Roast them, dice them, throw them in a stew — tomatoes have just as much versatility as other fruits and veggies plucked straight from your garden.
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Before we take a nosedive into breezier autumn weather, here’s a roundup of some fun and colorful recipes that put your clutch of ripe tomatoes to good use.
After a long day, sometimes you just want something simple to satisfy your appetite. If you’re looking for comfort food, this easy 4-ingredient tomato sauce is naturally low in fat and calories and a great source of vitamin A, vitamin C and potassium.
Pairing plump tomatoes with fresh feta and mixed greens makes for a good match in late summer and early fall. Try baking these ingredients together to achieve a melt-in-your-mouth dish that’s light and flavorful.
Who needs avocado toast when you’ve got this recipe for open-faced roasted tomato, arugula and goat cheese sandwiches? Light enough for any picnic, this dish relies on the freshest ingredients you have on hand — plus it makes for a great photo opportunity outdoors.
Knowledge is knowing tomato is a fruit. Wisdom is knowing not to put a tomato in a fruit salad — unless, of course, you’ve got cantaloupe on hand! This recipe is loaded with flavor and has a few surprising twists with the addition of jalapenos, lime juice and pumpkin seeds.
Can’t wait until cooler temps? Spice things up with this recipe for lentils and roasted curry tomatoes. Curry powder and garlic will elevate your ripe cherry tomatoes to new heights, plus this dish is loaded with fiber.
Tomatoes take a supporting role in this dish where eggplants are the main focus. They’ll burst with flavor when roasted with garlic, extra-virgin olive oil, salt and red pepper flakes.
Save your biggest beefsteak tomatoes for this recipe. You’ll use farro, zucchini, fresh basil, parsley and Parmesan to create a stuffing that’s nutty, herby and delicious. These are big enough to stand on their own, but they also pair well with grilled chicken or fish.
On their own, peppers, radishes, tomatoes, turnips and carrots are all great additions to almost any salad or stir-fry — but when stewed together, they can make a huge impact. This recipe combines all these vegetables into one great dish that’s great on its own or as a spread.
Nothing says summer like a bright, citrusy dish that’s light and flavorful. This dish uses couscous cooked in chicken broth and lemon juice as its base before it’s topped with crisp tomatoes for a nice finish.