Tomato Recipes | Easy Meals You Can Make Fast

BLT Sandwiches / wraps

Crispy bacon, fresh lettuce, and tomatoes wrapped up in an easy lunch or dinner.

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1. Preheat oven to 400°F or heat a large skillet over medium heat. 2. Arrange bacon in a single layer on a baking sheet (for oven) or in the skillet. Cook 8–15 minutes total, depending on thickness and preferred texture. 3. Remove some slices earlier for softer bacon. Continue cooking remaining slices until crisp. Bacon is fully cooked when it reaches 145°F and has rendered most of its fat. 4. Transfer cooked bacon to a paper towel-lined plate to drain excess grease. 5. Lightly toast bread in a toaster or warm wraps briefly in a dry skillet until soft and pliable. 6. Spread mayonnaise evenly on one side of each slice of bread or inside each wrap. 7. Layer lettuce, sliced tomato, and desired bacon texture. Season tomatoes lightly with salt and pepper. 8. For sandwiches, top with remaining bread slice and press gently. For wraps, fold sides inward and roll tightly. 9. Slice in half and serve immediately.

Classic

Budget Friendly, Make Ahead Meals, Quick and Easy

Vegetable Soup & Grill Cheese

Creamy roasted vegetable soup paired with a crispy gluten-free grilled cheese sandwich.

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1. Preheat oven to 400°F. Line a large baking sheet with parchment. Spread prepared vegetables in an even layer. Drizzle with olive oil and season generously with salt and pepper. Toss to coat. 2. Roast for 25–35 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized at the edges. 3. Transfer roasted vegetables to a large pot. Add enough homemade vegetable broth to cover by about 1 inch. 4. Bring to a gentle simmer over medium heat and cook 10–15 minutes to allow flavors to blend. 5. Using an immersion blender (or working carefully in batches with a standard blender), blend until smooth and creamy. Adjust thickness with additional broth if needed. Taste and adjust salt and pepper. 6. For the grilled cheese, heat a skillet over medium. Butter one side of each slice of bread. 7. Place one slice of bread butter-side down in the skillet. Add cheese evenly, then top with second slice butter-side up. 8. Cook 3–4 minutes per side until golden brown and crisp, pressing lightly with a spatula. Cheese should be fully melted. 9. Let rest 1–2 minutes before slicing. Serve alongside hot soup.

Classic, Gluten-Free

Budget Friendly, Kid Friendly, Quick and Easy, Sheet Pan

Gluten- Free Chicken burgers and french fries

Crispy chicken burgers on gluten-free buns served with golden french fries.

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1. Heat olive oil in a deep skillet or heavy pot to 350°F. Use a thermometer to keep the temperature steady. 2. Carefully lower the pre-cooked gluten-free chicken burgers into the hot oil in small batches. Fry 3–4 minutes, turning once, until golden brown and heated through. 3. Chicken burgers should reach an internal temperature of 165°F. The exterior should be crisp and evenly browned. 4. Remove chicken burgers and transfer to a paper towel–lined tray. Let rest 2–3 minutes. 5. Return oil to 350°F if needed. 6. Add french fries in small batches. Fry 4–6 minutes, until deeply golden and extra crisp. For a firmer texture, allow them to cook slightly longer until dark golden at the edges. 7. Remove fries with a slotted spoon and transfer to a paper towel–lined tray. Season immediately with salt while hot. 8. Lightly warm gluten-free buns if desired. 9. Assemble burgers by spreading mayo on the bun, adding lettuce, sliced tomatoes, and the crispy chicken burger. 10. Serve immediately with the hot olive oil–fried french fries.

Classic

Quick and Easy

Bruschetta

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.1. Preheat oven to 400°F. 2. Slice sourdough bread into ½–¾ inch thick pieces. Arrange in a single layer on a baking sheet. 3. Brush both sides lightly with olive oil. Bake 8–12 minutes, flipping halfway through, until golden and crisp at the edges. 4. While the bread toasts, dice fresh tomatoes and place them in a bowl. If very juicy, gently drain excess liquid. 5. Add minced garlic, chopped fresh basil, olive oil, a small splash of balsamic vinegar, salt, and crumbled feta cheese. 6. Stir gently to combine. Let sit 5–10 minutes so flavors blend. 7. Remove toasted sourdough from the oven and let cool slightly so it stays crisp when topped. 8. Spoon the tomato and feta mixture generously over each slice just before serving. 9. Serve immediately while the bread is crisp and the topping is fresh.

Classic

Budget Friendly, Kid Friendly, Quick and Easy

Classic Cheeseburger

A juicy beef burger topped with cheddar cheese and classic burger fixings.

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1. Divide ground beef into evenly sized loose portions, about 3–4 ounces each. Do not overwork the meat. 2. Heat a large skillet or cast iron pan over medium-high heat until very hot. 3. Place a portion of beef in the skillet. Immediately press down firmly with a spatula to create a thin patty. Season the top with salt and black pepper. 4. Cook without moving for 2–3 minutes until edges are browned and crispy. 5. Flip and cook an additional 1–2 minutes. Internal temperature should reach at least 160°F. 6. Place a slice of cheddar cheese on top during the last minute of cooking and allow it to melt. 7. Lightly toast hamburger buns in the same skillet for 30–60 seconds until warm and slightly golden. 8. Assemble burgers with lettuce, tomato, onion, pickles, ketchup, and mustard. Serve immediately while hot.

Classic

Budget Friendly, Quick and Easy

Leftover Pulled Pork Nacho Bake

Crispy chips, pulled pork, and melted cheese baked into an easy nacho dinner.

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1. Preheat oven to 400°F. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 3. Add 2 cups shredded pulled pork in a single layer. Cook without stirring 3-4 minutes until edges are crisp. Stir and cook 1-2 minutes more to heat through. Remove from heat. 4. In a large bowl, combine 6 cups tortilla chips, cooked pulled pork, 2 cups shredded cheddar cheese, 1 cup diced tomato, and 1/2 cup sliced black olives. 5. Transfer mixture to a greased 9x13 inch baking dish. Spread evenly. 6. Bake uncovered for 10-12 minutes until cheese is melted and bubbly. 7. Remove from oven and let rest 3 minutes. 8. Top with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro off heat.

Classic, Gluten-Free, Keto-Friendly, Low Carb

Quick and Easy

Leftover Ground Beef Taco Salad

Ground beef taco salad with fresh toppings and warm seasoned beef for a quick dinner.

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1. Heat a large skillet over medium-high heat until hot and dry. 2. Add 1 tbsp olive oil and swirl until shimmering. 3. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through. 4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat 3-4 minutes until onion is translucent. 5. Stir in 1 tbsp taco seasoning and 0.25 cup water. Simmer 2-3 minutes until sauce thickens and coats beef. 6. In a large bowl, combine 4 cups chopped romaine lettuce, 1 cup diced tomato, 0.5 cup shredded cheddar cheese, and 0.25 cup sliced black olives. 7. Top salad with warm beef mixture. 8. Finish with fresh chopped cilantro sprinkled over salad.

Classic, Dairy-Free, Gluten-Free, High Protein

Fresh & Light, Kid Friendly, Quick and Easy

Grilled Steak Tacos with Fresh Salsa

Grilled steak tacos topped with fresh tomato salsa, cilantro, and lime in warm corn tortillas.

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1. Preheat grill to medium-high heat (about 400°F). 2. Pat 1 lb steak dry. Lightly brush with 1 tbsp olive oil. Season with 1 tsp salt and 0.5 tsp black pepper. 3. Grill steak 4-5 minutes per side for medium-rare, internal temperature 130-135°F. Steak surface should have grill marks and be firm to touch but springy. 4. Remove steak from grill. Rest 5 minutes, then thinly slice against the grain. 5. In a bowl, combine 1 cup diced tomatoes (peeled), 0.25 cup diced red onion, 0.25 cup chopped cilantro, 1 minced clove garlic, 1 tbsp lime juice, and 0.5 tsp salt. 6. Warm 8 small corn tortillas on grill 30 seconds per side until pliable. 7. Assemble tacos with sliced steak and fresh salsa. 8. Finish with a squeeze of lime juice over each taco.

Classic, High Protein

Quick and Easy

Leftover Chicken Buffalo Wraps

Buffalo chicken wraps made with rotisserie chicken, ranch dressing, lettuce, and tomatoes. A quick, flavorful meal that works well for busy weeknights.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Add 1 lb shredded rotisserie chicken and cook 3-4 minutes until lightly browned. 3. Add 0.5 cup buffalo sauce and stir to coat chicken. Simmer 2-3 minutes until sauce thickens and coats chicken. 4. Warm 4 large flour tortillas in a dry pan or microwave. 5. Spread 0.5 cup ranch dressing evenly on each tortilla. 6. Divide buffalo chicken evenly among tortillas. 7. Add 1 cup shredded lettuce and 0.5 cup diced tomatoes on top. 8. Roll up wraps tightly. 9. Finish with 2 tbsp chopped fresh chives sprinkled over the top after wrapping.