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It’s tomato season in America and you might be looking for some quick-and-easy vegan recipes featuring tomatoes. Try these:

Sautéed Collard Greens and Tomatoes (by Debra Wasserman)

(Serves 4)

1 teaspoon oil

1 pound collards, chopped

2 ripe tomatoes, chopped

2 teaspoons lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon mustard powder

Sauté all ingredients together over medium-high heat for 7 minutes. Serve warm.

Broiled Herbed Tomatoes (from Simply Vegan)

(Serves 3)

3 tomatoes, cut in half

1 Tablespoon vegan margarine

1 teaspoon dried basil

2 Tablespoons nutritional yeast

Dash of salt and pepper

Place margarine, basil, yeast, salt, and pepper on top of tomatoes. Broil for 4 minutes, until tops are slightly brown.

Tomato Sauce (Sugo di pomodoro fresco from Vegans Know How to Party)

(Serves 4)

This is an uncooked tomato sauce, great for fresh tomatoes that are ripe or overly ripe. This sauce is not meant to sit, as it is most flavorful freshly prepared and served. This sauce will not freeze well, so make just enough to top al dente pastas, rice, or steamed greens.

1-1/2 pounds (about 4 cups) peeled, seeded, and chopped fresh tomatoes

3 chopped green onions

2 cloves garlic, minced

3 Tablespoons chopped fresh basil

2 Tablespoons olive oil

Combine all ingredients in a glass or plastic bowl (not metal). Spoon over hot pasta and serve immediately.