What do you make with tomatoes? This list of AMAZING and easy fresh tomato recipes w/ big Mediterranean flavors is all you need! Tips included.
Tomato Recipes: Roasted Tomato Linguine
This roasted tomato linguine is one of our favorite fresh tomato recipes!
Prep: 5min
Total: 35min
Ingredients:
- 4 very thin lemon slices
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
- 6 ounces linguine pasta
- 1 1/2 cups arugula
- 1 tablespoon fresh thyme
- 1 cup Roasted Tomatoes
- 3 ounces fresh mozzarella (torn)
- ¼ cup toasted pine nuts
- ½ cup fresh basil (or dollops of pesto)
- Sea salt and freshly ground black pepper
Instruction:
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
30+ Tomato Recipes: Oven Roasted Tomatoes Recipe
There are so many ways to use your beautiful garden tomatoes! This basic roasted tomatoes recipe is one I make often to use as an easy side, delicious appetizer with pita chips, or to toss in pasta or soup! You can make it ahead and store it in the fridge for a few days.
Prep: 10min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, Saturated Fat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, servingSize 1 serving
Ingredients:
- 2 lb Roma tomatoes or Campari tomatoes, (halved (I used Campari tomatoes) )
- 2 to 3 garlic cloves, (minced)
- Kosher salt and black pepper
- 2 tsp fresh thyme, (stems removed)
- 1 tsp sumac
- 1/2 tsp dry chili pepper flakes,
- Extra virgin olive oil,
- Crumbled feta cheese, (optional)
Instruction:
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
