These beefsteak tomatoes recipes taste like summer!
Big, fat, juicy beefsteak tomatoes are the best.
You can easily identify them by their picture-perfect tomato appearance, not to mention their large size.
These beauties can weigh over an entire pound!
They have the perfect ratio of sweet juice to flesh. Firm and meaty, they hold up well in sandwiches and when you stuff them.
They’re great with a little olive oil and vinegar. They also add a little zing to all sorts of dishes.
Roast them to make your pasta sauce more robust. Or add them fresh to a salad for a juicy bite.
No matter how you slice them, these beefsteak recipes are tantalizing.
Pasta, sandwiches, salads, and sides, there are tons of reasons to roast tomatoes.
Roasting beefsteaks concentrates their juices, making them extra delicious.
To accentuate the flavor, add a sprinkle of herbs, a hint of cracked pepper, and minced garlic.
They’re super quick to make and pretty effortless. I often roast them just to plop them on grilled bread for a snack.
Turn roasted beefsteak tomatoes into a meal itself by stuffing them.
They’re a juicy alternative to peppers. Their larger size also makes them great for stuffing.
Speaking of which, these are full of a beef and quinoa mixture with tomato sauce.
The pulp you scoop out is in there, too, so it doesn’t go to waste.
Savory, juicy, and slightly cheesy, it’s a scrumptious meal that’s high-protein.
Got a bounty of beefsteaks from your garden? Make pasta sauce!
Homemade pasta sauce is so much better than store-bought. There are no preservatives or unwanted ingredients.
And this one tastes garden-fresh!
Roasting the tomatoes gives them a full-bodied flavor.
Also, be sure not to skip the herbs or the quality of red wine. They do wonders to enhance the flavor.
If you love tomatoes as much as I do, you’ll eat this salad almost daily.
It’s so simple. And yet, it’s part of the reason why I look forward to tomato season.
Rather than making them a filler, this salad makes beefsteak tomatoes the star.
Dress them up with fresh herbs, garlic, red onion, red wine vinegar, and olive oil.
Together, all those ingredients enhance the tomatoes while letting them shine.
It’s super flexible too. Add fresh mozzarella for a caprese or slap it on a sandwich.
It’s a great starting off point for all sorts of things.
This stack is a feast for the eyes and taste buds alike.
It’s a towering salad of ripe beefsteak tomatoes and creamy avocado. Give it a sprinkle of bacon and grilled corn kernels.
For the grand finale, drizzle the creamy buttermilk dressing on top.
Aside from grilling the corn, it comes together in a jiffy.
It’s an intriguing party appetizer, excellent first course, and tasty snack.
Move over lettuce, beefsteak tomatoes are the new low-carb bun.
Two thick slices of beefsteak tomatoes are such a genius substitute.
Don’t just use any slice, though. You want the top and bottom of the tomato. They stay intact better than the middle.
I’ll admit it’s messy, but the extra juice is what makes it so great.
Also, mind your filings. Piling this too high will require a knife and fork.
Do you ever crave just thick slices of tomato on your sandwich? If so, you need this classic sandwich in your life.
It’s wholesome, fresh, tomato-forward, and hits the spot.
Thick beefsteak slices and basil get sandwiched between toasted multigrain bread smeared with garlic aioli.
The beefsteak tomatoes are so meaty, they hold their own well.
The only substitute I would recommend is other heirloom tomato varieties.
A classic Caprese never disappoints. It’s fresh, juicy, and oh-so-satisfying, especially when you use beefsteak tomatoes.
Other tomatoes don’t quite have the same oomph.
Romas never seem to be juicy enough and cherry tomatoes are too small.
But not beefsteak. They’re pretty much always at the store.
Be sure to cut them to the same thickness as the mozzarella. Then, drizzle balsamic glaze on top.
The one thing I could eat almost every night is tomato grilled cheese. Add tomato soup and all I can say is “Yes, please!”
Perhaps it’s the kid in me. But I love a grilled cheese sandwich with a thick slice of beefsteak tomato.
The buttery sourdough, gooey cheddar, and tomato taste like home.
Now that I’m grown, I take a hint from this epic grilled cheese and add Gruyere. I also add dried basil.
In the winter, I’m all for hearty red and creamy white pasta sauces. But when summer rolls around, I’m all about this fresh pasta.
This 30-minute meal ditches the sauce entirely.
In its place is a heaping of diced beefsteak tomatoes with basil, garlic, and feta. There’s a healthy glug of olive oil too.
Use any pasta shape you like. I also recommend garnishing it with cracked pepper and red pepper chili flakes.
Here’s a vegetarian-friendly way to stuff beefsteak tomatoes.
You hollow out the middle, then stuff it with barley and a ton of feta.
A few alliums like red onion and garlic make it more savory. The green onions also add a burst of freshness.
It looks spectacular, tastes great, and takes only 25 minutes to make.
This vibrant salad will brighten up any table.
Cookouts, picnics, brunches, you name it, this salad is a great addition.
All it takes is four ingredients and 5 minutes. It’s quick, simple, and full of tomatoey goodness.
If you find red onions too pungent, soak them in water. Otherwise, you can skip this step.
Looking for a new sandwich recipe to switch things up? I have a super simple one for you.
It comes with smoked salmon, tomato, lettuce, cheese, and mayo on whole wheat.
You can slap this sandwich together in a pinch. Plus, it’s super flexible.
Provolone, goat cheese, havarti, gouda, or cream cheese all work. You can try different sandwich spreads, too.
I could eat this scrumptious snack all the time! It’s like a vegetarian alternative to chicken parmesan.
Thick slices of beefsteak tomatoes get coated in breadcrumbs, then topped with tomato sauce.
Add a topping of parmesan cheese and bake until it gets melty.
It doesn’t take super long and it’s completely beginner-friendly.
You might think you don’t need a recipe for a BLT. After all, the main ingredients are in the name.
But if you want the ultimate BLT, then by all means, you need this recipe.
Every component is selected to craft a juicy, mouthwatering sandwich. And it all starts with, you guessed it, beefsteak tomatoes.
They’re so juicy and so meaty, they’re destined to be in this sandwich.
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