20 Delicious Tomato Recipes Easy and Quick

Tomatoes are the unsung heroes of the kitchen, versatile enough to star in any meal from a quick weeknight dinner to a cozy weekend feast. Whether you’re craving the comfort of a hearty pasta, the freshness of a summer salad, or the simplicity of a one-pan wonder, our roundup of 20 Delicious Tomato Recipes Easy and Quick has something to make every home cook’s life tastier and easier. Let’s dive in!

Easy Tomato Basil Pasta

Nothing beats the classic combo of ripe tomatoes and fresh basil in this effortlessly delicious pasta that comes together in just 20 minutes.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add cherry tomatoes, red pepper flakes, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until tomatoes soften.
4. Toss the cooked spaghetti into the skillet with the tomatoes. Add reserved pasta water, 1/4 cup at a time, to loosen the sauce as needed.
5. Remove from heat and stir in torn basil leaves and grated Parmesan cheese until well combined.

The magic of this dish lies in the simplicity of letting the tomatoes and basil shine, with just a hint of heat from the red pepper flakes to elevate the flavors.

Tip: For an extra burst of freshness, add a squeeze of lemon juice before serving.

Quick Tomato Soup

Nothing beats the comfort of a warm bowl of tomato soup, especially when it’s quick to make and bursting with flavor. This recipe is your go-to for a cozy meal any day of the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream (optional)
• Fresh basil leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the crushed tomatoes, vegetable broth, sugar, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return to the pot if using a blender.
4. Stir in the heavy cream if using, and warm through for another 2 minutes. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh basil leaves.

The secret to this soup’s rich flavor? A touch of sugar to balance the tomatoes’ acidity, creating a perfectly harmonious taste.

Tip: For a dairy-free version, substitute the heavy cream with coconut milk for a creamy texture with a subtle tropical twist.

Tomato and Mozzarella Salad

Nothing beats the classic combination of ripe tomatoes and fresh mozzarella, especially when it’s tossed together in a simple, flavorful salad that’s perfect for any summer gathering.

Ingredients

• 2 large ripe tomatoes, sliced into 1/4-inch thick rounds
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the tomato and mozzarella slices alternately on a large serving platter.
2. Scatter the torn basil leaves evenly over the arranged slices.
3. Drizzle the extra virgin olive oil and balsamic vinegar over the salad.
4. Sprinkle the salt and freshly ground black pepper evenly across the top.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The beauty of this salad lies in its simplicity and the way the balsamic vinegar enhances the natural sweetness of the tomatoes and the creaminess of the mozzarella.

Tip: For an extra burst of flavor, use heirloom tomatoes in a variety of colors.

Easy Tomato Bruschetta

Nothing beats the classic simplicity of tomato bruschetta, a perfect appetizer that brings the freshness of the garden right to your table.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 4 medium ripe tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer. Toast in the oven for about 5 minutes, or until lightly golden.
2. In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, extra virgin olive oil, balsamic vinegar, salt, and black pepper. Stir gently to mix.
3. Spoon the tomato mixture generously onto each toasted baguette slice. Serve immediately.

The crispiness of the toasted baguette paired with the juicy, flavorful tomato topping makes this bruschetta irresistibly fresh and satisfying.

Tip: For an extra flavor boost, rub the toasted baguette slices with a cut garlic clove before adding the tomato mixture.

Tomato Garlic Bread

Nothing beats the aroma of freshly baked Tomato Garlic Bread wafting through your kitchen—a simple yet irresistible treat that’s perfect for any meal.

Ingredients

• 1 loaf of French bread (about 12 inches long)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and black pepper until well combined.
3. Slice the French bread in half lengthwise and spread the garlic butter mixture evenly over both cut sides.
4. Arrange the halved cherry tomatoes cut side up on top of the buttered bread, then sprinkle with shredded mozzarella cheese.
5. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
6. Let the bread cool for a couple of minutes before slicing and serving.

The juicy tomatoes and melted cheese atop the crispy, garlicky bread create a delightful contrast that’s sure to impress.

Tip: For an extra kick, add a pinch of red pepper flakes to the garlic butter mixture before spreading.

Quick Tomato Sauce

Nothing beats the simplicity and versatility of a quick tomato sauce, perfect for weeknight dinners or meal prep. Here’s how to whip up a batch that’s bursting with flavor in no time.

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
2. Pour in the crushed tomatoes, stirring to combine with the garlic and oil. Bring the mixture to a simmer.
3. Stir in the sugar, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
4. Remove the saucepan from the heat and stir in the fresh basil. Taste and adjust seasoning if necessary.

The magic of this sauce lies in its balance of sweetness from the sugar and a subtle kick from the red pepper flakes, making it a standout base for any pasta dish.

Tip: For a smoother sauce, blend it with an immersion blender before adding the basil.

Tomato Cucumber Salad

This Tomato Cucumber Salad is a refreshing, no-cook side that brings a burst of summer to your table in just minutes.

Ingredients

• 2 large tomatoes, diced
• 1 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. In a large bowl, combine the tomatoes, cucumber, and red onion.
2. Drizzle with olive oil and red wine vinegar, then sprinkle with salt and black pepper. Toss gently to coat.
3. Add the fresh basil and toss once more before serving.

The crisp cucumbers and juicy tomatoes paired with the tangy dressing make this salad a standout at any picnic or barbecue.

Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Easy Tomato Risotto

Warm up your evening with this Easy Tomato Risotto, a creamy and comforting dish that brings the richness of Italian cuisine right to your kitchen.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 3 cups chicken or vegetable broth, kept warm
• 1 cup canned diced tomatoes, with juice
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the Arborio rice, coating it well with the oil, onion, and garlic mixture. Cook for 1 minute until the rice is slightly translucent.
3. Add 1 cup of the warm broth to the skillet, stirring frequently until the liquid is mostly absorbed. Repeat with the remaining broth, adding 1 cup at a time and stirring constantly.
4. Once the rice is creamy and al dente, about 20 minutes, stir in the diced tomatoes, Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes to heat through.
5. Remove from heat and stir in the fresh basil. Serve immediately.

The secret to this risotto’s velvety texture lies in the slow addition of broth, allowing each grain of rice to release its starches gradually.

Tip: For an extra layer of flavor, toast the Arborio rice in the skillet for a minute before adding the first cup of broth.

Tomato and Egg Stir Fry

Tomato and Egg Stir Fry is a classic dish that brings comfort to the table with its simplicity and vibrant flavors. Perfect for a quick weeknight dinner, it’s a staple that never fails to satisfy.

Ingredients

• 4 large eggs
• 2 medium tomatoes, cut into wedges
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 1 green onion, chopped

Instructions

1. Beat the eggs in a bowl with 1/4 teaspoon of the salt and 1/4 teaspoon of the white pepper until well mixed.
2. Heat 1 tablespoon of the vegetable oil in a non-stick skillet over medium heat. Pour in the eggs and scramble until just set, about 2 minutes. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the tomato wedges and stir fry for 2 minutes.
4. Sprinkle the remaining 1/4 teaspoon salt, 1/2 teaspoon sugar, and the remaining 1/4 teaspoon white pepper over the tomatoes. Continue to cook for another 2 minutes until the tomatoes start to soften.
5. Return the scrambled eggs to the skillet with the tomatoes. Gently stir to combine and cook for an additional minute.
6. Garnish with chopped green onion before serving.

The magic of this dish lies in the balance of tangy tomatoes and fluffy eggs, creating a harmony of textures and tastes that’s both comforting and light.

Tip: For an extra layer of flavor, add a splash of soy sauce to the eggs while scrambling.

Quick Tomato Pizza

Craving pizza but short on time? This Quick Tomato Pizza brings all the flavors you love to your table in a flash, with a crispy crust and juicy tomatoes that burst with every bite.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1 large tomato, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Place the pre-made pizza crust on a baking sheet.
2. Spread 1/2 cup tomato sauce evenly over the crust, leaving a small border around the edges.
3. Sprinkle 1 cup shredded mozzarella cheese over the sauce. Arrange the thinly sliced tomato on top.
4. Drizzle 1 tbsp olive oil over the tomatoes. Sprinkle with 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
5. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust edges are golden.

The magic of this pizza lies in the simplicity of its toppings, allowing the fresh tomato and aromatic oregano to shine through on a perfectly crisp crust.

Tip: For an extra flavor boost, add a sprinkle of red pepper flakes before baking.

Tomato Avocado Sandwich

This Tomato Avocado Sandwich is a refreshing, no-cook lunch option that packs a punch of flavor and texture in every bite.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado, sliced
• 1 medium tomato, sliced
• 1/4 cup fresh arugula
• 1 tbsp mayonnaise
• 1/2 tsp lemon juice
• Salt and pepper to taste

Instructions

1. Toast the whole grain bread until golden and crisp.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper to taste.
3. Spread mayonnaise on one slice of the toasted bread.
4. Layer the mashed avocado, tomato slices, and arugula on top of the mayonnaise.
5. Top with the second slice of bread, press gently, and slice in half.

The creamy avocado and crisp arugula create a delightful contrast, while the lemon juice adds a bright note that elevates the entire sandwich.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the avocado mash.

Easy Tomato Quiche

This Easy Tomato Quiche is a vibrant, savory dish that brings a touch of sunshine to your table, perfect for brunch or a light dinner.

Ingredients

• 1 pre-made pie crust
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 medium tomatoes, thinly sliced
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes, then remove from the oven.
2. In a large bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
3. Sprinkle the mozzarella and Parmesan cheeses over the bottom of the pre-baked pie crust. Arrange the tomato slices on top of the cheese.
4. Pour the egg mixture over the tomatoes and cheese. Drizzle with 1 tablespoon olive oil and sprinkle with fresh basil.
5. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The combination of juicy tomatoes and creamy cheeses nestled in a flaky crust makes this quiche a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes to the egg mixture before baking.

Tomato Lentil Curry

Warm up your kitchen with this hearty Tomato Lentil Curry, a comforting dish that’s as nutritious as it is flavorful.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for another minute until fragrant.
3. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, stirring to coat the onions.
4. Pour in 1 can diced tomatoes and 1 cup dried green lentils, stirring to combine.
5. Add 2 cups vegetable broth and 1/2 tsp salt, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Stir in 1/4 cup chopped fresh cilantro before serving.

This curry stands out with its perfect balance of spices and the heartiness of lentils, making it a satisfying meal any day of the week.

Tip: For an extra creamy texture, stir in a splash of coconut milk just before serving.

Quick Tomato Salsa

Whip up this Quick Tomato Salsa in just minutes for a fresh, vibrant addition to any meal or snack time.

Ingredients

• 4 medium ripe tomatoes, diced
• 1/2 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Instructions

1. In a medium bowl, combine the diced tomatoes, chopped red onion, minced jalapeño, and chopped cilantro.
2. Add the fresh lime juice, salt, and ground cumin to the bowl.
3. Gently stir all the ingredients together until well mixed.
4. Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.

The beauty of this salsa lies in its simplicity and the bright, fresh flavors that come from just a handful of ingredients. Perfect for when you need a quick appetizer or a topping to spice up your favorite dishes.

Tip: For a smoother salsa, pulse the ingredients a few times in a food processor before letting it sit.

Tomato Spinach Pasta

Whip up this vibrant Tomato Spinach Pasta for a quick, nutritious meal that’s as colorful as it is comforting.

Ingredients

• 8 oz. penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 pint cherry tomatoes, halved
• 4 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the cherry tomatoes to the skillet, cooking for 5 minutes until they start to soften and release their juices.
4. Stir in the fresh spinach, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another 2 minutes until the spinach wilts.
5. Add the cooked pasta to the skillet, tossing everything together until well combined. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

The magic of this dish lies in the juicy burst of cherry tomatoes against the earthy spinach, all hugged by perfectly al dente pasta.

Tip: For an extra kick, add a splash of balsamic vinegar when sautéing the tomatoes.

Easy Tomato Frittata

Start your morning with this Easy Tomato Frittata, a fluffy and flavorful dish that’s as simple to make as it is satisfying.

Ingredients

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the cherry tomatoes and cook for 2 minutes, just until they start to soften.
3. Pour the egg mixture over the tomatoes in the skillet. Cook without stirring for 3 minutes, or until the edges begin to set.
4. Sprinkle the shredded cheddar cheese and chopped fresh basil evenly over the top. Transfer the skillet to the oven and bake for 12-15 minutes, until the frittata is set and slightly golden on top.
5. Let it cool for a minute before slicing. The frittata’s edges puff up beautifully in the oven, creating a light and airy texture that’s perfect for a leisurely weekend breakfast.

Tip: For an extra burst of flavor, try adding a sprinkle of red pepper flakes with the basil before baking.

Tomato and Onion Salad

This Tomato and Onion Salad is a refreshing, no-cook side that brings out the best of summer produce with minimal effort.

Ingredients

• 2 large tomatoes, sliced into thin rounds
• 1 medium red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Arrange the tomato slices on a serving platter, slightly overlapping for a beautiful presentation.
2. Scatter the thinly sliced red onion over the tomatoes.
3. Drizzle with 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar.
4. Sprinkle evenly with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
5. Top with 1/4 cup of torn fresh basil leaves just before serving to maintain their vibrant color and aroma.

The sharpness of the red onion perfectly balances the sweetness of the tomatoes, while the basil adds a fresh, herbal note that elevates the entire dish.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Quick Tomato Chutney

This Quick Tomato Chutney is a vibrant, tangy condiment that pairs perfectly with everything from grilled cheese to roasted meats, ready in under 30 minutes!

Ingredients

• 4 cups diced tomatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add mustard seeds and cook until they start to pop, about 1 minute.
2. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Stir in the diced tomatoes, apple cider vinegar, brown sugar, red pepper flakes, and salt. Bring to a simmer.
4. Reduce heat to low and let the mixture simmer uncovered, stirring occasionally, until thickened, about 20 minutes.
5. Remove from heat and let cool slightly before serving. The chutney will continue to thicken as it cools.

The magic of this chutney lies in its balance of sweetness and acidity, with a hint of heat that makes it irresistibly spoonable.

Tip: For a smoother texture, blend half of the chutney after cooling and mix it back in.

Tomato Cheese Omelette

Start your morning with a fluffy Tomato Cheese Omelette, a simple yet satisfying dish that’s packed with flavor and ready in minutes.

Ingredients

• 3 large eggs
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted and bubbly.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Cook for 2 minutes without stirring.
4. Sprinkle diced tomatoes and cheddar cheese over one half of the omelette. Cook for another 2 minutes or until the eggs are set.
5. Carefully fold the omelette in half with a spatula. Slide onto a plate and garnish with chopped chives.

The secret to this omelette’s irresistible texture? Letting the eggs set undisturbed creates a tender, fluffy interior with a perfectly golden exterior.

Tip: For an extra fluffy omelette, add a splash of milk to the eggs before whisking.

Easy Tomato Gazpacho

When the summer heat is on, nothing beats the refreshing chill of a classic Tomato Gazpacho. This no-cook soup is a breeze to whip up, letting the ripe flavors of the season shine.

Ingredients

• 2 lbs ripe tomatoes, cored and roughly chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup cold water

Instructions

1. In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic cloves. Blend until smooth.
2. Add the 3 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper to the blender. Pulse to combine.
3. With the blender running, slowly pour in the 1 cup cold water until the gazpacho reaches your desired consistency.
4. Chill the soup in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

This gazpacho stands out with its vibrant color and the perfect balance of tangy and sweet, thanks to the ripe tomatoes and a splash of vinegar.

Tip: For an extra smooth texture, strain the gazpacho through a fine-mesh sieve before chilling.

Conclusion

We hope this roundup of 20 delicious tomato recipes inspires your next kitchen adventure! Whether you’re in the mood for something quick, easy, or bursting with flavor, there’s a dish here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!

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