After you have harvested your tomatoes you have so many possibilities on what to do with them. You can dry or can your tomatoes, which is great if you have a large tomato harvest and you are looking to preserve them for longer. However, if you are looking for delicious recipes to make with your fresh tomatoes, these tomato recipes are for you!
Tomato Salsa (Pico de Gallo):
This fresh tomato salsa, is a very simple pico de gallo recipe and it is definitely a crowd pleaser. Pair it with some chips and you have the perfect summer time snack.
Ingredients:
- 8-10 medium sized tomatoes
- 1 jalapeno pepper
- ½ a red onion
- ½ cup cilantro
- 2 garlic cloves
- 1 tbsp lime juice
- Salt and pepper to taste
- ½ tsp cumin
Recipe:
- Chop jalapeno, onion, tomato, cilantro and garlic. Make sure to finely dice everything and then add it to a large bowl and mix it together well.
- Add in the lime juice, salt, pepper and cumin and mix it all in.
- It is ready to serve!
Gazpacho:
You can’t go wrong with this gazpacho recipe. During the summer this is the perfect soup, as it is to be kept in the fridge, making it very refreshing.
Ingredients:
- 2 pounds of tomatoes
- 1 green bell pepper
- 1 cucumber
- 1 small red onion
- 1 clove of garlic
- 2 tsp sherry vinegar
- ½ cup of olive oil
- Salt and pepper to taste
Recipe:
- Chop tomatoes, bell pepper, cucumber, garlic and onion, and add it to a blender. Blend on high speed until smooth, and stop to scrape down the sides every so often.
- Add in the vinegar, olive oil and salt and pepper to the blender and blend.
- Transfer to a container and chill in the refrigerator overnight.
- Then it is ready to serve. You can also drizzle some more olive oil on top of your bowl if you please!
Caprese Salad:
This simple dish is great if you want to eat your tomatoes fresh. You can eat the salad as it is or it is great as a sandwich, or with some chicken.
Ingredients:
- 3 ripe tomatoes
- 2 cups of balsamic vinegar
- Large bunch of basil
- 12 ounces of fresh mozzarella
- Olive oil to taste
- Salt and pepper to taste
Recipe:
- Add the balsamic vinegar to a sauce pan and bring to a boil on low heat and cook for about 15 minutes until the texture has thickened into a nice glaze.
- Cut the tomatoes and mozzarella into thick slices.
- Arrange everything onto a plate and add a slice of tomato, mozzarella and basil and continue to pattern until you run out.
- Drizzle the balsamic glaze, olive oil, salt and pepper on top, and there you have it, fresh caprese salad.
