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6 Ways to Use Up Your August Tomato Harvest

The best problem gardening gives you

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If you are a home gardener in August, you know the feeling. You walk outside to check on your plants and suddenly there are twelve ripe tomatoes where there were none yesterday. Then twelve more the day after that. The kitchen counter fills up. The windowsill fills up. You start leaving bags of tomatoes on your neighbor's doorstep and pretending you do not know who left them.

This is the best problem gardening gives you.

The good news is that tomatoes at peak ripeness are one of the most versatile ingredients in any kitchen. You do not need complicated recipes or a lot of time. Most of the ideas below come together in under 30 minutes and use ingredients you probably already have on hand -- many of them growing right alongside your tomatoes.

Here are six of our favorite ways to use up a big August harvest.

A Quick Note on Varieties

Not all tomatoes behave the same way in the kitchen. Here is a quick guide to which Bentley Seeds varieties work best for each type of recipe:

  • Tomato, Roma -- Best for roasting, sauce, and bruschetta. Meaty with low moisture and holds its shape.
  • Tomato, Beefsteak -- Best for slicing, caprese, and sandwiches. Big, juicy, and impressive on a plate.
  • Tomato, Brandywine -- Best for caprese and fresh eating. Heirloom flavor that stands on its own.
  • Tomato, Cherry or Grape varieties -- Best for blistering, salads, and pasta. Sweet and fast to cook.

Growing any of these? You are about to put them to very good use.

The Seeds Behind the Harvest

Every recipe above starts with a seed. These are the Bentley Seeds varieties worth planting if you want an August kitchen full of possibilities:

Browse all vegetable seeds and herb seeds at Bentley Seeds. Non-GMO, open-pollinated, and trusted by American gardeners since 1975.

A garden full of tomatoes in August is not a problem. It is an opportunity. These six recipes give you a week's worth of meals, snacks, and shareable dishes using what is already growing in your backyard. And the best part is that every single one tastes better when the tomatoes came from your own soil.

Save this post for when the harvest hits. You will need it.

Recipe 1

Roasted Tomato Caprese Salad

Best with: Roma, Beefsteak, or Brandywine

Ingredients

  • 2 pounds ripe Roma tomatoes, halved
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves (or dried oregano)
  • Salt and black pepper to taste
  • 1 pound fresh mozzarella, sliced
  • 1 cup fresh basil leaves, torn
  • Balsamic glaze for drizzling
  • Flaky sea salt to finish

Instructions

  1. Preheat oven to 400°F. Toss halved tomatoes with garlic, olive oil, balsamic vinegar, thyme, salt, and pepper until well coated.
  2. Arrange cut side up on a parchment-lined baking sheet. Roast 45 to 55 minutes until softened, caramelized, and slightly wrinkled at the edges.
  3. Let cool for 10 minutes. Arrange on a platter, alternating with mozzarella slices and torn basil.
  4. Drizzle with olive oil and balsamic glaze. Finish with flaky salt and serve.

Make-ahead tip: Roasted tomatoes can be made a day ahead and stored in the fridge. Assemble the platter just before serving.

Grow it yourself: Basil, Genovese Sweet and Tomato, Roma from Bentley Seeds.

Recipe 2

Quick Bruschetta

Best with: Roma, cherry, or any firm ripe tomato from the garden

Ingredients

  • 2 cups fresh tomatoes, diced small
  • 2 cloves garlic, 1 minced for the topping and 1 whole for rubbing the bread
  • 3 tablespoons fresh basil, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • Salt and black pepper to taste
  • 1 baguette, sliced and toasted

Instructions

  1. Combine diced tomatoes, minced garlic, basil, olive oil, and red wine vinegar in a bowl. Season generously with salt and pepper. Let sit at room temperature for at least 10 minutes.
  2. Toast baguette slices until golden and crisp. While still warm, rub each slice with the cut side of the whole garlic clove.
  3. Spoon tomato mixture generously over each slice and serve immediately.

Tip: Do not skip the garlic rub on the bread. It is a small step that adds a lot of flavor.

Grow it yourself: Basil, Genovese Sweet from Bentley Seeds.

Recipe 3

Blistered Cherry Tomato Pasta

Best with: Cherry or grape tomatoes

Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons olive oil
  • Pinch of red pepper flakes
  • Salt and black pepper to taste
  • 8 ounces pasta of your choice
  • Fresh basil to finish
  • Parmesan for serving

Instructions

  1. Cook pasta in well-salted boiling water until al dente. Reserve half a cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes in a single layer and cook without stirring for 2 to 3 minutes until they start to blister and char on the bottom.
  3. Add garlic and red pepper flakes. Toss and cook another 2 minutes until tomatoes burst and release their juices.
  4. Add drained pasta to the skillet. Toss to coat, adding a splash of pasta water to loosen the sauce. Season to taste.
  5. Finish with torn fresh basil and plenty of Parmesan.

Grow it yourself: Basil, Genovese Sweet from Bentley Seeds.

Recipe 4

Fresh Garden Salsa

Best with: Roma or any firm ripe tomato

Ingredients

  • 3 cups fresh tomatoes, roughly chopped
  • 1 small white onion, finely diced
  • 1 to 2 jalapenos, seeded and minced (adjust to taste)
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1/2 teaspoon cumin
  • Salt to taste

Instructions

  1. Combine all ingredients in a bowl and stir to combine.
  2. Taste and adjust -- more lime for brightness, more jalapeno for heat, more salt to bring everything together.
  3. Let sit at room temperature for 15 minutes before serving to let the flavors develop.
  4. Store covered in the refrigerator for up to 4 days.

Tip: For a smokier salsa, char the tomatoes and jalapenos directly over a gas flame or under the broiler for a few minutes before chopping.

Grow it yourself: Jalapeno and Cilantro from Bentley Seeds.

Recipe 5

Slow Roasted Tomatoes in Olive Oil

Best with: Roma or plum tomatoes

Ingredients

  • 3 pounds tomatoes, halved lengthwise
  • 4 cloves garlic, thinly sliced
  • Fresh thyme or rosemary sprigs
  • 1/2 cup extra virgin olive oil, plus more for storing
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 275°F. Arrange tomatoes cut side up on a baking sheet.
  2. Tuck garlic slices and herb sprigs between the tomatoes. Drizzle generously with olive oil and season with salt and pepper.
  3. Roast for 2 to 2.5 hours until the tomatoes are deeply concentrated, shrunken, and sweet but not dried out.
  4. Let cool completely. Transfer to a clean jar and cover with olive oil. Refrigerate for up to two weeks.

Tip: The olive oil left in the jar after the tomatoes are gone is incredible for dipping bread or dressing a salad.

Grow it yourself: Tomato and Rosemary from Bentley Seeds.

Recipe 6

Simple Fresh Tomato Soup

Best with: Any ripe tomatoes -- great for imperfect or slightly overripe ones

Ingredients

  • 3 pounds ripe tomatoes, roughly chopped
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 cup vegetable or chicken broth
  • 1 teaspoon sugar (balances acidity)
  • Salt and black pepper to taste
  • Fresh basil for serving
  • Cream or butter for finishing (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook another minute.
  2. Add chopped tomatoes and broth. Bring to a simmer and cook uncovered for 20 minutes until tomatoes have completely broken down.
  3. Use an immersion blender to puree until smooth. Alternatively transfer in batches to a blender.
  4. Stir in sugar and season generously with salt and pepper. Add a swirl of cream or a pat of butter if desired.
  5. Serve with torn fresh basil and crusty bread on the side.

Freezing tip: Let cool completely, then ladle into freezer-safe containers or zip-lock bags. Keeps for up to 3 months. A taste of August in the middle of January.

Grow it yourself: Tomato, Basil, Genovese Sweet, and Onion from Bentley Seeds.

Pair the Recipes with Your Garden

Fresh tomatoes, herbs, and peppers make summer cooking even better, especially when they come straight from the garden. Simple recipes like these turn a backyard harvest into a week's worth of meals and give you another reason to keep checking on the plants every morning.

Final Thoughts: The Best August Ingredient Is Already in Your Backyard

A garden full of tomatoes in August is not a problem. It is an opportunity. These six recipes give you a week's worth of meals, snacks, and shareable dishes using what is already growing in your backyard. And the best part is that every single one tastes better when the tomatoes came from your own soil.

Save this post for when the harvest hits. You will need it.

Shop Bentley Seeds and grow something worth cooking with this season.