4 Delicious Must-Know Tomato Recipes

Tomatoes are ripening faster than we can eat them right now! Sound familiar? Here are 4 delicious and easy recipes that are sure to intoxicate you and your loved ones with joy.

1.   Mama’s Sun-dried Tomatoes:

What You’ll Need: 

Tomatoes, tomatoes, and more tomatoes!

How To Do It:

Cut in halves, Oil them up, add some salt and garlic, and cook in the oven at 250 until they shrivel up.


2. The 15-Minute Tomato Sauce: 

What You’ll Need:

about 2lbs or almost a kilo of fresh tomatoes
a clove or two of garlic, or none at all
about 1/4 cup of olive oil, you can use less or barely any at all
salt to taste
about a half tablespoon of balsamic or sherry vinegar
a few turns of the pepper mill

How To Do It:

2. With a sharp knife, make a cross mark at the bottom of each tomato.  By the time you’re done the water should be hot enough.  Plunge them into a pot of hot water and let sit for just a minute or so, until you can see the skin come a little loose at the cross mark.  Remove the tomatoes from the hot water and give them a quick rinse in cold water.  You can leave the hot water in the pot if you want to make pasta to go with your sauce.  (In which case bring it back to a boil, add a big handful of salt, then add your dried pasta of choice.  In the ten or so minutes your pasta will take to cook your sauce should be ready too.)

2. With a small knife, peel the skin from the tomatoes.  It should come off very easily.  With the tip of a knife, cut around each green crown and remove it.  Discard the crown and the skin.  Squeeze the tomatoes into the sink to release excess juice and push out the seeds.  Put the tomato pulp in a bowl, crushing roughly with your hands to break it up into small chunks.  You’ll have a few seeds remaining, which is no big deal.

3.In a large saute pan, add a bit of olive oil and chopped garlic (optional).  Add the tomato pulp into the pan.  Add a big pinch of salt.

4. Let cook for about a minute or two, until you can see the pulp breaking down and releasing the juices.  Use a slotted spoon to pick up the pulp and put it into a bowl, leaving the juice in the pan.

5. Cook down the watery juice until thick, for another couple minutes.  Check the seasoning.  If your tomatoes are not very tasty you can cheat by adding a bit of balsamic or sherry vinegar and a bit more salt.  You can even add a bit of red pepper flakes if you want a kick.  Once the sauce is thick enough–that means if you scrape the bottom of the pan you leave a mark (see picture), you’re ready.

6.Add the pulp you removed earlier back into the pan.  Stir to mix well.  Turn the heat off and check the seasoning again.  You might need a bit more salt or vinegar.  If you’re like me, you’ll add another glug of good olive oil in it for some freshness too.

7. There you have it.  Tomato sauce in fifteen minutes

3. The Best Sun-Dried Tomato Pesto Sauce on Earth:

What You’ll Need:

  • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil ( See Above)
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  • 1 cup (packed) fresh basil leaves
How To Do It:
blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl.
4. Mango & Tomato Lovebird Salsa:
What You’ll Need: 
  • 1 1/2 cups cubed ripe mango
  • 2 ripe medium tomatoes, chopped $
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño chile, minced
  • 1 cup drained and rinsed canned black beans
  • 2 tablespoons lime juice
  • 1 to 2 tsp. sugar
  • 1 teaspoon kosher salt
How To Do It:
Mix first 9 ingredients together. Serve with tortilla chips or spoon over chicken.