Ways to use tomatoes

Do you have a glut of homegrown tomatoes to use up?

Or maybe you’re looking for recipes for those market, veg box, and shop-bought tomatoes?

In this post you’ll find a dozen of my favourite ways to use tomatoes.

I only have a few pots and hanging baskets of homegrown tomatoes.

But it’s surprising how productive they can be when conditions are right.

Add to those the ones I get in my veg box delivery and there are times when I really do need a quick list for inspiration.

So, in no particular order, here’s a round-up of my 12 favourite ways to use tomatoes.

Click on the headings or images to go to the recipes.

SMOKY TOMATO CHILLI CHUTNEY

First off has to be one of my most popular blog recipes: Smoky Tomato Chilli Chutney.

Spicy but with a sweet edge plus smokiness from Spanish paprika, it’s utterly addictive!

Versatile as well as delicious, you’ll love it not just with cheese and crackers, but with kebabs, burgers and more.

SEMI-DRIED TOMATOES IN OIL

For smaller amounts, Semi-Dried Tomatoes in Oil are one of the easiest ways to preserve tomatoes.

Dried in the oven for around one and a half hours, they have the intense flavour of sun-dried tomatoes. But, not completely dry, they retain much of their juiciness.

Stored in the fridge in a herb and garlic scented oil they’ll keep for seven to ten days.

Add to pasta and salads, scatter over pizza and bruschetta, or eat with cheeses and cold meats.

And don’t forget to use the oil! Add it to salad dressings, dip into it with bread, or drizzle over feta cheese.

SPICY TOMATO CHUTNEY INDIAN-STYLE

This is another sweet and spicy tomato chutney.

But it’s quite different to the long-cooked Smoky Tomato Chilli Chutney.

I created this Spicy Tomato Chutney to go with Indian style snacks such as Aubergine Fritters, Onion Bhaji and Aloo Bonda potato balls.

Made in around 30 minutes with spices like cumin, fennel and mustard seeds plus sweet sultanas, it will keep for around five days in the fridge.

GAZPACHO SMOOTHIE

As I write this post, we’re still getting some very hot days despite it being Autumn.

So why not cool down with a veggie smoothie including tomatoes?

My original Gazpacho Smoothie recipe includes wild garlic, but you can replace it with a little fresh garlic plus greens such as spinach.

PANZANELLA

Salad is one of the more obvious ways to use tomatoes. But Panzanella, a simple but delicious Italian dish of tomatoes, bread, and onions, takes it to another level.

Wonderfully refreshing, it’s dressed with extra virgin olive oil, red wine vinegar and basil.

My version includes red onion, cucumber, celery, and a little garlic.

I like the salad with quickly baked crunchy croutons. But I also show you how to make it the traditional way with bread soaked in the juices.

GREEN BEAN, TOMATO & COCONUT CURRY

Inspired by a Sri Lankan classic bean and coconut curry, I like to include tomatoes to balance the creaminess.

In the blog recipe for Green Bean, Tomato & Coconut Curry, I used tinned tomatoes. But ripe and tasty fresh ones, deseeded, would be good too.

ROASTED TOMATO SAUCE

Roasting tomatoes with onions, garlic and herbs not only intensifies the flavour but makes Roasted Tomato Sauce an easy, largely hands-off recipe.

As the caramelized veg is whizzed to a puree, you don’t even need to skin or deseed the tomatoes.

Perfect on pizza or with pasta.

CHEESY ROASTED TOMATO PASTA BAKE

In the recipe post for Roasted Tomato Sauce, I give several suggestions for using it.

But Cheesy Roasted Tomato Pasta Bake is so good I gave it a post all its own!

With a batch of sauce that can be made in advance, all that’s left to do is combine it with cooked pasta, plenty of cheese and basil. Then bake to bubbling perfection.

Yum!

TOMATO & BROAD BEAN SALAD WITH SALSA VERDE

In my Tomato & Broad Bean Salad with Salsa Verde, simple ingredients are turned into something special by a punchy dressing of herbs, garlic, capers and more.

I prefer the broad beans skinned but leave them on if they don’t bother you.

Enjoy the salad as a side dish just as it is, or top with feta.

VEGETABLE TOMATO SOUP

As Summer turns to Autumn and we get some decidedly chilly days, one of the best ways to use tomatoes is in a warming soup.

Vegetable Tomato Soup is chunky and satisfying. It’s also infinitely adaptable with whatever vegetables and herbs you have to hand.

Replace the tinned tomatoes in the recipe with an equal amount of deseeded and skinned fresh tomatoes.

CAULIFLOWER-BROCCOLI TABBOULEH WITH DOUBLE TOMATO DRESSING

Cauliflower-Broccoli Tabbouleh is my take on a refreshing Lebanese salad.

It’s traditionally made with bulgur wheat, lots of parsley, mint, lemon, olive oil and tomatoes.

My version is packed with vegetables as I swap in cauliflower and broccoli for the bulgur.

In a nod to the Syrian version of tabbouleh, I’ve created a rich dressing with both fresh and sun-dried tomatoes.

If you’ve made a batch of Semi-Dried Tomatoes in Oil, then you can include those!

COURGETTI IN AVOCADO, CASHEW & BASIL SAUCE WITH ROASTED TOMATOES

If you grow your own courgettes as well as tomatoes than this super-quick, plant-based bowl of goodness is perfect for you.

The avocado and cashew dressing goes excellently with spaghetti-like courgette strands (‘courgetti’).

Contrasting with the creaminess is a topping of piquant roasted tomatoes cooked with a little Balsamic.

A simple tomato salad, dressed with salt, pepper, vinegar, oil, and maybe a few herbs, can be a wonderful thing.

But I hope you’ll turn to my 12 ways to use tomatoes when you need a little more inspiration.