Cheesy Vegan Pizza Beans (30 Minutes!)

Friends! We’re SO excited about this one. This dish is inspired by a recipe from the talented Deb Perelman of Smitten Kitchen. We’ve simplified and veganized her delicious recipe for the ultimate “cheesy” and saucy plant-based entrée!
This zippy and sa…

Cheesy Vegan Pizza Beans (30 Minutes!)

Friends! We’re SO excited about this one. This dish is inspired by a recipe from the talented Deb Perelman of Smitten Kitchen. We’ve simplified and veganized her delicious recipe for the ultimate “cheesy” and saucy plant-based entrée!

This zippy and savory meal takes all the things you love about pizza and pasta and pairs them with fiber- and protein-rich beans! And (if you can believe it) it requires just 10 ingredients and 30 minutes.

Cheesy Vegan Pizza Beans (30 Minutes!) from Minimalist Baker →

Creamy Tuscan White Bean & Kale Soup (1 Pot!)

Friends, it’s no secret we love soup, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, SO flavorful, and packed with nourishing veggies and fiber-rich beans. Ba…

Creamy Tuscan White Bean & Kale Soup (1 Pot!)

Friends, it’s no secret we love soup, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, SO flavorful, and packed with nourishing veggies and fiber-rich beans. Basically, a hug in a bowl.

It’s ideal for meal prep or freezing and comes together easily in just 1 pot! While satisfying on its own, we also love it with Vegan Garlic Bread, Spicy Tempeh Sausage, or turkey meatballs (recipe coming soon).

Creamy Tuscan White Bean & Kale Soup (1 Pot!) from Minimalist Baker →

Chicken Cacciatore

This classic Chicken Cacciatore recipe, sometimes called Hunter’s chicken, is an easy one pot meal that the entire family will love! The juicy chicken thighs are smothered in a rich tomato sauce with onion, garlic, peppers, carrots, mushrooms, ca…

This classic Chicken Cacciatore recipe, sometimes called Hunter’s chicken, is an easy one pot meal that the entire family will love! The juicy chicken thighs are smothered in a rich tomato sauce with onion, garlic, peppers, carrots, mushrooms, capers, olives, and herbs. The flavors are perfection! You can serve the chicken with pasta, rice, polenta,…

Marinated Tomatoes

Marinated tomatoes is a great way to use this juicy, seasonal produce! Heighten the flavors with olive oil, balsamic, garlic…

A Couple Cooks – Recipes worth repeating.

Marinated tomatoes is a great way to use this juicy, seasonal produce! Heighten the flavors with olive oil, balsamic, garlic and herbs.

Marinated Tomatoes

Want a secret for making tomatoes taste incredible in minutes? Try Marinated Tomatoes! Mix this juicy seasonal produce with olive oil, balsamic, garlic and basil, then let it stand for 30 minutes while you go about your business. The flavor that’s infused is unreal: zingy, garlicky, sweet and salty, with a hint of heat on the finish. These are pure gold: use them as an appetizer for crostini, serve as a salad, spoon over chicken or fish, or eat over toast for a simple lunch!

Ingredients for marinated tomatoes

It’s high tomato season here in the Midwest. What to do with an excess of fresh tomatoes? Make marinated tomatoes! They work as a side dish, appetizer, or condiment. You can use any type of tomatoes you like or have on hand. We love the shape and flavor of cherry tomatoes, but you could also use larger tomatoes depending on what you have on hand. Here’s what you’ll need:

  • Cherry tomatoes or ripe heirloom tomatoes: A mix of colors looks nice, but is not required! Use either 2 pints cherry tomatoes or 1 ½ pounds of any variety of tomato you have on hand. The only requirement: make sure they are ripe and juicy!
  • Basil or other herbs of choice (see below)
  • Olive oil
  • Balsamic vinegar
  • Garlic
  • Salt and pepper
  • Calabrian chili paste or red pepper flakes, optional
Marinated Tomatoes

How long to marinate tomatoes?

How long to marinate tomatoes? Honestly, they taste good right away! So you can get away with mixing the ingredients above and eating immediately. But for best flavor, let them stand at room temperature for 30 minutes. You can also go even longer to intensify the flavors: up to 2 hours of marinating heightens the flavors.

One thing to avoid: don’t place the tomatoes in the refrigerator! Chilling tomatoes dulls the flavors. However, you can store leftovers of the marinated tomatoes refrigerated: just let them come to room temperature for about 20 minutes prior to serving. Keep in mind that the olive oil solidifies in the refrigerator.

Other herbs to pair

Basil and tomatoes are an obvious pairing: but there are lots of other great fresh herbs to use here! One downside of basil is it turns dark in the refrigerator, so it’s not as bright green for leftovers. If you’d like some herbs that stay green longer, some good fresh herb options are:

  • Chives
  • Thyme
  • Parsley
  • Oregano
  • Rosemary (but use a small amount; it can be overpowering)
Marinated Tomatoes

Ways to use marinated tomatoes

Once you’ve made up a batch of marinated tomatoes, how to use them? There are infinite ways! Here are some serving suggestions:

How do you plan to use it? Let us know in the comments below!

More fresh tomato recipes

When it’s tomato season, make all the fresh tomato recipes! Here are a few more of our favorites we make every season:

This marinated tomatoes recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Marinated Tomatoes

Marinated Tomatoes


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes (+30 minutes marinade)
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4cups

Description

Marinated tomatoes is a great way to use this juicy, seasonal produce! Heighten the flavors with olive oil, balsamic, garlic and herbs.


Ingredients

  • 2 pints cherry tomatoes, halved (or 1 1/2 pounds tomatoes of any kind, sliced into bite-sized pieces)
  • 1 small handful chopped basil (or other chopped herbs of choice)
  • 2 tablespoons olive oil
  • 2 tablespoon balsamic vinegar
  • 1 small garlic clove, grated
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ teaspoon Calabrian chili paste (or 1 pinch red pepper flakes), optional

Instructions

  1. Combine all the ingredients in a bowl and stir gently to combine.
  2. Cover and rest at room temperature for 30 minutes to 2 hours before serving.
  • Category: Appetizer
  • Method: Marinated
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Marinated tomatoes

A Couple Cooks - Recipes worth repeating.

Mediterranean Pasta Salad

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or…

A Couple Cooks – Recipes worth repeating.

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.

Mediterranean Pasta Salad

Here’s a colorful, fresh recipe that’s ideal for summer or anytime: Mediterranean pasta salad recipe! This instantly became a favorite summer side dish with its zingy, bright flavors. Imagine: cool cucumber, juicy tomatoes and peppery arugula, mixed with chewy pasta and salty pops of feta cheese. Hearty sundried tomato gives it an even more irresistible quality to each bite. We served it at a cookout where it got rave reviews, and leftovers are equally as tasty as a lunch idea! This one quickly jumped to the top of our favorite pasta salad recipes.

Ingredients in Mediterranean pasta salad

The concept of pasta salad is an American invention. The first macaroni salad recipe was published in 1914, and it’s spawned loads of variations since then! Mediterranean pasta salad is a thoroughly American concept starring flavors inspired by the region: tomatoes, cucumber, and feta cheese. Here are the ingredients you’ll need for this Mediterranean pasta salad recipe:

  • Fusilli (spirals) or other short-cut pasta
  • Cucumber
  • Cherry tomatoes
  • Sundried tomatoes
  • Artichoke hearts
  • Red onion
  • Baby arugula
  • Feta cheese
  • Mediterranean dressing: lemon juice, red wine vinegar, garlic, Italian seasoning, olive oil

The basic idea is simple: boil the pasta, chop the veggies, then toss with a simple Mediterranean-style dressing. It takes about 30 minutes to whip up, and it’s well worth the time.

Mediterranean Pasta Salad

Use any type of short cut pasta

This Mediterranean pasta salad works with any type of short-cut pasta noodle. We like it best with spirals, but it’s just as good with bowties or penne. Whatever the case, make sure to cook the pasta to al dente (see below). Here are a few other pasta shape ideas for mixing it up with this pasta salad:

  • Spirals (fusilli)
  • Bowties (farfalle)
  • Penne
  • Shells (conchiglie)
  • Orecchiette
  • Gemelli
  • Gigli
Mediterranean Pasta Salad recipe

Tips for cooking pasta to al dente

Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. It’s extremely important to cook the pasta to al dente for a pasta salad: overcooked pasta turns out rubbery, soft and unappetizing. (Interestingly, it also has less nutrients and makes you less full.) Here are some tips on how to cook pasta to al dente:

  • Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages indicates to cook the pasta too long. Start taste testing the pasta a few minutes before the package says to.
  • Taste test and look for small white fleck at the core. Catch it right when there’s a small white fleck at the core, or just when it disappears: then immediately drain the pasta. For pasta salad, we like to rinse the pasta in cool water until it cools down enough to make into the salad.

Make ahead and storage for Mediterranean pasta salad

This Mediterranean pasta salad recipe tastes best the day it is made, as as flavor-packed side dish. But you can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to munch on throughout the week. Here are a few tips for storage:

  • Mediterranean pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
  • Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
Mediterranean Pasta Salad

More pasta salad recipes

Love pasta salads? Us too. Try these fun pasta salad ideas:

This Mediterranean pasta salad recipe is…

Vegetarian. For vegan or plant-based, omit the feta cheese and add a bit more salt.

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Mediterranean Pasta Salad

Mediterranean Pasta Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 to 6

Description

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.


Ingredients

  • 8 ounces fusilli pasta
  • 1/2 English cucumber, thinly sliced into half moons (2 cups)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup sundried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced red onion
  • 2 cups baby arugula (optional)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Fresh ground black pepper, to taste
  • 1 cup feta cheese crumbles (omit for vegan and add more salt)

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
  3. In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the feta cheese and fresh ground black pepper and stir to combine. 
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Pasta Salad
  • Diet: Vegetarian

Keywords: Mediterranean pasta salad

A Couple Cooks - Recipes worth repeating.

Greek Chickpea Salad

Chickpea salads are my favorite salads. A few of my go-to’s include: Easy Chickpea Salad, Chickpea, Avocado, & Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad. I also REALLY love this Greek Chickpea Salad because Greek…

Chickpea salads are my favorite salads. A few of my go-to’s include: Easy Chickpea Salad, Chickpea, Avocado, & Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad. I also REALLY love this Greek Chickpea Salad because Greek flavors are always SO good. If you like my Greek Quinoa Salad and Greek Tortellini Salad, I…

Cowboy Caviar

Cowboy Caviar, sometimes called Texas Caviar, is a simple dip that is always a crowd pleaser. It is fresh, colorful, and so delicious! It is similar to my black bean salad, but is made with black-eyed peas and has a vinaigrette-style dressing that give…

Cowboy Caviar, sometimes called Texas Caviar, is a simple dip that is always a crowd pleaser. It is fresh, colorful, and so delicious! It is similar to my black bean salad, but is made with black-eyed peas and has a vinaigrette-style dressing that gives the caviar a nice tangy flavor. Serve with salty tortilla chips…

Savory Tomato Galette

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust. Here’s…

A Couple Cooks – Recipes worth repeating.

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.

Tomato Galette

Here’s a great way to use those peak, juicy summer tomatoes: try a Savory Tomato Galette! This freeform French tart is usually associated with dessert, but you can make a savory galette too! Think of it as a quiche with tomatoes, or a ricotta pizza with pie crust. It’s irresistibly tasty, featuring juicy ripe heirloom tomatoes, a garlic and ricotta filling, and a golden flaky pastry crust. Eat it for dinner with a green salad, or as a lovely summer brunch idea. It was a huge hit in this house!

Ingredients for this tomato galette

A galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. There’s no need for precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. Galettes are most often served as desserts (like this Peach Galette or Blueberry Galette), but you can make a savory galette too! It’s similar to quiche with vegetable and cheese fillings. Here’s what you’ll need to make this tomato galette:

  • Ripe tomatoes: make this recipe only when you have the juiciest, ripe summer tomatoes. You’ll want them perfectly ripe, not overripe (or they com out too watery).
  • Ricotta cheese
  • Pecorino Romano or Parmesan cheese
  • Garlic
  • Fresh thyme
  • Flour
  • Butter
  • Granulated sugar
  • Salt
  • Baking powder
  • Egg
Savory galettte

Tips for galette dough

The most important part of making a tomato galette? The dough! This pastry dough is easy to work with, but it have a few challenging points if it’s your first time. Here are a few tips to keep in mind:

  • Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container can result in more flour per cup. Or better yet, use a food scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can solidify. Otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and tomatoes.
  • Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust.
Tomato galette

For the cheese

If you can, we recommend finding Pecorino Romano cheese for this tomato galette. This aged Italian cheese is similar to Parmesan, but it has an even saltier, more savory flavor. It really makes the pie!

Pecorino Romano becoming easier to find in American grocery stores: you can find it in blocks, shredded or grated. Can’t find it? Substitute Parmesan cheese and a pinch of extra salt. It will still taste incredible!

Tomato galette

Serving this tomato galette

Once you’ve baked up this savory tomato galette, it will look and smell incredible! But don’t dig into it just yet: the cooling time is important!

  • Cool the savory galette to room temperature, about 1 hour. Then garnish it with thyme leaves and slice into pieces. Of course if you just can’t wait, you can cheat a little!
  • It’s great as a simple dinner, with a green salad. It tastes a bit like pizza.
  • It also works as a savory brunch. Since it’s like a quiche, it works well for brunch with banana nut muffins, yogurt parfaits and coffee.

Storage info

Got leftovers of this tomato galette? Place it in a storage container and refrigerate for up to 3 days. Want to make it the day before? Bake it and leave it out on the counter for about 30 minutes before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.

More tomato recipes

Got summer tomatoes? When it’s the season, we love to make all the fresh tomato recipes. Here are some you’ll enjoy:

This savory galette recipe is…

Vegetarian.

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Tomato galette

Savory Tomato Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 to 4 small heirloom tomatoes, sliced
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 cup ricotta cheese
  • ½ cup shredded Pecorino Romano or Parmesan cheese
  • 1 garlic clove, grated
  • 1 teaspoon fresh thyme leaves

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Slice the tomatoes and place them on a cutting board or paper towel. Sprinkle them with ½ teaspoon kosher salt and fresh ground pepper, divided between the slices. Allow them to sit while you prepare the rest of the filling (about 15 to 20 minutes).
  5. Mix the ricotta, Pecorino Romano or Parmesan cheese, grated garlic, ½ teaspoon salt, and fresh ground pepper. 
  6. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  7. Gently spread the cheese mixture on the dough, leaving at least 2 inches of dough around the outside edge. Place the tomato slices on top, shaking any liquid off of each slice before placing it onto the galette. As necessary, slice tomatoes in half to fill the entire circle of cheese filling (see the photos above). Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  8. Whisk the egg and use a pastry brush to brush it onto the crust. 
  9. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before topping with thyme leaves. Slice into pieces and serve. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.
  • Category: Main dish
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Tomato galette, savory galette

A Couple Cooks - Recipes worth repeating.

Easy Shakshuka (with Fresh or Canned Tomatoes)

This savory and saucy shakshuka is MB at its finest, friends! Made in 1 pot with simple ingredients, it’s the perfect quick and satisfying meal suitable for breakfast, lunch, or dinner. It’s subtly spicy, super comforting, and pairs well with toasted b…

Easy Shakshuka (with Fresh or Canned Tomatoes)

This savory and saucy shakshuka is MB at its finest, friends! Made in 1 pot with simple ingredients, it’s the perfect quick and satisfying meal suitable for breakfast, lunch, or dinner. It’s subtly spicy, super comforting, and pairs well with toasted bread, grilled cheese sandwiches, roasted potatoes, and beyond. 

It’s especially perfect for tomato season (we see you, summer gardeners drowning in tomatoes!) but can be enjoyed any time of year by subbing canned tomatoes.

Easy Shakshuka (with Fresh or Canned Tomatoes) from Minimalist Baker →

Roasted Tomatoes with Burrata

When our garden is bursting with tomatoes, I make all of the tomato recipes I can because garden tomatoes are the BEST and I want to use them ALL. No tomato gets left behind:) I love making bruschetta, tomato salad, pico de gallo, caprese pasta salad, …

When our garden is bursting with tomatoes, I make all of the tomato recipes I can because garden tomatoes are the BEST and I want to use them ALL. No tomato gets left behind:) I love making bruschetta, tomato salad, pico de gallo, caprese pasta salad, and more! I am currently obsessed with Roasted Tomatoes…