Tomatoes: Peak Season Flavor & Health Benefits

Tomatoes are hitting peak season and even though tomatoes are available year-round, they are never quite as tasty as they are during peak season. There is nothing like biting into a vine-ripened red beauty, especially if you grow it yourself!

Tomatoes are not just delicious—they offer numerous health benefits. They contain lycopene, a natural antioxidant that gives them their red color. Lycopene helps control blood pressure and lowers LDL cholesterol and triglycerides. Research also shows a possible link between tomato consumption and a lower risk of ovarian, gastric, pancreatic, and prostate cancers. They’re also a great source of vitamin C and potassium—nutrients many of us need more of.

Tomatoes may also reduce the effects of diabetes by lowering oxidative stress, inflammation, and tissue damage. Enjoy the health benefits and tasty treat of a fresh ripe tomato with these recipes!

Easy Tomato Jam

This is great as a spread for sandwiches, toast, or even a dip.

• 2 pounds ripe tomatoes, cored and chopped
• ¾ cup light brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh ginger, grated or minced
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon cayenne

Combine all ingredients in a heavy-bottom saucepan. Bring to a boil, stirring frequently. Reduce heat and simmer until thickened to a jam consistency. Cool to room temperature. Store in an airtight container in the refrigerator for up to 10 days.

Fresh Homemade Tomato Sauce

• 3 pounds fresh tomatoes
• 2 tablespoons extra-virgin olive oil
• 1/3 cup minced onion
• 2 garlic cloves, minced
• ½ teaspoon sea salt
• Black pepper, to taste
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar
• ¼ teaspoon sugar
• ¼ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 sprig fresh basil

Halve tomatoes and grate them over a bowl using a box grater to remove skins. In a pot, heat oil and sauté onion, garlic, salt, and pepper. Add tomatoes and remaining ingredients. Simmer covered for 30 minutes, stirring occasionally. Remove basil sprig and season to taste. Makes 2 cups. Serves 4.

Basic Tasty Gazpacho

• 2 pounds tomatoes, quartered
• 2 Persian cucumbers, peeled and chopped
• ½ red bell pepper, chopped
• 1 garlic clove, minced
• 2 tablespoons red wine vinegar
• ½ cup water
• 1/3 cup olive oil, plus more for garnish
• Salt and pepper, to taste
• 2 thick slices bread
• 6 cherry tomatoes, optional
• 2 tablespoons sliced basil

Blend tomatoes, cucumbers, pepper, garlic, vinegar, and water until smooth. Add olive oil and blend again. Season to taste. Chill in fridge. Toast bread in a skillet with oil until golden. Serve gazpacho topped with cucumbers, cherry tomatoes, basil, and drizzle of oil.

Stuffed Fresh Tomatoes

• 4 large tomatoes
• ½ teaspoon salt, divided
• 1 tablespoon olive oil
• 2/3 cup minced onion
• 2 garlic cloves, minced
• 1/8 teaspoon black pepper
• ½ teaspoon dried oregano
• ½ cup bread crumbs
• 1 cup cooked brown rice
• ½ cup grated Parmesan cheese
• 3 tablespoons fresh basil, chopped

Preheat oven to 400°F. Cut off tops of tomatoes and scoop out pulp. Salt inside and let drain. Sauté onion and pulp in olive oil, then add garlic, pepper, and oregano. Stir in bread crumbs, rice, cheese, and basil. Stuff tomatoes, place in baking dish, drizzle with oil. Cover and bake for 15–20 minutes, removing foil for final 5 minutes. Garnish with extra basil. Serves 4.

Baked Feta Pasta with Tomatoes

This TikTok-viral dish features the fresh taste of ripe tomatoes. For a low-carb version, skip the pasta and add a protein like chicken.

• 2 pints grape tomatoes
• Olive oil, for drizzling
• 2 garlic cloves, chopped
• 1/3 cup chopped fresh basil
• 8 oz block feta cheese
• Salt and pepper, to taste
• 8 oz whole grain penne pasta

Preheat oven to 400°F. Add tomatoes to a casserole dish, place feta in center, season with salt and pepper, and drizzle with olive oil. Bake for 30 minutes. Meanwhile, cook pasta. Remove dish from oven, stir in garlic, basil, and pasta. Mix well and serve warm.