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Bentley SeedsBlog Recipe Shop 6 Ways to Use Up Your August Tomato Harvest The best problem gardening gives you On this page 6 Ways to Use Up Your August Tomato Harvest Recipes 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: Tomato, Roma -- The workhorse of the garden. Perfect for roasting, sauce, and bruschetta. Tomato, Beefsteak -- Big slicing tomatoes ideal for caprese and fresh eating. Tomato, Brandywine -- Heirloom flavor that stands completely on its own. Basil, Genovese Sweet -- The herb that ties every one of these recipes together. Pepper, Jalapeno -- Essential for the salsa and great for so much more. Cilantro -- Fast-growing and ideal for summer herb gardens. 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 Preheat oven to 400°F. Toss halved tomatoes with garlic, olive oil, balsamic vinegar, thyme, salt, and pepper until well coated. Arrange cut side up on a parchment-lined baking sheet. Roast 45 to 55 minutes until softened, caramelized, and slightly wrinkled at the edges. Let cool for 10 minutes. Arrange on a platter, alternating with mozzarella slices and torn basil. 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 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. Toast baguette slices until golden and crisp. While still warm, rub each slice with the cut side of the whole garlic clove. 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 Cook pasta in well-salted boiling water until al dente. Reserve half a cup of pasta water before draining. 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. Add garlic and red pepper flakes. Toss and cook another 2 minutes until tomatoes burst and release their juices. Add drained pasta to the skillet. Toss to coat, adding a splash of pasta water to loosen the sauce. Season to taste. 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 Combine all ingredients in a bowl and stir to combine. Taste and adjust -- more lime for brightness, more jalapeno for heat, more salt to bring everything together. Let sit at room temperature for 15 minutes before serving to let the flavors develop. 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 Preheat oven to 275°F. Arrange tomatoes cut side up on a baking sheet. Tuck garlic slices and herb sprigs between the tomatoes. Drizzle generously with olive oil and season with salt and pepper. Roast for 2 to 2.5 hours until the tomatoes are deeply concentrated, shrunken, and sweet but not dried out. 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 Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook another minute. Add chopped tomatoes and broth. Bring to a simmer and cook uncovered for 20 minutes until tomatoes have completely broken down. Use an immersion blender to puree until smooth. Alternatively transfer in batches to a blender. Stir in sugar and season generously with salt and pepper. Add a swirl of cream or a pat of butter if desired. 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.

Bentley SeedsBlog Recipe Shop Garden Parties Are the Hottest Hosting Trend of 2026 Here's how to throw one On this page Garden Parties Are the Hottest Hosting Trend of 2026 Recipe If you have been looking for a reason to finally use your backyard as more than a place to mow, 2026 has officially given you one. Garden parties are having a full comeback, and not the stuffy, tiny-sandwich kind from your grandmother's era. According to Better Homes & Gardens and hosting experts nationwide, outdoor entertaining at home is one of the biggest trends of the year, with hosts trading restaurant reservations for something more intentional: beautiful tables, seasonal food, good conversation, and a backyard that actually gets used. The best part? If you are already growing a garden, you are already halfway there. Why Garden Parties Are Trending in 2026 Garden parties are being completely reimagined this year. Instead of boring and plain, the 2026 version goes with unique themes, specific cuisines, creative table decor, and activities like adult-friendly crafts. Hosting at home has become a preferred alternative to going out, with these more tailored, intimate gatherings allowing for more genuine quality time and connection, with no reservations required and no time limit. The aesthetic is just as intentional as the food. In 2026, tables are becoming both decorative and delicious as hosts move beyond traditional floral centerpieces to incorporate foraged accents, fresh produce, and garden-picked greenery. Herbs, citrus branches, and seasonal fruits are layered into tablescapes, and color palettes are shifting toward earthy neutrals with soft accents like sage green, terracotta, and muted lavender. Credit: Andrea LindsayPinterest Grow Your Garden Party from Seed Here is what makes a garden party at home special: you grew it. When guests ask what is in the salad and you say "my backyard," that is a moment no restaurant can replicate. These are the Bentley Seeds varieties that pull double duty. They look beautiful growing in your garden and end up in the food on your table. For Your Tablescape: Sunflowers – Cut a few stems and drop them in a mason jar. Done. (shop sunflower seeds) Wildflower Mix – A scattered patch in the yard creates the perfect backdrop for outdoor photos. (shop wildflower mix) Haven't planted yet? It's not too late for a late-July harvest of basil, kale, and parsley. Shop all herb seeds here. Recipe of the Month: Garden Party Mediterranean Pasta & Kale Salad with Lemon Herb Dressing Hosting Tips: Pull It All Together A few quick ideas to make your garden party feel intentional without being overwhelming: Use what is growing. Clip herb bundles, sunflower stems, or wildflower stems and put them in simple jars on the table. Your garden is the decor. Serve family style. Big platters and bowls on a long table encourage guests to serve themselves and linger. Make it interactive. Set up a small station where guests can snip fresh herbs to add to their plates. It is a talking point and connects them to where the food came from. Lean into the season. July is peak growing season. Build your whole menu around what is ready in the garden, including tomatoes, peppers, herbs, and cucumbers. It tastes better and the story is more fun to tell. Credit: MomoozePinterest Seeds to Start Now for Your Next Garden Party Planning a late-summer gathering? These varieties planted now will be ready to harvest in 6 to 8 weeks: Basil, Genovese Sweet – Harvest in about 30 days Kale – Harvest in 50 to 65 days Parsley – Harvest in 70 to 90 days; start inside for faster results Sunflowers – Blooms in 60 to 80 days; plant now for late August color Browse all herb and vegetable seeds at Bentley Seeds. All non-GMO, open-pollinated, and trusted by American gardeners since 1975. Garden Party Mediterranean Pasta & Kale Salad with Lemon Herb Dressing Ingredients 2 cups dry rotini, fusilli, or cavatappi pasta 3 cups fresh kale, stems removed and roughly chopped (shop kale seeds) 1/2 cup cherry tomatoes, halved (or 1/3 cup oil-packed sun-dried tomatoes if not yet in season) (shop tomato seeds) 1/3 cup crumbled feta cheese 1/4 cup shaved or shredded Parmesan 1/4 cup thinly sliced fresh basil (shop basil seeds) Optional: 1/4 cup toasted pine nuts or chickpeas for extra texture For the lemon herb dressing: 1/2 cup fresh basil, stems removed (from your garden!) 1/4 cup extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 2 cloves fresh garlic 1 teaspoon honey 1/4 teaspoon salt, plus more to taste Fresh cracked black pepper Instructions Cook the pasta. Bring a large pot of well-salted water to a boil. Cook until just al dente, as it will continue to soften as it chills. Drain, rinse with cold water, and spread on a sheet pan to cool completely. Massage the kale. Drizzle a small amount of olive oil over the chopped kale and massage between your hands for about 2 minutes. This breaks down the tough fibers, reduces bitterness, and makes the kale tender enough to absorb the dressing. Do not skip this step. Make the dressing. Add all dressing ingredients to a blender or food processor and blend on high until completely smooth. Taste and adjust with more salt, lemon, or garlic as needed. Refrigerate until ready to use. Build the salad. In a large mixing bowl, combine the cooled pasta, massaged kale, tomatoes, feta, Parmesan, and fresh basil. Pour dressing over and toss thoroughly to coat. Cover and refrigerate for at least one hour before serving. Serve and garnish. Before serving, give the salad a fresh toss. Top with an extra handful of torn basil, a light drizzle of olive oil, and a pinch of flaky salt. Pile onto a wide platter and tuck in a few fresh herb sprigs for a beautiful presentation. Pair the Recipe with Your Garden Fresh herbs, kale, and tomatoes make summer entertaining even better, especially when they come straight from the garden. Simple recipes like this turn backyard harvests into impressive dishes and give hosts another reason to spend time outside tending what they will soon share with guests. Credit: AestoraLink   Final Thoughts: The Best Garden Parties Start from Seed The best garden parties do not come from a party store. They come from a backyard that was tended, seeds that were planted, and food that was grown with some intention. This salad is a great place to start. It is easy, impressive, travels well, and tastes even better when the basil came from six feet away. Grab your seeds, get them in the ground, and start planning your July gathering. Your guests will notice the difference. Questions about what to grow? Contact the Bentley Seeds team. Shop Bentley Seeds and grow your next great gathering from seed.

Some gifts get tossed in a drawer by Monday morning. Seeds are different. They get planted in the backyard, checked on after dinner, and talked about all summer long.