Well-Prepared: Tomato Recipes (2024)

Well-Prepared: Tomato Recipes (1)

Gardening is Amy Goldman's passion, but she's no slouch in the kitchen, either.

Advertisem*nt - Continue Reading Below



Well-Prepared: Tomato Recipes (2)

Pair of German Pink heirlooms.

Advertisem*nt - Continue Reading Below


Tomato Chips

Well-Prepared: Tomato Recipes (3)

Yields 1 pound


1 cup olive oil

2 tablespoons finely minced garlic

3 pounds assorted tomatoes, sliced 1/4" thick

2 tablespoons salt

2 teaspoons freshly ground black pepper

1/4 cup fresh thyme, finely chopped


1. In saute pan over medium-low heat (no higher than 140°F), warm olive oil until it begins to ripple slightly at bottom of pan. Add garlic. Remove from heat and allow oil and garlic to infuse at room temperature for 2 hours. Strain and reserve oil.

2. Preheat oven to 250°F, or, if using a dehydrator, follow manufacturer's instructions.

3. Line 2 rimmed baking sheets with Silpat mats or parchment paper. Brush tomatoes with garlic oil, season with salt, pepper, and thyme, and arrange in a single layer on prepared sheets.

4. Bake 1 hour, then lower the temperature to 200°F and continue baking until tomatoes are dehydrated and crisp, 3-5 hours or longer depending on moisture content of tomatoes. Serve immediately, or store in an airtight container.

Advertisem*nt - Continue Reading Below


Cherry Tomato Focaccia

Well-Prepared: Tomato Recipes (4)

Serves 8


2 teaspoons active dry yeast

3/4 cup lukewarm water, 110°F to 115°F

1 teaspoon honey or granulated sugar

2/3 cup bread flour

4 cups all-purpose white flour

1/4 cup whole-wheat flour

2 teaspoons salt

1 cup plus 2 tablespoons olive oil

1 cup water at room temperature

1/4 cup fresh garlic, peeled and sliced

1 pint assorted cherry and currant tomatoes

1/4 cup grated Parmesan cheese (optional)

3 tablespoons basil leaves, chiffonade or thinly sliced

1 teaspoon kosher or coarse salt


1. Sprinkle dry yeast over lukewarm water and let it sit 5 minutes. Stir in honey or sugar and let it rest until bubbly, about 5 minutes.

2. Add bread flour, combine to form sponge, and let rest for 30 minutes.

3. In a separate bowl, combine remaining flours and salt. Make a well in middle and add sponge, 3/4 cup oil, and remaining cup of water. Mix by hand or in electric mixer with paddle until rough-textured. Turn dough out onto lightly floured surface and knead until smooth.

4. Place in lightly oiled bowl and cover with plastic wrap. Let rise in warm spot, about 80°F, until doubled in volume, about 1 1/2 hours.

5. While dough is doubling, warm 1/4 cup olive oil in small saucepan, add garlic and cook until tender. Set aside.

6. Preheat oven to 350°F.

7. Brush cookie sheet with remaining 2 tablespoons olive oil. Place dough in center and gently press into a rectangle, about 8" by 12".

8. When dough begins to rise, spread cooled garlic and olive oil evenly over top. Place whole tomatoes on surface of dough, pressing lightly to fix in place. Allow dough to rise to double in volume, surrounding tomatoes.

9. Bake focaccia until browned, about 30 minutes. Sprinkle with Parmesan, if using, and bake a few more minutes.

10. Sprinkle with basil and salt. Serve warm or at room temperature.

Advertisem*nt - Continue Reading Below


Spaghetti With Cherry Tomatoes and Toasted Crumbs

Well-Prepared: Tomato Recipes (5)

Cherry tomato salad is the heart of this matter. A one-hour resting time after preparation allows salt and vinegar to draw out natural juices and flavor of tomatoes. Toasted crumbs give dish a fine topping.

Serves 10

For toasted crumbs:


1 loaf rustic bread, crust removed

1/2 cup pure olive oil

Salt and freshly ground black pepper


1. Preheat oven to 350°F.

2. Cut bread into large dice. In food processor, pulse bread to crumb consistency. In large bowl, toss crumbs with oil, salt, and pepper. Spread evenly on rimmed baking sheet and bake, turning frequently, until brown. Cool. Set aside.

For cherry tomato salad:


2 pints cherry and currant tomatoes, mixed

1 pint Sherry Shallot Vinaigrette (see recipe below)

1 gallon water

1/4 cup salt

2 pounds spaghetti

1/2 cup grated Parmesan cheese

3 sprigs each green and purple basil, chiffonade or thinly sliced


1. Slice cherry and currant tomatoes in half. Combine in medium bowl with Sherry Shallot Vinaigrette and let rest 1 hour before serving.

2. Bring water to boil and add 1/4 cup salt. Cook spaghetti until al dente, about 7 minutes. Drain.

3. In large bowl, toss pasta with cherry tomato salad. Divide evenly among serving plates. Garnish with cheese, basil, and toasted crumbs. Serve immediately so crumbs remain crisp.

Sherry Shallot Vinaigrette

Yields 1 pint


2 shallots, finely diced

1/4 cup sherry vinegar

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

Salt to taste

1 cup olive oil

1/2 cup extra-virgin olive oil


1. Soak shallots in vinegars and salt for 30 minutes.

2. Whisk in olive oils. Taste and add vinegar, oil, or salt as needed.

Advertisem*nt - Continue Reading Below


Tomato Water

Well-Prepared: Tomato Recipes (6)

Best made with white or yellow tomatoes, since their juices run clear.

Yields 2 quarts


5 pounds tomatoes, finely chopped

3 tablespoons salt

1 tablespoon freshly ground black pepper

2 small sprigs basil

2 sprigs thyme

2 garlic cloves, peeled and crushed

Sprigs of basil for garnish


1. Place all ingredients in a large bowl. Crush tomatoes with wooden spoon and stir to combine.

2. Place double thickness of cheesecloth large enough to hold the tomatoes in clean bowl. Pour tomato mixture into cheesecloth and tie into a bag using kitchen twine. Suspend bag over a deep bowl so liquid drops freely but will not touch the cheesecloth again. Place bag and bowl in refrigerator for at least 8 hours. Do not squeeze bag to extract liquid, as this will make tomato water cloudy.

3. Discard bag and contents. Serve tomato water with basil garnish, or reserve for aspics or soups.

Advertisem*nt - Continue Reading Below


White Peach and Tomato Galette

Well-Prepared: Tomato Recipes (7)

Serves 8

For crust:


1 cup all-purpose flour

2 teaspoons granulated sugar

1/2 teaspoon salt

1 stick cold butter, cut into 1/4" cubes

4 tablespoons ice water


1. Place flour, sugar, and salt in food processor. Pulse to combine. Add 4 tablespoons butter. Pulse until pieces are size of pennies. Add remaining butter. Pulse 2 seconds. Add water. Pulse until ball forms.

2. Remove from bowl and place on lightly floured work surface. Using your hands, gently press together. With palm of hand, smear a quarter of dough away from you in short, quick strokes. Working quickly, continue with remaining quarters until dough is pressed and smoothed. Gather dough into ball and repeat quartering and smoothing.

3. Cover with plastic wrap. Press into flat, round disk and refrigerate at least 30 minutes (or up to 2 days). Dough may be frozen for up to 1 month.

4. After dough has rested, roll out into circle 1/8" thick using pastry mat and rolling pin. Place on parchment paper-lined baking sheet. Refrigerate while preparing filling.

For filling:


4 medium-size white or yellow peaches, peeled

6 small, light yellow or white peach tomatoes

2 tablespoons all-purpose flour

2 teaspoons plus 4 tablespoons granulated sugar


1. Using a sharp serrated knife, slice peaches and tomatoes into 1/4" slices.

2. Preheat oven to 400°F.

3. Mix flour and 2 teaspoons sugar and scatter over dough, leaving 1" border free of mixture.

4. Lay peaches in concentric circles around dough, still leaving a 1" border. After every 3 slices of peaches, place 1 tomato slice. Sprinkle slices with 4 tablespoons of sugar.

To finish:


2 tablespoons melted butter

1/2 tablespoon granulated sugar

Vanilla ice cream (optional)


1. Fold over 1" border to make scalloped edge. Brush with melted butter and sprinkle with sugar.

2. Bake until crust is golden and fruit is tender, about 35 minutes. If juices run over, use pastry brush to collect and brush over fruit.

3. Carefully remove galette to rack. When cool, place on serving plate. Slice and serve with vanilla ice cream.

Well-Prepared: Tomato Recipes (2024)


What makes tomato taste better? ›

Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top.

How do you get the most flavor out of tomatoes? ›

You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.

What sauce do you think is prepared mainly from tomatoes? ›

If you think about a standard, simple, smooth tomato sauce, chances are you're thinking about pomodoro (Italian for tomato) sauce. Sugo di Pomodoro typically features minced or crushed tomatoes, olive oil, garlic, basil, and salt.

Can I freeze fresh tomatoes? ›

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.

Does Epsom salt make tomatoes taste better? ›

Fact! Adding Epsom salts to your plant either through foliar spray or direct watering is a great way of boosting micronutrient absorption. This helps your tomato plant produce large, juicy, and very sweet fruits. Remember that a little bit goes a long way and too much can cause more problem than it fixes.

How to make flavorful tomatoes? ›

It's a simple trick, really: All you do is sprinkle the tomatoes with salt. Yes, I know, salt brings out the flavor of everything. But with tomatoes—and especially not-yet-at-their-peak tomatoes—salt has a particularly transformative effect.

What does cream of tartar do to tomatoes? ›

This ingredient hidden at the back of your spice cabinet helps tomatoes strike the perfect balance of sweetness and acidity.

How do you fix tasteless tomatoes? ›

Supermarket tomatoes suck, and that's what you use most of the year. They suck because they have very little flavor. You can partially remediate the problem by slicing them. and putting them in a colander over a bowl, adding about a teaspoon of kosher salt to them, and let them sit for 15 minutes.

Why are my tomatoes not tasty? ›

As the fruit reaches maturity, extra watering can cause it to expand in size, giving you a bigger tomato, but with a diluted flavor. As a result, tomatoes watered twice a week or more tend to be less tasty.

Do tomatoes get sweeter the longer you cook them? ›

Give these tomatoes some time to slow-roast at a low temperature in the oven and you'll taste an unbelievable and delicious transformation. The oven pulls out the tomato's natural sugars, concentrating them over time, ultimately rewarding you with a sweeter and much more flavorful version.

Should you add butter to tomato sauce? ›

If you have a very low-fat sauce (like a tomato sauce, for instance), now is the time to add extra fat. A small amount of fat—extra-virgin olive oil or butter—is essential to good pasta sauce texture.

What is a thick tomato sauce called? ›

Despite having very similar ingredients, the difference between marinara and Pomodoro sauce is their texture and consistency. Pomodoro sauce is thicker but smoother than marinara sauce, which is usually more water due to the tomato chunks in the recipe.

What do Australians call ketchup? ›

Ketchup is underrated. We call it tomato sauce in Australia. Or just “sauce”.

Can you freeze whole tomatoes? ›

You can freeze tomatoes whole, but cutting them will help them take up less room in the freezer. Plastic freezer bags work great for freezing fruits and vegetables. Make sure you push all of the air out before sealing to help them stay fresh.

Can I dehydrate tomatoes? ›

Plum, oval or pear-shaped Italian, Roma or paste tomatoes are best for drying. A food dehydrator is the best options for drying tomatoes.

What is the best way to store tomatoes? ›

If at all possible, buy only as many perfectly ripe tomatoes as you can eat within a day or two, keep them stored stem side down on a flat surface at room temperature, and make sure to eat them all within the first day or two.

What is the maximum number of tomatoes per day? ›

There is no specific limit on the number of tomatoes you can eat in a day, as it largely depends on individual dietary preferences and tolerance. Tomatoes are rich in vitamins, minerals, and antioxidants, including vitamin C, potassium, and lycopene. They are low in calories and can be a good source of hydration.

Top Articles
Latest Posts
Article information

Author: Aron Pacocha

Last Updated:

Views: 5625

Rating: 4.8 / 5 (48 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Aron Pacocha

Birthday: 1999-08-12

Address: 3808 Moen Corner, Gorczanyport, FL 67364-2074

Phone: +393457723392

Job: Retail Consultant

Hobby: Jewelry making, Cooking, Gaming, Reading, Juggling, Cabaret, Origami

Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.