Summer Fresh Tomato Recipes

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Fresh summer tomatoes can add sweet, juicy flavors to a variety of recipes.

While the global marketplace makes it possible to eat tomatoes anytime, it's not until summer, when we can find fresh tomatoes still warm from the sun, that we realize what we're missing the rest of the year. These recipes make the most of ripe in-season tomatoes — plum, beefsteak, cherry, heirloom and more varieties of this succulent fruit.

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1. Summer Tomato Sauce

by Marion Cunningham

This simple raw sauce is excellent tossed with fresh pasta. Tomatoes are the star, bolstered by garlic, scallions (green onions), parsley, basil and olive oil. Freeze a batch to give yourself a taste of summer this fall.

Per serving: 147 calories, 2g saturated fat, 6g carbohydrates, 1g protein, 2g fiber, 203mg sodium

2. Andalusian Tomato Salad

by Diane Kochilas

Simple and satisfying, this salad combines sweet tomatoes, Spanish onion and red bell pepper with the tangy and tart touch of sherry vinegar, green olives and garlic.

Per serving: 146 calories, 1g saturated fat, 12g carbohydrates, 2g protein, 3g fiber, 428mg sodium

3. Stir-Fried Okra With Tomatoes

by Suneeta Vaswani

This fragrant Indian-inspired side dish is flavored largely with the "c spices" that are common in Indian cuisine: coriander, cumin and cayenne.

Per serving: 113 calories, 0g saturated fat, 18g carbohydrates, 3g protein, 5g fiber, 305mg sodium

4. Stewed Tomatoes With Rosemary

by Christopher Idone

With only two ingredients plus salt and pepper, this recipe tastes purely of summer. After stewing, you can freeze to enjoy year-round.

Per serving: 11 calories, 0g saturated fat, 2g carbohydrates, 1g protein, 1g fiber, 52mg sodium

5. Pan-Fried Tomatoes With a Cornmeal Crust

by Brigit Binns

The Southern states know the appeal of fried tomatoes in the summertime. This recipe, with cornmeal (or polenta) and olive oil, is a tad healthier than most.

Per serving: 182 calories, 1g saturated fat, 14g carbohydrates, 2g protein, 3g fiber, 298mg sodium

6. Blackened Fresh Tomato Southwestern Pasta

by Jane Butel

This ideal picnic-potluck meal gets its intense flavor from caramelized onions and pan-charred peeled tomatoes. Customize the dish by adding olives, beans or eggplant.

Per serving: 308 calories, 0g saturated fat, 63g carbohydrates, 11g protein, 5g fiber, 123mg sodium

7. Warm Potato-Tomato Salad Wth Dijon Vinaigrette

by Michael Chiarello

Fresh diced tomatoes or halved cherry tomatoes add color and flavor to this mayonnaise-free potato salad — another perfect potluck dish. A tip: Boil the potatoes in well-salted water so the salt infuses the potatoes, rather than sitting on top.

Per serving: 218 calories, 1g saturated fat, 32g carbohydrates, 4g protein, 3g fiber, 189mg sodium

8. Tomatoes Stuffed With Ground Meat and Rice

by Poopa Dweck

This more complex recipe works well with plum tomatoes or any vine-ripened in-season variety. The filling is delicious with pine nuts. 

Per serving (without filling): 71 calories, 0g saturated fat, 2g protein, 2g fiber, 300mg sodium. Filling per serving: 301 calories, 4g saturated fat, 10g carbohydrates, 13g protein, 1g fiber, 248mg sodium

9. Roasted Corn and Pepper Salsa

by George Geary

This spicy salsa is made on the grill and is wonderful served atop grilled chicken or fish, or simply with some chips for a snack. The key is to use fresh corn. 

Per serving: 108 calories, 0g saturated fat, 21g carbohydrates, 3g protein, 6g fiber, 53mg sodium

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