Here at EatingWell, we’re big fans of tomatoes. From slow roasted, to marinated, to sliced and put in a sandwich, they’re one of our favorite produce picks. In this list, we’re highlighting the tomato recipes our editors are making and eating right now. Try the Tomato Sandwich that our editor Leah Goggins is making “on repeat,” or give our Cherry Tomato Pasta a shot—our editor Danielle DeAngelis says it’s “so good and easy, and uses up some pantry staples.”

01 of 10

Tomato Sandwich

This classic tomato sandwich features a lovely combination of sweet juicy tomatoes and herby cream cheese. You can make a big batch of the cream cheese mixture and have it on hand to spread on bagels or crackers. For a boost of protein, add smoked salmon or sliced turkey or chicken.

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02 of 10

Cucumber, Tomato & Feta Salad with Balsamic Dressing

This Greek-inspired tomato salad is packed with fresh veggies and flavor-boosting ingredients, like balsamic vinegar, Kalamata olives and crumbled feta cheese. This delicious salad takes just 15 minutes to make, and while you could eat it right away, it tastes even better the longer it sits, so plan to leave at least an hour of marinating time before serving.

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03 of 10

Roasted Potato Tzatziki Bowls

Our roasted potato tzatziki bowls are the perfect plant-based dinner, with bright, fresh and creamy flavors in every bite. Crispy, golden roasted potatoes are the centerpiece, accompanied by a tangy, herb-packed tzatziki sauce at the base. Loaded with fresh veggies like cucumbers, cherry tomatoes and red onion with a side of chickpeas for added fiber and plant-based protein, these bowls deliver big on flavor and nutrition.

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04 of 10

Caprese Pasta Salad

This light and fresh Caprese pasta salad is brought together by a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.

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05 of 10

Marinated Cherry Tomato Salad

In this easy cherry tomato salad, the fresh herbs and bright dressing highlight the natural sweetness of the summery tomatoes. Elevate the look of this easy salad by using multicolored tomatoes if you can find them.

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06 of 10

Cherry Tomato Pasta

This cherry tomato pasta is the quick summer dinner you’ve been waiting for. Chickpea pasta adds fiber, while cherry tomatoes and basil cook down to create a flavorful sauce. Tossing the hot pasta with some of the cheese before topping it with the sauce is the key to ensuring all the noodles get coated with cheesy goodness.

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07 of 10

Caprese Sandwich

This caprese sandwich is fresh from the basil and hearty from thick, crusty ciabatta. The sun-dried tomatoes deepen the flavor. Topping the bread with a layer of basil leaves and using toasted bread helps to keep the sandwich from getting soggy if you need to make it a few hours ahead.

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08 of 10

Slow-Roasted Tomatoes

Slowly cooking summer-ripe tomatoes in a low oven makes them candy-sweet. Turn to this recipe to preserve the summer bounty from your garden or farmers market; it freezes well for up to six months. Tuck these tasty bites into sandwiches, stir them into risotto or chop them and mix with Kalamata olives, olive oil and fresh herbs to scoop up with pita chips.

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09 of 10

Tostadas con Nopales y Queso Panela

This easy tostada recipe features a flavorful fresh salad made with nopales (cactus paddles) and topped with queso panela, a fresh cow’s-milk cheese. Look for it in the specialty cheese section of most large supermarkets or Latin markets. Serve the tostadas alongside carne asada or grilled chicken, or as an appetizer before your favorite Mexican meal.

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10 of 10

Cheese Dreams with Tomatoes

Cheese Dreams are nostalgic open-faced cheesy toasts—simple, satisfying and perfect for lunch. This version is inspired by a family favorite: juicy tomato slices layered under melted Cheddar cheese on crisp whole-wheat toast. Toasting the bread first keeps it from getting soggy under the tomatoes.

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