October is National Tomato Month, and we have recipes to help you celebrate this well-rounded fruit. There are lots of tomatoes to choose from at local farmers markets and supermarkets. Once you make these dishes, you can store them in the refrigerator for about a week and use them in various ways for a casual dinner or potluck party. Whether you toss them with pasta or smear on toasted bread that will soak up its juices, these are recipes you’ll want to enjoy year-round.
PAN SEARED TOMATO SAUCE
Why buy bottled or canned tomato sauce when you can make your own? I’m including measurements here, but feel free to modify based on how many tomatoes you have. Use as much or little as you want or need. Don’t have garlic? Use garlic powder. Don’t have dried basil? Use fresh basil if you have it. There’s no right or wrong way. Be creative and remember, the most important thing is that you use up all your tomatoes in this versatile sauce.
Ingredients
- 1 Tbsp. olive oil
- ½ tsp. chili flakes
- 2 cloves garlic, roughly chopped
- 1 lb. cherry tomatoes
- 1 Tbsp. tomato paste
- 1 tsp. combination of dried herbs to taste (parsley, basil, oregano, rosemary)
- Salt
- Pepper
- 1 tsp. red wine vinegar
- Handful of chopped fresh basil
Instructions
Heat oil in a pan over medium heat. Stir in chili flakes and garlic and cook for about 30 seconds, making sure they don’t burn. Add tomatoes and stir. Cook until they begin to blister and release their juices, stirring occasionally until they soften and begin to break down. Stir in tomato paste and drive herbs. Cover with a lid and lower heat. Cook for about 10 minutes, stirring occasionally to prevent burning. Add salt, pepper, and vinegar to taste. Stir in fresh basil.
This is a versatile sauce. Store it in the refrigerator when you’re ready to use. Just heat it up. I like tossing it with pasta for a quick weeknight dinner. and recommend spaghetti, fettucine, or penne. Finish with a drizzle of olive oil, a dusting of parmesan cheese, and torn basil leaves.
ROASTED TOMATOES
This may seem like a no-brainer, but roasting tomatoes is an art. Once you master this technique, you can use it to roast vegetables and even chicken, beef, or pork, too.
Ingredients
- About a dozen large tomatoes
- 1 cup olive oil
- 6 cloves garlic, minced
- 2 Tbsp. minced parsley
- Salt and pepper (to taste)
- Basil leaves (to taste)
Instructions
Heat oven to 400 degrees F. Cut out the core of each tomato. Slice tomatoes in half horizontally. Place them in a 9x13 ceramic or glass baking dish or roasting pan, cut side up. Pack them closely together.
Pour oil over tomatoes, adding more if needed to coat the bottom of the dish or pan. Sprinkle tomatoes with garlic and parsley.
Place the tomatoes in the oven and roast for about 30 minutes. Remove from oven and baste the tomatoes with the olive oil and liquid already in the pan. Continue to roast for another 1½ to 2 hours, basting occasionally.
Remove from oven. Season with salt and pepper to taste. Top with torn basil leaves.
Just like the tomato sauce recipe above, toss in pasta or as a topping on toasted bread. You can also serve aside fish, meats, or poultry. Any leftovers can be easily stored in the refrigerator until you’re ready to use it.
When life gives you tomatoes …
Make one of these delicious recipes:
bruschetta with tomatoes
Bruschetta is a popular Italian appetizer made from tomatoes, garlic, basil, and other flavorful ingredients. Translating into “to roast over coals,” bruschetta refers to the way the bread is toasted. Each region in Italy has its own way of preparing bruschetta. Our version calls for whole grain bread and has a Mediterranean twist.
chopped tofu salad
This healthy and hearty salad is as filling as it is scrumptious. You’ll love the blend of tangy dressing, refreshing tofu, crisp lettuce, crunchy bean sprouts, and flavorful tomatoes.
gazpacho
In the mood for a refreshing, no-cook meal? Then try gazpacho, a soup originating in the Andalusia region of southern Spain. Raw tomatoes are the star of this dish along with cucumbers, bell peppers, and other fresh ingredients.
healthy pita christmas trees
Even though this recipe was originally published during the holiday season, you can enjoy these healthy snacks any time of year. With just four ingredients (guacamole, tomatoes, pita squares, and pretzels), they’re quick and fun to make. (See below for an easy, protein-packed guacamole recipe)
pinakbet
This popular stew from the Philippines incorporates a variety of healthy ingredients like tomatoes, bitter melon, eggplant, and kabocha. The recipe calls for pork, but you can use any protein you want, such as shrimp, chicken, or tofu!
.jpg)
power protein guacamole
You may be asking, what sets this recipe apart from other guacamole recipes? We use a secret, protein-filled ingredient: Greek yogurt! Cherry tomatoes are also an important component to this delectable spread.
quiche: a filling and cheap dinner idea
While usually a breakfast or brunch dish, you can enjoy quiche any time of day! Even better, you can add anything you want to your quiche, including tomatoes.
watermelon and cucumber gazpacho
Now that you love gazpacho (see above), here’s a gazpacho with a twist: watermelon! Tomatoes still have a chance to shine, but the watermelon gives the soup a refreshing hint of sweetness.
