Best 8 Squashed Tomatoes Recipes

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Indulge in a culinary adventure with our thoughtfully curated collection of squashed tomato recipes, an ode to the versatility and vibrant flavors of this beloved ingredient. From classic Italian sauces to refreshing summer salads, each recipe captures the essence of squashed tomatoes, transforming them into culinary masterpieces. Discover the delightfully tangy Tomato Sauce, a staple in Italian cooking, perfect for pasta, pizza, and stews. Experience the vibrant flavors of our Sun-Dried Tomato Pesto, where sun-kissed tomatoes blend with aromatic basil, creating a flavorful spread for sandwiches, wraps, and grilled vegetables.

Embark on a refreshing journey with our Heirloom Tomato Salad, showcasing the diverse colors and flavors of heirloom tomatoes, tossed in a zesty vinaigrette. Delight in the simplicity of our Squashed Tomato Bruschetta, a classic Italian appetizer adorned with fresh tomatoes, basil, and a drizzle of olive oil. For a hearty and comforting meal, try our Squashed Tomato Soup, a velvety smooth soup perfect for chilly evenings.

Explore the unique flavors of our Roasted Tomato Salsa, a smoky and tangy condiment perfect for tacos, burritos, and nachos. Spice things up with our Spicy Tomato Chutney, a vibrant accompaniment to grilled meats and curries. Experience a taste of the Mediterranean with our Mediterranean Tomato Salad, featuring juicy tomatoes, cucumbers, and feta cheese tossed in a refreshing dressing.

No matter your culinary preferences, our collection of squashed tomato recipes offers something for every palate. Embrace the versatility of this humble ingredient and embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

SAUTEED YELLOW SQUASH AND TOMATOES



Sauteed Yellow Squash and Tomatoes image

Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.

Provided by smiles4u

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb summer squash or 1 lb zucchini
1/4 cup butter or 1/4 cup margarine
1 cup onion, thinly sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon sweet basil
1 (8 ounce) can stewed tomatoes

Steps:

  • Without peeling, slice squash in 1/2" diagonal slices.
  • In medium sized skillet, melt butter or margarine and saute onions until golden.
  • Add squash and remaining ingredients, toss to combine.
  • cover and cook 10 - 15 minutes over medium heat until tender.

CROOKNECK SQUASH AND TOMATOES



Crookneck Squash and Tomatoes image

My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.

Provided by Rhonda Brock Fuller

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 8

Number Of Ingredients 8

4 yellow squash, sliced
4 medium tomatoes, sliced
2 green onions, chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
  • Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
  • Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

Nutrition Facts : Calories 63.9 calories, Carbohydrate 7.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 197.9 mg, Sugar 1.7 g

SQUASHED TOMATOES



Squashed Tomatoes image

Provided by Amanda Hesser

Categories     dinner, easy, lunch, quick, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 7

2 1/2 pounds large cherry tomatoes
1/4 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 dried red chili, crumbled
6 slices country bread (optional)
1 clove garlic (optional)

Steps:

  • Heat a broiler or grill. Set the cooking rack 3 inches from the heat.
  • Place the tomatoes on a rimmed baking pan. Broil until they soften and the skins start to blister and split, about 2 minutes. Using tongs, flip the tomatoes and broil until blistered but not totally soft, 2 minutes more.
  • Transfer the tomatoes to a serving dish and lightly squash with a fork so some of the juices run out. (Be careful to avoid spattering.) Sprinkle with oil, salt, pepper and chili and fold gently to combine. Serve with flattened chicken or over toasted country bread that has been rubbed with a garlic clove.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 462 milligrams, Sugar 5 grams

ROASTED SQUASH AND TOMATOES



Roasted Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

SAUTEED SQUASH WITH TOMATOES & ONIONS



Sauteed Squash with Tomatoes & Onions image

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SAUTEED SUMMER SQUASH AND TOMATOES



Sauteed Summer Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large clove garlic, smashed
1 pound small zucchini, cut into 3 by 1/2-inch strips
1 pound small yellow summer squash, cut into 3 by 1/2-inch strips
Kosher salt and freshly ground pepper
1 cup quartered vine-ripened grape or cherry tomatoes
8 mint leaves, cut into thin strips

Steps:

  • Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

YELLOW SQUASH AND TOMATOES



Yellow Squash and Tomatoes image

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 medium yellow summer squash, coarsely chopped
2 tablespoons olive oil
16 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the final product, so choose tomatoes that are fully ripe and have a deep, rich flavor.
  • Use a variety of tomatoes: Using a variety of tomatoes, such as Roma, cherry, and heirloom, will give your squashed tomatoes a more complex flavor and texture.
  • Roast the tomatoes before squashing them: Roasting the tomatoes before squashing them will help to concentrate their flavor and make them easier to peel.
  • Add herbs and spices: Feel free to add herbs and spices to your squashed tomatoes to taste. Some popular additions include basil, oregano, garlic, and salt and pepper.
  • Use squashed tomatoes in a variety of dishes: Squashed tomatoes can be used in a variety of dishes, including pasta sauces, soups, stews, and pizza toppings.

Conclusion:

Squashed tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. They are easy to make and can be stored in the refrigerator for up to a week or frozen for up to 3 months. So next time you have a glut of tomatoes, don't let them go to waste! Squash them up and enjoy their delicious flavor all year long.

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