The time we've been waiting for all winter is finally here - tomato season is in full swing! Is there anything that screams summer more than a perfectly ripe, bright red and juicy tomato? Okay, okay, maybe cucumbers or aromatic peaches too? Seasonal fruit and vegetables taste particularly good in the summer months and enrich our cuisine. Tomatoes also enhance our dishes with their irresistible aroma and can be processed in an incredibly versatile way! How about a tomato salsa as a starter, for example? Or would you rather have a tomato risotto for a light dinner? Add some variety to the table and try our delicious tomato recipes today!
Every home cook should know how to make a delicious and aromatic tomato sauce. After all, it tastes much better than the ready-made sauces from the supermarket. Whether with pasta or as a base for onedelicious pizza toast– this classic tomato sugo tastes simply wonderful.
Ingredients for 5-6 glasses:
- 2 kg fresh tomatoes, roughly diced
- 200 grams of onions, finely chopped
- 3 cloves of garlic, finely chopped
- Fresh herbs such as oregano, basil, thyme and rosemary, chopped finely
- 60 ml olive oil
- Chili (optional)
- Salt and pepper
Preparation:
- Heat olive oil in a large pot over medium heat and sauté onions for 3-4 minutes.
- Add the garlic and chili and sauté for 1 minute.
- Add tomatoes and herbs and bring to a boil.
- Reduce heat and simmer for 2 hours until the tomato sauce has reduced by half. Stir every now and then.
- Season with salt and pepper and remove from heat.
- Pour the Italian tomato sauce into clean jars and add a little olive oil over them.
- Close the jars well and your classic tomato sugo is ready!
Aromatic tomato risotto with chorizo
Fresh tomato recipes are an integral part of Mediterranean cuisine and make us dream of summer and sun. Is it still a while until your beach vacation? Then go on a culinary journey with us and try our tomato risotto for dinner!
Ingredients for 4 servings:
- 500 grams of cherry tomatoes
- 300 grams of Arborio rice
- 2 cloves of garlic, finely chopped
- 3 spring onions, thinly sliced
- 200 grams chorizo, diced
- 1 liter vegetable broth
- 100 grams of arugula
- 70 grams of Parmesan, grated
- 1 teaspoon smoked paprika powder
- butter for frying
- Salt and pepper
Preparation:
- Heat butter in a large skillet over medium heat and sauté half of the scallions for 1 minute.
- Add the chorizo to the pan and fry for 3-4 minutes, stirring occasionally.
- Add the garlic, paprika powder and half of the tomatoes and mix well.
- Add rice and stir well.
- Add 1/3 of the vegetable broth and simmer, stirring constantly.
- Gradually add the remaining broth and cook, stirring, until you get a creamy mixture.
- Fold in the remaining cherry tomatoes and stir.
- Sprinkle the tomato risotto with Parmesan and enjoy with a glass of white wine!
Tomato salsa recipe
When it's so hot outside, we prefer to skip the oven and treat ourselves to a filling meal insteadSattmacher-Salat. Or how about an aromatic tomato salsa with some bread for a light and healthy lunch or dinner?
Ingredients for 3-4 people:
- 4-5 large, ripe tomatoes (about 500 grams)
- 1 red onion, finely chopped
- 1 green chili pepper, deseeded and chopped finely
- 1 tablespoon each of fresh oregano and coriander, finely chopped
- The juice of 1 lime
- Salt and pepper
Preparation:
- Dice the tomatoes very finely. If they are too watery, remove the seeds and use only the pulp.
- Mix all ingredients well in a bowl and chill for 20 minutes.
- Serve the tomato salsa with bread or chips and enjoy!
Classic tomato recipes: The best tomato soup with tomato pesto
We particularly enjoy light and quick dishes in summer. A wonderfully aromatic tomato soup is probably the easiest way to enjoy tomato recipes warm!
Ingredients for 4 servings:
- 1.5kg tomatoes, seeded and halved
- 2 red onions, finely chopped
- 2 cloves of garlic
- 1 tsp brown sugar
- 1 TL Balsamic-Dry
- 1 cube of vegetable broth
- 120 grams of whipped cream
- olive oil
- Salt and pepper
Tomato Pesto:
- 40 grams of pine nuts
- 85 grams of sun-dried tomatoes
- 60 Gramm Parmesan
- 1-2 tbsp olive oil
Preparation:
- Preheat the oven to 180 degrees and heat some olive oil in a roasting pan over medium heat.
- Sauté the garlic and onions for 5 minutes until translucent.
- Add the tomatoes with brown sugar, balsamic vinegar and a little salt and roast in the oven for 25-30 minutes.
- Place the roasting pan back on the stove, deglaze with vegetable stock and bring to the boil.
- Reduce heat, stir in cream and simmer for 2 minutes.
- Puree the tomato soup finely with a hand blender.
- For the tomato pesto, roast the pine nuts in a pan without fat until golden brown.
- Crush the dried tomatoes in a mortar and add the pine nuts.
- Stir well and then add parmesan and olive oil.
- Serve the tomato pesto with the tomato soup.
Vegetarian stuffed tomatoes
Our best recipes forstuffed peppersyou already know. But for a change, how about making these vegetarian stuffed tomatoes for dinner? Full of flavor and only 300 calories per serving – a real dream!
Ingredients for 4 servings:
- 2 kg large tomatoes
- 2 onions, finely diced
- 40 grams olives, chopped finely
- 370 grams of rice
- 480ml water
- 40 grams of feta
- 50 grams of olive oil
- 2-3 tbsp fresh oregano
- 1 teaspoon paprika powder
- Salt and pepper
Preparation:
- Carefully cut off the top of each tomato with a sharp knife and hollow out the inside with a spoon.
- Chop the pulp into small pieces and place in a bowl.
- Heat olive oil in a saucepan over medium heat and sauté onions and garlic for 2-3 minutes.
- Add the tomato pulp, olives and rice, stir and deglaze with water.
- Reduce heat and simmer covered for 3-4 minutes.
- Preheat the oven to 200 degrees and lightly grease a baking tray with olive oil.
- Fill the tomatoes with the rice mixture, sprinkle with feta and place the lid on top.
- Bake for 25-30 minutes and you're done - it's that easy to prepare stuffed tomatoes vegetarian!
Chicken caprese recipe
We all know and love the classic Caprese salad. However, if you want to treat your family to something very special, then you should definitely take note of our Chicken Caprese recipe!
Ingredients for 4 servings:
- 4 chicken breast fillets, 150 grams each
- 200 grams tomatoes, cut into thin slices
- 50-60 grams of homemade pesto
- 130 grams mozzarella, cut into thin slices
- Balsamic-Essig
- 20 Gramm Butter
- Fresh basil for garnish
- Salt and pepper
Preparation:
- Heat butter in a large skillet over medium heat and fry chicken breast fillets for 4-5 minutes per side until golden brown.
- Spread the fillets with pesto and then top with tomatoes and mozzarella.
- Cover and cook for 10 minutes until the mozzarella is melted.
- Garnish with balsamic vinegar and basil and enjoy.
Tomato Recipes: Hummus with sun-dried tomatoes
Beautifully creamy and super aromatic – we love itHummus recipesin all imaginable variations! Just 10 minutes and 6 ingredients – that's all you need to make this incredibly delicious sun-dried tomato hummus.
Ingredients for 4-6 servings:
- 80 grams of sun-dried tomatoes in olive oil
- 30 grams of olive oil from the tomato jar
- 60 Grams Tahini
- 3 cloves of garlic
- The juice of 1 lemon
- 1 can chickpeas, drained
- 1 tsp ground cumin
- Salt
Preparation:
- Add tahini and lemon juice to blender and mix.
- Add the remaining ingredients and stir everything into a creamy mixture.
- Serve the sun-dried tomato hummus with bread or vegetable sticks and enjoy!
