40+ Fresh Tomato Recipes

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

If you’re looking for the best ways to use fresh tomatoes, you’re in the right place. When summer tomatoes are at their peak—juicy, sweet, and packed with flavor—they deserve to shine in more than just one way.

Whether you’re working with garden heirlooms or market-fresh cherry tomatoes, this collection of tomato recipes brings together simple, vibrant dishes for every occasion.

From summery favorites like bruschetta and fresh salads like panzanella, to comforting cooked dishes and pantry staples like homemade tomato paste and DIY ketchup, these ideas will help you make the most of every ripe tomato—no matter how you like to enjoy them.

Easy fresh tomato recipes (no cooking needed)

These fresh tomato recipes celebrate juicy, ripe tomatoes with simple salads, dips, and easy starters — no cooking needed.

Delicious ways to cook fresh tomatoes

Warm, cozy, and full of flavor — this section includes everything from creamy tomato soup to pasta bakes, stews, and roasted sides.

Homemade tomato pantry staples

From sauces and purées to ketchup, juice, and canning basics — these tomato pantry recipes are perfect for stocking up or preserving summer’s best flavors.

If you try any of these tomato recipes, let me know how you liked them in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Tomato Recipes: Simple Panzanella Recipe

5 from 1 vote
By: Samira
This fresh Panzanella recipe is one of my favorite tomato recipes. It’s a simple mix of juicy tomatoes, toasted bread, mozzarella, and a light dressing—perfect for peak tomato season.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 
 

  • 4-5 tomatoes vine-ripened, roma, heirloom, plum, or cherry all work
  • 4 slices day-old bread sourdough or country bread, ciabatta, baguette
  • 1-2 balls fresh mozzarella
  • 1 red onion small
  • few basil leaves
  • 1/4 cup olive oil extra virgin, divided
  • 3 Tbsp vinegar white wine, red wine, or balsamic
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions 

  • Preheat the oven to 350ºF/180ºC (or preheat air fryer if using).
  • Cut bread into 1-inch cubes, toss with half the olive oil, and bake for 10–15 minutes until lightly toasted. Let cool.
  • Chop tomatoes, place in a bowl, and sprinkle with salt.
  • Thinly slice onion, tear mozzarella, and slice basil (if using).
  • Mince garlic and mix with olive oil, vinegar, salt, and pepper for the dressing.
  • Add cooled bread, onion, mozzarella, basil, and dressing to the tomatoes. Toss well.
  • Serve immediately or let sit for 30 minutes to soak up the flavors.
Course: Salad
Cuisine: Italian
Freezer friendly: No
Shelf life: 1-2 Days

Nutrition

Calories: 140kcal, Carbohydrates: 4g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 0.2mg, Sodium: 303mg, Potassium: 51mg, Fiber: 1g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





2 Comments

  1. Barbra says:

    5 stars
    These recipes look AMAZING.

    1. Support @ Alphafoodie says:

      Aww, thank you so much, Barbra!