Tomato Recipes: From Fresh Salads to Rich Stews

Small, warmly spiced lamb meatballs cook in a light tomato sauce. Mint yogurt and pomegranate seeds add coolness, tang and a juicy bite; flatbread is handy for mopping up the sauce.

Tender eggplant, golden-browned tofu and tomato come together in a savory, lightly syrupy sauce. Serve it with rice for a satisfying Vietnamese main course.

In bánh mì chảo, fried eggs cook in a small pan with tomato and onion. Add paté if you like, bring the pan to the table, and use crusty baguette to mop up the soft yolks and tomato sauce.

The cauliflower florets develop browned edges in the wok, then cook until just tender in a savory sauce of tauco, garlic, chili and juicy tomato. Served with rice, this is a boldly Indonesian main course that still feels light.

Hard-boiled eggs develop a golden-brown edge and are coated in a spicy sambal made with red chili, tomato and lime leaves. Serve with white rice and cool cucumber for a simple meal with heat, tang and a soft texture.

Firm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.

Golden-browned chicken thighs gently cook in a sauce of shallots, white wine, vinegar and tomato. A splash of cream makes it smooth and rich, while the vinegar adds a fresh, savory counterpoint.

Soft aubergine with deeply browned cut sides gets a fresh lift from tomato, parsley and lemon. Garlic crumbs add a savoury, crunchy contrast. Serve this side dish warm, for example alongside legumes or grilled fish.

This Caprese keeps things simple with ripe tomatoes, soft mozzarella, fresh basil, and good olive oil. An easy side dish that really shines during tomato season.

Ripe tomatoes cook slowly with shallot, garlic and thyme until they form a soft, concentrated sauce. Serve this French tomato fondue with fish, an omelet or a thick slice of grilled bread.

Thin slices of aubergine and ripe tomato bake slowly with garlic, thyme and olive oil until tender and lightly golden in places. Serve this Provençal tian warm or at room temperature, with bread and a green salad.

Slowly braised tomatoes soak up white wine, lemon and warming spices while keeping their shape. Serve them chilled or at room temperature as a starter, with bread to mop up the fragrant cooking juices.

Ripe tomatoes develop dark grill marks and stay juicy inside. A tangy caper dressing cuts through their sweetness, while crunchy garlic crumbs add a little bite to every mouthful.

Ripe tomatoes stuffed with seasoned ground meat, shallot, garlic and parsley: in the oven, the tomatoes soften and the filling develops a golden-brown crust. Delicious with rice or crusty bread to soak up the tomato juices.

Tender fried eggplant gets a short, flavourful sauce of tomato, garlic and basil in this Neapolitan antipasto. Serve the dish warm or at room temperature, with bread to mop up the sauce.

Ripe tomatoes, basil and red onion give stale bread just the right amount of juice and freshness. This Tuscan panzanella is a simple first course, with soft, juicy pieces and a little bite here and there.

Ripe tomatoes, sharp red onion and oregano come together in a simple salad with a bright splash of red wine vinegar. Give it ten minutes to release some juices; it’s delicious with grilled fish, bread or a summer meal.

Ripe tomatoes, a thin layer of ricotta and punchy Dijon mustard turn a sheet of puff pastry into a satisfying, fresh meal. Fennel seeds add a subtle anise aroma; a green salad completes the plate.

Tender chicken in a rich red sauce of chili, tomato and spices: ayam masak merah is balanced by simple fragrant rice. The sauce builds flavor as it’s gently fried and reduced; this version doesn’t need coconut milk.

Ripe tomatoes with garlic, parsley and golden breadcrumbs: a French side dish with soft, juicy tomatoes and a crisp topping.

Golden-fried tofu soaks up the savory flavors of garlic, spring onion and fish sauce in this Vietnamese tomato sauce. Serve it with steamed rice for a simple, filling main course.

Soft, roasted aubergine gets a fresh filling of bulgur, tomato, lemon and parsley. Walnuts add a bit of crunch, while a spoonful of garlic yoghurt makes the dish creamy and gently tangy.

This tomato sambal is gently fried, full of ripe tomato flavor and spicy from red chilies. Lime juice adds a fresh counterpoint at the end. Serve it with rice and other savory dishes.

Roasted aubergine is filled with juicy tomato, garlic and parsley, with breadcrumbs for a golden, crisp topping. Serve the halves lukewarm with a fresh green salad: a substantial lunch with soft and crunchy textures.