10 Creative Ways to Use Tomatoes Beyond Salsa
Did you know there are over 10,000 tomato varieties cultivated worldwide? And they present a wide range of characteristics, including size, shape, color, flavor and culinary uses. While salsa and salad are always crowd-pleasers, there are so many surprising and delicious ways to use this juicy summertime favorite beyond the basics.
Tomatoes are true culinary chameleons that can surprise and satisfy in sweet, savory and even sipable creations. With a little creativity, they can be the signature flavor in any course, from appetizers to desserts and everything in between.
“Toe-MAY-toe, toe-MAH-toe” … it doesn’t matter how you say it. And it doesn’t matter how you cook it either, because there are so many uniquely delicious ways to use them. Whether you’re a backyard grower with a copious crop or a commercial producer looking for inventive value-added ideas, check out the roundup below for a few creative ways to use tomatoes.
1. Tomato Jam
Maybe it’s time to put a lid on grape, strawberry and other plain Jane jellies. Tomato jam is a smart way to extend the shelf life of any tomato harvest. Cook some up by simmering chopped tomatoes with sugar, vinegar, ginger and spices, such as cinnamon or chili flakes. The outcome offers bold bites of tangy sweetness, perfect for spreading on toast, dolloping on a cheese board or smothering on a hearty sandwich or burger.
See more: How to Make Tomato Jam
2. Tomato Cobbler
Cobblers are traditionally made with fruit fillings, most often with peaches, berries, apples or cherries. But don’t forget that botanically, because it’s seed-bearing, tomatoes are indeed fruits!
For a savory twist on a classic sweet treat, this cobbler is made by layering roasted cherry or heirloom tomatoes with herbs, garlic and caramelized onions, then topping it off with a fluffy biscuit dough and sometimes cheese. Bake the cobbler until golden to achieve a rich and rustic dish that satisfies as a brunch entree or side dish.
@eatchofood Tomato Leaf Noodles 🍅🌿🍜 I first had tomato leaf noodles at Wildweed in Cincinnati while on book tour last Fall and haven’t been able to stop thinking about them since. My tomato plants finally needed some pruning, so I snipped some and made fresh noods. Tomato leaf noodles taste like how tomato leaves smell, which is incredible and like a warm and fresh summer day. Since the flavor is so delicate I simply served them with a tomato kombu broth (recipe is in Chinese Enough) and a jammy egg, but the possibilities are endless! If you want to try making them, here is what I did. Blanch 100g tomato leaves and dunk into cold water. Squeeze out the extra water and puree with 160g warm water until smooth. Strain through a mesh sieve until you have 160g of dark green and fragrant water. In a large bowl, mix to combine 300 all purpose flour with a pinch of salt and make a well in the center. Pour the liquid into the center and start mixing the flour into liquid to form a shaggy dough. Start kneading to form a dough ball and continue to knead on the counter until relatively smooth, 8 to 9 minutes. Cover or wrap the dough ball and let it rest on the counter for at least 1 hour. Divide the dough into 3 portions and dust with cornstarch. Roll out into a thin sheet about 16 inches long. Brush the surface with cornstarch and fold up the dough. Cut the dough into thin noodles and loosen with your hands. You can also give each noodle a little tug to length and then twirl into a noodle nest, but it’s not necessary. Keep the noodles covered as you repeat. Bring a large pot of water to boil and then carefully add the noodles and loosen with a pair of tongs or chopsticks. Cook the noodles until bouncy and chewy, about 1 minutes. Strain the noodles and serve with your favorite broth or sauce. #recipe #noodles #asianfood #chinesefood
3. Tomato Leaf Noodles
While tomato leaves are almost always overlooked, they’re delightfully edible in small quantities and can add an unexpected hint of herbal, slightly bitter flavor reminiscent of arugula or basil. Finely chop the leaves to mix into pasta dough to prepare earthy, homemade noodles. Pair with a light cream sauce, garlic-infused olive oil or simply homegrown tomato sauce.
See more: How to Can Tomatoes Using the Water Bath Method
4. Tomato Stock
When tomatoes are over-ripe, cracked or damaged, don’t turn as red as the fruit itself with frustration. Rather, transform them into a versatile stock. Simmer the less-than-picture-perfect fruits with onion, celery, garlic and herbs, like bay leaves or thyme, to create a savory broth that can be used as a base for soups, stews, risottos, sauces and more. Making tomato stock is a tasty tactic to extract every bit of flavor from the harvest.
@babyhandsbakes 🍅🍋 #lemonade #tomatolemonade #summerdrinks #tomatogirlsummer
5. Tomato Lemonade
Fresh salads, especially summer salads, often pair tomatoes with melon varieties or stone fruits. Alternatively, a tangy kick of citrus can tantalize taste buds like none other. Tomato lemonade is a refreshing beverage blending tomato juice with lemon juice, a touch of honey or agave, and a liberal splash of sparkling water. It’s surprisingly light and can be further elevated with basil or mint. This lemonade recipe is also the perfect option for those seeking a zero-proof cocktail for a backyard bash.
See more: How to Grow and Care for Tomato Plants
6. Sweet Baked Tomatoes
When baked slowly with a drizzle of honey or maple syrup and a sprinkle of sea salt, tomatoes take on a jammy, concentrated sweetness that’s delicious atop ricotta toast, stirred into yogurt or layered in parfaits. This simple baking technique elevates cherry or grape tomatoes into a gourmet treat. Plus, it makes a wonderful addition to charcuterie boards.
7. Tomato Pie
Tomato pie is not the same as pizza pie, but, like pizza, it is prepared with distinct regional interpretations. The Northern version, often associated with Italian-American bakeries, features a thick, focaccia-like crust topped with a tangy sauce. It’s sometimes finished with a sprinkle of grated cheese and served at room temperature, somewhat like a saucy pizza pie.
In contrast, the Southern version (pictured above) is more akin to a savory pie dish. This style features a flaky pastry crust, generously filled with layers of fresh sliced tomatoes combined with herbs, mayonnaise – yes, mayo! – and cheese to create a creamy, casserole-like filling.
In both variations of the pie, fresh tomatoes are the star ingredient, whether they’re slowly simmered into a rich sauce for the Northern style or sliced and baked to juicy perfection in the Southern take.
See more: 10 Creative Ways to Use Your Mint Harvest This Summer
8. Tomato Salt
Spice things up by capturing the essence of ripe tomatoes with a homemade jar of tomato salt. Blend dehydrated tomato skins – including those leftovers reserved from canning – with flaky sea salt and optional additions to taste, such as garlic powder, chili flakes or lemon zest.
Tomato salt can add a flavor burst to avocado toast, popcorn, grilled corn or even the rim of a glass full of the previously mentioned lemonade or, of course, a Bloody Mary cocktail.
9. Healthy Mary
Tomatoes are rich in lycopene, an antioxidant known for heart health; so why not turn them into a wellness beverage and toast to one’s health? A “Healthy Mary” is a nonalcoholic version of a Bloody Mary, made with fresh green tomato juice, lemon, celery salt, horseradish and, if desired, a dash of hot sauce. Add a cucumber spear, pickled green bean or any garnish of choice. This nutrient-packed juice is a tasty alternative when standard smoothies feel a bit stale. And don’t forget the tomato salt rim!
See more: 11 Heirloom Tomato Varieties to Try This Summer
10. Tomato Soup Cake
Tomato soup cake may sound peculiar, but it’s oh so good. This Depression-era recipe uses condensed tomato soup to create a moist, spicy cake reminiscent of carrot cake or spice cake. Ingredients like cinnamon, cloves and raisins help balance out the savory element, and a cream cheese frosting brings it all together to balance sweet and savory. Tomato soup cake doesn’t exactly use freshly harvested tomatoes, but it’s a notable, charming throwback that surprises and delights dessert devotees. Plus, this retro recipe is sure to be a fun conversation starter at potlucks or bake sales.