3 Incredible Recipes to Make with Garden Fresh Tomatoes
It’s tomato season! Our garden is going crazy with beautiful regular and roma tomatoes. In the past I froze whole tomatoes in freezer bags to use in fresh tomato soup or minestrone soup. But more than cooking or using a strict recipe, I prefer to assemble tomatoes for a quick and delicious lunch or dinner. Don’t worry about being too precise, there’s hardly a way to mess it up.
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Grilled Tomato and Vegetables Over Pasta
Combine vegetables such a garden zucchini, whole mushrooms, diced tomatoes and finely chopped onion or shallots on a baking sheet. Drizzle with olive oil, balsamic vinegar and spices like basil and garlic. I used this lemon vinaigrette. Cook under the broiler until charred. Stir to cook evenly and watch closely (it cooks fast). Serve over your favorite pasta. If you’re really ambitious serve over homemade pasta.
Fresh Tomatoes with Fresh Mozzarella and Basil with Balsamic Glaze
This is so fast – throw it together and enjoy within minutes. Slice the tomatoes into thin rounds. Add a thin slice of feta or fresh sliced mozzarella cheese. Top with fresh basil leaves cut into small pieces and drizzle with balsamic glaze. You can boil down balsamic on the stove or buy it but it has a sweeter flavor and is thicker and syrupy compared to balsamic vinegar. Grind a little sea salt on top and eat.
This dish is so pretty and tastes so wonderful. I also like that there’s no bread needed (although you can put it on toasted baguette). You can add a thin piece of turkey or ham.
You could also make this into a wrap by adding the ingredients (minus the glaze) to a flour tortilla, fold over and grill on the stove until the cheese melts.
Burrata Cheese Appetizer
This dish was inspired by an appetizer called HOUSEMADE BURRATA WITH PROSCIUTTO at Fleming’s Steakhouse and from this blog post for Burrata Cheese Appetizer. It’s a little more involved than the recipes above, but the end result is worth the effort. I made it for a dinner party and our guests couldn’t get enough of it. You can’t really go wrong with these ingredients. Add ground pink salt and pepper if you’d like.
Don’t spare expense on the ingredients – get the best and most fresh you can find. Cooking this dish will make your home smell like a gourmet Italian restaurant.
Make extra too – it’s wonderful served over eggs the next morning for breakfast and keeps well too (except the arugula).
- 1 quart water
- ¼ cup + ½ tsp. kosher salt
- ½ lb. (8 oz) fresh mozzarella
- ¾-1 cup heavy cream
- Heat the water and ¼ cup salt to 190°.
- Add the room temperature balls of mozzarella and cook for 3 minutes. Place into a colander then immediately start to pull the mozzarella into ⅛” wide x 1” long pieces placing them into a clean mixing bowl.
- Add ¾ cup heavy cream and ¼ tsp. salt and blend well. The mixture should look like wet cottage cheese.
- Allow to set over night to firm up.More cream can be added the next day if it is too firm.
- 1 small baguette 8-9” long
- 2 Tbsp. butter
- ¼ tsp. granulated garlic or rub the cut side of fresh garlic on the bread as it comes out of the oven
- 6 oz. grape tomatoes halved or fresh garden tomatoes cut into chunks
- ¾ tsp. extra virgin olive oil
- 1 Tbsp. minced fresh basil
- ¾ tsp. balsamic vinegar (I prefer white balsamic)
- ¾ tsp. minced or garlic cloves cut in half (Flemming’s uses whole cloves but I recommend that you roast them separately because everything else cooks faster and the garlic wasn’t quite as soft as I like it to be)
- 1 ½ tsp. minced red onion
- ¾ oz. arugula (or however much you want – I tossed it in a metal bowl before using tongs to put on a platter or board)
- 1 ½ tsp. lemon balsamic vinaigrette (I used the recipe linked to above)
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- Slice the baguette into 12 ea. 4” long x ⅜” wide slices then place on a sheet pan.
- Combine room temperature butter and granulated garlic then spread evenly on the crostinis.
- Bake in a 375° oven for 7-8 minutes and slightly golden brown, reserve.
- Combine halved tomatoes, olive oil, minced basil, minced garlic, minced onion, and vinegar in a mixing bowl and toss well. Place on a baking sheet then broil on high in the oven for 1-2 minutes to blister the tomatoes.
- Toss several times during cooking.
- Reserve warm.
- Toss well the arugula and lemon balsamic vinaigrette in the mixing bowl. On a large serving platter arrange the arugula, tomatoes and crostini in separate areas.
- Place the burrata into a glass crock or large ramekin and set on the plate or board with a small knife or spoon.
- Arrange the crostini, arugula, and prosciutto around on an appetizer board or platter.
You could add grapes and other ingredients like artichoke hearts to fill in spaces but I preferred the recipe as Fleming’s makes it.
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There you have it, several ideas for using up all those scrumptious garden tomatoes.