fresh tomatoes

This roasted tomato sauce is perfect with fresh tomatoes from your garden. It is so delicious you won't buy jar sauce again and best of all it's easy!

Roasted Tomato Sauce

tomatoes,

garlic (whole)

olive oil

Italian seasoning

salt and pepper

Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in an 8x8 baking dish.

Roast in a 375 degree oven for 1 hour. Check towards the end to make sure they are roasting and not burning.

Take out of oven and mash with a potato masher. Enjoy!

This freezer tomato sauce makes an easy homemade spaghetti sauce with garden tomatoes that'll taste fresh even in winter. Here's how to make it.

Freezer Tomato Sauce

cherry tomatoes plum tomatoes

water

shallots, finely chopped

garlic salt

basil

flat-leaf parsley sprigs (optional)

Salt and black pepper

brown sugar (optional)

Don&#8217;t remove the lid during cooking. The tomatoes are cooking in the steam and you don&#8217;t want any of that precious heat or liquid to escape.

Plop the tomatoes into a large pot or Dutch oven and add the water. Dampen a large piece of crumpled parchment paper with cold water, open it, and place it directly on the tomatoes. Cover the pot and cook over very low heat for 30 minutes, shaking the pot occasionally to keep the tomatoes from sticking to the bottom.

Transfer the softened tomatoes to a food mill or food processor, working in 2 or 3 batches if necessary, and process until smooth. If using a food processor, strain the purée, discarding the skins and seeds.

Place the strained tomatoes, oil, shallots, garlic, and herbs in a pot. Bring to a boil, reduce the heat, and simmer for 40 to 50 minutes, until reduced to about 12 cups.

Taste and season the sauce with salt and pepper to taste and, if desired, the sugar. Use immediately or freeze for later.

To freeze: Let the tomato sauce cool completely to room temperature. Divvy it among six 1-quart plastic freezer bags—each bag will contain about 2 cups sauce, making each bag only half full. Place the bag on its side on a flat surface in the freezer until solid, at least 1 hour. Then stand the flat bags of frozen sauce on end, as you would books on a shelf, to minimize the amount of space they take in your deep freeze. 

To thaw: Thaw the frozen bags of sauce by completely immersing them in a bowl of cold water, about 1 1/2 hours to partially thaw. Or place the bags of tomato sauce on a plate and thaw in the refrigerator for about 4 hours. You don&#8217;t have to completely thaw the sauce before you rewarm it.

To serve: Transfer the thawed sauce to a pot, bring to a boil, reduce the heat, and gently simmer until warmed through, 5 to 10 minutes. If a thicker sauce is desired, continue to simmer until reduced. Originally published August 20, 2016.

Whether you serve as a condiment alongside grilled meats, or a simple snack with tortilla or corn chips, this small batch, quick refrigerator corn relish will be a refreshing addition to the menu.

Quick Refrigerator Corn Relish

chopped Vidalia or other onion

sweet bell pepper, any color

celery

garlic

(3 ounce) jar chopped pimentos, drained

pickled jalapenos, chopped

tomato (about 1 medium)

quality zesty style Italian salad dressing

Fresh tomatoes, onion, jalapeno, fresh lime juice and cilantro make up this fresh salsa. Use it as a dip for tortilla chips, as a garnish for tacos, fajitas, huevos and quesadillas, or as a side condiment for grilled meats.

Pico de Gallo

tomatoes

Vidalia onions

large jalapeno, seeded, ribs removed and diced

lime

sugar

Salt and pepper,

A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler.

Veracruz Hot Corn Dip

corn

chili powder,

salt

black pepper

cumin

coriander

lime zest

lime juice

mayonnaise

full fat sour cream

minced chipotle in adobo sauce (see note)

lime,

kosher salt,

black pepper,

red pepper flakes,

chili powder

garlic powder

onion

pickled sliced jalapeno, chopped

cilantro

Queso Fresco Mexican cheese

This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.

Easy Ravioli Sauce

Tablespoons salted butter (I use Land O' Lakes)

garlic (minced)

Tablespoons all-purpose flour

tomato paste

EACH: onion powder, dried basil, dried oregano, mustard powder

chicken broth

½ cups half and half (half cream half milk)

Rotel tomatoes with green chilies

cream cheese (softened)

Parmesan cheese (grated)

refrigerated ravioli

Parsley (to garnish)

Red Pepper Flakes (to garnish)

Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.

Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.

Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.)

Cook the pasta according to package instructions, drain.

Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined.

Add the ravioli and use a silicone spatula to gently stir until combined.

Garnish with Parsley and red pepper flakes and serve!

Homemade tomato paste is surprisingly easy to make at home. All you need are tomatoes, salt, olive oil, a food mill, and a flair for classic Italian goodness. And time. It boasts a deep, mellow, caramelized flavor that's wholly unlike the tinny taste of canned tomato paste.

Homemade Tomato Paste

plum tomatoes (cored)

extra-virgin olive oil

If you&#39;re using plum tomatoes, cut them in half lengthwise. If you&#39;re using round tomatoes, cut them into quarters.

Boil

Remove the seeds with your fingers. Place all the tomatoes in an 8-quart stainless steel pot and bring to a boil, stirring occasionally, until the tomatoes release their juices. Boil briskly for 30 minutes until the tomatoes soften and the juices reduce.

Mill

Pass the tomatoes through a food mill fitted with a fine disk to remove the skins and any remaining seeds.

Simmer

Return the tomato purée to the same pot and place it over high heat. Stir in the salt, reduce the heat to medium-ish, and simmer, stirring frequently, until the purée has reduced to about 1 quart (4 cups), 45 to 55 minutes. You&#39;ll need to turn the heat down as the purée thickens to prevent it from furiously bubbling and splattering.

Spread

Lightly slick a 12-by-17-inch rimmed nonaluminum baking sheet with oil. Using a rubber spatula, spread the thick tomato purée in an even layer. It should cover the entire baking sheet.

Preheat

Preheat the oven to 200ºF (93ºC) and turn on the convection fan if you have one. Position a rack in the center.

Bake

Place the baking sheet in the oven and bake for 30 minutes.

Remove from the heat (keep the oven on) and stir the purée with the rubber spatula so that it dries evenly and doesn’t form a crust. Respread the purée with the spatula into a rectangle about 1/8 inch thick. Be fanatical about spreading it evenly; if any part is too thin, it may burn. Because of evaporation, the purée will no longer cover the baking sheet. With a paper towel, remove any bits of tomato that cling to the edges or exposed bottom of the baking sheet.

Return the baking sheet to the oven and continue baking until the tomato purée is no longer saucelike but very thick, stiff, and a little sticky, about 3 more hours. Every 20 minutes, stir and carefully respread the purée as before. The rectangle will become progressively smaller as the remaining water evaporates. Taste and, if desired, add more salt.

Cool

Let the tomato paste cool to room temperature.

Refrigerate

Use a spoon and move the paste to a clean jar, tamping it down to make sure there are no air pockets. Level the surface with the back of the spoon. Cover the surface completely with olive oil so that the paste isn&#39;t exposed. Screw the lid on the jar and refrigerate. It will keep in the refrigerator for at least a year.

When using this homemade tomato paste, dole it out by the teaspoon to add depth to dishes. Always wait to salt the dish until after you&#39;ve added the tomato paste as it will bring quite a lot of concentrated saltiness. Each time you scoop out some tomato paste from your jar, level the surface of the paste and top it with more oil so the remaining tomato paste is completely submerged.

Tomatoes and labneh, or white cheese, are staples on breakfast and supper tables. The cheese is usually eaten with bread, sometimes with za’atar, and the tomatoes are enjoyed plainly on the side. This salad takes those ingredients and makes it into a pretty dish with bread.

Tomato Salad with Labneh

(3 oz) labneh*

10 ounces heirloom or good-quality slicing tomatoes or cherry tomatoes

garlic (very finely chopped)

lemon juice

sumac

Flaky sea salt

oregano

Bread (for serving)

Drain

Line a sieve with paper towels and set over a bowl. Spoon the labneh into the sieve and allow to sit for about 1 hour at room temperature, until some of the liquid has drained and it is drier and easier to roll.

Combine

Transfer to a bowl, add the za’atar blend, if using, and mix to combine.

Roll

Line a plate with parchment paper. With lightly oiled hands, roll the labneh into balls the size of marbles and set on the plate. Cover with plastic wrap and refrigerate until ready to use.☞TESTER TIP: Wash and re-oil your hands after every 5 labneh balls so that the labneh doesn’t lose its shape.

Slice

Slice the tomatoes into rounds 1/3 inch (1 cm) thick and arrange on a serving platter.

Whisk

In a small bowl, whisk together the olive oil, garlic, and lemon juice.  Spoon the mixture over the sliced tomatoes. Sprinkle with the sumac and salt flakes.

Serve

Top with the labneh balls and scatter with the fresh za’atar leaves. Serve with bread.

Red ripe tomato slices, fresh basil, garlic, green onion and two kinds of cheese baked in a flaky golden crust.  This classic Southern Tomato Pie just begs to be eaten.  

Tomato Pie

pie crust

5-6 red ripe tomatoes, sliced

basil leaves, chopped (about 10 leaves)

green onion, chopped

garlic,

cheddar cheese

mozzarella cheese

Heat oven to 400 degrees, line a pie...

Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust.  With the tines of a fork, poke holes in the bottom of the crust.  Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes.  Place crust in the oven and bake for about 8 minutes, or until crust begins to brown.  Remove and cool.

Reduce oven temperature to 350 degrees.

While crust is pre-baking, line a large cookie...

While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels.  Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.

Combine the basil, green onion and garlic in...

Combine the basil, green onion and garlic in a bowl.  Set aside.

Combine the mayo and shredded cheeses another bowl....

Combine the mayo and shredded cheeses another bowl.  Sprinkle with pepper. Set aside.

After 30 minutes, gently blot the tops of...

After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.

Place a layer of tomato slices into the...

Place a layer of tomato slices into the bottom of the pre-baked pie crust.  Top with half of the basil mixture.  Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.

Bake for 30 minutes. Cheese will begin to...

Bake for 30 minutes.  Cheese will begin to slightly brown on top.  Remove from oven and let rest 10 minutes before slicing.

https://mediavine-res.cloudinary.com/video/upload/gurozshqligldjgvdx5w.mp4

TOMATO PIE - Red ripe tomato slices, fresh basil, garlic, green onion and two kinds of cheese baked in a flaky golden crust.  This classic Southern Tomato Pie just begs to be eaten.

Make cooking soup easy with this Slow Cooker Tomato Soup with Fresh Tomatoes.  Seriously, the easiest soup I&#039;ve ever made.  Just chop your tomatoes, onions and garlic.  Add it to the crock pot and let it do its magic!

Slow Cooker Tomato Soup with Fresh Tomatoes

onion (roughly chopped)

garlic (peeled and chopped or crushed)

heavy cream

tsp black pepper

parsley

Add the tomatoes, onion and garlic to the slow cooker.  Season with salt and pepper.  Give a stir. Cover and cook on low for about 6 - 8 hours.  Tomatoes will be completely soft and fall apart when touched.

Blend in a stand blender or use an immersion blender.  Return to slow cooker (if using a stand blender), add fresh cream and give a good stir.

Serve topped with fresh parsley, extra black pepper and extra cream if desired.

Easy Bruschetta Recipe with Mozzarella and Tomato Basil is a simple, fresh, and gorgeous easy appetizer that screams summer. The colors resemble the Italian flag and the garlic cloves on toasted bread topped with juicy ripe tomatoes and fresh mozzarella and basil are a perfect bite of your favorite Italian flavors. 

Easy Bruschetta Recipe with Mozzarella and Tomato Basil 

bread

mozzarella cheese,

extra virgin olive oil, more for garnish

garlic cloves,

basil leaves,

sea salt

pepper

balsamic vinegar

Using a sharp knife or mandoline, carefully and evenly slice the tomatoes and mozzarella. You can cut them in slices or cut them in small pieces based on how you like them. 

In a large shallow bowl add the olive oil, balsamic vinegar, salt and pepper, and basil. Stir to combine. Add the tomatoes and toss to coat. Cover with plastic wrap and let sit for 30 minutes to 60 minutes so the flavors infuse in the tomatoes. 

Toast the bread. If your bread isn’t pre-sliced, slice it around ¼-½ inch thick. Turn the oven to 450ºF. Place the bread slices on a large baking sheet. Brush the bread slices with a little olive oil until the edges start to darken (about 5 minutes). 

Rub the fresh garlic over the toasted bread. Adjust amount based on personal preference. Rubbing about a half a clove on one side. Set bread aside. 

Assemble the tomato bruschetta by alternating the marinated tomatoes and fresh mozzarella on top of the toasted bread in a single layer. Top with a drizzle of olive oil and extra basil. Enjoy! 

A recipe to make on repeat alllllllll summer long! It is so easy and absolutely delicious.

Tried this recipe tonight and it was DELICIOUS! We had a small gathering and everyone loved it!  It was so easy and so yummy! Definitely the hit of the night.

This recipe is awesome ! It was easy to make and understand the instructions . Thanks so much for sharing it  with us .

love this and loved your messages from Italy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663003238/qjjvruwfg1z8g7yzafm9.mp4

Easy Bruschetta Recipe with Mozzarella and Tomato Basil is a simple, fresh, and gorgeous easy appetizer that screams summer. The colors resemble the Italian flag and the garlic cloves on toasted bread topped with juicy ripe tomatoes and fresh mozzarella and basil are a perfect bite of your favorite Italian flavors.

Easy Bruschetta Recipe with Mozzarella and Tomato Basil

A fresh homemade tomato sauce and a whole cooked hen make for one of my favorite spaghetti dishes in memory of my grandma.

Top 26 fresh tomatoes recipes from across the web

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Top 26 fresh tomatoes recipes from across the web

The most viewed fresh tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Tomato Sauce

Freezer Tomato Sauce

Quick Refrigerator Corn Relish

Pico de Gallo

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Easy Ravioli Sauce

Homemade Tomato Paste

Tomato Salad with Labneh

Tomato Pie

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The most viewed fresh tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine