25 Best Tomato Recipes

If you try this roasted tomato soup, you’ll realize how much depth a quick roast adds. The tomatoes turn sweeter, a little smoky, and far from the usual one-note version. It became a go-to for me after the first batch.

Serve it with crusty bread like this No-Knead Bread.

Try baking these cheesy tomatoes once and you'll want to make them again. The mix of melted mozzarella, Parmesan, and just-softened Roma tomatoes hits the right spot. A little basil and olive oil on top keep things fresh and simple.

You might not think much of a basic tomato sauce, but this one changes that. Cooking it low and slow with garlic, onion, and a bit of butter gives it a deeper flavor without doing much at all. It’s the kind of sauce you’ll want to keep in your back pocket.

Once you marinate cherry tomatoes like this, plain ones start to feel unfinished. The mix of garlic, olive oil, herbs, and a splash of acid gives them a sharp, savory edge that works with almost anything. I’ve had them on toast, with grilled meat, or straight from the bowl.

In this simple tomato recipe, drying cherry tomatoes in the oven brings out a deep, concentrated flavor that fresh ones just don’t have. With a bit of salt and low heat, they shrink down into chewy, sweet-savory pieces you can toss into almost anything. I usually make a batch and end up snacking on half before they ever hit a meal.

You’ll see how simple ingredients turn into something dependable with this classic marinara. Garlic, crushed tomatoes, and basil come together fast, but the result feels like it took longer. It’s a sauce you’ll keep coming back to for pasta, pizza, or whatever else is on the table. What to Love about it: All-around sauce that pairs well with many comfort food. Perfect for pasta dishes like Stuffed Shells or Penne Ground Beef Casserole.

If you’ve never made spaghetti sauce with fresh tomatoes, this one might win you over. It’s packed with chopped mushrooms, garlic, herbs, and a splash of soy sauce for depth you don’t expect. I like it chunky and bold, more of a meal than just a sauce.

Slice, bread, and fry, that’s really all it takes. These green tomatoes give you a sharp bite and a crispy edge, especially if you throw in a pinch of cayenne.

This salsa skips the fuss. Just combine ripe tomatoes, cilantro, garlic, and jalapeño with lime and salt, and you’ve got something you can use on tacos, meats, or right out of the bowl.

There’s something low-effort but smart about mixing cheese with mayo and baking it over tomatoes and herbs. Try it once and you’ll get why people keep this one in rotation.

Drain the tomatoes, add garlic, herbs, vinegar, and crushed red pepper, then pile everything onto crisp, olive oil–brushed bread. It’s quick, sharp, and hard not to keep eating.

This is how you make plain rice feel more intentional: cook it with diced tomatoes, a spoon of tomato paste, and just enough chili powder to bring depth. It works with grilled meat or on its own.

This easy recipe with tomatoes has gone viral for a reason. The combo of baked feta, burst tomatoes, and pasta feels easy but still a little unexpected.

Sauté onion, carrot, and celery, then add garlic, whole tomatoes, and dried basil. Simmer, blend, and finish with cream for a smooth, tomato-forward soup.

Start with toasted bread cubes, add tomatoes, cucumber, onion, and capers, then toss everything in vinegar and oil. It’s quick, sharp, and works great with whatever tomatoes you have.

The eggs cook straight in the spicy tomato sauce, soaking up all that garlicky flavor. Add some herbs on top and you’re done.

Start with soft sandwich bread, spread on mayo, and add thick tomato slices. Use ripe beefsteak or heirlooms if you’ve got them. Salt and pepper finish it.

These stuffed tomatoes are filled with seasoned crumbs, Parmesan, onion, and herbs, then topped with mozzarella. They bake up soft, cheesy, and just structured enough to hold their shape.

This one skips the stove. You just blend up fresh produce, add a little vinegar and olive oil, and chill it down. It’s like summer’s version of “don’t overthink it.”

The parmesan starts melting the moment it hits the grilled tomato, catching bits of garlic and herbs in the process. Before that, you’ve already brushed them with seasoned olive oil and cooked them just long enough to soften. A few basil leaves over the top finish it without crowding the flavors.

You cook down tomatoes with onion, garlic, and warm spices until it forms a thick, bold sauce. Add cream for a softer finish and a handful of chopped herbs right before serving.

The edges turn golden while the inside stays soft from the mix of tomato and sour cream. You catch the faint scent of oregano every time you slice it.

It’s a cheesy tomato pie, but thinner and crispier. You get soft tomato in the middle and crunchy edges all around—pretty solid even when cold.

This is a fast sauce made with tomato passata, cream, and pantry seasonings. Penne works best since it catches the sauce in the ridges and tubes.

This is one of the best tomato recipes that defines bright, fresh, and effortlessly elegant. Use cherry tomatoes and fresh mozzarella for the base, then top with basil and a quick drizzle of oil and vinegar. It holds up well as a side and takes just a few minutes to assemble.