10 Quick Crowd-Pleasing Tomato Recipes

Tomatoes are incredibly versatile and packed with flavor, making them a favorite ingredient in many kitchens. Whether you’re cooking for a crowd or just looking for a quick meal, these tomato recipes are sure to please. Here are ten quick and crowd-pleasing recipes featuring tomatoes.

1. Classic Tomato Bruschetta

Ingredients:

• 4 large ripe tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• Baguette, sliced and toasted

Instructions:

1. In a bowl, combine the diced tomatoes, garlic, basil, olive oil, salt, and pepper.
2. Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Spoon the tomato mixture onto the toasted baguette slices.
4. Serve immediately as an appetizer or snack.

2. Fresh Tomato Salad

Ingredients:

• 4 large tomatoes, sliced
• 1 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Arrange the tomato slices and onion slices on a platter.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the tomatoes and onions.
4. Garnish with fresh basil leaves and serve immediately.

3. Tomato Basil Pasta

Ingredients:

• 1 lb pasta (spaghetti, penne, or your choice)
• 4 large tomatoes, diced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Parmesan cheese, grated (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
3. Add the diced tomatoes and cook for 5-7 minutes until they start to break down.
4. Toss the cooked pasta with the tomato sauce and fresh basil.
5. Season with salt and pepper, and sprinkle with Parmesan cheese if desired. Serve hot.

4. Tomato Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 large tomatoes, chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the chopped tomatoes and cook for 10 minutes until they start to break down.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper. Garnish with fresh basil leaves and serve hot.

5. Tomato and Avocado Salad

Ingredients:

• 4 large tomatoes, diced
• 2 avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, avocados, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately as a refreshing side dish.

6. Tomato Gazpacho

Ingredients:

• 6 large tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a blender, combine the tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
2. Add the olive oil and red wine vinegar, and blend again until well combined.
3. Season with salt and pepper to taste.
4. Chill the gazpacho in the refrigerator for at least 2 hours before serving.
5. Garnish with fresh parsley and serve cold.

7. Roasted Tomatoes

Ingredients:

• 8 large tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes on a baking sheet, cut side up.
3. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
4. Roast in the oven for 20-25 minutes until the tomatoes are soft and caramelized.
5. Garnish with fresh thyme leaves and serve as a side dish or topping for bruschetta.

8. Tomato Salsa

Ingredients:

• 4 large tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro.
2. Add the lime juice and season with salt and pepper.
3. Stir well to combine and let the salsa sit for 15 minutes to allow the flavors to meld.
4. Serve with tortilla chips or as a topping for grilled meats.

9. Tomato and Mozzarella Skewers

Ingredients:

• 1 pint cherry tomatoes
• 1 package fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• 2 tbsp balsamic glaze

Instructions:

1. Thread a cherry tomato, a mozzarella ball, and a basil leaf onto a skewer. Repeat until all ingredients are used.
2. Arrange the skewers on a serving platter.
3. Drizzle with balsamic glaze just before serving.
4. Serve as an appetizer or snack.

10. Tomato Confit

Ingredients:

• 2 lbs cherry tomatoes
• 1/2 cup olive oil
• 4 cloves garlic, sliced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper

Instructions:

1. Preheat the oven to 250°F (120°C).
2. Place the cherry tomatoes in a baking dish. Add the olive oil, garlic, thyme, salt, and pepper.
3. Toss to coat the tomatoes evenly.
4. Bake in the oven for 2-3 hours until the tomatoes are soft and slightly shriveled.
5. Let cool and store in an airtight container in the refrigerator.
6. Serve as a topping for bread, pasta, or salads.

These ten tomato recipes are quick to prepare and perfect for any occasion. Enjoy the fresh, vibrant flavors of tomatoes in a variety of delicious dishes that will leave everyone satisfied.