Are you overrun with tomatoes yet? If so, you’re in good company. Tomatoes is one of the most popular veggies to grow, and if you’re anything like me, your enthusiasm gets the best of you. All the varieties! The colors! The sizes! If we’re being technical, the tomato is actually a fruit, but whatever you call it, it’s delicious.
So if you have an overabundance of tomatoes, here are some quick summer tomato recipes to make good use of your harvest — and if you’re growing peppers, herbs, and greens, these recipes will help use those up as well.
Tomato, Goat Cheese & Herb Salad
- Butter lettuce
- Quartered tomatoes
- Sliced cucumbers
- Crumbled goat cheese
- Assorted sweet herbs (mint, basil, parsley)
- Freshly ground black pepper
- Olive oil and vinegar
Combine all the ingredients in a bowl — small bowl for a single serving, or a large bowl for a crowd — and top it off with pepper, olive oil, and vinegar. Simple and refreshing!
Arugula Tomato Salad
- 2 cups baby arugula
- 16 oz. cherry tomatoes cut in half
- ¼ cup drained baby pepperoncini
- ½ cup pitted Kalamata olives
- ½ red onion, thinly sliced
- 2 T. red wine vinegar
- ¼ cup extra virgin olive oil
- Freshly ground black pepper
- 1/8 t. course salt
Combine the first 6 ingredients in a bowl. Whisk the red wine vinegar and olive oil together, drizzle over salad and finish with salt and pepper.
Tomato-Tomatillo Salsa
- ½ small red onion, quartered
- ½ jalapeno pepper coarsely chopped
- 4 tomatillos, peeled, cored and quartered
- 1 c. cherry tomatoes, halved
- ½ c. cilantro
- 3 T. fresh lime juice
Pulse onion and jalapeno in a food processor until finely chopped. Add tomatillos and pulse 2-3 times, then add tomatoes, cilantro, and lime juice. Season with salt and pepper, and serve with grilled chicken or shrimp.
