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.
Taste of Home
Spaghetti Squash Meatball Casserole
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas
Go to Recipe
Spinach Tomato BurgersEvery 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 SaladFor 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
Cucumber-Stuffed Cherry TomatoesBesides 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 RelishWe eat a lot of chicken for dinner, so I'm always trying to do something a little different with it. My children love the crispiness of this chicken, and my husband and I love the flavorful relish—you can't go wrong with bacon! —Elisabeth Larsen, Pleasant Grove, Utah
Triple Tomato FlatbreadTomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my garden's plum, sun-dried and cherry tomatoes. The dish is easy and will impress. —Rachel Kimbrow, Portland, Oregon
Mild Tomato SalsaI 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 SaladWith ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Tomato-French Bread LasagnaFor 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
Fresh Corn and Tomato FettuccineThis recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Fresh Tomato BruschettaThe 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 TomatoesThis 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 TartMy 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 VinaigretteWe make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia
Tomato-Onion Phyllo PizzaWith 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 also keep one on hand to pop in the oven for a quick dinner.—Neta Cohen, Bedford, Virginia
Artichoke Tomato SaladFor 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 SaladThis 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 TomatoesThis entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It’s quite simple, but the sweet, tangy tomato glaze is so good. —Karen Gehrig, Concord, North Carolina
Fire and Ice TomatoesYou 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 SaladIn 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 SaladTomato 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 TomatoesPlanning 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
Fresh Heirloom Tomato SaladThis tomato salad is a summertime must. A standout dressing takes the tasty ingredients to a brand-new level. —
Taste of Home Test Kitchen
No-Cook Fresh Tomato SauceTry 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 WedgesSince 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 SaladCucumber 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 SaladI 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 RelishMy two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe is 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 SaladI 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 CornGrilling 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 SaladFor 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 & TomatoesThis 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:
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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.
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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.
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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.
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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.
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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.
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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.
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How to Store Tomatoes Long-Term
Our reader’s share their best tips for long-term tomato storage:
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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
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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
Antipasto Platter
We 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
Go to Recipe
Triple Tomato FlatbreadTomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my garden's plum, sun-dried and cherry tomatoes. The dish is easy and will impress. —Rachel Kimbrow, Portland, Oregon
Zucchini Panzanella SaladI 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 SkewersChicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia
Sicilian Potato SaladFresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
Tomato Feta SaladOne 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 BowlsI 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 SaladEvery 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 SaladJust 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 PecorinoI 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 SaladThis 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 SaladThis 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 SaladWhen my daughter asked to have a patriotic theme for her July birthday party, I made this refreshing dish. If you want to prepare your salad in advance, omit the layer of chips and serve them on the side so they don't get soggy. —Glenda Jarboe, Oroville, California
Meat 'n' Potato KabobsThey'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
Creepy-Crawly Pasta SaladA sweet-and-sour dressing tops off this easy pasta salad that's actually good for you! —Taste of Home Test Kitchen
Mini BLTsCelery 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 SpaghettiSweet 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 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
Layered Veggie Tortellini SaladTortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut
Skillet Mac & CheeseThis creamy mac ’n’ cheese is so simple it’s almost too easy! —Ann Bowers, Rockport, Texas
Stuffed Asiago-Basil MushroomsEven 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 CornFresh 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 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
Balsamic Green Bean SaladServe 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 TomatoesBesides 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 SoleThe 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
Skillet-Roasted Lemon Chicken with PotatoesThis 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 & 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
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
Zucchini Egg SkilletMy 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 SquashFinding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. —Melissa Pelkey Hass, Waleska, Georgia
Salmon and Spud SaladI 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 SaladMy red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Pasta Salad in a JarIf 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
Breakfast Enchilada CasseroleIn our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada casserole. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming
Avocado & Garbanzo Bean Quinoa SaladThis 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 SaladMy 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 SaladMy 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 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
Cobb Salad SubWhen 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 DressingMy 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 SaladI’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Pesto Quinoa SaladMy 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 PuttanescaI throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California
Mediterranean Bulgur BowlYou can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
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