25 Recipes that Celebrate Tomato Girl Summer

“Simple and flavorful, this quick burst tomato sauce tastes like summer. It’s full of sweet cherry tomatoes and fresh herbs. We served it over linguine, but spaghetti, fettuccine, or tagliatelle would also work. This is a delicious and light summertime pasta dish. Don’t forget crusty bread for serving to soak up any extra sauce. Substitute 1 Tbsp of dried basil and 1/2 tsp of dried oregano if fresh herbs are unavailable.” – Kitchen Crew

“Nothing quite captures the essence of summer like a tomato sandwich. Bursting with vibrant and juicy heirloom tomatoes, complemented by rich and creamy mayonnaise, and nestled between pillowy, lightly toasted slices of bread, this classic sandwich is a celebration of the season. Whether enjoyed as a light lunch, a picnic treat, or a quick and satisfying snack, the tomato sandwich embodies the essence of simplicity and freshness. This recipe is so simple, allowing the gorgeous seasonal produce to speak for itself, no frills necessary.” – Kitchen Crew

“Transport yourself to the rustic charm of the French countryside with this easy recipe that is bound to impress! Meet the Tomato Galette. This savory baked good marries pastry with juicy tomatoes, yielding a unique, one-of-a-kind bite. The tomatoes are roasted to perfection and lay over a bed of salty, rich cheese. The flakiness of the homemade crust combined with the sweetness of ripe heirloom tomatoes create the perfect shareable dish. The final result is a gorgeous mixture of nostalgic pizza flavors paired with elegant French cuisine and the perfect appetizer for any party!” – Kitchen Crew

“I had some heirloom cherry tomatoes and shrimp that I needed to use, so I searched to see what else I had on hand. This is what I came up with. I hope you enjoy it as much as we did.” – Tracey

“The pairing of tomatoes and zucchini is delicious in so many dishes, and this pie approach, which I modified from a Bisquick recipe site, is one more way to bring life to them when they’re out of season. Important in this dish to drain and blot tomatoes so the pie doesn’t become watery.” – Jenay

“I made this up when I wanted to find a way to get some cherry tomatoes into my mother-in-law who refused to eat them raw. The description may seem lengthy, but, the dish was ready within twenty minutes. You can boil the potatoes the day before and have them ready in the fridge. This was a huge hit with my extremely picky mother-in-law, so I thought I’d save the recipe.” – Marion

“This recipe was found while visiting Hilton Head Island one summer. We added our twist to the recipe. It is so yummy. It has become a summer favorite. Of course, you must use Duke’s mayonnaise if making this in the South.” – Cathie

“I grew up marinating cucumbers, onions, and tomatoes every summer as a side dish. Always a great side to a summertime meal.” – Angie

“Remember ‘hobo packs’ from your growing-up years? This is the same idea, only with chicken instead of hamburger meat, and the basil and olive oil give these packs a distinctive Italian flair!” – Lynn

“I love tomatoes, and squash is my favorite summer vegetable. Being from the South – I do love my fried foods! I’ve had to learn to cook low-fat for health reasons, and these ‘almost fried’ vegetables are pretty close to the real thing.” – Cathy

“This has got to be my favorite soup! My grandmother made it for me as a child, and I never lost the taste for it. Store-bought just won’t do.” – Cheryl

“It may sound strange, but believe me, it is to die for!” – Lolly

“This is best made with New Jersey tomatoes. I live in NJ’s sister state, Pennsylvania. Except for the tomatoes I ate in France, no other tomato even comes close… If you can’t get Vidalia onions, try ‘red’ or ‘sweet’ onions. I made Bruschetta last night using an extremely ripe NJ tomato. So ripe that it was easy to peel the tomatoes by just using a serrated knife to lift up the end of the skin and just pull… skin practically falls off. The fragrance of the cut-up tomato wafted into the living room… pure heaven!!!! The same with fresh basil.” – Bobbi

“My granddaughter loves these. The red cherry tomatoes are good, but the little yellow tomatoes are fantastic. Much better than the red ones.” – Cathy

“This recipe came from a friend who, after eating it in a restaurant in Key West, described this dish to me. From the description, I created this recipe, and it works. My friend said it tasted identical to the restaurant version. NOTE: Adjust the amounts to the number you are serving. Usually 4-5 stalks of asparagus per person.” – marjorie

“My husband and I came up with this recipe after collecting a lot of produce from our home garden.” – Wanda

“Baked Feta pasta has become a viral trend that we’re seeing everywhere. So, of course, we had to put our twist on the insanely popular recipe. In this version, we’ve turned it into a flavorful baked ziti. Feta and tomatoes are baked until the cheese is creamy and the tomatoes are bursting with flavor. Then, they’re combined with pasta, Italian herbs, and mozzarella cheese. The ziti pasta absorbs the creamy tomato sauce to create a must-try baked pasta dish.” – Kitchen Crew

“If at all possible, use fresh, homegrown tomatoes – you’ll be in heaven!” – Judy

“I make this often. It is so refreshing and full of flavor. Friends request this.” – Jenny

“This is a special breakfast. Perfect for when you want something light and healthy and have a little extra time in the morning.” – Patrick

“This is such a bright and fresh-tasting salsa. There are rarely leftovers when I bring this to get-togethers. If there is extra, it’s because this makes such a big batch! This is very easy to alter to your own tastes, as well.” – Jenni

“I just made this last weekend. Salt and pepper chicken with fresh mozzarella, tomato, basil & balsamic reduction. It’s one of my fave plates I’ve ever made.” – Stephanie

“Caprese Salad with Balsamic Glaze is an easy elegant salad. Ripe tomatoes, fresh mozzarella, and basil drizzled with a sweet balsamic glaze and olive oil.” – Debbie

“A recipe for Salmon in a Tomato and Feta Sauce (aka Salmon Saganaki) : Salmon baked in a tasty tomato and feta sauce with a hint of fennel and plenty of fresh herbs!” – Kevin

“I love to cook steak and to come up with new and different ways to serve it. This is one of my absolute favorites. I created it years ago for a tomato contest and my family has enjoyed it ever since.” – Debbie