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Tomatoes are a great addition to any meal. However, once you discover all the amazing meals you can make with tomatoes, you will be stunned.

All The Ways You Can Cook With Tomatoes Include: 

Embrace Bready Bliss With Sandwiches and Toast

I’m suggesting you make tomato sandwiches, a deceptively simple and vastly underrated lunch. The problem with tomato sandwiches is that people put too many non-tomato things on them. A tomato sandwich has four ingredients: bread, tomatoes, mayo, and salt.

Make bruschetta. Like all other truly brilliant tomato recipes, bruschetta is best kept simple. Break down your tomatoes to your preference—you can simply halve cherry tomatoes or puree bigger ones in a food processor—and mix with olive oil, a bit of vinegar, garlic, and maybe some basil. Spread on some little crostini and eat until you are sated.  Good crusty bread topped with fresh goat cheese and olive oil-roasted cherry tomatoes.

Sauces

There is no shortage of tomato sauce recipes out there, and they vary greatly in complexity. The simplest is just a halved tomato, grated down to the skin. Add some garlic and basil to the sweet pulp, and toss with hot pasta for a super fresh meal.

Soups

Getting even more liquified, we have tomato soups, broths and water. In what some call “kind of shocking,” you can make a creamy, dreamy pot of tomato soup in about an hour without opening a single can. Though I constantly deviate from it, I use Queen Ina Garten’s recipe as a template, starting with a ratio of 3 cups of stock and ¾ cups of cream for 5 large tomatoes. From there, it’s just a matter of adding the broth and chopped tomatoes to some sauteed vegetables and garlic, letting it all simmer for about 40 minutes, and then blending in the cream and straining.

Use Diced Tomatoes to Make a Quick, Umami-Packed Broth

Not only is tomato broth super versatile and packed with umami goodness, but it could not be easier to make. Just dice a tomato up and mix with an equal amount of water. Bring to a boil and steep for a bit (a half an hour is plenty). You can either strain out the tomato chunks for a light and bright broth, or you can blitz it all with your hand blender for a richer, soupier experience.

Of course, we cannot forget gazpacho, emperor of summertime soups, which happens to be extremely easy to pull off. Start with a couple of pounds of tomatoes, a cucumber, and some olive oil. Chuck in some garlic, peppers, vinegar, and anything else you think would taste good in a cold bowl of refreshing, savory soup. Blend it all up and consume.

Salad

Caprese: When it comes to tomato-centric salads, caprese is king. Almost every type of tomato works well here, but the best move you could probably make is to mix a variety of different shapes, sizes, and colors to create a medley of excellent tomato flavor. From there, get some good mozzarella, some fresh basil, and some high-quality olive oil for drizzling. Good flakey salt and some freshly ground pepper come next.
Panzanella: Okay, so technically bread is the star of this particular salad, but tomatoes are a close second. To make this summery, yet substantial dish, cut some stale bread into cubes and throw it into your cast iron with some olive oil and fresh herbs. Once your glorified croutons have some color on them, chop up some tomatoes and toss them in a big bowl with your bread. Drizzle in some olive oil, and choose your add-ins.
Tomato Crowns:  To prepare your tomato for a good stuffing, slice off the top with a serrated knife and carefully cut around the edge where the firm flesh meats the gel. Gently scoop out the insides, being careful not to pierce the skin. Salt the insides to draw out liquid and let them drain upside down for a half hour or so.

Other Delicious Uses

Fried Tomatoes: Fried green tomatoes are a southern staple for a reason. They’re great on their own, as an appetizer or side, or on a sandwich, like a super bomb BLT. To make them, coat slices in a bit of flour and dip in a simple egg wash (½ cup of milk + 2 eggs). Drag ‘em through some seasoned bread crumbs and fry them in vegetable oil  over medium heat until they are brown and crispy on both sides.
Tomato Pickles: If you’ve eaten your share of fried things, and still have a surplus of green tomatoes  you can make tangy green tomato pickles.
Tomato Pie: -Savory pies, especially veggie-heavy ones, don’t get enough glory, and the tomato pie is nothing if not glorious.
Tomato Vinaigrette: If you have 3 or 4 tomatoes that have gone a bit mushy, transform them into a super-flavorful vinaigrette by pushing them through a fine mesh strainer, collecting the resulting juice. Blanche a few sprigs of oregano blend them up in some safflower oil. Strain the oil through cheesecloth and whisk into the juice. Season with salt and a couple of tablespoons of white balsamic vinegar.

Finished!

These several different ways you can use up and eat tomatoes are so delicious, you may want to make as many as you can. Have you made any of these meals with your tomatoes?

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Article Source: Skillet Life Hacker