Whether you have a green thumb or just frequent the farmers market (this is the best time to go!), you probably recognize the magical flavor of a fresh in-season tomato. Sweet, juicy, deliciously plump and nothing like those gritty cousins you’d find at the store. Guilty of eating ’em whole? We are, too—when we’re not using them up in these recipes that celebrate fresh tomatoes.
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Spaghetti Squash Meatball Casserole
One of our favorite comfort food dinners is spaghetti and meatballs. We're crazy about this lightened-up, healthier version featuring so many veggies. The same beloved flavors with more nutritious ingredients! — Courtney Stultz, Weir, Kansas
Air Fryer Green Tomato BLT
I have used this "frying" method on eggplant slices for years and decided to try it on my green tomatoes. It worked! Now my family loves them in BLTs. —Jolene Martinelli, Derry, New Hampshire
Spinach Tomato Burgers
Every Friday night is burger night at our house. The tomatoes add fresh flavor and the cool spinach dip brings it all together. We often skip the buns and serve these over a bed of grilled cabbage. —Courtney Stultz, Weir, Kansas
Garden Tomato Salad
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Bacon, Lettuce and Tomato Pizza
I bring together two all-time favorites with this recipe: pizza and BLT sandwiches. I brought this fun mashup to a ladies lunch and was met with "oohs" and "ahhs." —Bonnie Hawkins, Elkhorn, Wisconsin
Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Baked Chicken with Bacon-Tomato Relish
We eat a lot of chicken for dinner, so I'm always trying to do something a little different with it. My children love the crispness of this chicken and my husband and I love the flavorful relish—you can't go wrong with bacon! —Elisabeth Larsen, Pleasant Grv, Utah
Triple Tomato Flatbread
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. —Rachel Kimbrow, Portland, Oregon
Mild Tomato Salsa
I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota
Tomato Avocado and Grilled Corn Salad
With ripe tomatoes, fresh basil and grilled corn off the cob, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Tomato-French Bread Lasagna
For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon
Whole Wheat Fettuccini with Fresh Corn, Tomatoes, Spring Onion, Red Pepper and Feta
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Fresh Tomato Bruschetta
The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. —Samantha Cass, Swartz Creek, Michigan
Spinach-Topped Tomatoes
This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. —Ila Mae Alderman, Galax, Virginia
Rustic Tomato Cheese Tart
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! —Moji Dabney, Egg Harbor Township, New Jersey
Tomatoes with Buttermilk Vinaigrette
I like to make the most of tomatoes when plentiful, and I love an old-fashioned homemade dressing with a summery taste. —Judith Foreman, Alexandria, Virginia
Shrimp Fettuccine with No-Cook Tomato Sauce
Dressing pasta doesn’t get any easier than this. Chopped tomatoes and fresh basil come together in a light sauce that’s great with almost anything you decide to add to it--in this case, shrimp. —Sally Stiefvater, Pelham, New York
Tomato-Onion Phyllo Pizza
With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I can keep one on hand to pop in the oven for a quick dinner.—Neta Cohen, Bedford, Virginia
Artichoke Tomato Salad
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. —Deborah Williams, Peoria, Arizona
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Balsamic Chicken with Roasted Tomatoes
This entree is a great way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is just so good. —Karen Gehrig, Concord, North Carolina
Fire and Ice Tomatoes
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
Bacon Caprese Salad
In summer, I am always looking for ways to use the fresh basil and tomatoes that grow in my herb garden. This recipe combines the two flavors in a wonderful salad that you can make any time of year! —Mary Ann Turk, Joplin, MO
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Broiled Parmesan and Swiss Tomatoes
Planning to serve steak or tenderloin? These cheesy tomatoes make the ideal accompaniment. Plus, the recipe is simple to double for guests. —Mary Price, Youngstown, Ohio
Tomato and Avocado Salad
Here's a cool alternative to guacamole. The slightly tart dressing showcases the garden-fresh flavors of ruby-red tomatoes and ripe avocados. —Taste of Home Test Kitchen
Fresh Heirloom Tomato Salad
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. —Taste of Home Test Kitchen
No-Cook Fresh Tomato Sauce
Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. —Julianne Schnuck, Taste of Home Designer
Festive Tomato Wedges
Since I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". —Wilma Purcell, Alma, Illinois
Balsamic Cucumber Salad
Cucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. —Blair Lonergan, Rochelle, Virginia
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Fresh Tomato Relish
My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. —Lela Baskins, Windsor, Missouri
Sliced Tomato Salad
I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. —Kendal Tangedal, Plentywood, Montana
Grilled Tomato with Fresh Corn
Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Layered Garden Bean Salad
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
Grilled Pizza with Greens & Tomatoes
This smoky grilled pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
But how do you store tomatoes until you’re ready to get your fix? Our Test Kitchen experts have the answers:
Should You Store Tomatoes in the Refrigerator?
Not unless they’re fully ripe. Chilling stops ripening in its tracks, so unless your tomatoes are at their absolute peak of ripeness, you’ll never get a ripe tomato. However, if you have perfectly ripe tomatoes that you just don’t have time to use at that moment, you can store them in the fridge. A ripe tomato can last a day or two in the fridge without ill effects.
Don’t leave them to cool longer than a couple of days. Chilled tomatoes will start to dehydrate, so kiss that juicy tomato slice goodbye. Also, the flesh of the tomato will get mealy or mushy.
That being said, you should always eat tomatoes at room temperature for optimum flavor and texture. Just let them warm up to room temperature before slicing and putting on a salad or sandwich.
How to Store Tomatoes That Aren’t Ripe
Skip the fridge if tomatoes aren’t ripe. Store them at room temperature, instead. While it’s pretty to put tomatoes on a windowsill, you’re better off keeping your tomatoes in the basement or a cupboard. You want the tomatoes to continue to ripen after being picked, but you don’t want them to go so quickly that they’ll start to spoil.
Since these beauties are so delicate, you’ll also want to keep them in one single layer so their weight doesn’t crush their neighbors. If one does get a little smushed, use it before it causes the others to rot. Air movement is also key when it comes to freshness. A plate or wicker basket allows air to move around the tomatoes, resulting in slightly longer life.
Store tomatoes with the stems down. This helps prevent moisture from escaping through the stem. It also may help prevent any mold growth around the stem.
How to Store Tomatoes Long-Term
Our reader’s share their best tips for long-term tomato storage:
Put extra garden tomatoes in a plastic freezer bag and store in your freezer. To use in soup, stew or sauce, just hold the frozen tomatoes under warm water, and the skins will slip right off. Drop the whole skinless tomatoes into the pot-they’ll break up during cooking, which also saves time chopping. —Elaine T., Palmetto, Florida
When our garden is producing a bountiful harvest of tomatoes, I make tomato “muffins.” I ladle peeled and cored tomatoes into muffin pans and pop them in the freezer. When they’re solid, I take the tomatoes out of the pans and slip them into plastic bags, so they’re ready to add to soups, chili and other recipes. —Barbara Kynock, Centreville, Nova Scotia
To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender with lemon juice, onion and celery to taste. This makes a great vegetable juice. I simmer several batches until slightly thickened for spaghetti sauce or until very thick for pizza sauce. I store it in the freezer. —Marion W., Greenfield, Wisconsin
Here's How to Use Up Those Cherry Tomatoes
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Triple Tomato Flatbread
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. —Rachel Kimbrow, Portland, Oregon
Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Lemon Chicken Skewers
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia
Sicilian Potato Salad
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
Tomato Feta Salad
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. —Robert Golus, Greer, South Carolina
Poached Egg Buddha Bowls
I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Rainbow Veggie Salad
Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. —Liz Bellville, Jacksonville, North Carolina
Color It Ruby Salad
Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
Heirloom Tomato Galette with Pecorino
I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Tortellini Caesar Salad
This salad was served at a dear friend's baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic flavor and coats the pasta, romaine and croutons nicely. —Tammy Steenbock, Sembach Air Base, Germany
Patriotic Taco Salad
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
Antipasto Platter
We entertain often, and this beautiful antipasti platter is on of our favorite party pleasers. It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois
Meat 'n' Potato Kabobs
They're summery, but these kabobs really stick to your ribs. A microwave makes quick work of cooking the potatoes, so grilling is done in a flash. —Taste of Home Test Kitchen
Spanish Gazpacho
There’s a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. —Dave Schmitt, Hartland, Wisconsin
Creepy-Crawly Pasta Salad
A sweet-and-sour dressing tops off this easy pasta salad that's actually good for you! —Taste of Home Test Kitchen
Mini BLTs
Celery adds a nice crunch to these easy, delightful appetizers. They’re always popular at parties and get-togethers. —Elizabeth Borgemenke, Mason, Ohio
Sweet Onion & Sausage Spaghetti
Sweet onion seasons turkey, adding rich flavor to Mary Relyea’s wholesome pasta dish. At home in Canastota, New York, she tosses it together with light cream, basil and tomatoes for a quick, springy meal in minutes.
Cherry Tomato Mozzarella Saute
This side dish is fast to fix and full of flavor. The mix of cherry tomatoes and mozzarella pairs well with almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Layered Veggie Tortellini Salad
Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut
Skillet Mac & Cheese
This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas
Stuffed Asiago-Basil Mushrooms
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
Cheese Tortellini with Tomatoes and Corn
Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia
Strawberry Tomato Salsa
Here’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
Balsamic Green Bean Salad
Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Crab & Shrimp Stuffed Sole
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
Roasted Pepper Salad
Here’s a versatile, pretty side that will go with a summer full of entrées! —Trisha Kruse, Eagle, Idaho
Skillet-Roasted Lemon Chicken with Potatoes
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
Herb-Roasted Olives & Tomatoes
Eat 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
Lemony Shrimp & Tomatoes
I 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
Zucchini Egg Skillet
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Turkey Sausage-Stuffed Acorn Squash
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork, turkey and chicken sausage. —Melissa Pelkey Hass, Waleska, Georgia
Salmon and Spud Salad
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
White Bean Arugula Salad
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Pasta Salad in a Jar
If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
Brunch Buddies Enchiladas
In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming
Avocado & Garbanzo Bean Quinoa Salad
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Balsamic Steak Salad
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
Green Bean-Cherry Tomato Salad
My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey
Cherry Tomato & Basil Focaccia
When 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
Cobb Salad Sub
When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
Grilled Vegetable Salad with Poppy Seed Dressing
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Summer Orzo
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Pesto Quinoa Salad
My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. —Sue Gronholz, Beaver Dam, Wisconsin
Shrimp Puttanesca
I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California
Mediterranean Bulgur Bowl
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts