Is there anyone in this world who doesn't love tomatoes? With their tangy-sweet flavor and juicy bite, they enhance any dish and make your mouth water. I declare tomatoes to be the best flavor in the world! Learn the following 5 tomato recipes and treat yourself to some culinary delight.

Tomato Tini

Ingredients:

2 oz vodka

1 oz tomato juice

1/2 oz dry vermouth

1/2 oz fresh lemon juice

1/2 oz simple syrup (adjust to taste)

2 dashes hot sauce (optional)

1 dash Worcestershire sauce (optional)

Ice

Tomato slice or cherry tomato (for garnish)

Fresh basil or parsley (for garnish)

Instructions:

Prepare the Cocktail Shaker:

Fill a cocktail shaker with ice.

Mix the Ingredients:

Add the vodka, tomato juice, dry vermouth, fresh lemon juice, simple syrup, hot sauce, and Worcestershire sauce (if using) to the shaker.

Shake Well:

Shake vigorously for about 15-20 seconds to chill the mixture and combine the flavors.

Strain and Serve:

Strain the mixture into a chilled martini glass.

Garnish:

Garnish with a slice of tomato or a cherry tomato on a cocktail pick.

Optionally, add a sprig of fresh basil or parsley for an extra touch of freshness.

Enjoy:

Serve immediately and enjoy your Tomato Tini!

This cocktail offers a unique twist on the classic martini with a fresh and savory tomato flavor. If you like it spicier, adjust the amount of hot sauce to your taste.

Tomato Pesto-Stuffed Burrata Bombs

Ingredients:

For the Tomato Pesto:

1 cup sun-dried tomatoes (packed in oil, drained)

1/4 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

Salt and pepper to taste

For the Burrata Bombs:

4 large burrata balls

1 sheet puff pastry (thawed if frozen)

1 egg (beaten, for egg wash)

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1/4 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves (for garnish, optional)

Instructions:

Make the Tomato Pesto:

In a food processor, combine the sun-dried tomatoes, basil leaves, toasted pine nuts, grated Parmesan cheese, olive oil, and garlic. Process until smooth, scraping down the sides as needed. Season with salt and pepper to taste.

Preheat Oven:

Preheat your oven to 400°F (200°C).

Prepare Puff Pastry:

Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares large enough to wrap around each burrata ball (about 4x4 inches).

Stuff the Burrata:

Gently press down on each burrata ball to create a small indentation in the center. Spoon a generous amount of tomato pesto into the indentation of each burrata ball.

Wrap the Burrata:

Place each pesto-stuffed burrata ball in the center of a puff pastry square. Fold the corners of the pastry up and over the burrata to seal it completely. Use a bit of beaten egg around the edges if needed to help seal the pastry.

Prepare for Baking:

Place the wrapped burrata balls seam-side down on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden, shiny finish. Sprinkle grated Parmesan cheese on top of each puff pastry-wrapped burrata.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and crispy.

Serve:

Remove from the oven and let cool slightly. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper to taste. Garnish with fresh basil leaves if desired.

Enjoy:

Serve the Tomato Pesto-Stuffed Burrata Bombs warm. They’re perfect as an appetizer or a delicious snack! This recipe combines the creamy richness of burrata with the vibrant flavors of tomato pesto and the crispiness of puff pastry for a delightful treat.

Creamy Feta & Tomato Chicken

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup heavy cream

1/2 cup crumbled feta cheese

1/4 cup fresh basil leaves, chopped (plus extra for garnish)

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon balsamic vinegar (optional)

Cooked pasta or rice (for serving, optional)

Instructions:

Prepare the Chicken:

Season the chicken breasts with salt and pepper on both sides.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

Sauté the Aromatics:

In the same skillet, add a little more olive oil if needed and sauté the chopped onion until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Make the Sauce:

Add the halved cherry tomatoes to the skillet and cook until they start to soften, about 3 minutes. Reduce the heat to medium and pour in the heavy cream, stirring to combine. Add the crumbled feta cheese and chopped basil, stirring until the cheese melts and the sauce becomes creamy. Season with dried oregano, salt, and pepper to taste. If you like a bit of tang, you can add a tablespoon of balsamic vinegar.

Combine Chicken and Sauce:

Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for a few minutes until the chicken is heated through and coated with the creamy sauce.

Serve:

Garnish with extra fresh basil leaves. Serve the Creamy Feta & Tomato Chicken over cooked pasta, rice, or with a side of crusty bread to soak up the delicious sauce.

Enjoy:

Enjoy this creamy, tangy, and savory dish that's perfect for a cozy dinner!

Gnocchi Foil Packets

Ingredients:

1 package (16 oz) gnocchi (fresh or frozen)

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

1/2 cup sliced bell peppers (red, yellow, or orange)

1/2 cup sliced mushrooms (optional)

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh basil or parsley, chopped (for garnish, optional)

Instructions:

Preheat Oven or Grill:

Preheat your oven to 400°F (200°C) or prepare your grill for medium heat.

Prepare the Foil Packets:

Cut four large pieces of aluminum foil, about 12x12 inches each. Lightly coat the center of each foil piece with a bit of olive oil or non-stick spray.

Assemble the Packets:

In a large bowl, toss the gnocchi, cherry tomatoes, bell peppers, mushrooms (if using), and baby spinach with olive oil, dried Italian seasoning, garlic powder, salt, and pepper. Divide the mixture evenly among the foil pieces, placing it in the center of each piece of foil.

Seal the Packets:

Fold the sides of the foil up and over the mixture, creating a sealed packet. Make sure the packets are tightly closed to keep the steam in.

Cook the Packets:

Oven Method:

Place the foil packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the gnocchi is cooked through and the vegetables are tender.

Grill Method:

Place the foil packets on the grill and cook for 15-20 minutes, turning occasionally, until the gnocchi is tender and the vegetables are cooked.

Serve:

Carefully open the foil packets (watch out for steam) and sprinkle each with grated Parmesan cheese. Garnish with fresh basil or parsley if desired.

Enjoy:

Serve the Gnocchi Foil Packets hot, directly from the foil or on a plate. They’re great as a stand-alone meal or paired with a side salad. This recipe is perfect for a no-fuss meal that’s easy to customize with your favorite vegetables and seasonings. Enjoy!

Marry Me Meatballs

Ingredients:

For the Meatballs:

1 lb ground beef (or a mix of beef and pork)

1/2 cup bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 egg

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

For the Tomato Sauce:

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) crushed tomatoes

1/2 cup tomato sauce

1 tablespoon tomato paste

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and pepper to taste

1/4 cup fresh basil, chopped (for garnish)

Instructions:

Prepare the Meatballs:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it. In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, parsley, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until just combined—don’t overmix. Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

Bake the Meatballs:

Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.

Prepare the Tomato Sauce:

While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Stir to combine. Simmer the sauce for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Combine Meatballs and Sauce:

Once the meatballs are baked, carefully transfer them to the skillet with the tomato sauce. Simmer for an additional 5 minutes to let the meatballs absorb some of the sauce flavors.

Serve:

Garnish with fresh chopped basil before serving. Serve the meatballs with tomato sauce over pasta, rice, or with a side of crusty bread for dipping.

Enjoy:

Enjoy these flavorful Marry Me Meatballs with Tomatoes! They’re perfect for a comforting meal that’s sure to please everyone at the table.