Healthy Tomato Recipes

Marinated Heirloom TomatoesMarinated Heirloom Tomato Salad


  • 3  tablespoons  balsamic or red wine vinegar
  • 2  tablespoons  extra-virgin olive oil
  • 3  pounds  mixed firm-ripe heirloom or other tomatoes
  • 3  tablespoons  chopped fresh mint leaves
  • 3  tablespoons  chopped fresh basil leaves
  • Salt and cracked black pepper


 In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.

Tomato and Herb Salad with Fresh Chive CheeseTomato Herb Salad


  • 2  pounds  assorted vine-ripened tomatoes
  • 12  to 14 slices Fresh Chive Cheese or fresh mozzarella
  • About 1 tsp. sea salt
  • 1 1/2  tablespoons  red wine vinegar
  • 1/2  teaspoon  honey
  • 1/4  cup  extra-virgin olive oil
  • 2  to 3 sprigs marjoram, plus flowers if any
  • 10  to 12 basil leaves, plus flowers if any


Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.  In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

Tiered Red SoupTiered Tomato Soup


  • 2  pounds  ripe tomatoes
  • 3  to 4 tablespoons white wine vinegar
  • Salt
  • 2  firm-ripe avocados (8 oz. each)
  • 3/4  cup  fat-skimmed chicken broth
  • 1/4  cup  sour cream
  • 3  tablespoons  lime juice
  • 1  cucumber (12 oz.)
  • 3  tablespoons  minced shallots
  • 1  teaspoon  minced fresh tarragon


Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour. Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour. Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes. To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. each). Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture. Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. You can also use soup bowls and keep the layers a surprise.

Grilled Salmon in Tomato WaterSalmon in Tomato Water


  • 5  pounds  ripe tomatoes, rinsed, cored, and quartered
  • About 1/2 teaspoon salt
  • 6  ounces  purple or white pearl onions (about 1 1/2 cups)
  • 1  cup  shelled fresh peas (from 1 lb. in pods) or thawed frozen petite peas
  • 1 1/2  pounds  boned, skinned salmon fillet, cut into four equal pieces
  • Pepper
  • 3/4  cup  cherry tomatoes (at room temperature), rinsed and stemmed


 In a blender, working in batches if necessary, whirl tomatoes with 1/2 teaspoon salt until smooth. Pour into a strainer lined with two layers of cheesecloth (four if it’s loosely woven) and set over a large bowl. Enclose nested containers in plastic wrap and chill, without stirring, at least 12 hours and up to 2 days to drain. Gather cloth edges and twist gently to squeeze out any remaining clear liquid, stopping when any red is released. Pour clear tomato water into a glass measure; you need 3 to 3 1/2 cups. Save red purée for other uses, such as pasta sauce. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add pearl onions and cook just until barely tender when pierced, about 3 minutes. Lift out with a strainer or slotted spoon and rinse under cold running water until cool enough to handle. Trim root end from each onion and squeeze out of peel. Add peas to boiling water and cook until barely tender to bite, 2 to 3 minutes (see notes); drain. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. Lay pieces on a well-oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes total. Meanwhile, in a microwave oven on full power (100%), heat tomato water until steaming, 2 1/2 to 3 minutes. Set a piece of salmon in each of four wide, shallow bowls. Pour tomato water around fish and distribute onions, peas, and cherry tomatoes in water.

Roasted Red Pepper-Tomato SoupRoasted Tomato Soup


  • 3  red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
  • 3  tablespoons  olive oil
  • 1  onion (7 oz.), peeled and chopped
  • 2  cloves garlic, peeled and minced
  • 1  can (28 oz.) whole San Marzano or other pear or plum tomatoes
  • 1  tablespoon  paprika such as pimentón de La Vera (see notes)
  • 3  cups  vegetable or fat-skimmed chicken broth
  • 2  teaspoons  fresh lemon juice
  • Salt and pepper
  • Crème fraîche or plain yogurt
  • Chopped parsley


Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes. In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and garnish with a dollop of crème fraîche or plain yogurt and parsley.

Gazpacho SaladGazpacho Salad


  • 1 1/2  tablespoons  red wine vinegar
  • 1 1/2  tablespoons  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/4  teaspoon  garlic powder
  • 2  cups  chopped seeded firm-ripe tomatoes
  • 1  cup  diced (1/4 in.) peeled, seeded cucumber
  • 1/2  cup  each diced (1/4 in.) red, green, and yellow bell peppers
  • 1/3  cup  thinly sliced celery
  • 1/3  cup  minced red onion
  • 1/4  cup  thinly sliced radishes
  • 2  tablespoons chopped fresh cilantro


In a bowl, mix vinegar, oil, salt, pepper, and garlic powder. Stir in tomatoes, cucumber, bell peppers, celery, onion, radishes, and cilantro. Chill until cold, at least 1 hour, or up to 4 hours.

Roasted Tomato and Three-Chile SalsaTomato and Chili Salsa


  • 2  medium firm-ripe tomatoes
  • 1  medium onion, cut crosswise in 4 slices
  • 5  unpeeled garlic cloves
  • 10  dried cascabel chiles
  • 10  dried arbol chiles, stems removed
  • 2  tablespoons  olive oil
  • 1  canned chipotle chile in adobo sauce
  • 3  tablespoons  fresh lemon juice
  • About 1 1/2 tsp. kosher salt


Preheat broiler and set a rack 3 in. from heating element. Line a large rimmed baking pan with foil and put tomatoes, onion, and garlic in it. Broil the vegetables, turning as needed, until browned in spots all over, 15 to 20 minutes; transfer to a bowl as done. Let cool. Meanwhile, wipe dried chiles clean with a damp cloth. Pull out and discard seeds and stems from cascabels (break chiles open a bit if needed). Turn on fan over stove. Heat olive oil in a large frying pan over medium-high heat, add cascabel and arbol chiles, and cook, turning often with a slotted spoon, until slightly softened and darkened in spots, 1 to 2 minutes. Reserving oil in pan, transfer chiles to a small, deep bowl and pour 2 cups boiling water on top. Let stand until chiles are softened, about 20 minutes. Discard 1 cup liquid. Whirl chiles and remaining liquid with chipotle in a food processor until very smooth. Cut tomatoes and onion into chunks. Peel garlic. Add vegetables to chile purée and pulse until nearly smooth. Reheat oil in pan over medium-high heat. Add chile mixture and bring to a simmer, stirring. Cook, stirring, for about 3 minutes to blend flavors. Pour salsa into a bowl and let cool. Stir in lemon juice and season to taste with salt.

Bacon Wrapped Cherry Tomatoes


1 pack cherry tomatoes (12 oz)
1 pack bacon (12 oz)
Toothpicks (soak the toothpicks in water for a few hours)
Nanami Togarashi (Japanese assorted chili pepper)

Cut the bacon strip into half-length. Put the cherry tomato towards the end of the bacon strip and wrap tight. Hold the cherry tomato with a toothpick, set aside. Sprinkle some Nanami Togarashi onto the bacon. Heat up an indoor grill and grill until the bacon turns brown and crisp. For an outdoor grill, use low heat. Serve immediately.

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