Fresh Tomato Recipe:
Tomato Skillet With Veggies

By Kathy Widenhouse, award-winning writer and owner of Tomato Dirt, a leading online source of for growing tomatoes in the home garden.

Fresh vegetables from the home garden combine to make this tomato skillet a delicious side dish or even main course during the summer months.

×

Before you leave ...

Get your free copy of "10 Must-Know Tomato Growing Tips." This 20-page guide is filled with  tips you need to know to have a successful tomato crop, whether you’re a beginning or experienced gardener. 

Email

I am at least 16 years of age.

I have read and accept the privacy policy.

I understand that you will use my information to send me a newsletter.

Subscribe

What you need

1 onion, chopped
2 small zucchini, sliced
3 small yellow squash, sliced
1 green bell pepper, sliced
2 large tomatoes (or 4 medium tomatoes), chopped
2 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
2 tablespoons fresh chopped basil (optional)
2 tablespoons fresh chopped oregano (optional)
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper (to taste)

What to do

1. Heat olive oil in an electric skillet to 350º F.
2. Saute garlic in olive oil until lightly brown. Add onions and cook until they are slightly soft.
3. Add zucchini and squash to the skillet. Cook for 2-3 minutes.
4. Turn and cook for another 2-3 minutes. Add peppers. Cook about a minute.
5. Add chopped tomatoes, Worcestershire sauce, and optional fresh herbs. Season with salt and pepper. Cook for 5-10 minutes, stirring occasionally.
6. Toss vegetables. Sprinkle surface with cheddar cheese. Cover skillet and turn off heat. Allow skillet to sit until cheese melts, about 10 minutes.
7. Serve and enjoy!

As an Amazon Associate and Rakuten Advertising affiliate I earn from qualifying purchases.

SHARE THIS PAGE:

FREE! 10 Must-Know Tomato Growing Tips: 20-page guide
Get yours here: