Classic Pizza Margherita is a simple recipe using fresh tomatoes instead of a tomato sauce, and is topped with plenty of fresh basil. It’s a great pizza for cool late summer evenings when you don’t mind turning the oven; or try cooking it on your grill with the grill topper — 8 to 10 minutes should do it! This recipe goes down easy, so double it if you’re serving more than two or three people. more→
This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! more→
This simple summer dish of pasta with tomatoes and basil will get you out of the kitchen quickly. Make sure to use summer tomatoes at the peak of their flavor, as that’s what this dish is all about! This is a good accompaniment to grilled vegetables; it’s also good with a colorful bean salad. Try it with Mediterranean Bean Salad with Pickled Beets. more→
This simple, tasty tofu dish, flavored with ripe tomatoes and leeks, makes a nice entrée for a summer dinner. To make it more substantial, serve over warm cooked grains or noodles. Hoisin sauce, a salty-sweet condiment, is readily available in the Asian foods section of well-stocked supermarkets. Photo by Sophie at Happy Spinach. more→
This quick summery dish of soba (buckwheat noodles), tomatoes, tofu, and basil has a lovely combination of Asian and Italian flavors. Flavored with sesame oil and soy sauce, as well as the fresh tomatoes and basil, it might sound strange, but it works! Serve with fresh corn and/or grilled vegetables for a warm weather meal. more→
This is one of my favorite summer dishes, and though it barely qualifies as a recipe, it’s impressive enough to be greeted with delight every time. Basically all you need is 8 to 10 ounces of good vegan cheese (my favorite for this recipe is Vegan Gourmet mozzarella—a brand that’s a fixture in natural foods stores), a few medium-sized lush, ripe tomatoes, a handful of basil leaves, and some good, fruity olive oil.
The classic tomato-based cold Spanish soup never fails to please—and refresh. It’s a great way to use the delicious tomatoes of summer; in fact, summer doesn’t feel complete if I haven’t made gazpacho at least once or twice. It goes well with pasta dishes, potato salads, and grilled vegetables. more→
Here’s a heavenly salsa to make when tomatoes and mangos are at their best — the convergence happens mainly in July and August. Serve with tortilla chips or as a condiment with Mexican or Indian-style meals. Adapted from The Vegetarian 5-Ingredient Gourmet. more→