Ideas from what you have
What to cook with tomatoes: 16 recipes
Tried-and-true home recipes built around tomatoes, from quick dinners to baking. Each dish shows time, calories and scales to the servings you need. Got other things in the fridge? Tick them in the finder and it suggests what you can cook right now.
Recipes: 16
15 min431 kcalOat Crepe (Ovsyanoblin)Breakfast · easy
30 min342 kcalShakshukaBreakfast · easy
150 min298 kcalRussian fresh cabbage soup (shchi)Soups · easy
35 min595 kcalChicken Caesar saladSalads · easy
15 min291 kcalGreek saladSalads · easy
10 min179 kcalGuacamoleSnacks · easy
20 min256 kcalTomato bruschettaSnacks · easy
150 min647 kcalLasagne bologneseMain dishes
90 min830 kcalSpaghetti bologneseMain dishes · easy
80 min181 kcalRatatouilleMain dishes · easy
35 min463 kcalChickpea curry with coconut milkMain dishes · easy
10 min94 kcalCucumber and tomato salad with sour creamSalads · easy
40 min397 kcalFried aubergine with garlic and tomatoesSnacks · easy
30 min352 kcalQuinoa salad with vegetables and fetaSalads · easy50 min223 kcalVegetable ragout with courgettes and aubergineMain dishes · easy
40 min307 kcalWhite fish baked with vegetablesMain dishes · easyFresh or canned: how to choose and store tomatoes
The recipes here use tomatoes in two ways. Fresh tomatoes (Greek salad, bruschetta, guacamole, the oat crepe) should be heavy, fragrant at the stem and give slightly when pressed. Canned tomatoes (shakshuka, bolognese, lasagne, chickpea curry, ratatouille) are picked ripe and often taste better than winter fresh ones, so there is no shame in the can.
Keep fresh tomatoes at room temperature, stem side down, out of direct sun: the fridge dulls their flavour and makes them mealy. Refrigerate only very ripe ones you can't use in a day, and let them warm up before eating. Once opened, transfer canned tomatoes to a jar and use them within a few days.
For bruschetta and Greek salad, a mix of tomato types, such as round, plum and cherry, looks beautiful and gives more flavour.
Tips that make tomato dishes better
- Salt tomatoes for salad and bruschetta a few minutes before serving to draw out flavour, then drain off excess juice if needed.
- A pinch of sugar balances sharp canned tomatoes in shakshuka and sauces.
- Fry tomato purée briefly in oil before adding liquid; it loses its raw edge and tastes deeper.
- Serrated knife for ripe tomatoes: it cuts without crushing.
A tomato week: what to cook
- Monday: shakshuka for dinner with bread.
- Tuesday: Greek salad while the fresh tomatoes are at their best.
- Thursday: chickpea curry with coconut milk from the pantry.
- Saturday: ratatouille, with leftovers for Sunday.
- Friday night bite: tomato bruschetta from the last soft tomatoes.
Leftovers, kids and budget
Soft, overripe tomatoes are perfect for sauces: chop them into bolognese or shchi. Ratatouille and bolognese sauce freeze well in portions. Leftover half-cans of tomatoes can be frozen in a small container for the next shakshuka.
Children often prefer tomatoes cooked into sauces rather than raw, so bolognese and lasagne are easy wins. Buy fresh tomatoes in season when they are cheap and tasty, and rely on canned ones the rest of the year.
Frequently asked questions
Can I use fresh tomatoes instead of canned?
Yes, in season. Use about the same weight of ripe tomatoes, chopped, and cook the sauce a little longer to reduce the extra juice.
Why are my supermarket tomatoes tasteless?
They are often picked unripe or stored cold. Keep them at room temperature for a few days; in winter, canned tomatoes are the tastier choice for cooking.
How do I peel tomatoes quickly?
Cut a small cross on the bottom, pour boiling water over for 30 seconds, then cold water; the skin slips off.