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3 tomato recipes you haven’t tried before (we promise!)
3 Tomato Recipes You Haven’t Tried Before (We Promise!)
Need some fresh ways to showcase that bumper crop growing out back? We hear you and offer up a trio of amazing recipes
By: Sherry Rujikarn
Sometimes Mother Nature can be a bit over-zealous, and you wind up with a pound (or ten) of tomatoes that are slowly creeping past their prime and have no new ideas on how to use them up. Never fear, more tomato recipes are here.
The secret to rescuing a ripe harvest is leaning into contrast by pairing the tomatoes' earthy, sweet acidity with rich ingredients. Luscious partners like savory sausage, creamy avocado, and dense ricotta cheese are the perfect supporting players to these scene-stealers.
Making the most of tomatoes also means embracing the versatility of their different sizes and shapes. Thick, meaty slices make a sturdy foundation for a knife-and-fork salad, while cherry tomatoes plump up, and then burst when tossed in the oven. Reach for large beefsteaks to hollow out, stuff, and roast to a meltingly tender texture.
With these recipes, you’ll have nothing but gratitude for Mother Nature’s bounty. The only downside is your friends and neighbors may miss out on receiving the almost-too-ripe excess this season…sorry, not sorry!
Sheet-pan Gnocchi With Sausage and Tomatoes
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
1 (17.6-oz) package shelf-stable gnocchi
3 cups cherry tomatoes
1 bunch broccolini, trimmed and cut into 2-inch pieces
½ tsp kosher salt
¼ tsp black pepper
3 tbsp olive oil
1 lb uncooked sweet or spicy Italian sausages, casings removed
- Preheat the oven to 450°F.
- In a large bowl, toss the gnocchi, cherry tomatoes, broccolini, salt, and black pepper with the olive oil until well combined. Spread in a single layer on a large sheet pan.
- Pinch off 1-inch chunks of the sausage meat and arrange on top of gnocchi and vegetables.
- Roast 25 to 30 minutes, until tomatoes burst and sausage is cooked through.
Guacamole Salad
Serves 4
Prep time: 15 minutes
Total time: 15 minutes
Ingredients
1½ lbs tomatoes, sliced
1 avocado, pitted, peeled, and thinly sliced
1 lime
⅓ cup pickled jalapeños, drained and chopped
1 tbsp chopped cilantro
⅛ tsp kosher salt
- Arrange the tomato and avocado slices on a platter, alternating the two. Season with the salt.
- Squeeze the juice of the lime all over the tomato and avocado. Top with the jalapeños and cilantro.
Ricotta-Stuffed Roasted Tomatoes
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
Olive oil spray
4 large tomatoes
1 (15.5-oz) can white beans, rinsed and drained
1 cup ricotta cheese
⅓ cup grated Parmigiano Reggiano cheese
¼ cup seasoned breadcrumbs
2 tbsp chopped fresh basil
1 tbsp olive oil
¼ tsp kosher salt
- Preheat the oven to 425°F.
- Trim the tops off of the tomatoes, reserving them. With a small spoon, scoop out the insides of tomatoes, leaving walls intact.
- In a bowl, combine the beans, ricotta, Parmigiano cheese, breadcrumbs, basil, olive oil, and salt.
- Spoon the bean mixture into tomatoes, packing it in tightly. Place the tomatoes in an oven-safe baking dish. Replace tomato tops and coat tops with olive oil spray.
- Roast for 10 to 15 minutes, until tomatoes are tender and filling is warm in the center.
About the Writer
Sherry Rujikarn is a recipe developer, food writer, and content creator who’s contributed to NYTimes Cooking, Good Housekeeping, Yahoo! Life, House Beautiful, and Esquire. She lives in New York City with her husband and spaghetti-slurping toddler. When she’s not contemplating “what’s for dinner,” she is rooting for the Yankees and hunting for vintage treasures.