20 Recipes from World Cuisines That Do Wonders with Fresh Tomatoes

There's nothing fancy or tricky about this recipe. Concassé simply describes peeled, seeded, and finely chopped tomatoes. It's a relatively quick and easy technique that lets you enjoy all your gorgeous summer tomatoes without skin or seeds. And what can you do with your finely chopped tomato concassé? Chef John recommends adding it to sauces, stews, soups, and chili. It's also a great base for salsas.

This Brazilian slaw is made with tomatoes, cucumbers, onions, and red bell peppers dressed simply in cider vinegar and lime juice. It's a refreshing side dish to pair with chicken, pork, or beef dishes. "I  live here in Brazil and this is a regular with BBQs," says Robert. "I add green olives on occasion. Its important to use good quality extra virgin olive oil and we eat this with fresh crusty bread rolls. Split the roll in half and make a hole in the soft center of the roll and fill it with the vinagrete." 

This flavorful flatbread is really the best of two worlds. It starts with a simple sheet-pan ratatouille, which combines fresh tomatoes, eggplant, zucchini, and bell peppers. "With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing our favorite shortcut ratatouille," says Juliana Hale.

Here's a hearty vegetarian and vegan version of harira, the famous Moroccan soup. It's loaded with fresh tomatoes and canned chickpeas and well seasoned with paprika, turmeric, saffron, ginger, and harissa. "The amount of water can be adjusted depending on the thickness you want," says chouchou65. "I like this soup pretty thick and nourishing, so I do not add too much water."

The secret to this Italian sauce is oven roasting the fresh Roma tomatoes and garlic. The result? "They caramelize to give your pasta a deep, rich flavor," says Buckwheat Queen. "Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic."

This chilled summer soup is best with fresh, sweet tomatoes. As Chef John confirms: "Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try."

Here's a versatile, healthy, and flavorful stew made with fresh tomatoes, garlic, mackerel in tomato sauce, and cabbage. "Serve with boiled yams, plantains, potatoes, rice, or any other starch on the side," says MissGhana85. "Sardines in tomato sauce can stand in for the mackerel."

With this popular fish dish from Veracruz, Mexico, fish fillets are baked in a fresh tomato sauce with onions, red peppers, capers, and green olives. "Absolutely great flavor profile," says reviewer Linda, "juicy, moist fish, bright sauce."

At once spicy and sweet, this bright and flavorful tomato chutney features ginger, garlic, chili powder, curry paste, golden raisins, sugar, and red wine vinegar. "Best made with tomatoes fresh from the garden," says CURLING.

This classic Italian caprese salad is a quintessential summer salad and one of the best, most simple ways to enjoy tomatoes when they're at their absolute peak. "Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!" says ChefJackie. 

"You can't find this soup in Chinese restaurants in the United States, but it's quite common in South China," says EdwardHan. "It is really easy, and delicious for tomato lovers." Just sauté fresh tomatoes, add water, beat in eggs, and add dashes of green onion and sesame oil.

Peak summer is the perfect time to make this simple fresh tomato and Swiss cheese tart flavored with grainy mustard. "Lyon, France, is considered the gastronomic capitol of the world," says Snackybits. "I moved there with the intent to learn this cuisine, and this tomato tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches."

"This is the one and only Greek salad recipe that you'll ever need!" raves Diana Moutsopoulos. "Enjoy this Greek salad for summer BBQs, Greek dinner parties, picnics, and more. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices."

When the garden gives (and gives and gives) gorgeous ripe tomatoes, it's time to make the marinara! "A rich, flavorful, healthy sauce that is great for use in pasta, lasagna, and other casseroles," says KerriWarmus. "My favorite way to eat it is to pour it over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! Double the batch and freeze half; it freezes well."

"Pan tomaca, or more accurately pa amb tomaquet, is a traditional Catalan breakfast dish that is also loved in other parts of Spain," says Luis Luna. "It couldn't be easier to prepare! If you don't fancy it for breakfast, it also makes a lovely snack or starter."

"Chakchouka is a Tunisian and Israeli dish of fresh tomatoes, onions, pepper, spices, and eggs," says Ben.  "It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'"

This fresh salsa is best made with beautiful ripe Roma tomatoes, minced red onion and jalapeno, lime juice, and seasonings. For best results, let it chill for 3 hours before digging into it. "This quick and easy pico de gallo is a great appetizer or addition to dinner," says Rachel Love, who submitted the recipe. "Huge hit in my house."

Here's a traditional South African lamb and vegetable stew.  "The gravy is rich, thick. and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added," says William R, who submitted the recipe. "Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The flavor improves if left a day or two before eating. Nice with brown rice."

Chef John's take on this traditional Peruvian steak stir-fry highlights the full range of salty, sweet, sour, and spicy flavors. "I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception," says Chef John. "First of all, it's Peruvian — and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired."

"This tomato bruschetta with ricotta salata is a perfect appetizer for dinner parties and a definite crowd pleaser," says KSANFORD.