10 End of Summer Tomato Recipes to Make Right Now
By: Sheri Wetherell
Published: September 12, 2019

You'd think by the end of summer we'd be tired of tomatoes, but I'm already mourning the day when the stems are devoid of this luscious red fruit. We made numerous pitchers of gazpacho (chilled tomato soup), eaten countless Greek salads studded with crisp cucumbers, briny olives, and sharp feta cheese; we popped cherry tomatoes in our mouths by the handful and plucked warm-from-the-sun heirlooms to slice and sprinkle with salt and pepper.  This garden-fresh love affair may be winding down, but I'm ramping up on the tomato-based recipes so we can get our fill before fall sets in.  Below are some standout recipes from a few of our Foodista contributors as well as a couple of my own family's. I hope you enjoy. 

Fresh Tomato Tart
Contributed to Foodista by A Spicy Perspective
This Southern-style tomato tart has a lovely cheesy basil-studded base. Get the recipe here.
 

Chilled Tomato Gazpacho Soup with Crab  
This refreshing chilled soup is a wonderful light meal when topped with fresh crab (or shrimp) and a good amount of diced pepper, onion, avocado, and cucumber. It's surprisingly filling and so good for you! Get the recipe here.

Summer Pasta (Pasta l'Estate)
What makes this dish unique is that the pasta is served piping hot and the sauce chilly cold, creating a temperature contrast that is both refreshing and unexpected. Once introduced to the heat of the pasta, the flavors of the tomato and olive oil burst with flavor. It's a dish where the flavor of the tomato really shines! Get the recipe here.
	 

Fresh Tomato Water Martini
We created this Fresh Tomato Water Martini recipe 10 years ago and it's been a summertime favorite ever since. What makes it special (and different from a Bloody Mary) is using the strained juice - or what we call the "water" - of plump tomatoes, which gives you the wonderful essence of the fruit. The "water" is different than using the whole pureed tomato juice. The result is wonderfully light yet still packs a punch of tomato goodness! Use gin or vodka and garnish with a slice of tomato and some basil leaves. Get the recipe here.

Tomato Tarte Tatin 
Contributed to Foodista by Ala Lemon
This pastry of this lovely tart is brushed with a grainy mustard and is topped with a bit of cheese, basil, and ham before the tomatoes are laid on top. If you don't have time to make the pastry from scratch, I won't tell if you buy a store-bought one. Get the recipe here.


Tomato Tamarind Chutney
Contributed to Foodista by Arundhuti Rama
Find yourself with a bumper crop of 'maters? This classic Indian tomato chutney recipe is a must for putting up. This spicy and tangy sauce is great on everything from curries to spooned over goat cheese for a tasty appetizer. Get the recipe here.
 

 
Slow-Roasted Tomatoes with Garlic and Basil
Contributed to Foodista by Apples & Sparkle
 
Did you know that the good-for-you antioxidant lycopene in tomatoes increases when cooked? That's just one reason to make these delicious roasted tomatoes. Apples & Sparkles serves them with Parmesan toasted breadcrumbs. I think they'd also be wonderful served over grilled polenta or fish or on top a toasted flatbread smeared with goat cheese. Yeah, baby. Get the recipe here.
 

Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis
Contributed to Foodista by TasteFood
These luscious eggplants, tomato, and goat cheese stacks make an elegant appetizer or a beautiful atop dressed greens. Simply grill or broil the eggplant slices then assemble your stacks. Don't let the fancy word "coulis" (pronounced koo-lee) scare you away. It's a simple puree that can be whipped up in a heartbeat. Get the recipe here.
 

 
BLT Pizza
Contributed to Foodista by Curry and Comfort
 
This is the perfect easy weeknight, no-brainer dinner. And who doesn't love bacon? Get the recipe here.

Caprese-Style Stuffed Tomatoes with Balsamic Reduction
Contributed to Foodista by Apples & Sparkle
Apples & Sparkles stuffs her tomatoes with a flavorful blend of tomatoey couscous, garlic, lemon juice, basil, Parmesan and mozzarella cheeses, then bakes them until they're nice and tender. A final drizzle of balsamic vinegar and it's mealtime. You can easily make these gluten-free by using quinoa instead of couscous. Get the recipe here.