I know what happens when your garden tomatoes ripen all at once. I know what I do, scramble around looking for ways to cook and use them up before they go bad. I have a quick solution for you, if you’re in a pickle just throw them in the freezer washed as is in a container or plastic bag, and they will be perfect for any sauce dish you make. Once out of the freezer, simply defrost and the peel just slides off for your dish. I have collected many of my tomato blog recipes over the years to share with you in one post. Just keep it by your side just for this moment when your plants take over!
One of my favorite go-to dishes is always soup! here, I have a delicious and simple soup to throw together for dinner and perhaps add a grill-cheese sandwich as well.
My light and tasty soup for a quick dinner.
This is my go-to summer risotto, that was taught to me by a French chef many years ago! Delish!
Roasted Corn, Tomato and Feta Salad with Ali Rosen
This is my BBQ corn salad from Author Rosen from a food event I attended.
Greek Stuffed Tomatoes with Rice
A Grek Family recipe I have made over and over for years!
Arugula Salad with Tomatoes, Watermelon and Greek Feta
A new twist on a Greek Salad with Watermelon and Feta!
An easy and fun dish to make for a quick summer lunch!
I’ve been growing tomatoes for a very long time, and I just love all the variations of tomatoes you can purchase for your garden. They also do great if you plant them in container pots, if you are limited in space.
These are plum tomatoes, great for sauces and toppings. The have a nice amount of fresh to add to pasta, salads, or dips.
These are black tomatoes, just because! I enjoy planting new varieties for salads.
This is a Greek Tomato, perfect for our salads, medium in size with strong flesh.
What, a green tomato? The Green Zebra is fun to add into salads or fried!
Enjoy the tomato season,
© 2026, Mary Papoulias-Platis. All rights reserved.
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Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
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