There are 16 incredible dessert recipes that let the real adaptability of tomatoes come through. These aren’t your basic tomato recipes.
Among them, you’ll find 12 tomato recipes that are borderline revolutionary in the way they use tomatoes. And you’ll find a few that are downright incredible, like the first dish I have to share with you, which is called Tomato Jam Thumbprint Cookies.
And from there, it just gets more delicious!
The 16 Best 12 tomatoes desserts recipes
1. Tomato Jam Thumbprint Cookies
I present to you Tomato Jam Thumbprint Cookies, an exquisite delicacy that unites the standard ensemble of softened unsalted butter, granulated sugar, vanilla extract, all-purpose flour, and a whisper of salt with the unusual ingredient of tomato jam for a pleasantly surprising sweet bite.
Ingredients
Unsalted butter, softened (1 cup)
Granulated sugar (1/2 cup)
Vanilla extract (1 teaspoon)
All-purpose flour (2 cups)
Salt (1/4 teaspoon)
Tomato jam (1/2 cup)
Instructions
1. Set your oven to 350°F (175°C) and get a baking sheet ready by lining it with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the vanilla extract and mix until fully combined.
3. Slowly add the salt and flour to the butter mixture and combine until the dough forms.
4. Form the dough into 1-inch balls. Arrange them on the prepared baking sheet, 3 inches apart. Using your thumb, press an even indentation in the center of each ball. Fill it with a scant teaspoon of tomato jam. Bake for 12-15 minutes. The edges should be golden but the centers should remain soft. Let cool on the sheet for 5 minutes before transferring to a wire rack.
2. Tomato Basil Sorbet
Tomato Basil Sorbet is a unique, refreshing dessert combining ripe tomatoes, fresh basil leaves, and a hint of lemon juice. A sugar syrup boosts its innate sweetness, and a tiny amount of salt balances the flavor.
Ingredients
2 cups ripe tomatoes, diced
1/2 cup fresh basil leaves
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice
1 pinch of salt
Instructions
1. In a small saucepan, mix the water and sugar over medium heat, and stir until the sugar is completely dissolved. Let the syrup cool.
2. Put the tomatoes, basil, lemon juice, and salt in a blender. Blend until smooth.
3. Add the cooled sugar syrup to the tomato mixture, and blend again until well combined.
4. Put the mixture into an ice cream maker and churn according to the manufacturer’s directions. Move it to a container and freeze for a minimum of 2 hours before you serve it.
3. Candied Cherry Tomato Tart
Enjoy my Candied Cherry Tomato Tart, made with roasted cherry tomatoes that are caramelized with balsamic vinegar and sugar and set atop golden puff pastry. A perfect appetizer seasoned with olive oil and topped with fresh basil.
Ingredients
Cherry tomatoes (about 2 cups, halved)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons granulated sugar
1 sheet puff pastry, thawed
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
1. Set the oven to 400°F (200°C) to preheat. Take a mixing bowl and combine the following ingredients: the halved cherry tomatoes; olive oil; balsamic vinegar; sugar; salt; and pepper. Toss everything together well.
2. Place the seasoned cherry tomatoes on a baking sheet lined with parchment paper and roast in the oven for about 15-20 minutes, or until they are soft and slightly caramelized.
3. Puff pastry, when laid out on a baking tray lined with parchment paper, is one of the best bases for sweet or savory dishes. To keep it from becoming too inflated during baking, it’s best to prick it with a fork beforehand.
4. Place the roasted cherry tomatoes evenly on the puff pastry and return to the oven to bake for 15 to 20 minutes or until the pastry is a deep golden brown. Serve garnished with fresh basil.
4. Tomato Tatin
Savory Tomato Tatin is a luscious take on the classic French dessert. It features ripe tomatoes that have been caramelized with butter, sugar, and balsamic vinegar.
This stunning upside-down tart is topped with golden puff pastry and garnished with fresh thyme.
Ingredients
1 sheet of puff pastry, thawed if frozen
6 to 8 medium-sized ripe tomatoes, halved and seeded
3 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Fresh thyme leaves for garnish
Instructions
1. Heat your oven to 400°F (200°C). In an ovenproof skillet, over medium heat, melt the butter. To the melted butter, add the sugar and balsamic vinegar, and stir until the sugar is dissolved and the mixture has begun to bubble.
2. Place the tomato halves with the cut sides facing upward in the skillet. Sprinkle them with salt and pepper to taste. Let the tomatoes simmer in the syrup for roughly 5 minutes.
3. Take the skillet off of the heat. Lay the puff pastry over top of the tomatoes, tucking the edges into the skillet.
4. Move the skillet to the oven, which you have preheated, and bake for 25–30 minutes or until the pastry is golden brown. After baking, allow the item to cool for a few minutes and then invert onto a plate for serving. Use thyme as the garnish for a pleasing appearance and aroma with your pastry.
5. Tomato Chocolate Cake
Cocoa powder and sugar bring rich sweetness to this unexpected take on chocolate cake. The secret ingredient?
Pureed tomatoes, which add moisture and a touch of umami without any trace of tomato flavor.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1 1/2 cups sugar
1 cup pureed tomatoes
Instructions
1. Set your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring it.
2. In a bowl for mixing, combine the flour, baking soda, baking powder, and cocoa powder.
3. In a separate large bowl, beat together the butter and sugar until light and fluffy. Stir in the pureed tomatoes.
4. Slowly add the dry ingredients to the tomato mixture, mixing until only combined. Pour the batter into a pan you have already prepped.
5. Bake for 35-40 minutes, or until a toothpick poked into the middle comes out nice and clean. Cool it down before you serve.
6. Green Tomato Pie
Sliced green tomatoes, granulated sugar, and ground cinnamon make a one-of-a-kind dessert. Green Tomato Pie is baked between two layers of crust, with a hint of lemon and a pat of butter in the filling for added richness.
Ingredients
Green tomatoes (sliced)
4 cups
Granulated sugar
1 cup
All-purpose flour or cornstarch
¼ cup
Ground cinnamon
1 teaspoon
Lemon juice
1 tablespoon
Butter
2 tablespoons
Pie crust
double crust for 9-inch pie
Instructions
1. Your oven should be set to 425°F (220°C) to preheat.
2. In a big bowl, mix together the sliced green tomatoes with the sugar, flour (or cornstarch), cinnamon, and lemon juice. Stir vigorously until the mixture is well blended and the tomatoes are evenly coated.
3. A pie crust should line a 9-inch pie plate. Into the crust goes the tomato mixture. And small pieces of butter should be dotted on top.
4. Place the second pie crust on top, seal the edges, and make slits in the top for steam to escape. Bake 45 minutes or until the filling bubbles and the crust is golden brown. Cool slightly before serving.
7. Tomato Granita
Frozen Tomato Granita is an invigorating dish made with mixed ripe tomatoes, sugar, fresh lemon juice, olive oil, and seasonings. To serve, spoon the granita into chilled glasses and top with finely chopped fresh basil, adding for good measure a few almost whole leaves—what else could one expect from a summer treat so vibrant?
Ingredients
6 ripe tomatoes
2 tablespoons sugar
1 tablespoon lemon juice
A pinch of salt
Freshly ground black pepper (to taste)
1 tablespoon olive oil
Fresh basil leaves (for garnish)
Instructions
1. Remove the core from the tomatoes, chop them coarsely, and blend them in a food processor until smooth.
2. Sieve the tomato puree through a fine-mesh sieve into a bowl to remove the seeds and skin.
3. Incorporate the sugar, lemon juice, salt, pepper, and olive oil until the mixture is well combined.
4. Place the blend into a dish with low sides and freeze. Remove and fluff with a fork every half-hour until it’s of a snow-like consistency. Then serve it in a glass, straw optional. Top with fresh, torn basil leaves.
8. Spiced Tomato Mousse
Ripe tomatoes are blended with olive oil, lemon juice, and aromatic spices like cumin, smoked paprika, and cayenne pepper, creating a smooth, chilled mousse. It’s spiced tomato mousse, and while that might sound like an unconventional appetizer, it set the tone for a birthday dinner at the Top Chef winner’s restaurant in New Orleans.
Ingredients
3 ripe tomatoes, peeled and seeded
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 cup heavy cream, whipped
Instructions
1. Start with the unpeeled, seeded tomatoes and blend them into a smooth pureé.
2. Move the tomato puree to a saucepan and heat it over medium heat. Add the olive oil, lemon juice, ground cumin, smoked paprika, and cayenne pepper. Let it all simmer together for about 10 minutes. Stir it occasionally. Let it thicken slightly.
3. Let the spiced tomato mixture cool to room temperature. Fold in the whipped cream gently until well combined.
4. Pour the combination into dish servings and refrigerate for at least 2 hours, or until set, before serving.
9. Tomato Cheesecake
Cheesecake Tomato is a form of unique savory meal that combines smooth cream cheese with savored to perfection pureed ripe tomatoes and fresh basil, backing them up with a buttery graham cracker crust. It offers a delightful twist on traditional cheesecake.
Ingredients
Crushed graham crackers (1 cup)
Unsalted butter, melted (4 tablespoons)
Cream cheese, softened (16 oz)
Granulated sugar (1/2 cup)
Eggs (2 large)
Ripe tomatoes, peeled, seeded, and pureed (1 cup)
Fresh basil, chopped (1 tablespoon)
Instructions
1. Your oven should be preheated to 325°F (160°C). The crushed graham crackers should be mixed with the melted butter until well combined, and then pressed into the bottom of a 9-inch springform pan to form the crust.
2. In a big bowl, blend together the softened cream cheese and sugar until you reach a smooth consistency. Next, add in the eggs, making sure to mix each in thoroughly before introducing the next.
3. Incorporate the pureed tomatoes and chopped basil into the cream cheese mixture. Pour the mixture over the prepared crust in the springform pan.
4. Bake for 50-60 minutes, or until the center is set and the top is a touch golden. Let the cheesecake cool to room temperature; then chill for at least 4 hours, but preferably overnight, before serving.
10. Tomato Gelato
Tomato Gelato combines ripe tomatoes, sugar, and lemon juice to create an intriguing dessert that’s both refreshing and subtly sweet. This frozen treat offers a unique flavor profile that elegantly transitions between sweet and savory, making it an ideal palate cleanser.
Ingredients
1 pound ripe tomatoes, peeled and seeded
1 cup granulated sugar
1 cup water
2 tablespoons fresh lemon juice
A pinch of salt
Instructions
1. Using a blender, puree the tomatoes—after peeling and seeding them—until they are smooth.
2. Combine sugar and water in a saucepan, and warm them together until the sugar completely dissolves and you have a simple syrup. Allow it to cool.
3. Combine the tomato puree with the simple syrup, the lemon juice, and a pinch of salt, mixing until they are well incorporated.
4. Refrigerate the mixture for at least an hour before churning in an ice cream maker according to the manufacturer’s instructions. After the mixture has been churned, it must be frozen before it will hold its shape.
11. Tomato and Honey Crème Brûlée
The unique twist of a ripe tomato, honey, and vanilla pairs exquisitely with a custardy base. This creamy dessert is unreasonable in all the right ways; you won’t believe how good it tastes.
Especially after a delicious savory meal, when your taste buds expect yet another course, they’ll be delightfully surprised by the fresh flavors of this unusual and downright elegant dessert topped with a crispy crust.
Ingredients
1 cup heavy cream
2 tablespoons honey
2 medium ripe tomatoes, peeled and seeded
4 egg yolks
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Extra sugar for caramelizing#
Instructions
1. Your oven should be set to 325 degrees Fahrenheit (160 degrees Celsius). In a blender, puree the tomatoes, which have been peeled and seeded, until smooth; then, strain them to remove excess liquid (it’s okay if some liquid is still in there) and reserve the pulp.
2. In a medium saucepan, combine the heavy cream and honey. Heat over medium until just simmering. Remove from heat.
3. In a mixing basin, combine the egg yolks, granulated sugar, and tomato pulp, and whisk until smooth. Add the warm cream mixture slowly, while whisking continuously. Finally, fold in the vanilla.
4. Pour the blend into tiny ramekins. Put them into a casserole dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until set but still wobbly in the center. Cool, then place in the refrigerator for not less than 2 hours to chill. Before serving, cover with a layer of sugar as even as you can manage, and use a kitchen torch to caramelize. Serve right away.
12. Sun-Dried Tomato Brownies
I probe the one-of-a-kind creation of Sun-Dried Tomato Brownies, fusing the unsweetened cocoa powder’s richness and the finely chopped sun-dried tomato’s delicate depth with melted unsalted butter for an extraordinary treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
#
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare an 8×8-inch pan for baking by greasing it.
2. In a sizable mixing bowl, blend the flour, cocoa powder, and sugar.
3. Combine the sun-dried tomatoes, butter, and beaten eggs and stir until just combined. I like to use a small dish to melt the butter first, then stir in the other liquid ingredients. Bougie, but it works.
4. The batter should be poured into the prepped pan and baked for 25-30 minutes, or until a toothpick poked into the center comes out with a few moist crumbs. Allow it to cool before serving.
13. Tomato and Berry Trifle
I present to you my Tomato and Berry Trifle, a delightful combination of cherry tomatoes, fresh strawberries, and light angel food cake. With the balsamic glaze and honey, it’s an elegant dish, but don’t skip the whipped cream and fresh mint on top.
You won’t believe this dish; it will surprise you.
Ingredients
1 cup cherry tomatoes, halved
1 cup fresh strawberries, hulled and quartered
1 tablespoon balsamic glaze
1 tablespoon honey
1 cup whipped cream
1 angel food cake, cubed
Fresh mint leaves for garnish
Instructions
1. In a bowl, mix cherry tomatoes and strawberries. Over the mix, drizzle balsamic glaze and honey. Toss gently and set aside for marination for 10 minutes.
2. Layered angel food cake at the bottom of a trifle dish or individual glasses. Spoon the mixture of marinated tomatoes and berries over the cake.
3. Over the fruits, add a layer of whipped cream. Repeat the layers until the trifle dish or glasses are full, finishing with a layer of whipped cream.
4. Before serving, add fresh mint leaves as a garnish.
14. Tomato and Almond Biscotti
Tomato and Almond Biscotti combines savory sun-dried tomatoes with the crunch of almonds. These Italian-inspired goodies are a perfect match for your morning cup of coffee or tea.
They’re made from the basics: all-purpose flour and sugar.
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup sun-dried tomatoes, finely chopped
Instructions
1. Prepare your oven by setting it to an even 350 degrees Fahrenheit. Then, get your baking sheet ready by lining it with a layer of parchment paper.
2. Whisk together in a big bowl the flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs and then mix in the melted butter.
4. Combine the wet ingredients with the dry ingredients and mix until you’re left with a homogenous batter. Fold in sun-dried tomatoes and almonds until they’re distributed throughout the batter.
5. Split the dough in half and form each piece into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
6. Cook for 25–30 minutes, or until lightly golden. Take from the oven and allow it to cool for 10 minutes.
7. Lower the oven temperature to 325°F (160°C). Cut each log on the diagonal into 1/2-inch-thick slices and lay them on the baking sheet with the cut sides facing down. Put the sheet in the oven and bake the slices for another 10–15 minutes, or until they are dry and crisp. Let them cool completely before you serve them.
15. Tomato Panna Cotta
Tomato Panna Cotta is a one-of-a-kind take on the classic Italian dessert. It is a creamy blend of heavy cream and tomato puree, flavorful enough that any fool would know it was a panna cotta; it even wobbles like a proper dessert.
But is it really? In what universe does savory and sweet coexist satisfactorily?
More to the point, why on earth would someone flavor a panna cotta with tomato?
Ingredients
1 cup heavy cream
1/2 cup tomato puree
1 tbsp granulated sugar
1 tsp gelatin powder
1/4 cup cold water
Salt, to taste
Fresh basil leaves, for garnish
Instructions
1. In a tiny bowl, scatter the gelatin over the chilly water and allow it to rest for approximately 5 minutes to flower.
2. In a medium pot, combine the heavy cream, tomato puree, and sugar. Place over medium heat and stir until the sugar dissolves and the mixture is just about to reach a simmer.
3. Take the saucepan off the heat and mix in the bloomed gelatin so that it is completely combined and dissolved. Add salt to taste.
4. The mixture should be poured into silicone molds or ramekins and refrigerated for at least 4 hours, or until set. Fresh basil leaves are an ideal garnish just before serving.
16. Tomato Marmalade Parfait
The Tomato Marmalade Parfait takes fresh tomatoes, sugar, and lemon juice cooked to a jam-like consistency and layers it with whipped cream and crushed graham crackers. It is a very sophisticated and elegant dessert that plays a sweet-savory riff.
Ingredients
3 ripe tomatoes, peeled and chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup heavy cream, whipped
Crushed graham crackers for layering
Instructions
1. In a medium saucepan, combine the diced tomatoes, sugar, lemon juice, vanilla extract, and ground cinnamon. Cook over medium heat and stir occasionally until the mixture thickens to a jam-like consistency, about 15-20 minutes. Allow to cool; cover and refrigerate the sauce until you are ready to serve.
2. In a serving dish or parfait glass, layer the whipped cream, crushed graham crackers, and tomato marmalade, working from the bottom up and starting with marmalade.
3. Layer the ingredients as directed above, finishing with whipped cream. You can garnish with a dollop of tomato marmalade and a sprinkle of crushed graham crackers, if desired.
4. The parfaits should be kept in the refrigerator for a minimum of one hour before being served. This ensures that the flavors have a chance to blend nicely.
