Tomato Recipes In Under 10 Minutes

Fast & easy ways to use fresh tomatoes

Come home with a ridiculous amount of tomatoes? Are your tomato plants ripening at break-neck speed? Try these quick ways – each takes less than 10 minutes – to work through the bounty of tomatoes.

  • 01 of 13

    Burst Tomatoes

    Burst Tomatoes
    Molly Watson

    Hot pan, a little oil, a bunch of cherry tomatoes or other small-ish specimens, a sprinkle of salt, a few shakes of the pan and voilà!

  • 02 of 13

    Caprese Salad

    Molly Watson

    Layer, arrange, place – however, you want to do it – sliced tomatoes, sliced fresh mozzarella, and basil leaves on a plate or serving platter. Drizzle with extra-virgin olive oil, if you like, and sprinkle with salt.

  • 03 of 13

    Corn, Tomato & Basil Salad

    Molly Watson

    Everyone knows tomatoes and basil are a natural combination (they grow together, they go together). Add a bit of super-fresh, tender sweet corn to the mix, however, and you have a sweet and crunchy salad. Toss chopped tomatoes and freshly cut sweet corn kernels with some sherry vinegar, season with salt and pepper if you like, and top with torn basil leaves or basil cut into elegant ribbons.

  • 04 of 13

    Grilled Tomatoes

    Molly Watson

    Tomatoes on the grill are a great way to enjoy summer's favorite vegetables, I mean fruit, I mean... tomatoes. In general, you want to use tomatoes that are firm when ripe, such as Early Girls or Brandywine tomatoes, for grilling.

    Continue to 5 of 13 below.
  • 05 of 13

    No-Cook Pasta Sauce

    Molly Watson

    In a large bowl combine several chopped tomatoes, a clove or two of minced garlic, salt, and pepper to taste. Add olive oil to coat tomatoes. Add hot pasta and toss to coat pasta. Add more olive oil, if you like.

    Bits of fresh mozzarella can be added – they will get a bit melted and unctuous when tossed with the hot pasta. Red chile flakes, basil, oregano, chopped olives, and freshly shredded parmesan are all tasty additions as well.

  • 06 of 13

    Open-Faced Tomato & Ricotta Sandwich

    Molly Watson

    Spread the best ricotta cheese you can find (sheep milk ricotta is my favorite) on a thick slice of artisan bread (any kind you like will work – ciabatta, hearty rye, honey whole wheat, walnut sourdough). Thickly slice a tomato and lay slices on top of the cheese. Sprinkle with sea salt, "gray salt," or fleur de sel.

  • 07 of 13

    Pan con Tomato

    Molly Watson

    Rub bread with cut garlic clove, rub bread with cut tomato - working the pulp into the bread, sprinkle with salt or top with prosciutto. Eat.

  • 08 of 13

    Salsa Fresca

    Fresh Tomato Salsa

    The Spruce

    Make your own fresh salsa by tossed chopped tomato with your choice of the following: minced red onion, minced garlic, finely chopped jalapeño or serrano chiles. Add salt to taste. A splash of red vinegar can be tasty, too.

    Continue to 9 of 13 below.
  • 09 of 13

    Tomato & Avocao Salad/Salsa

    Molly Watson

    Toss chopped tomato and chopped avocado with a bit of vinaigrette or just lime juice. Serve with a sprinkle of chopped cilantro, if you like. Eat as is, serve on top of a bed of lettuce, or pair with shrimp or picked crab for a light lunch.

  • 10 of 13

    Tomato & Pesto Sandwich

    Molly Watson

    This is a surprisingly satisfying treat. Spread two hearty slices of your favorite sandwich bread with your favorite pesto (need a favorite? try this pesto recipe), top one pesto-ed slice with several meaty slices of tomato, sprinkle with salt, sandwich, and enjoy!

  • 11 of 13

    Tomato Bruschetta

    Tomato Bruschetta
    Molly Watson

    Tomato bruschetta is a wonderfully easy way to enjoy fresh, ripe, seasonal tomatoes. Play around with these as much as you like - add other chopped vegetables, try basil oil, use different herbs, add a bit of cheese - bruschetta are endlessly flexible just start with chopped tomatoes, a bit of olive oil, and a sprinkle of salt on some toasted (preferably garlic-rubbed) bread.

    Bruschetta is traditionally made with stale bread and for good reason. When you toast up stale bread it's a bit harder, a bit more able to stand up to tomato juices and olive oil than is fresh bread.

  • 12 of 13

    Tomato Chickpea Salad

    Molly Watson

    Chop tomatoes, whisk dressing, drain chickpeas, toss together. Done!

    Continue to 13 of 13 below.
  • 13 of 13

    Tomato, Cucumber & Red Onion Salad

    Molly Watson

    Toss 2 chopped tomatoes, 1 peeled and chopped cucumber and 1 small chopped red onion with a bit of olive oil and red wine vinegar. Salt and pepper to taste.