Ina Garten’s cookbooks are definitely the best resource when it comes to cooking with summer fruits and vegetables. She has a number of recipes that will put your garden crop to good use, especially when it comes to tomatoes. Here are 11 tomato recipes from The Barefoot Contessa that are perfect to make this summer.
1. Roasted Tomatoes are a quick, easy and healthy summer snack
Garten doesn’t disappoint when it comes to her recipe for Roasted tomatoes† All you need are plum tomatoes, olive oil, balsamic vinegar, chopped garlic cloves, sugar, kosher salt, and some freshly ground black pepper, and in 30 minutes you’ll have a healthy snack that tastes like a “rich, decadent tomato sauce.” †
“Look no further for a delicious tomato recipe with endless serving options. Thank you, Ina!” one happy fan wrote in the reviews.
2. ‘Keep it Simple’ with this recipe for Slow-Roasted Tomato & Ricotta Bruschetta
You don’t even need a recipe to make Garten’s Slow roasted tomato & ricotta bruschetta† She told her 3.5 million Instagram followers to “keep it simple” by preparing a crowd-pleasing dish that requires just three ingredients: fresh bread, soft cheese, and some slow-roasted tomatoes (see recipe #1 on our list).
The chef suggests pairing it with pesto pasta or grilled lamb chops for an easy, delicious dinner.
3. Tomato carpaccio is a meal in itself
Garten’s easy recipe for tomato carpaccio only takes 25 minutes to make, and it will end up being a whole meal in itself.
Carpaccio (pronounced “car-PAH-chee-oh”) is a traditional Italian appetizer usually made with raw beef, sliced wafer-thin and drizzled with olive oil and lemon juice, then garnished with capers and onions. But Garten’s version ditches the beef and subs of ripe, red summer tomatoes, and it’s absolutely divine.
4. Tomato and Burrata is a fresh and delicious summer treat
If your garden is full of tomatoes, look no further than the Barefoot Contessa recipe for Tomato and Burrata†
You’ll need about eight to 10 heirloom tomatoes for this dish, plus olive oil, aged balsamic vinegar, salt and pepper, fresh basil leaves, Fleur de sel or sea salt, and a ball of fresh burrata cheese.
Serve the Tomato and Burrata with garlic toast made with French bread, olive oil, salt and pepper and a clove of garlic.
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5. Garlic and herb tomatoes will be on the table in minutes
Need a side dish for dinner that’s ready in less than 10 minutes? If so, we recommend Garten’s Garlic & Herb tomatoes† All you need is two pints of small cherry or grape tomatoes, olive oil, minced garlic, basil, parsley, thyme, salt and pepper.
Simply heat the olive oil in a frying pan large enough to hold all the tomatoes in one layer. Add the garlic and cook over medium heat for 30 seconds. Then add the tomatoes, basil, parsley, thyme, salt and pepper.
Reduce heat to low and cook for five to seven minutes, stirring occasionally. When the tomatoes begin to lose their firm round shape, sprinkle with some freshly chopped basil and parsley and serve warm or at room temperature.
6. Ina Garten Says Her Tomato & Goat Cheese Crostata Recipe Is “The Perfect Summer Lunch”
The Barefoot Contessa is a big fan of crostatas, both savory and sweet. She says the trick for her recipe for the savory Tomato & Goat Cheese Crostata is to bake it on an inverted sheet pan as there are no sides to block the heat. This will allow the cakes to brown more evenly.
Garten made this version of a crostata with the same flaky crust she used with a raspberry-rhubarb filling in her book. Cooking for Jeffrey† But for the Tomato & Goat Cheese version, she omitted the sugar and added a layer of creamy goat cheese on the bottom and “large slices of beautiful heirloom tomatoes on top.”
“This crostata, served with a salad, is a perfect summer lunch!” says Garten.
7. Ina Garten’s Roasted Tomato Basil Soup can be served hot or cold
A hot bowl of tomato soup may not sound so appetizing in the summer months. But, Garten’s recipe for Roasted Tomato Basil Soup works well in the hot summer months as this creamy comfort food can be served cold.
This five-star recipe requires about 15 minutes of prep time. You will also need 45 minutes to roast the tomatoes in the oven, and 40 minutes to bring the soup to a boil, then simmer in a stockpot over medium heat.
8. Bring Anna’s Tomato Tart to your next summer cookout
If you want to surprise everyone at the neighborhood or family cookout this summer, try Garten’s recipe for Anna’s Tomato Pie†
As the famous chef explained Instagram, “One of my favorite summer lunches is Anna’s Tomato Pie – it’s all ready before anyone arrives and I can have a great afternoon with my friends. And boy, are they going to be impressed with this gorgeous cake!!”
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9. Tomato Feta Salad Is An Amazingly Easy Recipe
It doesn’t get much easier – or much tastier – than Garten’s Tomato Feta Salad† Simply cut four pints of grape tomatoes in half and place them in a large bowl.
Then add one and a half cups of small diced red onion, one quarter cup white wine vinegar, six tablespoons olive oil, one tablespoon kosher salt, one teaspoon freshly ground black pepper, one quarter cup chopped fresh basil leaves, and one quarter cup chopped fresh parsley leaves and toss well.
Finally, cut one and a half pounds of feta cheese into three-quarter inch cubes, crumbling it as little as possible. Carefully fold the cheese into the salad and serve at room temperature.
10. Ina Garten’s Summer Garden Pasta is an easy weeknight dinner
Making gardens Summer Garden PastaSimply combine cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt and pepper in a bowl and cover with plastic wrap. Let it sit at room temperature for about four hours.
When you’re ready to eat, boil a pot of water with a splash of olive oil and some salt. Add angel hair pasta and cook al dente for about three minutes. Finally, drain the pasta and add it to the bowl with your cherry tomato mixture. Serve in large bowls topped with Parmesan cheese.
11. Tomato au gratin is an ‘absolutely delicious’ side dish
Garten fans can’t get enough of her Gratinated Tomatoes, which she starred in her episode titled “Farm Stand Food.” In addition to plum tomatoes, olive oil, minced garlic, sugar, salt, pepper, basil and Parmesan cheese, you’ll also need some bread from a French boule with the crusts removed.
Or you can do as one of Garten’s fans did and substitute “leftover sourdough bread from Panera.”
“Made tonight and it was delicious! Served with grilled chicken on the kamado grill. No more bites in the pan. Can’t wait to make it again,” wrote the happy fan.
episodes of The Barefoot Contessa airs on Sundays on the Food Network.
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