16 Easy Tomato Recipes Delicious

Tomatoes are the unsung heroes of the kitchen, versatile enough to star in dishes from sunrise to sunset. Whether you’re whipping up a quick weeknight dinner or savoring the flavors of the season, our roundup of 16 Easy Tomato Recipes promises delicious solutions for every craving. Dive in and discover how this humble ingredient can transform your meals into something extraordinary!

Tomato Basil Bruschetta

Bruschetta is a timeless appetizer that marries simplicity with bold flavors. Perfect for summer gatherings, this Tomato Basil Bruschetta combines fresh ingredients for a refreshing bite.

Ingredients

• 1 French baguette, sliced into 1/2-inch thick pieces
• 4 ripe heirloom tomatoes, finely diced
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh basil leaves, chiffonade
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer.
2. Brush each slice lightly with olive oil. Toast in the oven for 5-7 minutes until edges are golden. Tip: Watch closely to prevent burning.
3. In a mixing bowl, combine diced tomatoes, minced garlic, chiffonade basil, remaining olive oil, balsamic vinegar, sea salt, and black pepper. Tip: Let the mixture sit for 10 minutes to meld flavors.
4. Rub one side of each toasted baguette slice with a garlic clove for added aroma. Tip: Use the cut side of the garlic for easier rubbing.
5. Spoon the tomato mixture generously onto each baguette slice. Serve immediately.

Crisp baguette slices provide a delightful contrast to the juicy, flavorful topping. For an elegant twist, drizzle with a reduced balsamic glaze before serving.

Easy Tomato Soup

Dive into the simplicity of making a comforting bowl of tomato soup with minimal effort and maximum flavor.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, whole
• 1 cup vegetable stock, low-sodium
• 1/2 cup heavy cream
• 1 tsp granulated sugar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Heat olive oil in a large saucepan over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add whole San Marzano tomatoes, crushing them by hand as you add them to the pan.
5. Pour in vegetable stock and bring to a simmer. Cook for 15 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
7. Stir in heavy cream, sugar, sea salt, and black pepper. Simmer for an additional 5 minutes.
8. Remove from heat and fold in fresh basil just before serving.

Key to this soup’s velvety texture is the immersion blender step—don’t skip it. For a rustic twist, serve with a drizzle of olive oil and a sprinkle of crushed red pepper flakes. The balance of sweetness from the tomatoes and creaminess from the heavy cream makes this soup a year-round favorite.

Tomato and Mozzarella Salad

Nothing beats the simplicity and freshness of a Tomato and Mozzarella Salad, especially when ingredients are at their peak. This dish is a celebration of summer’s bounty, requiring minimal effort for maximum flavor.

Ingredients

• 2 large heirloom tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange tomato and mozzarella slices alternately on a large serving platter, overlapping slightly.
2. Drizzle extra-virgin olive oil evenly over the arranged slices.
3. Generously drizzle balsamic glaze across the platter for a sweet, tangy contrast.
4. Scatter torn basil leaves over the top for a fresh, aromatic touch.
5. Season with flaky sea salt and freshly ground black pepper just before serving to enhance flavors.

Zesty and vibrant, this salad’s creamy mozzarella contrasts beautifully with the juicy tomatoes. Serve it atop crusty artisan bread for a delightful twist or as is for a light, refreshing side.

Roasted Cherry Tomatoes

Tender, juicy, and bursting with flavor, roasted cherry tomatoes are a simple yet transformative side dish. This recipe highlights their natural sweetness with a touch of savory depth.

Ingredients

– 2 pints cherry tomatoes, halved
– 2 tbsp extra-virgin olive oil
– 1 tsp flaky sea salt
– 1/2 tsp freshly ground black pepper
– 2 garlic cloves, minced
– 1 tbsp balsamic vinegar
– 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat oven to 400°F (204°C).
2. In a large bowl, toss cherry tomatoes with olive oil, salt, pepper, and minced garlic until evenly coated.
3. Spread tomatoes in a single layer on a parchment-lined baking sheet.
4. Roast in preheated oven for 20 minutes, or until tomatoes are wrinkled and slightly caramelized.
5. Drizzle balsamic vinegar over tomatoes and return to oven for 5 minutes.
6. Remove from oven and let cool for 5 minutes.
7. Garnish with fresh basil before serving.

Tip: For even roasting, ensure tomatoes are cut side up on the baking sheet.
Tip: The balsamic vinegar adds a tangy contrast; reduce for a thicker glaze.
Tip: Letting tomatoes cool slightly concentrates their flavors.

Unbelievably versatile, these roasted cherry tomatoes offer a perfect balance of sweet and tangy. Serve atop crusty bread with ricotta or as a vibrant addition to pasta dishes.

Tomato Garlic Pasta

Easy to whip up yet bursting with flavor, this Tomato Garlic Pasta combines simplicity with sophistication for a weeknight dinner that feels gourmet.

Ingredients

• 8 oz dried spaghetti
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1/2 cup grated Parmigiano-Reggiano cheese
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until garlic is golden, about 1 minute.
3. Add cherry tomatoes to the skillet. Cook, stirring occasionally, until tomatoes soften and release their juices, about 5 minutes.
4. Transfer cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat. Stir in basil and Parmigiano-Reggiano. Season with salt.

With its al dente bite and vibrant sauce, this dish shines when served immediately. For an extra touch, drizzle with high-quality olive oil just before serving.

Stuffed Tomatoes with Rice

Kickstart your meal with these stuffed tomatoes, a perfect blend of juicy tomatoes and savory rice. Simple yet elegant, they’re a crowd-pleaser.

Ingredients

• 4 large beefsteak tomatoes, tops cut off and seeds scooped out
• 1 cup Arborio rice, rinsed
• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup vegetable stock
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add Arborio rice to the skillet, stir to coat with oil, toast for 2 minutes.
4. Pour in vegetable stock, bring to a simmer. Cover and cook until rice is al dente, about 15 minutes.
5. Remove from heat. Stir in Parmesan and basil. Season with salt and pepper.
6. Fill each tomato with the rice mixture, packing lightly.
7. Place stuffed tomatoes in a baking dish. Bake for 20 minutes, until tomatoes are tender.
8. Let rest for 5 minutes before serving.

Rich in flavor, the tomatoes soften beautifully, encasing the creamy, cheesy rice. Serve atop a bed of arugula for a fresh contrast.

Tomato Cucumber Salad

Nothing beats the simplicity and freshness of a Tomato Cucumber Salad on a warm day. This dish is a crisp, vibrant side that pairs perfectly with grilled meats or stands alone as a light lunch.

Ingredients

• 2 cups heirloom cherry tomatoes, halved
• 1 English cucumber, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. In a large mixing bowl, combine heirloom cherry tomatoes and English cucumber.
2. Drizzle extra-virgin olive oil and apple cider vinegar over the vegetables.
3. Sprinkle sea salt and freshly ground black pepper evenly across the salad.
4. Gently toss the salad to ensure all ingredients are well coated. Tip: Use a folding motion to prevent crushing the tomatoes.
5. Let the salad sit for 10 minutes at room temperature to allow flavors to meld. Tip: This step enhances the salad’s taste.
6. Add fresh basil leaves just before serving to maintain their vibrant color and aroma. Tip: Chiffonade the basil for a professional presentation.

Crisp cucumbers and juicy tomatoes create a refreshing contrast in this salad. Serve it on a chilled plate for an extra cool touch during summer gatherings.

Tomato and Egg Stir Fry

Rustic yet refined, this Tomato and Egg Stir Fry brings simplicity to your table with bold flavors. Perfect for a quick lunch or a light dinner, it’s a staple that never disappoints.

Ingredients

• 2 tbsp extra-virgin olive oil
• 4 pasture-raised eggs, lightly beaten
• 2 medium ripe tomatoes, diced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh basil, thinly sliced

Instructions

1. Heat 1 tbsp extra-virgin olive oil in a non-stick skillet over medium-high heat until shimmering, about 1 minute.
2. Pour the lightly beaten pasture-raised eggs into the skillet. Let them set for 10 seconds before gently scrambling for 1 minute, or until softly set. Transfer to a plate.
3. Add the remaining 1 tbsp extra-virgin olive oil to the skillet. Increase heat to high.
4. Add the diced tomatoes, fine sea salt, and freshly ground black pepper. Stir-fry for 2 minutes, or until the tomatoes begin to soften.
5. Return the scrambled eggs to the skillet. Gently fold with the tomatoes for 30 seconds, ensuring the eggs are evenly distributed but not broken up too much.
6. Remove from heat. Sprinkle with thinly sliced fresh basil before serving.

Silky eggs meld with juicy tomatoes for a dish that’s both comforting and vibrant. Serve atop a slice of crusty bread or alongside steamed rice for a satisfying meal.

Tomato Sauce for Pasta

Yearning for a classic pasta dish? This tomato sauce is your go-to. Simple, flavorful, and versatile, it’s perfect for any pasta night.

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1/2 cup fresh basil leaves, torn
• 1 tsp kosher salt

Instructions

1. Heat olive oil in a large saucepan over medium heat until shimmering, about 1 minute.
2. Add garlic and red pepper flakes. Cook until garlic is golden, about 1 minute, stirring constantly to prevent burning.
3. Stir in crushed tomatoes and salt. Bring to a simmer.
4. Reduce heat to low. Cook uncovered for 25 minutes, stirring occasionally, until sauce thickens.
5. Remove from heat. Stir in basil leaves.
6. Let sauce sit for 5 minutes to infuse flavors before serving.

Fresh and vibrant, this sauce boasts a smooth texture with a slight kick. Serve over al dente spaghetti or use as a base for meatballs.

Tomato and Avocado Salad

Craving a fresh, vibrant dish that comes together in minutes? This Tomato and Avocado Salad is your answer, combining ripe produce with a zesty dressing for a burst of flavor.

Ingredients

• 2 large heirloom tomatoes, diced into 1/2-inch pieces
• 1 ripe Hass avocado, cubed
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro

Instructions

1. In a large mixing bowl, combine the diced heirloom tomatoes and cubed Hass avocado.
2. In a small bowl, whisk together the extra-virgin olive oil and freshly squeezed lime juice until emulsified.
3. Add the fine sea salt and freshly ground black pepper to the dressing, whisking to incorporate.
4. Pour the dressing over the tomato and avocado mixture, gently tossing to coat evenly.
5. Add the finely chopped red onion and chopped fresh cilantro to the salad, folding gently to distribute.
6. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld.

Perfect for a light lunch or as a side, this salad offers a creamy texture from the avocado contrasted with the juicy tomatoes. Serve it alongside grilled fish or chicken for a complete meal.

Tomato Jam

Overripe tomatoes find their purpose in this unexpectedly versatile condiment. Tomato jam balances sweet, tangy, and spicy notes, perfect for elevating cheeses, grilled meats, or toast.

Ingredients

• 2 lbs ripe tomatoes, cored and finely diced
• 1 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tbsp fresh ginger, grated
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

Instructions

1. Combine tomatoes, sugar, and apple cider vinegar in a heavy-bottomed saucepan over medium heat. Stir until sugar dissolves.
2. Add grated ginger, cinnamon, cloves, salt, and cayenne pepper. Stir to incorporate.
3. Reduce heat to low. Simmer uncovered, stirring occasionally, for 1 hour 30 minutes until mixture thickens to a jam-like consistency. Tip: Adjust heat as needed to maintain a gentle simmer.
4. Remove from heat. Let cool for 10 minutes. Tip: Skim off any foam for a clearer jam.
5. Transfer to sterilized jars. Seal tightly. Tip: For longer storage, process jars in a water bath for 10 minutes.

This jam offers a glossy texture with a deep, complex flavor profile. Try it as a glaze for roasted chicken or a bold companion to creamy brie.

Tomato and Onion Salad

Rustic yet refined, this Tomato and Onion Salad brings simplicity to your table with bold flavors. Perfect for a quick side or a light lunch, it’s a testament to the beauty of fresh ingredients.

Ingredients

• 2 large heirloom tomatoes, cored and thinly sliced
• 1 medium red onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Arrange the tomato and onion slices alternately on a large serving platter for visual appeal.
2. In a small bowl, whisk together the olive oil and red wine vinegar until emulsified.
3. Drizzle the dressing evenly over the tomato and onion slices.
4. Sprinkle the kosher salt and freshly ground black pepper over the salad.
5. Garnish with torn fresh basil leaves just before serving to maintain their vibrant color.

Fresh and crisp, this salad offers a delightful contrast between the juicy tomatoes and sharp onions. Serve it alongside grilled meats or as a standalone dish with crusty bread to soak up the dressing.

Tomato and Cheese Omelette

Savor the simplicity of a Tomato and Cheese Omelette, a classic dish that’s both nutritious and satisfying. Perfect for a quick breakfast or a light dinner, it’s a versatile recipe that never disappoints.

Ingredients

– 2 pasture-raised eggs, lightly beaten
– 1/4 cup sharp cheddar cheese, grated
– 1/4 cup cherry tomatoes, halved
– 1 tbsp clarified butter
– 1/8 tsp sea salt
– 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium heat (350°F) and add clarified butter, swirling to coat the pan evenly.
2. Pour the lightly beaten eggs into the skillet, tilting to spread them into an even layer.
3. Let the eggs cook undisturbed for 30 seconds, then gently push the edges toward the center with a spatula, allowing uncooked eggs to flow to the edges.
4. Sprinkle the grated sharp cheddar cheese and halved cherry tomatoes evenly over one half of the omelette.
5. Season with sea salt and freshly ground black pepper.
6. Fold the omelette in half with the spatula, covering the cheese and tomato filling.
7. Cook for an additional 30 seconds, then flip the omelette to ensure even cooking on both sides.
8. Remove from heat and let rest for 1 minute before serving.
Zest up your meal by serving this omelette with a side of avocado slices or a sprinkle of fresh herbs. The melted cheese and juicy tomatoes create a delightful contrast in textures, while the eggs remain fluffy and light.

Tomato and Corn Salad

Whip up this Tomato and Corn Salad for a refreshing summer side that’s bursting with flavor. It’s a simple, vibrant dish that highlights the best of seasonal produce.

Ingredients

• 2 cups heirloom cherry tomatoes, halved
• 1 cup fresh sweet corn kernels, blanched
• 1/4 cup extra-virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1/2 cup fresh basil leaves, chiffonade
• 1/4 cup red onion, finely diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the halved heirloom cherry tomatoes and blanched sweet corn kernels.
2. Add the finely diced red onion and chiffonade of fresh basil leaves to the bowl.
3. In a small bowl, whisk together the extra-virgin olive oil and aged balsamic vinegar until emulsified.
4. Drizzle the dressing over the tomato and corn mixture, tossing gently to coat.
5. Season with sea salt and freshly ground black pepper, adjusting to taste.
6. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.

Yield a salad with a crisp texture and a sweet, tangy flavor profile. Serve it atop grilled artisan bread for a hearty open-faced sandwich.

Tomato and Lentil Soup

Kickstart your meal with this hearty Tomato and Lentil Soup, a perfect blend of rustic flavors and nourishing ingredients.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 28 oz canned whole San Marzano tomatoes, hand-crushed
• 4 cups vegetable stock
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
4. Add rinsed lentils, hand-crushed tomatoes, and vegetable stock to the pot.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
6. Season with kosher salt and black pepper; continue to simmer for an additional 10 minutes until lentils are tender.
7. Remove from heat and stir in chopped parsley.

A velvety texture and a smoky depth define this soup. Serve with a drizzle of olive oil and crusty bread for a complete meal.

Tomato and Bell Pepper Stir Fry

Unlock the vibrant flavors of summer with this quick and colorful stir fry. Perfect for a weeknight dinner, it’s a celebration of fresh produce and bold tastes.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add julienned red and yellow bell peppers. Stir fry for 3 minutes until slightly softened.
3. Tip: Keep the heat high to ensure vegetables get a slight char without becoming mushy.
4. Introduce halved cherry tomatoes and minced garlic to the skillet. Cook for 2 minutes, stirring occasionally.
5. Drizzle balsamic vinegar over the vegetables. Season with sea salt and black pepper. Stir to combine.
6. Tip: The balsamic vinegar adds a sweet acidity that balances the dish’s flavors.
7. Remove skillet from heat. Fold in fresh basil leaves until just wilted.
8. Tip: Adding basil off the heat preserves its vibrant color and aroma.

Just served, this stir fry boasts a delightful contrast between the crisp-tender peppers and juicy tomatoes. The garlic and basil lend a fragrant depth, making it a standout side or a light main over quinoa.

Conclusion

These 16 easy tomato recipes offer a treasure trove of delicious ideas to brighten your meals. From fresh salads to hearty mains, there’s something for every taste and occasion. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty dishes too. Happy cooking!