25 Things To Do With Tomatoes When Your Counter Looks Like A Farm Stand

Tomato season is one of the best parts of summer. The flavor is bold, the variety is overwhelming in the best way, and they finally taste like something worth planning a meal around. You can slice them, stew them, roast them, or stuff them, and they still bring something different to the table. When they’re this ripe and everywhere, it makes sense to lean into it. These recipes are packed with recipes that put tomatoes front and center instead of treating them like a side note.

Simple Summer Tomato Corn Salad

Fresh corn is sliced straight off the cob and tossed with chopped tomatoes and torn basil, then dressed with olive oil and a pinch of salt. The corn brings crunch and sweetness while the tomatoes add juiciness and acidity, making this a fast way to use summer produce in its raw state.
Get the Recipe: Simple Summer Tomato Corn Salad

Parmesan Tomato Gratin

Sliced tomatoes are layered in a shallow baking dish with grated parmesan, breadcrumbs, and rosemary, then baked until the topping is golden. The tomatoes release their juices as they bake, thickening slightly and softening into a spoonable texture underneath the crispy topping.
Get the Recipe: Parmesan Tomato Gratin

Stewed Okra & Tomatoes

Chopped tomatoes and sliced okra are simmered with onion and garlic until everything softens into a thick, stew-like side dish. The tomatoes create the liquid base that carries the rest of the ingredients and helps mellow the texture of the okra.
Get the Recipe: Stewed Okra & Tomatoes

Goat Cheese Tomato Sausage Tart

A puff pastry sheet is topped with goat cheese, cooked sausage, and thick slices of tomato, then baked until crisp. As the tart cooks, the tomato juices mingle with the goat cheese and sausage, creating a layered and rich filling.
Get the Recipe: Goat Cheese Tomato Sausage Tart

Spicy Rosemary Tomato Peach Chutney

Chopped tomatoes and peaches are simmered with vinegar, red pepper flakes, and rosemary until thick and jam-like. The tomatoes cook down and concentrate in flavor, blending with the fruit to create a condiment that’s both savory and sweet.
Get the Recipe: Spicy Rosemary Tomato Peach Chutney

Tomato Carpaccio

Thinly sliced tomatoes are arranged in a single layer, then topped with olive oil, flaky salt, and fresh herbs like thyme or oregano. The tomatoes take on a delicate, almost meaty texture that holds up well as a starter or light side during peak tomato season.
Get the Recipe: Tomato Carpaccio

Taco Salsa

Diced tomatoes, onions, cilantro, lime juice, and jalapeño are mixed together for a chunky salsa that’s fresh and punchy. The tomatoes provide the base and absorb the flavor of the aromatics quickly, making this a useful way to use any that are slightly overripe.
Get the Recipe: Taco Salsa

Irresistible Tuna Melt Stuffed Tomatoes

Large beefsteak or heirloom tomatoes are cored and filled with a creamy tuna salad, then topped with shredded cheese and broiled until bubbling. The tomato shell holds everything in place and softens just enough under the heat to work as both a container and part of the meal.
Get the Recipe: Irresistible Tuna Melt Stuffed Tomatoes

Fresh Tomato Salsa

Chopped tomatoes are combined with finely diced onion, minced garlic, chopped cilantro, and lime juice, then left to sit so the flavors meld. The juices from the tomatoes create a natural dressing, and the finished salsa holds up well in the fridge for several days.
Get the Recipe: Fresh Tomato Salsa

Rice Stuffed Tomatoes

Hollowed tomatoes are packed with a seasoned rice mixture made from sautéed onions, garlic, herbs, and tomato flesh, then baked until tender. The tops of the tomatoes are replaced like lids, and the rice steams inside the tomato cavity, absorbing all its moisture and flavor.
Get the Recipe: Rice Stuffed Tomatoes

Peach Panzanella Salad

Cubes of crusty bread are tossed with sliced peaches, tomatoes, basil, and red onion, then dressed with olive oil and vinegar. The tomatoes release their juices into the bread as it sits, softening it just enough without turning soggy and creating a salad that feels like a full meal.
Get the Recipe: Peach Panzanella Salad

Cherry Tomato Caprese Salad

Halved cherry tomatoes are mixed with mozzarella balls and fresh basil, then tossed in a roasted tomato vinaigrette made from blended, slow-cooked tomatoes. The raw tomatoes provide brightness while the vinaigrette adds depth, making it a layered dish in both flavor and texture.
Get the Recipe: Cherry Tomato Caprese Salad

Balsamic Tomato Basil Salad

Sliced tomatoes are combined with red onion and torn basil, then tossed with a balsamic and olive oil dressing. The acidity from the vinegar enhances the tomato’s natural sweetness and creates a simple but complete salad that holds up well after sitting.
Get the Recipe: Balsamic Tomato Basil Salad

Balsamic Marinated Tomatoes

Thick tomato slices are layered in a dish with garlic, herbs, and balsamic vinegar and left to marinate for a few hours. The vinegar softens the tomatoes slightly, concentrating their flavor and creating a side dish that works cold or at room temperature.
Get the Recipe: Balsamic Marinated Tomatoes

Tomato Avocado Salad

Large chunks of tomato and avocado are gently mixed with lemon juice, olive oil, and fresh herbs. The creaminess of the avocado balances the acidity of the tomatoes, and the salad holds together well without becoming watery or mushy too quickly.
Get the Recipe: Tomato Avocado Salad

Burrata Caprese Salad

Thick tomato slices are topped with torn burrata and a handful of fresh basil leaves, then drizzled with olive oil and coarse salt. The burrata breaks into the tomatoes when served, mixing the rich cheese with the tomato’s juices into something smooth and spoonable.
Get the Recipe: Burrata Caprese Salad

Jerusalem Salad

Finely diced tomatoes, cucumbers, onions, and parsley are combined with lemon juice and olive oil, then mixed until the tomato juices begin to create a thin dressing. Everything is chopped small enough to be scooped with pita or spooned over grilled meat or rice.
Get the Recipe: Jerusalem Salad

Seared Salmon with Tomato Corn Salsa

Salmon fillets are pan-seared and topped with a salsa made from fresh corn, tomatoes, lime juice, and cilantro. The tomatoes soften slightly from the residual heat and combine with the corn to create a sweet, acidic topping that cuts through the richness of the fish.
Get the Recipe: Seared Salmon with Tomato Corn Salsa

Caprese Salad

Alternating slices of tomato and fresh mozzarella are arranged with torn basil and finished with olive oil and salt. The tomato’s acidity offsets the richness of the cheese, and the dish is assembled with no cooking or extra prep.
Get the Recipe: Caprese Salad

Mango Cucumber Salad

Tomatoes are diced and combined with cucumber, mango, lime juice, and fresh herbs for a sweet and crunchy salad. The tomatoes add acidity and juiciness to the crisp, cold ingredients, balancing the sweeter elements without overpowering them.
Get the Recipe: Mango Cucumber Salad

Stuffed Tomatoes

Large tomatoes are filled with a mixture of cooked rice, shallots, garlic, breadcrumbs, pine nuts, lemon juice, and herbs, then baked until the filling is golden and the tomatoes are soft. As the tomatoes cook, their juices seep into the filling, seasoning it from the inside out.
Get the Recipe: Stuffed Tomatoes

Roasted Cherry Tomato Caprese Salad

Cherry tomatoes are roasted until bursting, then layered with mozzarella and drizzled with olive oil and balsamic. The roasted tomatoes act almost like a sauce, melting into the cheese and adding a rich depth to this simple dish.
Get the Recipe: Roasted Cherry Tomato Caprese Salad

Tomato Salad with Mozzarella

Sliced tomatoes are tossed with chunks of mozzarella, olive oil, salt, and herbs. The juice from the tomatoes helps coat the cheese and makes a loose dressing without needing anything extra.
Get the Recipe: Tomato Salad with Mozzarella

Greek Stuffed Tomatoes & Peppers

Tomatoes and bell peppers are filled with a mixture of rice, grated tomato, onion, and fresh herbs, then baked until the vegetables are soft and slightly caramelized. The rice cooks inside the tomatoes, soaking up all the surrounding liquid and turning aromatic and flavorful.
Get the Recipe: Greek Stuffed Tomatoes & Peppers