30+ End-of-Summer Tomato Recipes to Use Up Your Garden Haul

This creamy, spinach-flecked soup turns a pot of ripe tomatoes into pure comfort food. It's rich enough to feel indulgent but still comes together with simple pantry staples.

Sliced tomatoes and a golden, flaky puff pastry crust are all you need for a stunning tart. It's ready in about 30 minutes, so it works just as well for a weeknight dinner as it does for a dinner party.

Loaded with roasted vegetables and fresh herbs, this vegan tomato soup takes the classic can-and-crackers combo and gives it a serious upgrade. It freezes beautifully, so it's worth doubling the batch.

Roasted peppers add smoky depth to this creamy tomato bisque, and it comes together with just a handful of simple ingredients. Serve it with a grilled cheese for dunking.

Fresh tomatoes, carrots, and onions simmer together into a soup that's naturally sweet and deeply flavorful. A splash of cream (or a dairy-free swap) rounds it all out.

This from-scratch version of the classic cream of tomato soup comes together in about 30 minutes, no canned soup required. It's the kind of recipe that makes you wonder why you ever bought it premade.

Roasting the tomatoes and garlic first concentrates their flavor into a soup that tastes like it simmered all day. It's the ultimate way to use up a basket of ripe, end-of-summer tomatoes.

No stove required — just blend ripe tomatoes with cucumber, peppers, and herbs for a cold soup that's perfect on a still-warm September evening. It's ready in minutes and only gets better as it chills.

Sweet cherry tomatoes make an especially vibrant gazpacho, and the mint pesto croutons on top take it from simple to special. It's a great way to use up a pint (or three) of cherry tomatoes.

This is the ultimate end-of-season project: turn a bushel of ripe tomatoes into homemade sauce and freeze it for months of easy weeknight pasta dinners. Grandma-approved and worth the effort.

Skip the jarred stuff — this bright, well-seasoned pizza sauce comes together in minutes and makes the most of a fresh tomato surplus. Freeze extra portions for pizza night whenever the craving strikes.

This veggie-loaded take on classic puttanesca sauce gets its punch from tomatoes, olives, and capers. Toss it with your favorite pasta for a dinner that feels far fancier than the effort it takes.

Hearty lentils simmer in a rich tomato sauce for a bolognese that's every bit as comforting as the classic. It's a great way to use a big batch of fresh or canned tomatoes.

Mushrooms give this marinara serious savory depth, while ripe tomatoes keep it bright. Make a double batch and freeze it — you'll be glad to have it on hand once the weather turns.

Sun-dried tomatoes bring concentrated, tangy flavor to this twist on classic pesto. Toss it with pasta, spread it on sandwiches, or use it as a dip — it's endlessly versatile.

This vegan fettuccine alfredo gets a tangy kick from sun-dried tomatoes, plus a tutorial for making your own at home. It's rich, creamy, and proof that plant-based alfredo doesn't have to be boring.

Ready in about 25 minutes, this simple pasta dish pairs sun-dried tomatoes with tender broccolini for a weeknight dinner that doesn't skimp on flavor. It's a great way to use up a jar of sun-dried tomatoes sitting in the pantry.

Spiralized zucchini and roasted tomatoes come together with garlic and a bright squeeze of lemon for a light, veggie-forward dinner. It's an easy way to use up two of the biggest late-summer garden staples at once.

Crispy quinoa cakes get topped with a pile of juicy roasted tomatoes for a dinner that's as satisfying as it is colorful. The roasted tomatoes alone are worth bookmarking this one.

Crispy baked polenta fries get dunked in a garlicky tomato sauce for a side dish (or snack) that disappears fast. It's a fun, unexpected way to put fresh tomatoes to use.

Creamy, cheesy grits get topped with broiled heirloom tomato slices for a dish that's equally at home at breakfast or dinner. It's a simple way to let a really good tomato shine.

Whole tomatoes get hollowed out and filled with a creamy spinach mixture for an appetizer or light dinner that looks far more impressive than it is to make. It's a great use for the biggest tomatoes in your garden.

Spiced red bean burgers get topped with crispy fried green tomatoes for a Southern-inspired dinner that's a perfect way to use up the tomatoes that never quite ripened before the season ended.

These veggie burgers are packed with fresh tomato and basil flavor right in the patty, no toppings required to taste like summer. They freeze well, so make a big batch while tomatoes are at their best.

This copycat panini layers fresh tomato and melty mozzarella between crisp, buttery bread for a sandwich that rivals the restaurant version. It comes together in minutes for an easy lunch.

A creamy garlic cashew cheese stands in for mozzarella in this vegan take on the classic caprese sandwich. Juicy tomato slices and fresh basil still take center stage.

Grilled naan makes a quick, smoky-charred crust for this caprese-topped pizza, piled high with fresh tomato, mozzarella, and basil. It's ready faster than delivery and twice as good.

Chewy farro gets tossed with juicy tomatoes, fresh mozzarella, and basil for a salad that's hearty enough to be a meal. It's a great way to use up a big haul of tomatoes all at once.

These homemade crackers are packed with basil and sun-dried tomato flavor in every bite, and they're much easier to make than you'd think. Serve them with cheese for an easy appetizer spread.

Sweet, tangy, and a little bit spiced, this tomato jam is a genius way to use up the last of the season's tomatoes. Spread it on toast, burgers, or a cheese board to keep summer's flavor going all year.