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Beefsteak tomatoes

Explore 39 recipes, 1 video, and more

Provencal Vegetable Tian

Time:1 hour 25 mins
Ingredients
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish
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Yellow Tomato-Pineapple Relish

Time:10 mins
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Roasted Tomato Sauce

Time:1 day 30 mins
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Tomato and Fennel Salad

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Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil

Other Ideas:
Appetizers, Corn, Peaches
Ingredients
  • 8 ripe medium beefsteak tomatoes
  • 2 ripe peaches pitted and cut into 1/2-inch pieces (2 cups)
  • 3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
  • Kernels from 2 ears corn (1 1/2 cups)
  • 6 tablespoons extra-virgin olive oil
  • 1 to 2 tablespoons fresh lime juice
  • 1 1/4 teaspoons coarse salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/2 cup shredded fresh basil leaves, plus sprigs for garnish
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Tomatoes Stuffed with Grilled Corn Salad

Time:40 mins
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Blender Gazpacho

Time:45 mins
Ingredients
  • 1 cup small pieces white bread (torn from day-old rustic bread, crust removed)
  • 1 small clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 English cucumber, peeled and cut into 1-inch pieces, plus 8 very thin rounds for garnish
  • 1 1/2 cups coarsely chopped (about 1 1/2 peppers) jarred roasted red bell peppers
  • 2 pounds beefsteak tomatoes, cut into quarters
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper
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Chopped Tomato Salad With Toasted Garlic

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Herb Toasts and Tomato Salad

Other Ideas:
Appetizers, Bread
Ingredients
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 3 cloves Roasted Garlic
  • 6 slices (1/4 inch thick) rustic bread, cut on the diagonal
  • 2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped
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Traditional Gazpacho

Ingredients
  • 2 cups cubed crustless day-old bread
  • 2 garlic cloves
  • Coarse salt and freshly ground pepper
  • 2 pounds ripe tomatoes, preferably beefsteak, seeded
  • 1 four-inch piece English cucumber, peeled and seeded
  • 1 one-inch-thick slice green bell pepper
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon sherry vinegar
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 cup cold water, plus more for soaking
  • 1/2 cup extra-virgin olive oil
  • 1 cup torn rustic bread
  • Coarse salt and freshly ground pepper
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