Mediterranean Tomato BitesMy friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to my taste. It's a great August recipe when tomatoes and herbs are at their freshest! —Susan Wilson, Milwaukee, Wisconsin
Bruschetta ChickenWe enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up
summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
Cherry Tomato & Basil FocacciaWhen I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
Heirloom Tomato SaladThis is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
Antipasto PlatterWe entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Grilled Basil Chicken and TomatoesRelax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Mediterranean Pork and OrzoOn a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. —Mary Relyea, Canastota, New York
Caprese ChickenI love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
Blue Cheese Potato ChipsGame day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. —Bonnie Hawkins, Elkhorn, Wisconsin
BLT SkilletThis quick weeknight meal reminds me of a BLT, with its chunks of bacon and tomato. The whole wheat linguine gives the skillet dish extra flavor and texture. —Edrie O'Brien, Denver, Colorado
Tomato PieMake sure your tomatoes are firm and not too ripe. Ripe tomatoes will add too much moisture to the pie. —Lois Morgan, Edisto Beach, South Carolina
Grilled Steak Salad with Tomatoes & AvocadoMy family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia
Spaghetti with Fresh Tomato SauceWhen my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
Cherry Tomato Mozzarella SauteThis side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
RatatouilleThis easy ratatouille recipe is a celebration of summer vegetables. It brings the vibrant flavors of the Mediterranean to your table, whether you enjoy it as a hearty main course or a light and refreshing side dish.
Grilled Lebanese SaladAmazingly, even our kids eat their greens, herbs and garden veggies when they’re prepared this way. Fresh and healthy never tasted more delicious. —Trisha Kruse, Eagle, Idaho
Linguine with Fresh TomatoesThis garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
Tomato Olive QuicheSalty, savory olives, two kinds of onions, juicy tomatoes and layers of cheese make this quiche a dish to remember. —Stephanie Proebsting, Barrington, Illinois
Zucchini Tomato CasseroleThis cheesy zucchini tomato casserole is perfect for your next potluck. Just don't expect to bring home any leftovers!
Roasted Tomato SoupTurn fresh tomatoes, garlic and onion into a roasted tomato soup that explodes with flavor.
Mushroom-Stuffed TomatoesThis side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. —Florence Palmer, Marshall, Illinois
Easy GazpachoMy daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Cod with Bacon & Balsamic TomatoesLet's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. —Maureen McClanahan, St. Louis, Missouri
Ricotta-Stuffed Portobello MushroomsThese mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
Mint-Cucumber Tomato SandwichesI jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Roasted SalsaMake the most of fresh tomatoes with this roasted salsa recipe. It's so hearty, you might find yourself eating it right out of the bowl with a spoon!
Grilled Cheese & Tomato FlatbreadsThis is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It's a great appetizer or main dish. —Tina Repak Mirilovich, Johnstown, Pennsylvania
Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Lemon Chicken OrzoLemon chicken orzo is a one-pot wonder. It's easy enough to make for a weeknight meal, but fancy enough to serve for guests. Customize it with different pasta shapes and your favorite vegetables.
Four-Cheese PizzaAlthough this pizza doesn't have sauce, it gets unforgettable flavor from a blend of cheeses, vegetables and garlic. Using frozen bread dough appeals to folks who don't care to bake. —Davis Johns, Hurst, Texas
Vibrant Black-Eyed Pea SaladMy black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
Crouton Tomato CasseroleThis old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. —Norma Nelson, Punta Gorda, Florida
Tomato Baguette PizzaWhen my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario
Olive Caprese SaladWhen heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Lemon Orzo SaladThis tasty lemon orzo salad recipe is just the thing you’ll want to have on hand, whether you’re in need of a quick meal or a side dish everyone will love.
Lemony Shrimp & TomatoesI created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Artichoke Caprese PlatterI dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
ShakshukaThis easy shakshuka recipe features eggs gently poached in a simmering mixture of tomatoes, onions, garlic and a few warm spices.
Strawberry Tomato SalsaHere’s a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. —Amy Hinkle, Topeka, Kansas
Cozumel Red Snapper VeracruzCozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, Minnesota
Turkey Sausage Soup with Fresh VegetablesOur family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Panzanella PastaWe take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario
Layered Grilled Corn SaladThis has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina