6 Recipes With Fresh, Local Tomatoes (2024)

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVES:6

1 Tbsp + 2 tsp olive oil
12 oz fresh or frozen whole wheat pizza dough, thawed
½ lb low-fat ricotta
2 tsp fresh lemon zest
1½ lb heirloom tomatoes, sliced
1 Tbsp chopped fresh chives
1 Tbsp fresh basil, torn
1 Tbsp grated Parmesan

1. HEAToven to 475°F. Drizzle large sheet pan with 1 Tbsp of the oil. Roll dough in oil until completely coated and stretch into large thin oval. Bake until crust is golden, about 8 minutes. (Give this simple pizza dough recipe a try!)
2. WHISK ricotta, zest, remaining 2 tsp oil, ½ tsp kosher salt, and ¼ tsp black pepper. Spread over crust and top with tomatoes. Bake until cheese begins to brown, 2 to 3 minutes. Garnish with chives, basil, and Parmesan.

NUTRITION (per serving) 208 cal, 9 g pro, 31 g carb, 5 g fiber, 6 g sugars, 7.5 g fat, 1.5 g sat fat, 460 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 50 minutes
SERVES:4

3 tsp olive oil
1 lg yellow onion, thinly sliced
2 tsp chopped fresh thyme
1 lg beefsteak tomato, sliced into 4 rounds
3 oz shredded smoked mozzarella
4 slices reduced-sodium ham (about 4 oz), sliced into strips
4 lg eggs

1. HEAT oven to 400°F. Heat 2 tsp of the oil in medium nonstick skillet over medium-high heat. Add onion, thyme, and ½ tsp kosher salt. Cook, stirring, until onion is soft, about 6 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onion is golden brown, about 20 minutes. Transfer onion to bowl.
2. LIGHTLY coat sheet pan with cooking spray. Arrange tomato slices in even layer and top with cheese and onion. Bake until cheese is melted, 5 to 7 minutes. Meanwhile, heat remaining 1 tsp oil in skillet over medium-high heat. Add ham and cook until crisp, about 2 minutes. Poach or fry eggs. Top each tomato slice with ham and an egg before serving. Season with additional thyme, if desired.

NUTRITION (per serving) 231 cal, 18 g pro, 5 g carb, 1 g fiber, 3 g sugars, 15 g fat, 5.5 g sat fat, 773 mg sodium

MORE: How To Buy, Chop, And Peel Tomatoes Like A Pro

PREP TIME: 5 minutes
TOTAL TIME: 15 minutes + pickling time
SERVES: 8

1 tsp mustard seeds
1 tsp whole peppercorns
½ tsp fennel seeds
3 whole star anise
8 whole cloves
4 cloves garlic, smashed
1 ½ c white vinegar
3 Tbsp sugar
12 oz cherry or grape tomatoes
4 lg sprigs oregano

1. PLACE mustard seeds, peppercorns, fennel seeds, star anise, and cloves in medium saucepan over medium-high heat. Toast spices, stirring occasionally, until fragrant, 1 to 2 minutes. Add garlic, vinegar, sugar, ¾ cup water, and ¼ tsp kosher salt. Bring to a boil, reduce to a simmer, and cook until sugar is dissolved, about 2 minutes. Remove from heat to cool.
2. USING a skewer, poke a hole through each tomato. Place tomatoes in medium bowl with oregano. Pour pickling mixture over tomatoes, covering them completely. Refrigerate in airtight container 24 hours before serving. (Makes 1 quart.)Serve as part of a cheese board, in salads, or in a co*cktail like a Bloody Mary or martini.

NUTRITION (per serving) 10 cal, 0 g pro, 2 g carb, 1 g fiber, 1 g sugars, 0 g fat, 0 g sat fat, 6 mg sodium

MORE: 7 Awesome Pizza Recipes You Can Cook On The Grill

PREP TIME: 10 minutes
TOTAL TIME: 45 minutes
SERVES: 14

4 lb ripe plum tomatoes, cored and halved (quartered if large)
1 carrot, chopped
1 med yellow onion, chopped
4 cloves garlic, peeled
¼ c olive oil
¼ c fresh basil

HEAT oven to 350°F. On sheet pan, toss together tomatoes, carrot, onion, garlic, oil, and ⅓ tsp kosher salt. Roast until vegetables are tender, 30 to 35 minutes. Transfer to blender along with basil and puree until smooth. (Makes about 7½ cups.)

NUTRITION (per ½ c serving) 64 cal, 1 g pro, 7 g carb, 2 g fiber, 4 g sugars, 4 g fat, 0.5 g sat fat, 113 mg sodium

MORE: 9 Guilt-Free Pasta Recipes

PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVES: 2

3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
2 tsp capers drained, rinsed, and roughly chopped
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp black pepper
1 lb heirloom tomatoes, sliced evenly
4 oz smoked salmon or lox, broken into bite-size pieces
½ sm red onion, sliced
¼ c parsley leaves, torn
1 slice sourdough bread, toasted, broken into bite-size pieces

1. MAKE THE DRESSING: Whisk olive oil, lemon juice, capers, and Dijon mustard in small bowl. Season with salt and pepper.
2. MAKE THE SALAD: On platter, arrange tomatoes in even layer and top with salmon or lox, onion, parsley, and sourdough bread.
3. SERVEwith dressing and lemon wedges.

NUTRITION (per serving) 476 cal, 39 g pro, 21 g carb, 4 g fiber, 8 g sugars, 28 g fat, 4.5 g sat fat, 580 mg sodium

MORE: 20 Low-Cal Salads That Won't Leave You Hungry

PREPTIME: 10 minutes
TOTALTIME: 1 hour
SERVES: 16

2 lb ripe tomatoes, cored and chopped,
¾ c sugar
¾ c apple cider
4 tsp grated fresh ginger
½ tsp cardamom
½ tsp kosher salt
¼ tsp cinnamon

⅛ tsp cayenne

COMBINE 2 lb ripe tomatoes, cored and chopped; ¾ cup sugar; ¾ cup apple cider; 4 tsp grated fresh ginger; ½ tsp cardamom; ½ tsp kosher salt; ¼ tsp cinnamon; and ⅛ tsp cayenne in medium saucepan. Bring to a boil, reduce heat, and simmer until mixture has reduced to thick, jamlike consistency, 45 minutes to 1 hour. Refrigerate in tightly sealed container up to 10 days. (Makes 2 cups.)

NUTRITION (per 2 Tbsp serving) 53 cal, 1 g pro, 13 g carb, 1 g fiber, 12 g sugars, 0 g fat, 0 g sat fat, 63 mg sodium

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