Top 10 Tomato Festival Recipes

The Tomato Festival is here this weekend August 17th & 18th in downtown Fairfield, CA. In anticipation of hundreds and thousands of tomatoes on display and for sale, we have put together our Top 10 Recipes Using Tomatoes.

#1 Mini Bacon, Tomato, and Basil Sandwiches

These mini-sandwiches make fantastic finger foods for a luncheon, or simply assemble one anytime for a quick snack. Using basil rather than lettuce gives this traditional sandwich a fresh twist. Plus Bacon makes everything better...

[caption id="attachment_714" align="alignnone" width="400"]Mini BBT - Bacon, Basil & Tomato Sandwich Mini BBT - Bacon, Basil & Tomato Sandwich[/caption]


  • 9 slices ready-to-serve bacon, halved

  • 1/2 cup shredded Parmesan cheese

  • 1/3 cup mayonnaise

  • 1 garlic clove, minced

  • 9 slices extra-thin white bread slices

  • 3 plum tomatoes, sliced

  • 12 fresh basil leaves


  1. 1. Heat bacon according to package directions until crisp.

  2. 2. Stir together cheese, mayonnaise, and garlic. Spread mayonnaise mixture evenly onto 1 side of each bread slice. Layer 3 bread slices, mayonnaise sides up, with 3 bacon slices each. Top bacon evenly with 1 bread slice, tomato slices, and basil. Top each with remaining bread slices, mayonnaise sides down. Cut each sandwich into quarters.


#2 Fresh Peach-Basil Vinaigrette

Enjoy your best summer tomatoes in all their glory by simply drizzling sweet Peach-Basil Vinaigrette dressing over fresh slices.

[caption id="attachment_713" align="alignnone" width="400"]Peach Vinaigrette Peach Vinaigrette[/caption]


  • 1/3 cup white balsamic vinegar

  • 1 garlic clove, minced

  • 2 tablespoons brown sugar

  • 1/4 teaspoon freshly ground pepper

  • 1/8 teaspoon salt

  • 2 tablespoons olive oil

  • 1 large peach, chopped

  • 1 1/2 tablespoons chopped fresh basil


  1. 1. Whisk together first 5 ingredients until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil. Serve immediately.


#3 Pico de Gallo

Pico de Gallo is a classic Mexican condiment made of fresh ingredients such tomatoes, onions and chile peppers such as jalapeño or serranos. This version also includes chopped avocado for added flavor and nutrition. Add this versatile topping to Tortilla Crusted Pork, tacos, omelets and more.

[caption id="attachment_711" align="alignnone" width="400"]Pico De Gallo Pico De Gallo[/caption]


  • 2 medium tomatoes, seeded and diced

  • 1 medium-size ripe avocado, diced

  • 1/4 cup diced white onion

  • 1 serrano or jalapeño pepper, seeded and finely chopped

  • 2 tablespoons lime juice

  • 1 tablespoon extra virgin olive oil

  • Salt to taste


  1. 1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.


#4 Broiled Mahi-Mahi with Parsleyed Tomatoes

Create a restaurant-worthy supper right in your own home in less than 40 minutes. Broiled mahi-mahi fillets are set atop a cooked sauce-like mixture of fresh tomatoes, garlic and chopped fresh parsley. Sprinkle with crumbled feta cheese to finish.

[caption id="attachment_710" align="alignnone" width="400"]Mahi Mahi Tomatoes Mahi Mahi Tomatoes[/caption]


  • 2 medium onions, sliced

  • 2 tablespoons olive oil

  • 2 tomatoes, seeded and chopped

  • 2 tablespoons chopped fresh parsley

  • 1/4 cup white wine

  • 1 tablespoon tomato paste

  • 2 garlic cloves, chopped

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon pepper, divided

  • 6 (6- to 8-ounce) mahi-mahi fillets

  • 1 (4-ounce) package crumbled feta cheese

  • Garnish: lemon slices


  1. Sauté sliced onions in hot olive oil over medium-high heat 8 minutes or until tender. Add chopped tomatoes, next 4 ingredients, and 1/4 teaspoon each of salt and pepper. Simmer,  stirring occasionally, 5 minutes. Set onion-and-tomato mixture aside.

  2. Place fish in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan; sprinkle with remaining 1/4 teaspoon each of salt and pepper.

  3. Broil 5 inches from heat 8 minutes or until fish flakes with a fork.

  4. Spoon onion-and-tomato mixture evenly onto a platter; top with fish fillets. Sprinkle evenly with crumbled feta cheese, and garnish, if desired.



#5 Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade

This classic Southern staple was named one of the Top-Rated Recipes of 2009. Serve alongside Bread-and-Butter Pickle Rémoulade specially formulated by Atlanta chef Linton Hopkins

[caption id="attachment_707" align="alignnone" width="400"]Fried Green Tomatoes Fried Green Tomatoes[/caption]


  • 4 large green tomatoes

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • 1 1/2 cups buttermilk

  • 1 cup plain white cornmeal

  • 1 tablespoon Creole seasoning

  • 2 cups all-purpose flour, divided $

  • Vegetable or peanut oil

  • Bread-and-Butter Pickle Rémoulade

  • Garnishes: bread-and-butter pickles, fresh parsley sprig


  1. 1. Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.

  2. 2. Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning, and 1 cup flour in another shallow dish or pie plate.

  3. 3. Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.

  4. 4. Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350°. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200° oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Rémoulade. Garnish, if desired.


#6 Fresh Herb-Tomato Crostini

This make-ahead recipe works great as a healthy appetizer or side dish. Says reviewer Louise, “Delicious! Must try for the summer - refreshing and satisfying! …Don't deny yourself this one!

[caption id="attachment_706" align="alignnone" width="400"]Herb Tomato Crostini Herb Tomato Crostini[/caption]



  • 1/4 cup olive oil

  • 2 garlic cloves, pressed

  • 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 large tomato, finely chopped

  • 3/4 cup finely chopped green onions

  • 1/2 cup chopped fresh parsley

  • 1 tablespoon chopped fresh mint

  • 1/3 cup crumbled feta cheese


  1. 1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

  2. 2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.

  3. 3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.

  4. Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.

  5. Fresh Herb-Tomato Tabbouleh Salad: Omit first 3 ingredients. Decrease feta cheese to 1/4 cup. Prepare tomato mixture as directed in Step 2; drain. Reserve seasoning packet from 1 (5.25-oz.) tabbouleh salad mix for another use. Pour tabbouleh mix into a large bowl; stir in 1 cup boiling water. Cover and chill 30 minutes. Stir in tomato mixture. Cover and chill 1 hour. Top with feta cheese, and season with salt to taste. Makes 6 servings. Prep: 10 min; Chill: 1 hr., 30 min.

  6. Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.

  7. Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.


#7 Grilled Tomatoes with Basil Vinaigrette

Fire up the grill for these colorful kabobs featuring red and yellow tomatoes. After grilling, drizzle Basil Vinaigrette over the tomato halves just before serving for added flavor. This side dish pairs well alongside grilled chicken or fish

[caption id="attachment_704" align="alignnone" width="400"]Grilled Tomatoes Grilled Tomatoes[/caption]


3 yellow tomatoes

  • 3 red tomatoes

  • 3 tablespoons olive oil, divided

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 2 tablespoons white balsamic vinegar

  • 2 tablespoons chopped fresh basil

  • Garnish: fresh basil sprigs


  1. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.

  2. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.

  3. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

#8 Tortellini-and-Tomato Salad

Fresh heirloom tomatoes brighten pasta salad  tossed with cheese-filled tortellini, green onions, herbs, and a vinaigrette.

[caption id="attachment_703" align="alignnone" width="400"]Tortellini-and-Tomato Salad Tortellini-and-Tomato Salad[/caption]


2 (9-oz.) packages refrigerated cheese-filled tortellini

  • 1/2 cup olive oil

  • 1/2 cup freshly grated Parmesan cheese

  • 3 tablespoons fresh lemon juice

  • 2 garlic cloves

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon salt

  • 2 cups baby heirloom tomatoes, halved

  • 1 cup fresh corn kernels

  • 1/2 cup thinly sliced green onions

  • 1/2 cup coarsely chopped fresh basil

  • Salt and pepper


1. Prepare tortellini according to package directions.

2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.


9 Texas Toast Tomato Sandwiches

Make a meal of Texas Toast by topping it with heirloom tomatoes, fresh basil, and blue cheese vinaigrette.

[caption id="attachment_697" align="alignnone" width="400"]Texas Toast Tomato Sandwiches Texas Toast Tomato Sandwiches[/caption]


  • 1 (9.5-oz.) package five-cheese Texas toast

  • 2 pounds assorted heirloom tomatoes $

  • 1/4 cup bottled blue cheese vinaigrette

  • 6 tablespoons torn fresh basil $

  • Salt and pepper

  • Garnishes: crumbled blue cheese, fresh basil leaves


  1. Prepare Texas toast according to package directions.

  2. Meanwhile, halve larger tomatoes and cut into 1/4-inch-thick slices; halve or quarter smaller tomatoes. Gently toss tomatoes with vinaigrette, basil, and salt and pepper to taste. Serve immediately over hot Texas toast. Garnish, if desired.

  3. Note: We tested with Pepperidge Farm Five Cheese Texas Toast.


#10 Watermelon-Peach Salsa and Tomatoes

[caption id="attachment_699" align="alignnone" width="400"]Watermelon-Peach Salsa and Tomatoes Watermelon-Peach Salsa and Tomatoes[/caption]

Reinvent the fruit cocktail with hot pepper jelly, watermelon, peaches, herbs, and tomatoes.


  • 1/2 cup hot pepper jelly

  • 1 tablespoon lime zest

  • 1/4 cup fresh lime juice

  • 2 cups seeded and diced fresh watermelon

  • 1 cup peeled and diced fresh peaches

  • 1/3 cup chopped fresh basil

  • 1/3 cup chopped fresh chives

  • 3 cups baby heirloom tomatoes, halved

  • Salt and freshly ground pepper

  • Garnish: fresh basil sprigs


  1. Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.

  2. Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with salsa. Garnish,  if desired.

Courtesy of:  Southern Living  2009

Check  back tomorrow for two more new recipes...