These tomato recipes transform the simplest ingredients into delicious meals. Whether you’re working with sun-ripened fresh tomatoes at their peak or reaching for that trusty tin in your pantry, these ruby gems deliver unmatched versatility and flavour to your kitchen.
This collection of tomato recipes celebrates both fresh and tinned, because great cooking is about knowing when to use what.
Fresh tomato recipes
Fresh tomatoes shine brightest during spring and summer, when their natural sweetness and acidity create the perfect balance.
From fresh, flavoursome tomato salads and delicious tomato tarts to quiches and pizzas, fresh varieties bring bright, garden-fresh flavour.
Tinned tomato recipes
Don’t underestimate the humble tinned tomato or a bottle of rich passata. It’s your secret weapon for year-round cooking excellence. Canned tomatoes add a delicious depth of flavour to many dishes.
Their concentrated richness makes them perfect for classic chilli con carne, easy tray bakes, slow-cooked braises, hearty stews, and those simple weeknight dinners.
How to peel tomatoes
If a recipe calls for peeled tomatoes, cut a tiny cross at the base of each tomato; place in a bowl, then cover with boiling water. Stand for 20 seconds; drain. Run cold water over them. Starting at the base, use a small knife to pull off the skin.
How to seed tomatoes
While tomato seeds are edible, they can interfere with the texture of a dish, especially if there are lots of them, as is the case with large tomato varieties. In some instances the seeds are also removed to reduce the moisture content in a recipe.
To remove the seeds, cut the tomato in half horizontally, using a small serrated knife. Hold the tomato over a bowl and scoop out the seeds with a teaspoon. Chop or slice the tomato flesh as specified in the recipe.
How to choose the best fresh tomatoes
The best test for a truly ripe tomato is its aroma, which should be reminiscent of tomato leaves and stems. Choose fruit that is heavy for its size, preferably with the calyx on as it helps to maintain freshness and flavour, though its presence does not guarantee a good tomato.
Tomatoes to be eaten raw should be slightly soft, those to be cooked may be softer or, if they are to be stuffed, a little firmer. They should be undamaged, though a dry crack or scar on an otherwise good tomato doesn’t matter. Bright colour is important but is not, of itself, a guarantee of good flavour.
Where to store tomatoes
Do not refrigerate tomatoes! They are sub-tropical in origin and chilling destroys some of their flavour. Store them at room temperature, away from sunlight and not touching each other.
Fresh & tinned tomato recipes to try
Zucchini Greek salad
One pan layered burrito bake
Pasta alla vodka
Lemon & garlic lamb kebabs with chunky Greek salad
Pork loin chop with Greek salad
Chicken & potato tray bake
Caprese salad
Savoury mince
One pot chicken and rice
Julie Goodwin’s Spanish chicken
Ultimate Greek salad
Mushroom parmigiana
Pink sauce pasta
Air fryer pizza bread
Old fashioned curried sausages
Tuscan chicken tray bake
Chicken stew with baharat spice
Air fryer pizza supreme
Julie Goodwin’s Greek-style chicken tray bake
Chicken cacciatore
Julie Goodwin’s braised lamb chops in a sweet curry sauce
Spicy zucchini & ricotta stuffed pasta shells
Eggplant pasta bake
Prosciutto wrapped chicken with tomato salsa
Julie Goodwin’s chicken cacciatore
Bloody Mary tomato salad
Cheat’s salt and vinegar tortilla
Smoky tomato chargrilled chicken
Classic spinach & ricotta lasagne
Oven-baked risotto with chicken, rocket and tomato
One pot pasta
Garlic butter roast chicken with heirloom tomatoes
Mini crustless quiche with bacon & tomato
Barbecued cabbage with bush tomato butter & macadamias
Tomato chutney
Pappardelle with tomatoes, basil, ricotta and olives
Tomato salad with creamed fetta
Tomato & goat’s cheese pissaladière
Crispy pork belly with apricot, tomato & fennel salad
Pizza dough recipe & basic tomato sauce
Baked barramundi with cherry tomatoes & green olives
Summer tomato tart
Classic beef lasagne
Slow cooker Greek ‘sausages’ with olives and risoni
Our best spaghetti bolognese
How to make lentil-stuffed eggplant in your air fryer
Cauliflower and lentil parmigiana
Tomato-braised lamb shanks with creamy polenta
Smoked sausages with lentils
Chorizo and chickpea stew
Turkish bread with lamb and eggs
Traditional Italian minestrone soup
Vegetable harira
Quick & easy minestrone & ravioli soup
Ratatouille stew
Mediterranean fish pie
Air fryer ratatouille
Prawns saganaki
Seafood in coconut & lemongrass broth
Spinach and ricotta cannelloni
Black bean chilli with guacamole and corn chips
Shepherdless pie
Spaghetti marinara
Chickpea shakshuka
Pasta puttanesca
Classic tomato pizza sauce
Chilli con carne
Heart-healthy seafood with tomato rice
Lamb kefta tagine
Moroccan chickpea stew
