Simply Tomato: 100 Recipes for Enjoying Your Favorite Ingredient All Year Long by Martha Holmberg

  • Grilled bread with tomato and olive oil (page 32)

    from Simply Tomato: 100 Recipes for Enjoying Your Favorite Ingredient All Year Long Simply Tomato by Martha Holmberg

    • Categories: Grills & BBQ; Snacks; Appetizers / starters; Small plates - tapas, meze; Spanish; Vegetarian; Vegan
    • Ingredients: tomatoes; flaky salt; bread; extra virgin olive oil; garlic
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Notes about Recipes in this book

  • Fresh tomato salsa that clings to the chip

    • lean1 on July 19, 2024

      best salsa I ever made from scratch. I added 1 popblano pepper and left the rest out. I don't like too much heat. But the draining of the juice and added to cooking liquid really makes the dish.

  • Tomato-peach salad with lime-ginger dressing

    • rmardel on September 14, 2025

      I happened to have a peach and a yellow tomato hanging out when I decided to make this. The salad was, as the author describes it, “deceptively delicious”. I loved the layers of flavor and the complexity of the differing tart/sweet ratios, the underlying umami. I adore nuoc cham, but had thought of using it in this combination. It worked very well and offered a lot of flavor for what is really a simple preparation. Yellow tomatoes are not my favorites, but I would still make this again. This salad would be spectacular with a flavorful heirloom tomato,

  • Watermelon, cherry tomato, and cucumber salad in smoky lime vinaigrette

    • hbakke on September 05, 2024

      Lovely summery salad. Will repeat.

    • rmardel on September 12, 2025

      Lovely salad that balances sweet, crisp, tart, and salty flavors. I liked the added flavor of the goat cheese, but thought it could have stood up to a saltier feta than the recommended Valbreso Feta, which is quite mild and creamy.

  • Smoky lime vinaigrette

    • hbakke on September 05, 2024

      The sherry vinegar and smoked paprika reminds me of Spanish flavors. This was a nice smoky vinaigrette.

  • Gazpacho #1 - blended and smoky

    • DebCooks on September 14, 2025

      Love the smokiness of this soup. I didn't blend it too smoothly which I liked. The texture is super nice.

  • Pasta with no-cook tomato sauce with feta, mint, and parsley

    • Kinhawaii on February 02, 2026

      This was nice. I would make this again, maybe with a little less tomato & add other veggies.

  • Roast chicken thighs with sheet-pan tomato-onion compote

    • lhaddad7 on April 21, 2026

      This was amazing. I seasoned it a few hours in advance. Five out of five, would recommend.

  • Tender lamb meatballs in tomato sauce with fragrant spices

    • rmardel on September 12, 2025

      The meatballs were very tender, fragrant and flavorful. The first day however I did not think they melded well with the tomato sauce. It was more like I had to flavorful dishes that fought with each other on the plate. The second day however the flavors had softened and melded together creating a richly comforting dish. I would recommend making this dish in advance.

  • Tomato, potato, and Gruyère gratin

    • lhaddad7 on February 16, 2026

      Really good - doubled the amount of cheese!

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  • ISBN 10 164829037X
  • ISBN 13 9781648290374
  • Linked ISBNs
  • Published Jun 20 2023
  • Format Hardcover
  • Page Count 248
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

Americans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? The acclaimed chef, cooking teacher, and author shares 100 recipes to turn the tomato into glorious dishes. Whether it’s a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favorite summer fruit. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad. Holmberg also reveals her secret, umami-packed ingredient - tomato water. She calls it a “magical elixir” that can add intense tomato flavor to most anything you make.

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