9 Healthy And Delicious Tomato Recipes You’ll Want To Try Now

Romana D'SouzaUpdated: Aug 03, 2015, 21:00 IST

Fresh tomatoes can brighten up any dish. This fantastic fruit can be transformed into hundreds of dishes. Rich in lycopene, tomatoes are great for your health, too.

If you love tomatoes as much as we do, you'll love these delightfully vibrant dishes!

1. Chicken with Tomatoes and Garlic

via The Pioneer Woman

Ingredients

· 8 pieces chicken legs or thighs

· Salt And pepper, to taste

· 3 tablespoons olive oil

· 1 tablespoon butter

· 1 can diced tomatoes

· 1 can whole tomatoes

· 2 tablespoons tomato paste

· Fresh herbs: basil, parsley, sage, rosemary

· 8 cloves garlic

· 1/2 cup white wine (or red wine)

Method

· Preheat oven to 400 degrees. Salt and pepper chicken legs.

· Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

· Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.

· Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

· Cook the pasta to al dente, Drain and add to a large serving bowl.

· Remove lid and check sauce. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.

· Serve with brown rice or pasta.

Recipe Courtesy: Ree for The Pioneer Woman

2. Spicy Frozen Bloody Marys

via Shutterstock

Ingredients

· 2 cups cored, seeded, diced ripe tomatoes

· 1 medium cucumber, peeled, seeded and diced (about 1 cup)

· 1/2 cup tomato juice

· 2 tablespoons lemon juice

· 2 tablespoons hot sauce

· 1 teaspoon Worcestershire sauce

· 1/2 teaspoon salt

· 1/4 cup vodka or gin

· Green olives for garnish, optional

· Celery sticks for garnish, optional

Method

· Spread tomatoes and cucumber on a rimmed baking sheet and freeze until just frozen, about 45 minutes.

· In a food processor, mix frozen vegetables, tomato juice, lemon juice, sriracha, Worcestershire sauce and salt. Pulse until mixture is a fine slush, scraping down sides of bowl a few times if necessary. If pieces are too frozen to process, leave mixture to thaw at room temperature for 5 minutes and try again.

· Add vodka or gin to food processor and pulse once to mix. Divide mixture between 2 glasses. Garnish with olives and celery and serve with straws, if desired.

Recipe Courtesy: Jessica Battilana for Health

3. Grilled Tomatoes with Basil Vinaigrette

via Thinkstock/Getty Images

Ingredients

· 3 yellow tomatoes

· 3 red tomatoes

· 3 tablespoons olive oil, divided

· 1/4 teaspoon salt

· 1/4 teaspoon freshly ground pepper

· 2 tablespoons white balsamic vinegar

· 2 tablespoons chopped fresh basil

· Garnish: fresh basil sprigs

Method

· Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.

· Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.

· Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

Recipe Courtesy: Southern Living

4. Pasta with Roasted Tomatoes and Garlic

via Thinkstock/Getty Images

Ingredients

· 1 tablespoon salt

· 250g uncooked spaghetti

· 1/4 cup extra-virgin olive oil, divided

· 2 pints multicolored cherry tomatoes

· 4 garlic cloves, thinly sliced

· 1/2 teaspoon kosher salt

· 1/4 teaspoon freshly ground black pepper

· 50g Parmesan cheese, shaved

· 1/4 cup small basil leaves

Method

· Preheat oven to 450°.

· Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

· While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Recipe Courtesy: Ann Taylor Pittman for Cooking Light

5. Vegetarian Tomato Omelette

via Veg Recipes of India

Ingredients

· 1 cup gram flour/besan

· 2 medium size tomato, finely chopped

· 1 medium size onion, finely chopped

· ? inch ginger, finely chopped

· 1 green chili, finely chopped

· ? or ? cup coriander/cilantro leaves, chopped

· ? tsp red chilli powder

· A pinch of asafoetida (optional)

· A pinch of garam masala

· ? tsp turmeric powder (optional)

· 1.5 to 2 cups water

· Salt as required

· Oil to fry

Method

· Mix all the ingredients together, except oil.

· Make a medium consistency batter.

· Heat a tava or a flat pan.

· Smear some oil, about 1 tsp on the pan.

· With a large spoon pour the batter on the pan.

· Spread it lightly with the back of the spoon.

· The technique is like the way we make pancakes.

· You can even rotate and tilt the pan.

· Add some oil drops on the edges & top of the omelette.

· Flip and cook the other side.

· Cook the tomato omelette till both sides are cooked.

· Serve tomato omelette with brown bread or buns and some coriander chutney or tomato sauce.

Recipe Courtesy: Dassana Amit for Veg Recipes of India

6. Tomato and Watermelon Salad

via Shutterstock

Ingredients

· Half a good-sized watermelon, cut up into chunks

· 2 very good sized heirloom tomatoes (those suckers can be huge) or maybe three or four normal sized tomatoes

· 4 tablespoons olive oil

· 2 tablespoons balsamic vinegar

· Salt and pepper to taste

· Small handful of mint, chopped

· Handful of pistachios, roughly chopped

Method

Toss everything together in a bowl.

Recipe Courtesy: Cooking-books.blogspot.in

7. Baked Eggs in Tomatoes

via Martha Stewart

Ingredients

· 4 large tomatoes

· Coarse salt and ground pepper

· 1/2 cup fresh or frozen corn kernels

· 4 large eggs

· 2 teaspoons snipped fresh herbs

· 1/4 cup Parmesan cheese

Method

· Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

· Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Recipe Courtesy: Martha Stewart

8. Salsa Fresca

via Thinkstock/Getty Images

Ingredients

· 4 medium tomatoes

· 1 medium onion finely chopped

· 2 jalapenos finely chopped

· 2 teaspoons olive oil

· 1 teaspoon vinegar

· 1/2 tablespoon lemon juice

· 1/4 cup fresh coriander leaves chopped

· 1/2 teaspoon salt

· 1/2 teaspoon dried oregano

Method

· Remove the eyes of the tomatoes, make a cross slit on the bottom side and immerse in boiling water for half a minute.

· Drain the tomatoes, peel, deseed and chop them roughly. In a medium bowl, combine tomatoes, onion and jalapeno peppers.

· Add the olive oil, vinegar, lemon juice and salt. Crush the oregano and add.

· Mix well and let the sauce stand for at least two hours to blend the flavors. Stir in coriander leaves.

· Serve at room temperature with your choice of snacks.

Recipe Courtesy: Sanjeev Kapoor

9. Bacon, Avocado, and Tomato Sandwich

via Thinkstock/Getty Images

Ingredients

· 12 or 16 slices bacon

· 8 slices multigrain bread

· 2 tablespoons plus 2 teaspoons mayonnaise

· 1 large avocado, sliced

· 1 large tomato, sliced

· Coarse salt

Method

· Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined tray to drain. Repeat with remaining bacon.

· Lightly toast bread, and spread 1 teaspoon mayonnaise onto 1 side of each slice. Pile on avocado, bacon, and tomato. Season with salt, and top with remaining bread.

Recipe Courtesy: Martha Stewart

9 Healthy And Delicious Tomato Recipes You’ll Want To Try Now

1. Chicken with Tomatoes and Garlic

2. Spicy Frozen Bloody Marys

3. Grilled Tomatoes with Basil Vinaigrette

4. Pasta with Roasted Tomatoes and Garlic

5. Vegetarian Tomato Omelette

6. Tomato and Watermelon Salad

7. Baked Eggs in Tomatoes

8. Salsa Fresca

9. Bacon, Avocado, and Tomato Sandwich

Accept the updated Privacy & Cookie Policy