Summer is – technically speaking – just about over and tomato plants are putting forth some of their last fruits of the season. My tomato plants aren’t producing quite the bounty that they were a month ago, so I am taking care to make some of my favorite fresh tomato recipes while I still have great summer tomatoes to use in them.
My favorite is always Roasted Tomatoes with Olive Oil. This oil heavy sauce has tender and flavorful tomatoes in it. It is a fantastic appetizer or snack, but if you have a good enough bread, you might find yourself eating it for dinner instead. It is also just about the easiest way to transform tomatoes from something good into something amazing.
Summer Tomato Gratin is a similar take on the basic roasted tomatoes, except these tomatoes are topped with a garlic parmesan topping that allows this dish to stand on its own as a side or main dish – and makes it downright addictive. Good thing tomatoes are good for you!
Salmorejo is another new recipe that was a big hit at my house this year. This cold Spanish tomato soup is a twist on Gazpacho, made very creamy by the inclusion of bread and plenty of olive oil. You could try heating it up on a cool fall night, too, but it is very satisfying when served cold.
Parmesan Tomato Tarts are quick and easy to make, with just a few ingredients piled on a puff pastry base and great flavor. Feta and Tomato Focaccia has a similar idea of fresh tomatoes on a bread base, but it takes a little bit more time to put together and makes a heartier dish in the end.
A Fresh Tomato Pasta Sauce and a Cherry Tomato Clafoutis both make great dinner choices. The latter is more of a quick, light dinner and the pasta sauce falls into the comfort food category. Naturally, they make excellent use of those fresh tomatoes either way.