Tomato Palooza Recipes

These recipes were shared by our fellow gardeners at the 2025 LHCG Tomato Palooza — all inspired by a whole lot of tomato love. Dig in and enjoy!

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Cherry Tomato Boursin Pasta

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4-5

Ingredients

• 16 cherry tomatoes
• 1 Boursin cheese
• Italian seasoning
• Farfalle pasta
• 2 shallots
• Olive oil
• Spinach

Directions

Preheat oven to 400°F. Place the Boursin cheese in the center of a baking dish. Add the cherry tomatoes and chopped shallots around it, then season with Italian seasoning. Drizzle generously with olive oil, ensuring the cheese remains in the center. Bake for 30 minutes. While baking, cook the pasta according to package instructions. Once baked, combine the pasta and spinach with the contents of the baking dish, mixing well. Add pasta water as needed to reach the desired consistency.

Recipe contributed by Gardener Kelly Caekaet

Garbanzo Salad

Ingredients

• Chopped tomatoes
• Chopped purple onion
• 1 can rinsed and drained chickpeas (garbanzos inSpanish)
• Chopped cilantro with stems (for extra flavor)
• Chopped cucumbers
• Italian dressing
• Lettuce
• Tortilla chips or ½ pita round

Directions

Combine all the chopped ingredients in a large bowl and mix well. Add ¼ cup of Italian dressing and toss to coat. Chill for at least 2hours; the flavor improves the longer it sits. Serve with tortilla chips for scooping or stuff into a pita with lettuce and the garbanzo salad. You can also serve the salad over a bed of lettuce. For an extra touch, shredded cabbage can be mixed in before chilling, as suggested by Dolores Rodriguez.

Recipe contributed by, friend of the LHCG, Dolores Rodriguez and family. She shared, “my mom had the green thumb. I miss her!”

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Heirloom Tomato Sorbet

Yield: 1 quart

Ingredients

• 2 lbs full-flavored heirloom tomatoes, peeled and seeded
• 1 cup water
• ¾ cup sugar
• 1 tsp salt
• 2 tbsp distilled white vinegar
• ½ tsp freshly ground pepper
• ¼ cup Cabernet Sauvignon wine (optional)

Directions

Puree the tomatoes in a blender until smooth, then strain through a fine sieve. In a nonreactive saucepan, combine water, sugar, and salt. Stir over medium heat until sugar dissolves. Add the tomato puree, vinegar, pepper, and wine(if using) to the saucepan. Freeze the mixture using an ice cream maker according to the manufacturer’s instructions.

Recipe contributed by Gardener Gayle Barton, Chef Anthony Bonviso, Fiorello’s Artisan Gelato. Serve this sorbet on a hot summer day for a refreshing treat. Once you try the traditional recipe, experiment with variations like tomato-basil, tomato-orange or lime, and tomato-jalapeño.

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Savory Heirloom Tomato Bread Pudding

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6

Ingredients:

• 2 lbs red heirloom tomatoes, peeled, seeded, diced
• ¼ cup white Zinfandel wine
• ¼ cup raisins
• 3 tbsp chopped fresh basil
• 3 tbsp packed brown sugar
• 1 tsp Worcestershire Sauce
• Pinch of cayenne pepper
• 1 loaf day-old bread, crust on, cut into 1-inch cubes
• 4 tbsp unsalted butter, melted
• 1 cup shredded Monterey Jack cheese

Directions

Preheat your oven to 400°F. Grease an 8x12-inch baking dish or one of a similar size. In a small saucepan, combine tomatoes, wine, raisins, basil, brown sugar, Worcestershire sauce, and cayenne. Simmer over medium-low heat, stirring occasionally, for 10 minutes. In a large bowl, toss the bread cubes with the melted butter and cheese. Add the tomato mixture and toss again. Spread the mixture evenly in the prepared baking dish and bake until nicely browned, about 25–30 minutes. Let cool slightly before cutting into six servings.

Recipe contributed by Gayle Barton, Kendall Jackson Culinary Team. This dish transforms bread, wine, tomatoes, and cheese into a soufflé-like comfort food. Raisins and Zinfandel give a fruity note to the savory flavors. Try it served alongside grilled or roasted meats.

Fresh Tomato Tart

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 8

Ingredients:

•  ½ (15 oz) package refrigerated piecrusts
• 2 cups shredded mozzarella cheese
• 3 tbsp chopped fresh basil
• 1 large clove garlic, sliced
• 6–8 plum tomatoes, cut lengthwise into ½-inchslices
• 1½ tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper

Directions:

Fit pie crust into a 10-inch tart pan, trim excess pastry, and prick with a fork. Bake at 400°F for 5 minutes. Sprinkle cheese and 2 tbsp basil into the shell, add garlic, and arrange tomato slices on top. Brush with oil, sprinkle with salt and pepper, and bake on a lower oven rack at 400°F for 35–40 minutes. Remove from the oven, top with remaining basil, and let stand for 5 minutes before serving.

Recipe contributed by Gayle Barton, Ultimate Southern Living Cookbook.Use plum tomatoes for best results, or strain other varieties if needed.

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Tomato Bruschetta Dip

Ingredients:

• Cherry tomatoes, diced and drained
• Chopped shallot
• Chopped hearts of palm
• Chopped parsley
• Chopped basil
• 2 tbsp capers (or to taste)
• Red pepper to taste
• ¼ cup olive oil
• Lemon zest
• Juice of a lemon

Directions:

Mix all ingredients together, starting with 1tbsp capers and adding more if desired. Let marinate for an hour. Adjust lemon and olive oil to taste. Serve with toasted bread or crackers. Keeps well until the next day.

Recipe contributed by Gardener Ann West, a favorite for entertaining!

Pan Roasted Charred Tomatoes

Ingredients:

• Whole cherry and Roma tomatoes (mixed varieties recommended)
• Olive oil
• Sliced shallots
• Red pepper flakes, to taste
• Salt and pepper, to taste

Directions:

Toss tomatoes and shallots in olive oil. Roast at 400°F until lightly charred. Remove from pan immediately to prevent sticking. Serve with any meal or smeared over toast and goat cheese!

Recipe contributed by Gardener Ann West.

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Spicy Tomato Jam

Ingredients:

• 4 cups peeled, seeded, and chopped ripe tomatoes
• 2 lemons, peeled and chopped (remove all seedsand pith)
• 1 cup sugar
• 2 tbsp minced fresh ginger
• ½ tsp crushed red pepper
• 2 pinches salt

Directions:

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to a brisk simmer and cook, skimming foam and stirring, until jam-like consistency is achieved and most liquid evaporates, about 45–50 minutes. Do not let the jam burn. Transfer to jars, attach lids and rings. Once cooled, store in the refrigerator for up to 4 months.

Recipe contributed by Gardener Gayle Barton, Farm to Fork Emeril Lagasse. Tried and loved at Tomato Palooza!

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If you have recipes you would like to contribute - please send them to info@lhgarden.org