Take advantage of ultra-flavorful, roasted end-of-summer tomatoes.

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Red, White and Blue Food for Fourth of July
Credit: JOHNNY MILLER

Roasting tomatoes enhances their natural sweetness, making them even more delicious. From savory crêpes to spicy salsa, here's how to take advantage of ultra-flavorful, roasted end-of-summer tomatoes.

1. Crêpes

Brie Crêpe Melts with Roasted Tomatoes and Herb-Buttermilk Sauce
Credit: © Sarah Bolla

These savory crêpes feature melted brie cheese topped with warm roasted cherry tomatoes and frisée.

2. Risotto

Quinoa Risotto with Lemon and Roasted Tomatoes

F&W Best New Chef 2011 Ricardo Zarate puts a Peruvian spin on risotto, using quinoa in place of rice.

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Or try Top Chef judge Tom Colicchio's rich, roasted tomato risotto.

3. Hummus

Roasted Tomato-Basil Hummus
Credit: © Sarah Bolla

This fast dip has all the flavors of classic pizza sauce.

4. Tartlets

Tomato Tartlets

These fantastic bite-size tarts are filled with fresh ricotta and topped with oven-roasted tomatoes.

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Or try this version with roasted green tomatoes and smoked cheddar.

5. Salsa

Chipotle chiles in adobo give this healthy salsa terrific heat.

6. Open-Face Sandwiches

Roasted Tomato Croques with Pickled Peppers

For a fun spin on the French croque-monsieur, toasted bread is topped with creamy béchamel sauce, roasted heirloom tomatoes, Gruyère cheese and spicy homemade pickled peppers.

7. Soup

Roasted Green Tomato Basil Soup in Sourdough

This beautiful vegetarian soup combines tart green tomatoes with basil and thyme.

8. Bruschetta

Red, White and Blue Food for Fourth of July
Credit: JOHNNY MILLER

Peak-season tomatoes make all the difference in this simple bruschetta from cookbook author Susan Spungen.

9. Bread Salad

Bread Salad with Roasted Tomatoes and Capers
Credit: © TINA RUPP

This simple, healthy salad comes together in just 30 minutes.