23 Fresh Tomato Recipes

Tomatoes are very popular vegetables in almost every dish, and people look for fresh tomato recipes for their tables. If you want to learn new recipes using fresh tomatoes, we gathered the best fresh tomato recipes together for you. You can also use oven roasted cherry tomatoes and sun dried tomatoes marinated in those best fresh tomato recipes, which you can easily buy from Gourmet 212’s website.

Basic Tomato Recipes

You will want to apply those fresh tomato recipes in every meal because those recipes using fresh tomatoes are so basic!

Roasted Tomatoes

Roasted tomatoes might be the most popular and one of the most delicious recipes. You can buy Gourmet 212’s marinated sun dried tomatoes and semi dried cherry tomatoes, which come to you as ready to use, or you can make your own roasted tomatoes by checking out our “How to Make Sun Dried Tomatoes in Oven” post in the blog. You can add roasted tomatoes with dishes such as pastas and salad or you can eat them by heating in the pan.

Fresh Tomato Recipes for Breakfast

Fresh tomato recipes for breakfast are some of the best fresh tomato recipes. You can apply those recipes using fresh tomatoes almost every morning.

1.Healthy Breakfast Tacos

• The first step in this kind of fresh tomato recipes using fresh tomatoes is to make salsa. A quick, fresh salsa that takes only a few minutes to blend together. You can use semi dried cherry tomatoes in salsa sauce. It can also be made the night before for faster morning taco making. Of course, if you have salsa sauce at home, that will work as well in recipes using fresh tomatoes.

• Next, cook the vegetables with a scoop of salsa. Once the salsa and vegetables are finished, you can start to cook the eggs in a non-stick pan and stir the vegetables in half. If you want, you can add some fresh herbs like spinach. As the final step, combine the tacos with more salsa, avocado, salt and pepper. You can also add some cheese on those kinds of fresh tomato recipes. Enjoy!

2.Farmers Market Breakfast Bowl

You can make a delicious fresh tomato recipe using fresh tomatoes in your refrigerator.

Ingredients

Spicy" Rice " Carrots:

2 medium carrots

2 teaspoons lemon juice

1 teaspoon(s) extra virgin olive oil

1/4 teaspoon cumin

1/4 teaspoon coriander

sea salt and freshly milled black pepper

Yogurt goddess sauce: (makes extra)

2 cups whole milk yoghurt

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 garlic cloves

1/2 teaspoon sea salt

1/3 cup chives, separate a little for garnish

1/3 cup fresh basil

1/4 cup fresh mint

freshly milled black pepper

For bowls:

a handful of salad greens

1 medium beetroot, grated or very finely chopped

4 radishes, thinly sliced

2 small tomatoes, sliced into wedges

2 soft-boiled eggs

extra virgin olive oil, for drizzle

Instructions

• First of all, start with making the spicy carrot salad.. Grate the carrots. You can use food processor to do it. Transfer the carrots to a small bowl and toss with the lemon juice, cumin, olive oil, coriander and a pinch of pepper and salt. Then, set them aside and wipe your food processor if 
• In a food processor, mash the yogurt, lemon juice, olive oil, garlic and salt until it gets perfectly combined. Then, add some chives, basil and mint, and mix them until combined.
• Combine the salad greens, grated beets, carrots, radishes, tomatoes or semi dried cherry tomatoes and soft-boiled eggs prepared before in the bowls. Then, drizzle the bowls with some olive oil and season with enough salt and pepper. Serve with a few spoons of yogurt sauce.
• You can keep the remaining yogurt sauce for up to 4 days in refrigerator. This sauce is also great for dipping vegetables, using in sandwiches or salads.

Appetizer Tomato Recipes

Tomatoes are good choice for appetizers and those are some of best fresh tomato recipes. You can make delicious appetizer recipes using fresh tomatoes.

1.Tomato Bruschetta

In recipes using fresh tomatoes in the Midwest, the meaning of the term" bruschetta" is fried bread covered in chopped tomatoes, some basil and maybe a sprinkle of cheese. But in Italy, "bruschetta " actually refers to bread. Not baked, but grilled, crisp and lightly charred bread is bruschetta.

Ingredients

4 small tomatoes, finely chopped

2 cloves of garlic, one grated, the other halved

½ Teaspoon(s) red wine vinegar or balsamic vinegar

¼ Teaspoon(s) sea salt

Freshly milled black pepper

Extra virgin olive oil, for drizzle

6 to 8 slices rustic country bread

Fresh basil

Optional:

6 Kalamata olives, finely chopped

2 tablespoon(s) capers

Instructions

• Firstly, mix the tomatoes, grated garlic, vinegar, salt and a few grinders of black pepper in a medium bowl. Stir in the olives and capers if you use.
• Drizzle the slices of bread with olive oil. Grill or roast in the oven until they get lightly browned. Use the cut side of the garlic halves to rub the garlic into the hot bread. Then, top with tomato mixture and fresh basil. After doing that, your bruschetta is ready to enjoy.

2.Charred Cherry Tomatoes

Ingredients

2 cups cherry tomatoes (semi dried cherry tomatoes from Gourmet212 can be used instead)

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Stack ½ teaspoon(s) cumin seeds (use either teaspoon(s) or teaspoon not both!)

½ teaspoon(s) honey or maple syrup(use either teaspoon(s) or teaspoon not both!)

Leaves 5 thyme branches, more for garnish

1 lemon zest, split

1 cup thick whole milk Greek yogurt

Pinch the paprika flakes

Sea salt and freshly milled black pepper

Fresh mint leaves

Instructions

• Preheat the oven 425°F (approximately 218 degree °C)
• Start the recipe with combining the fresh tomatoes or semi dried cherry tomatoes, garlic, honey, cumin, thyme, half the lemon zest, olive oil, 1/4 teaspoon salt and a few grinds of freshly ground pepper in a medium bowl. Pour the mix into a small, framed baking dish and roast it for 18 minutes. Turn the oven to broil and broil until the charcoal starts to shake on the tomatoes, about 2 minutes.
• In a small bowl, mix the yoghurt with the remaining lemon zest and 1/4 teaspoon salt.
• Spread a thin layer yoghurt on a serving plate and align the tomatoes on it. Sprinkle with paprika flakes and garnish with fresh thyme leaves and some mint leaves as you like. Season to serve with crusty bread to taste and dip.

3.Ultimate Crudité Platter

Ingredients

Marinated Feta

6 sprigs fresh thyme

7 ounces feta, Cube

2 garlic cloves

4 sun-dried tomatoes, halved

8 pepper

1 1/4 cups extra virgin olive oil

Tart Cherry Thyme Oil:

1/2 cup unsalted butter at room temperature

1 1/2 tablespoons dried tart cherries

1 1/2 teaspoons fresh thyme leaves

1 1/2 teaspoons honey or pure maple syrup

Plant-y White Bean Dip:

1 15-ounce cannellini bean, rinsed and drained

2 tablespoons olive oil

2 tablespoon(s) torn fresh basil leaves

2 teaspoon(s) fresh rosemary leaves

2 tablespoons fresh lemon juice

1/2 teaspoon of lemon peel, grated

1/2 teaspoon sea salt

freshly milled black pepper

1/4 cup water

For service:

2 Iranian cucumbers, sliced

1 1/2 cups boiled snap peas

3 rainbow carrots, chopped

2 heirloom tomatoes, sliced into wedges

1 baguette, thinly sliced

Instructions

• Firstly, make marinated feta: Fold the feta, thyme, garlic, sun-dried tomatoes and peppers into a 16-ounce jar. Top with enough olive oil to keep the ingredients covered. Then, cool until ready to use. If olive oil gets thicken in the fridge, leave it at room temperature until liquefied.
• Secondly, make cherry thyme oil: Combine the thyme, dried cherries, butter, honey and salt in a food processor and process until the butter is smooth and the ingredients are included. Then, transfer the mix to a serving plate or store chilled wrapped in parchment paper.
• Thirdly, make herb-y White Bean Sauce: In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt and pepper until combined. With the food processor running, slowly add the water and process until smooth. Transfer to serving bowl.
• Finally, combine the plate with cucumber, snap peas, carrots, tomatoes, baguettes, marinated feta, cherry compound butter and plant white bean sauce.

4.Grilled Ratatouille Tartines

Ingredients

1 zucchini, sliced half lengthwise

1 medium eggplant, sliced into rounds 1/4 inch thick

1 red bell pepper, halved, ribs and seeds removed

3 whole onions

extra virgin olive oil, for drizzle

sea salt

1 cup halved cherry tomatoes

1 clove of garlic, minced

1 teaspoon(s) sherry vinegar

1 teaspoon(s) herbs de Provence

1/4 cup chopped fresh basil

8 slices good bread, toasted

hummus or goat cheese

Instructions

• Before starting the cooking phase of recipes using fresh tomatoes, preheat the grill or grill pan over a medium heat.
• Drizzle the eggplant, zucchini, paprika and onions with olive oil and a few pinches of salt. Grill until burnt, about 3 minutes per side.
• Remove the vegetables from the grill, allow to cool slightly, then chop everything into 1-inch pieces. Then, toss the cherry tomatoes, sherry vinegar, garlic, herbs de Provence and basil into a mixing bowl.
• Finally, season to taste, and serve toast with some goat's cheese or hummus.

Tomato Salads

Some of recipes using fresh tomatoes are tomato salads, and those best fresh tomato recipes are great so that you will want to use those fresh tomato recipes in every meal.

1. Classic Caprese Salad

Ingredients

3 to 4 medium heirloom tomatoes, sliced

1 (8 ounces) ball fresh mozzarella, sliced

Fresh basil leaves

Extra virgin olive oil, for drizzling

Flaky sea salt and freshly ground black pepper

Optional additions/variations:

Balsamic vinegar drizzle or reduced balsamic

Pesto Dollops

Sliced peaches

Mint leaves

Avocado slices

Strawberry

Instructions

• Place the tomato, mozzarella and basil leaves on a plate. Drizzle with some olive oil and sprinkle some sea salt and freshly ground black pepper.
• If you want to vary, add ingredients from the list of variations. You can add some other ingredients if you like.

2. Strawberry Salad with Balsamic

Ingredients

¼ Cup balsamic vinegar

1 cup sliced strawberries

1 cup halved cherry tomatoes

1 cup mini mozzarella balls, halved

1 ripe avocado, pitted and chopped

1/3 cup walnuts, toasted

1/3 cup loosely packed basil, torn

Extra virgin olive oil for drizzle

Sea salt and freshly milled black pepper

Instructions

• Firstly, take a small saucepan and bring the balsamic vinegar in it to a high boil over a medium heat. Stir, then reduce the heat to low and let it simmer for about 8 to 10 minutes, which is until the vinegar thickens and halves. Then, set aside to cool.
• Place the strawberries, cherry tomatoes, avocado, walnuts, mozzarella, and basil in a shallow bowl or on a plate. Drizzle with some extra virgin olive oil and season generously with salt and pepper. Shake it slowly and drizzle with balsamic vinegar.

3. Panzanella Salad

Ingredients

3 tablespoons extra virgin olive oil, more for drizzle

3 tablespoons fresh lemon juice or sherry vinegar

3 garlic cloves, minced

½ Teaspoon(s) Dijon mustard

½ Cup sliced red onion

2 ear kernels from fresh corn

10 small or 5 medium tomatoes, sliced in wedges

16 cherry tomatoes, sliced in half

3 peaches, pitted and sliced

4 to 5 cups Cube crusted bread

1 cup chopped fresh basil

Sea salt and freshly milled black pepper

1 cup roasted chickpeas (optional)

Instructions

• Firstly, take a large bowl. At the bottom the bowl, combine the lemon juice or vinegar, olive oil, mustard, garlic, 1/2 teaspoon salt and a few grinders of black pepper. Add the onion and corn and toss until it gets coated. Set it aside for 10 minutes while you prepare the others.
• Add the tomatoes, bread, peaches, and half the basil to the bowl. You can use semi dried cherry tomatoes or marinated sun-dried tomatoes from Gourmet 212 in this recipe. If the bread is too dry, toss to combine with more olive oil and more lemon, salt and pepper to taste. Leave the salad for about 10 minutes so bread can soak the juice. Give a toss, then top with the remaining fresh basil and chickpeas if you want.

4. Mediterranean Chickpea Salad

Ingredients

2 tablespoon(s) extra virgin olive oil

3 garlic cloves, minced

1 tablespoon(s) of lemon peel Renda

2 tablespoon(s) lemon juice

3/4 teaspoon sea salt

Freshly milled black pepper

1 1/2 teaspoons cumin seeds

2 cups cooked chickpeas, drained and rinsed

1 cup cherry tomatoes, halved has been

4 Medjool dates, dimpled and chopped

3 Persian cucumbers, thinly sliced into half a million

1/3 cup chopped roasted red pepper

¼ Cup finely chopped parsley

3 ounces Roth Chèvre honey goat cheese

¼ Cup fresh mint

1/3 cup roasted chickpeas, optional

Instructions

• First of all, combine the olive oil, lemon zest, lemon juice, garlic, salt and a few grinds of black pepper in a large bowl.
• In a small frying pan over a medium-low heat, fry the cumin seeds for about 30 seconds until they release their aroma If you use ground cumin seeds, use 1/2 teaspoon and add directly to the mixing bowl. Then, remove from the stove and crush a little (a mortar and pestilence for this is easiest). Add to bowl and stir.
• Then, add the tomatoes, chickpeas, cucumbers, dates, paprika and parsley to the bowl and discard. Transfer them to a serving plate and dollop with goat's cheese, sprinkle with mint and finally, top with extra-roasted chickpeas if you want. Season to taste, serve and enjoy.

5. Greek Salad

Ingredients

For dressing

¼ Cup extra virgin olive oil

3 tablespoon(s) red wine vinegar

1 clove of garlic, minced

½ Teaspoon(s) dried thyme, more for sprinkling

¼ Teaspoon(s) Dijon mustard

¼ Teaspoon(s) sea salt

Freshly milled black pepper

For the salad

1 English cucumber, cut lengthwise, de-seeded and sliced 1/4 inch thick

1 green bell pepper, chopped into 1-inch pieces

2 cups halved cherry tomatoes or semi dried cherry tomatoes

5 ounces feta cheese, cut into 1/2-inch cubes

1/3 cup thinly sliced red onion

1/3 cup pitted kalamata olives

1/3 cup fresh mint leaves

Instructions

• Firstly, you need to make the dressing. In a small bowl, grind the olive oil, garlic, vinegar, mustard, thyme, salt and a few black peppers.
• Arrange the cucumber, cherry tomatoes, feta cheese, green pepper, red onion and extra virgin olive on a large plate. Then, drizzle with dressing and toss very gently. Sprinkle with a few generous tufts of thyme and top with some mint leaves. Season to taste, serve and enjoy.

6. Watermelon Tomato Salad

Ingredients

For dressing

1 tablespoon(s) tamari (a Japanese soy sauce)

2 teaspoons fresh lime juice

2 teaspoons rice vinegar

1 small clove of garlic, minced

1/2 teaspoon chopped ginger

For salad

3 heirloom tomatoes, sliced into wedges

5 cups cut watermelon (about 2-inch triangles)

1 thinly sliced jalapeño and / or a few Thai shillings

2 tablespoon(s) Thai basil or regular basil

2 tablespoon(s) toasted cashew

1/2 avocado, chopped

Sea salt, to taste if it is desired

Lime wedges, for serving

Instructions

• First you make the dressing. In a small bowl, combine the tamari, vinegar, lime juice, garlic and ginger.
• Then, place the tomatoes, watermelons and jalapeños in a shallow bowl or on a plate. But it is better serving in a deep bowl because the delicious juices will sink to the bottom. Drizzle with dressing and top with basil, cashew and avocado. Season to taste and serve with some lemon slices.

Pasta Salads

Another good recipe using fresh tomatoes are pasta salads. You will like those fresh tomato recipes.

1.Easy Pasta Salad

Ingredients

3 cups uncooked fusilli pasta

2 heaped cups halved cherry tomatoes or semi dried cherry tomatoes can be used in recipes using fresh tomatoes

1 1/2 cups cooked chickpeas, drained and rinsed

2 cups arugula

1 cup Persian cucumber, thinly sliced into half a cup

1 cup crumbled feta cheese

1 cup basil leaves, torn

½ Cup chopped parsley

½ Cup chopped mint

¼ Cup toasted pine nuts

Dressing

¼ Cup extra virgin olive oil, more for drizzle

3 tablespoons lemon juice

1 teaspoon(s) Dijon mustard

3 garlic cloves, minced

1 teaspoon(s) herbes de Provence or dried Italian seasoning

¼ Teaspoon(s) paprika flakes

¾ Teaspoon(s) sea salt

Instructions

• Firstly, bring a large saucepan of salted water to the boil. Prepare the pasta according to package instructions or until slightly past al dente.
• While pasta is getting ready, prepare the dressing. In a small bowl, whisk the lemon juice, olive oil, mustard, herbes de Provence, garlic, paprika flakes and salt. The dressing will have a strong taste, but it will soften when you cover in all the ingredients.
• Strain the pasta, toss with a little olive oil for making the pasta not stick together and let it cool to room temperature. Then, transfer the tomatoes, cucumber, chickpeas, arugula, feta cheese, parsley, basil, mint and pine nuts to a large bowl. Pour in the dressing and toss to coat. Season and serve to taste with more lemon, salt, pepper and/or a drop of olive oil if you want.

2. Broccoli Pasta Salad

Ingredients

3 cups small broccoli florets

1 cup green beans

2 cups uncooked gluten-free whistle pasta

1 small zucchini, thinly sliced and cut into a half-moon shape (or spiral-shaped)

1 cup sliced cherry tomatoes (Gourmet 212’s semi dried cherry tomatoes or marinated sun dried tomatoes can be used)

4 oil-dried, chopped tomatoes

8 fresh basil leaves, thinly sliced

¼ Cup pine nuts

sea salt and freshly ground black pepper

Lemon tahini sauce: (can be made in advance)

3 tablespoons extra virgin olive oil

3 tablespoons tahini

3 tablespoons fresh lemon juice, more to squeeze at the end

2 tablespoon(s) white wine vinegar

1 clove minced garlic

½ Teaspoon(s) Dijon mustard

½ Teaspoon(s) maple syrup

½ Teaspoon(s) sea salt

3 tablespoons water

Instructions

• First of all, whisk the olive oil, lemon juice, vinegar, tahini, mustard, maple syrup, garlic, salt and water. Then, set it aside.
• Then, prepare a large pot of salted boiling water and a large bowl of ice water. Toss the broccoli and green beans in boiling water and boil for 1-2 minutes until it gets soft but still bright green. Remove to stop cooking and immediately dip in iced water. Hold it for about 15 seconds in icy water enough to cool completely. Then strain and place on a kitchen towel to dry.
• In a large saucepan of salted boiling water, prepare the pasta according to the instructions on the package and cook until al dente. Strain and rinse with cold water.
• In a large bowl, mix the tomatoes, broccoli, zucchini, green beans, basil and pasta. Drizzle with dressing and toss. Season with salt, pepper and lemon if desired. Lastly, sprinkle with the pine nuts and chill for 15 minutes. It can be stored in the refrigerator for up to 2 days.

3. Vegan Pasta Salad

Ingredients

1 cup harichots verts, sliced in half lengthways and cut into 1-inch pieces

8 ounces short curly pasta

2 medium yellow zucchinis, spiral or very thinly sliced

1 (14 ounce) artichoke hearts strained and quartered

¾ Cup cooked navy-blue beans, drained and rinsed

1 stack half cherry tomatoes (Gourmet 212’s semi dried cherry tomatoes or marinated sun dried tomatoes can be used)

¼ cup thinly sliced red onion

¼ Cup kalamata olive, split in half

½ Cup chopped parsley

½ Cup chopped basil

2 tablespoon(s) sunflower seeds

½ Teaspoon(s) sea salt (you can add more after tasting)

For Dressing

¼ Cup tahini

¼ Cup almond milk or water

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

½ Tablespoon(s) Dijon mustard

¼ Teaspoon(s) maple syrup

½ Teaspoon(s) sea salt

Freshly ground black pepper

Instructions

• First, bring the salted water to a boil in a medium saucepan and place a bowl of iced water near it. Boil the haricots verts for 1 minute, then transfer to iced water. Then, drain and dry.
• Bring the salted water to a boil in a large saucepan. Prepare the pasta according to the instructions on the package just past al dente. Strain and rinse with cold water.
• For preparing the sauce, in a small to medium bowl, tahini, lemon juice, mix the milk, apple cider vinegar, maple syrup, mustard, salt and pepper.
• In a very large bowl, combine the pasta, artichoke belly, yellow zucchini, navy blue beans, cherry tomatoes, haricots verts, red onions and olives. Drop it with the dressing. Stir in the parsley, basil and sunflower seeds. Season with more salt (you can add ½ teaspoon(s)).
• Serve at room temperature or keep in the fridge for up to 2 days. Don’t forget to season to taste before serving. Bon appetite.

4.Cherry Tomato Couscous Salad

Ingredients

4 cups cherry tomatoes, (half roasting, half raw) (Gourmet 212’s semi dried cherry tomatoes or marinated sun dried tomatoes can be used)

Extra virgin olive oil, for drizzling

1 cup dry Israeli couscous

¼ Teaspoon(s) smoked paprika

1 tablespoon lemon juice, more if desired

1 clove garlic, minced

6 Fresh thyme sprigs from leaves , more for garnishing

1½ cups roasted chickpea

¼ Cup fresh basil, more for garnish

2 Persian cucumbers, thinly sliced

! cup crumbled feta cheese

Sea salt and freshly ground black pepper

Instructions

• For this recipe, fry 2 cups cherry tomatoes at first. These can be made in advance and stored in the refrigerator for several days.
• Cook the couscous for about 9 minutes until al dente according to the instructions on the package. Strain and leave to cool.
• At the bottom of a large bowl mix 1 tablespoon of olive oil, garlic, lemon juice, thyme, half a teaspoon of salt and a few grounds black pepper. Then, add the chilled couscous and toss. Cut the remaining raw cherry tomatoes in half and add to the bowl along with the roasted tomatoes, basil, cucumber, chickpeas, and feta cheese. Finally, top with fresher herbs and plenty of olive oil and season to taste.

Fresh Tomato Soup Recipes

These recipes are some of the best fresh tomato recipes. You will love those soup recipes using fresh tomatoes!

1. Watermelon Gazpacho

Ingredients

4 cubes of pitted watermelon

1 English cucumber, chopped, spare half

3 medium tomatoes, chopped, half spare

1 small red bell pepper, chopped, half to spare

1 cup chopped green paprika, chopped, half spare

1 clove of garlic

a small handful of basil

3-4 tablespoons red wine vinegar

3 tablespoons olive oil and more to drizzle

1-2 teaspoons sea salt or to taste

½ Teaspoon(s) freshly ground black pepper

½ Jalapeno pepper, optional

chopped avocado, optional

micro greens, optional for garnish

Instructions

• , Set aside the reserved half of the chopped cucumber, tomato, green paprica and scallions and put the remaining half in a blender. Add the watermelon, olive oil, basil, vinegar, garlic, salt, pepper and jalapeno pepper. Mix until it gets smooth. Taste and adjust the spices accordingly.
• Pour them into a large bowl or small separate jars and stir in the reserved chopped vegetables. Chill it for 3 to 4 hours or overnight.
• Drizzle with olive oil before serving and garnish with diced avocado and/or some micro-greens if you like.

2. Creamy Tomato Soup

Ingredients

3 cloves garlic, not peeled

4 medium fresh tomatoes used in best fresh tomato recipes

1 small yellow onion, quartered

1 (14-oz) diced tomato (for a different taste, Gourmet 212’s semi dried cherry tomatoes or marinated sun dried tomatoes can be used)

1/3 cup cooked chickpeas

1 tablespoon balsamic vinegar

½ Teaspoon(s) maple syrup

2 teaspoon(s) fresh thyme leaves

1 tablespoon extra-virgin olive oil

¼ to ½ teaspoon(s) flaked pepper

½ Teaspoon(s) sea salt

freshly ground black pepper

for croutons: (optional)

8 slices of grain bread

Stack ½ Cup vegan Mozzarella

Instructions

• Preheat the oven to 450 ° F (approximately 230 degree  ° C) and place parchment paper on a baking sheet.
• Wrap the garlic in a piece of foil and place on a baking sheet along with all the tomato and onion slices. Whisk with olive oil and a pinch of salt and pepper and roast for 20-25 minutes, or until the tomatoes and onions are well-browned. Then, peel the garlic and transfer the roasted vegetables to a blender.
• Reduce the oven temperature to 400 ° F (approximately 200 degree C) and line the baking sheet with a new piece of parchment paper.
• Place the canned tomatoes into blender, chickpeas, beans, balsamic vinegar, maple syrup, thyme leaves, 1 tablespoon olive oil, crushed red pepper ½ teaspoon(s) sea salt and freshly milled pepper and mix until a creamy consistency. Taste and adjust the spices as desired. At this stage the soup should still be hot. If not, pour into a saucepan to reheat.
• To make the croutons, sprinkle 4 slices of bread with a thin layer of cheese. To make a sandwich, place the remaining slices of bread on top and drizzle the outside of the bread with olive oil. Bake for about 8 minutes, until the cheese has melted, and the bread has turned golden yellow brown. Allow the croutons to cool completely before slicing so that the cheese does not ooze when you cut it.
• Serve the soup with croutons and, if you want, with some fresh thyme, flaked pepper and chickpeas.

3. Many-Veggie Vegetable Soup

Ingredients

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

Sea salt and fresh black pepper

1 medium carrot, chopped

1 small sweet potato, chopped

¼ Cup dry white wine, i.e., pinot grigio

1 14.5-ounce diced tomatoes, roasted on fire (Gourmet212’s marinated sun dried tomatoes can be used in the best fresh tomato recipes)

4 cloves garlic, minced

2 teaspoons thyme dried, or 2 tablespoons fresh thyme or rosemary chopped

¼ Teaspoon(s) flaked pepper, to taste more

4 cups vegetable stock

2 bay leaves

1 cup cherry tomatoes divided in half (Gourmet 212’s semi dried cherry tomatoes can be used in these fresh tomato recipes)

1 cup chopped green beans

1 zucchini, chopped

1 15 ounces canned chickpeas, drained and rinsed

2 tablespoon(s) white wine vinegar

1½ cups chopped cabbage

Instructions

• In this recipe, one of the best fresh tomato recipes, the first step is to heat the oil in a large saucepan over a medium heat. Add the onion, ½ teaspoon(s) salt and a sprinkle of pepper. Cook for 8 minutes, stirring occasionally. Add the carrots and sweet potato, stir and cook for a further 2 minutes.
• Add the wine and cook for about 30 seconds to reduce by half, then add the tinned tomatoes, thyme, garlic, and flaked peppers. Then, stir in the broth and bay leaves. Bring to the boil, then turn down the stove and cook for about 20 minutes.
• Stir in the cherry tomatoes, courgettes, fresh beans, chickpeas and cover over and cook for a further 10 to 15 minutes, until the green beans are tender.
• For the final step, add the vinegar, cabbage, an extra half teaspoon of salt and more black pepper. You can taste and add more salt and pepper.

Sandwiches and Wraps

Some of the best fresh tomato recipes are sandwiches and wraps of course. These fresh tomato recipes are so good that you will want to make recipes using fresh tomatoes all the time!

1. Caprese Sandwich

Ingredients

4 (3.5 in) Focaccia squares, sliced in half

A handful of arugulas

1 (8 ounces) fresh mozzarella ball, sliced

2 tomatoes, sliced (Gourmet 212’s semi dried cherry tomatoes or marinated sun-dried tomatoes can be used in those best fresh tomato recipes)

1/3 cup roasted cherry tomatoes, optional

Pickled onions, optional

Basil leaves

Extra virgin olive oil, for drizzling

sea salt and freshly ground black pepper

Instructions

• Making this sandwich is easy. Just combine the Focaccia with arugula, mozzarella and tomato slices. Then, add the roasted tomatoes and a few pickles of onions if you like.
• Sprinkle with basil leaves, a drizzle of olive oil, salt and pepper on top of them.
• For a vegan version, you can use sliced avocado and a slice of vegan pesto instead of cheese. .

2. Chickpea Shawarma Wraps

Ingredients

Shawarma Spice (it makes extra)

1 tablespoon coriander powder

1 tablespoon red pepper

½ Teaspoon(s) cumin

½ Teaspoon(s) cinnamon

¼ Teaspoon(s) ginger

1 teaspoon(s) paprika

Sea salt and freshly ground black pepper

For windings

1 1/2 cups roasted chickpeas: shawarma spicy

4 pita breads heated

Hummus

2 Persian cucumbers, thinly sliced

12 cherry tomatoes, quartered (Gourmet 212’s semi dried cherry tomatoes are recommended)

Pickled onion or thinly sliced red onion

Handful of fresh mint

For  zhug

1 cup coriander

2 tablespoons extra virgin olive oil

1 jalapeno

1 clove of garlic

¼ Teaspoon(s) cumin

¼ Teaspoon(s) ground coriander

1 teaspoon sea salt

Freshly ground black pepper

Yogurt sauce (make optional or tahini sauce)

½ Cup plain yogurt

½ Tablespoon(s) extra virgin olive oil

½ Tablespoon(s) fresh lemon juice

¼ Teaspoon(s) salt

Freshly ground black pepper

Instructions

• Preheat the oven to 400 ° F (approximately 200 degrees °C) and place a parchment paper on a baking sheet.
• First, make the shawarma spice mixture. In a small bowl, mix the coriander, cumin, cinnamon, paprika, ginger, and a pinch of salt and pepper. You must use plenty of pinches to season the chickpeas before and after roasting.
• To make the zhug, put the coriander, jalapeno, olive oil, garlic, cumin, salt and a few ground peppers in a food processor and process them until they have a pesto-like consistency.
• For making the yogurt sauce, mix the yogurt, lemon juice, olive oil, salt and a few grounds black pepper in a small bowl.
• As the final step, combine the pita with hummus, tomatoes, chickpeas, pickled onions, cucumbers, mint, zhugat and drizzle with yogurt sauce.

3. Romesco Cauliflower Sandwiches

Ingredients

1 small cauliflower head (if you had more than you need, you can store the rest)

8 slices ciabatta or sourdough bread

A handful of salad greens

A few pieces thinly sliced red onions

2 tomatoes, sliced and seasoned with sea salt and pepper (Gourmet 212’s semi dried cherry tomatoes or marinated  sun-dried tomatoes can be used)

1/4 cup fresh parsley

Extra virgin olive oil

Sea salt and freshly milled black pepper

Almond milk Romesco Sauce (makes extra)

1 tomato, halved and pitted

1 roasted red pepper, fresh or from a jar

1/4 cup toasted almonds

2 garlic cloves

1/4 cup extra virgin olive oil

2 tablespoon(s) Almond Milk Original Unsweetened

1 tablespoon red wine vinegar

1/8 teaspoon paprika flakes

Sea salt and freshly milled black pepper

Instructions

• Before starting, preheat the oven to 450 °F (approximately 230 degree °C) and line a baking sheet with parchment paper.
• Slice the cauliflower into 1/2-inch plates and place on the baking sheet. Drizzle with some olive oil and a pinch of salt and pepper and cook for 30 to 35 minutes, or until the middle is tender and the edges are golden.
• To make the romesco sauce; combine the tomatoes, roasted paprika, garlic, almonds, almond milk, olive oil, paprika flakes red wine vinegar, and a pinch of salt and pepper in a blender. Mix until it gets smooth. Taste and adjust the spices accordingly.
• Finally, combine the sandwiches with the romesco sauce, red onions, salad greens, tomato slices, roasted cauliflower and a few sprigs of parsley on them.

4. Tomato, Basil, and Artichoke Picnic Sandwich

Ingredients

Basil - edamame spread: (it makes extra)

1½ cups edamame

¼ Cup basil

3 tablespoons fresh lemon juice

1 tablespoon(s) chopped spring onions

½ Small clove of garlic

2 tablespoons olive oil

1-3 tablespoons water

½ Teaspoon(s) sea salt, to taste more

For sandwiches:

1 large baguette

a handful of baby salad greens (or arugula)

2-3 medium tomatoes, sliced (Gourmet 212’s marinated  sun-dried tomatoes can be used)

10 basil leaves

Roasted artichokes 10 jars, quartered or roughly chopped

Pine nuts are optional

Instructions

• First make a basil-edamame sprinkle. For this, put the edamame, basil, greens, garlic, lemon juice, and sea salt in a food processor. Pulse until they get chopped. Add the olive oil and stir until tender. Then, add up to 3 tablespoons of water to get a smooth and spreadable consistency. Sweeten and cool it until ready to use. This filling can be made in advance and stored in the refrigerator for up to 4 days.
• Cut a large baguette in half and combine with the basil, tomatoes, greens, artichokes and pine nuts. Cover the baguette, wrap in foil and refrigerate until it gets ready to break into portions.
• Once it’s ready, slice it into 4 separate servings and wrap them.