschetta
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This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d’oeuvre recipe that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin
Garden Cheddar Frittata
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The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like. —Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts
Originally Published: July 16, 2018
Amy Glander
Amy is a book editor at Taste of Home where she gets to pour her passions for food and storytelling into trade and series cookbooks. When she’s not writing or editing, you’ll find her antiquing, cooking and baking from her favorite vintage cookbooks and exploring Milwaukee’s urban beauty with her digital SLR in hand.