Celebrating Summer: Three Ways with Tomatoes – Fresh, Cooked & Preserved

By: Pearl Phillip

Tomatoes are at their peak—plump, juicy, and bursting with flavor. To make the most of the season, here are three recipes that showcase tomatoes in different ways: fresh, cooked, and preserved. Each recipe includes nutritional information so you can enjoy the taste of summer while keeping track of what’s on your plate.

Heirloom Tomato & Burrata Salad with Basil Vinaigrette

Ingredients:
– 4–5 ripe heirloom tomatoes (mixed colors, sliced into rounds)
– 8 oz burrata cheese
– 1 small red onion, thinly sliced
– 1 handful fresh basil leaves
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic glaze
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– Salt & pepper
– Crusty bread (optional)

Directions:
1. Slice tomatoes, sprinkle lightly with salt, let rest 10 min.
2. Blend olive oil, mustard, garlic, basil, salt & pepper for vinaigrette.
3. Arrange tomatoes, top with burrata, onion, basil.
4. Drizzle with vinaigrette & balsamic glaze, serve with bread.

Nutrition (per serving, 4 servings): ~250 kcal, 9g protein, 20g fat, 9g carbs, 2g fiber, 6g sugars, 30mg cholesterol, 280mg sodium, 25% DV Vitamin C, 20% DV Vitamin A, 15% DV Calcium.

Rustic Tomato Galette with Thyme & Goat Cheese

Ingredients:
– 1 sheet puff pastry
– 3–4 ripe tomatoes, sliced
– 4 oz goat cheese
– 1 small onion, caramelized (optional)
– 2 tbsp olive oil
– 1 tbsp fresh thyme leaves
– 1 egg (for egg wash)
– Salt & pepper
– Honey drizzle (optional)

Directions:
1. Preheat oven to 400°F, line sheet.
2. Roll pastry, spread cheese, layer onion & tomatoes.
3. Sprinkle thyme, season, fold edges, brush with egg.
4. Drizzle oil, bake 35–40 min.
5. Cool, drizzle honey, serve warm.

Nutrition (per serving, 6 servings): ~310 kcal, 8g protein, 21g fat, 24g carbs, 2g fiber, 4g sugars, 45mg cholesterol, 320mg sodium, 15% DV Vitamin C, 10% DV Vitamin A, 8% DV Calcium.

Slow-Roasted Tomato Confit

Ingredients:
– 2 lbs cherry/plum tomatoes
– 1 cup olive oil
– 4 garlic cloves
– 2 thyme sprigs
– 1 tsp salt

Directions:
1. Preheat oven 250°F.
2. Arrange tomatoes, garlic, thyme, cover with oil & salt.
3. Roast 2–3 hours until wrinkled.
4. Cool, store in jars with oil, refrigerate up to 2 weeks.

Nutrition (per serving, ~8 servings): ~180 kcal, 2g protein, 15g fat, 10g carbs, 3g fiber, 6g sugars, 0mg cholesterol, 200mg sodium, 20% DV Vitamin C, 15% DV Vitamin A, 4% DV Calcium.

Nutritional Comparison

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