5 Tasty Tomato Recipes

5 Unexpected Tomato Recipes

Tomato season is coming to an end – so we are sharing some of our favorite tomato recipes to savor those last bites. In this post, Chef Kenzie shares 5 of her favorite ways to use up tomatoes. Whether you’re cooking for one, impressing a crowd, or looking for something new to add to your rotation – we have the recipes for you! Check out the tomato recipes below, comment your favorites, and share a photo of your meal in our Facebook Group. We always love to see what you’ve been cooking.

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5 Unexpected Ways to Use Tomatoes

Sheet Pan Roasted Tomato Soup for One

  • 1 1/2 cups tomatoes (chopped)
  • 1 tbsp olive oil
  • 1/4 onion (chopped)
  • 5 leaves basil
  • 1/4 cup canned coconut milk
  • 1/2 cup cooked white beans
  • 4 ounces chicken breast
  • 1 teaspoon olive oil.
  • Vegetable stock, to reach desired soup consistency

Preheat oven to 425°F. Toss together tomatoes, olive oil, onion, basil, canned coconut milk, and white beans. Then, place in a single layer on a sheet pan. Add the chicken on top of the vegetables, and drizzle 1 teaspoon olive oil over the chicken. Finally, Roast for 20 minutes, or until chicken reaches an internal temperature of 164°F.

Remove chicken from the pan. Blend remaining ingredients with vegetable stock (add slowly, until desired soup consistency is reached). Season soup with salt and pepper. Slice cooked chicken and mix into the soup.

Ratios: 50% Fat, 25% Carbohydrate, 25% Protein, 590 Calories

Quick and Easy Tomato Mozzarella Salad (Serves 1) – Snack or Full Meal Option

Side dish: Toss together 1 cup chopped tomatoes, 1 ounce mozzarella cheese, fresh basil, 1 teaspoon lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt.

Macros: 20g Fat, 8g Carbohydrate, 8g Protein, 240 Calories

Full meal: Toss together 1 cup chopped tomatoes, 2 ounces mozzarella cheese, fresh basil, 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/2 cup cooked chickpeas, and 20 pcs shrimp (frozen and thawed).

Ratios: 49% Fat, 23% Carbohydrate, 28% Protein, 540 Calories.

Like this recipe? Check out our quick-and-easy classes for more ideas!

Tomato Pie (Serves 6)

  • 1 cooked Grain-Free Pie Crust (Always Delicious pg. 206)
  • 1/4 cup shredded parmesan cheese
  • 3 cups tomatoes (sliced or diced)
  • 1 medium onion (sliced or diced)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup capers, drained
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chopped basil, optional

Lay 1/4 cup shredded parmesan cheese on the bottom of one Grain-Free Pie Crust. This will help prevent the crust from getting soggy.

Mix together the tomatoes, onion, garlic, olive oil, parmesan, capers, salt, pepper, and optional basil. Then, spoon the mixture into the Grain-Free Pie Crust (on top of the parmesan cheese). Cook at 350°F for 15-20 minutes, until tomatoes are slightly softened.

Macros: 19g Fat, 21g Carbohydrate, 9g Protein, 280 Calories.

Full Meal: Serve each person a slice of tomato pie topped with 2 eggs scrambled with 1/4 cup cottage cheese. Serve with a side of 1/2 cup berries. 52% Fat, 26% Carbohydrate, 22% Protein, 530 Calories.

Fried Green Tomatoes with Smoked Salmon (Serves 2)

  • One recipe Chickpea Flour Breading (use from our Fried Fish recipe HERE)
  • 16 slices green tomatoes
  • 4 teaspoons oil
  • 4 tbsp goat cheese
  • 4 ounces smoked salmon
  • 4 eggs (poached or soft-boiled)

Coat the green tomatoes in the chickpea flour breading. Fry four slices of tomatoes in 1 teaspoon oil. Repeat (frying four tomatoes at a time), until all tomatoes are fried. Alternatively, spray with oil and cook in an air-fryer.

Lay one tomato on a plate. Spread 1 tbsp goat cheese on top, then top with another green tomato. Finish with 1 poached or fried egg and 1 ounce smoked salmon. Repeat four times, until all of the ingredients are used (recipe yields 4 “stacks”).

Serve each person 2 stacks with a side of 1/2 cup plain, whole-milk Greek yogurt and 1/2 cup berries.

Ratios: 49% Fat, 23% Carbohydrate, 28% Protein, 600 Calories

“Cheesy” Cashew Stuffed Tomatoes

Use our recipe for Dairy Free Stuffed Mushrooms. Substitute the mushrooms with tomatoes. Slice a tomato in half and scoop out the seeds. Stuff with the same filling as directed in the Dairy Free Stuffed Mushrooms recipe. Optional: Mix fresh chopped basil with the filling and garnish with a drizzle of balsamic vinegar (P2).

Like this recipe? Check out our Dairy-Free classes for more dairy-free meal planning ideas. 

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