We tend to take tomatoes for granted since they’re available year ‘round, but peak tomato season — when they’re at their juiciest and most flavorful — is worth celebrating. The best tomato recipes are ones that show ‘em off (like gorgeous multi-colored tomato tarts) and use them up before they go bad (and so you can acquire your next stash!) Not just delicious, there are tons of tomato health benefits, so don’t hesitate to load up on them the next time you see a colorful pile. And if you have even a little bit of sunny outdoor space, maybe it’s time to think about growing tomatoes: It’s hard to beat biting into a vine-ripened beauty that you’ve grown yourself. So go ahead and make the most of these vibrant summer jewels with this collection of recipes for fresh vegetarian dinners (some for meat-eaters, too), surprising sides and even a cocktail!
Don't skip the fresh oregano. It adds just the right herby touch to the caper vinaigrette in this bright, juicy salad.
Grilled tomatoes, eggplant and peppers mingle with capers and vinegar to make the topping on this pizza pop! Serve it as a fun appetizer or make it a vegetarian main.
This chunky salsa is fresh, festive, and can be put together in 15 minutes. Let it sit for another 10 at allow the flavors to meld, then dig in!
This baked egg dish is a great way to use up extra tomatoes. Use whatever type you have on hand, but just make sure to have some crusty bread around for sopping up the garlicky juices.
Cutting down on carbs? You can still indulge a little with this hand-held take on the classic.
Ultra-ripe summer fruits mingle with marinated onions and tangy feta for a sweet-savory side dish or hearty main.
Not your typical cocktail ingredient, but this recipe proves cherry tomatoes deserve a place on the bar cart.
Serve as is or stuff into mini rolls for a kid-friendly lunch. Meal prepping? You can make the meatballs up to four days ahead.
For a sophisticated twist on a gooey grilled cheese, serve the sandwiches open-faced and topped with grilled eggplant and tomato slices.
Fresh salad served in a fried cheese cup? Count us in!
Burgers and steaks are so ... brown. Add a pop of color to your grill with yellow summer squash, green broccoli and multicolored tomatoes.
For maximum flavor, throw fresh-off-the-vine tomatoes in the oven until they burst.
Upgrade the college staple with tomatoes, cilantro, cucumber and a Honey-Soy vinaigrette.
These bite-sized basil, tomato and mozz skewers will disappear fast. Plan ahead and prep a few extra batches.
When you top your pizza with juicy plum tomatoes, there's no need for sauce.
This dish is best enjoyed with a waterfront view, but as long as there's bread for dunking, any place will suffice.
This low-calorie noodle dish actually tastes better at room temp, making it perfect to pack for a picnic.
Throw the beef brisket into the slow cooker in the a.m., then stock up on grape tomatoes from the farmers' market on your way home.
There is so much more to life than washing dishes, especially in the summertime. That's just one reason you should add this one-skillet dinner to your rotation.
If it's 98° outside, we refuse to do any cooking. Shaking a few ingredients together in a jar and drizzling it all over mixed greens, cherry tomatoes, hard-cooked eggs and tuna sounds doable, though.
File this fiery vegetarian main under "must make."
When tomatoes are juicy and ripe, there really is no need to cook them. Exhibit A: this tasty no-cook sauce.
This delicious cross between a frittata and a quiche works as both a vegetarian dinner and a brunch main.
These Mexican Veggie Stacks deliver a heaping helping of chili-spiced, grilled vegetables (i.e. fresh corn, tomatoes, zucchini) with each and every bite.
Combine two Italian classics for a refreshing yet filling dish that features the best of both worlds.
These hearty chicken-stuffed tomatoes boast tantalizing Mexican flavors, including poblano chile, fresh cilantro and ground cumin. Serve with yellow rice and a mixed green salad to make it a meal.
Packed with dill, mustard and capers, this flavorful pasta salad can be served warm or refrigerated overnight. In a rush? Swap 1/2 cup store-bought Italian dressing for the vinaigrette and save 5 minutes.
Finish up that bumper crop: You'll need three pounds of tomatoes for this slurpable take on Caprese salad. Making the soup a day ahead? Omit half the garlic.