The tomato situation at our neighborhood farmer’s market last weekend was seriously out of control. Tent after tent had bins overflowing with tomatoes––Heirloom, Grape, Early Girls–too many to name. With people literally buying them by the bagful it actually felt more like a tomato festival than a farmer’s market.
I’ll admit, I probably would have been one of those people if the hubs and I weren’t heading out of town on vacay later this week. Tomato explosion avoided.
“Too many tomatoes” is never a bad problem to have though––especially if you’re armed with a handful of delicious recipes. Whether you’ve got 10 pounds of half-wrinkled Early Girls or one too many pints of those cute little Grape guys, here are 8 of summer’s best tomato recipes that’ll help you use up your stash in no time:
This one from Martha Stewart has me drooling. tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.
One of my all-time favorite recipes, this is the perfect solution if you’ve got several pounds of wrinkled tomatoes on your hands. Roasting both concentrates their flavor and camouflages any puckered skins in the process.
I’ve been holding off on making this frittata until we have friends over for a proper brunch. I fear that if make it for just the hubs and I we’ll devour the entire thing in one sitting. It’ll definitely be on my next boozy brunch menu though!
This one’s been taunting me for weeks ever since it was featured on the August cover of Bon Appetit. I’m intrigued by the sugared lemons which are said to be, “edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.” Definitely an interesting combo worth a try!
Imagine a margarita pizza made with pie dough… pretty much sounds like a dream come true, doesn’t it? To make this, Annie whipped up her own gluten-free pie crust but says store-bought or puff-pastry would work great too if you’re not worried about the gluten.
I know this post is about tomatoes but can we please just take a moment to admire the beauty of this roasted chicken? So. gorgeous. No matter how gentle I am mine always seem come out of the oven with half of their skin just barely hanging on. In this recipe from Naked Cuisine, the fresh tomatoes and fingerling potatoes roast alongside the chicken so basically, the oven does 95% of the work.
These mussels from Food 52 are bathed in a spicy, rich broth, salty pancetta and fresh summer tomatoes. “Give a glass of wine to the mussels, and keep the rest for the table,” they say. You don’t have to tell me twice!
This one had me drooling at my desk on Friday and I just had to share! If you like spicy, you’ll want to give this chipotle chicken a try. It’s topped with a little homemade buttermilk dressing to balance the heat and is served with a delicious fresh tomato, avocado and corn salad.