Tomatoes
1737 recipes found
Crunchy Tortilla Fried Chicken Cutlets
This dish may not exist in Mexico, but its heart is unmistakably Mexican. It celebrates three beloved staples of the cuisine: corn masa, fiery salsa and Milanesa-style fried cutlets. Here, chicken cutlets are coated in a crisp, golden crust made from masa harina and crushed tortilla chips and pan-fried until deeply crunchy. A smoky, just-spicy-enough salsa made with tomatoes and chiles de árbol adds brightness and bite, while a shower of queso cotija brings the salty finish. It’s comfort food rooted in tradition, but reimagined for an easy weeknight meal.
Sheet-Pan Roasted Salmon With Tuscan Bread Salad
Panzanella, the peak-summer bread-and-tomato salad, turns into a satisfying dinner when you toss in tender flaked chunks of salmon. A simple anchovy-Dijon vinaigrette does double duty as both a quick marinade for the fish and the dressing for the colorful salad. Roasting the fish and toasting the bread on a single sheet pan makes for easy cleanup. This salad is delicious served as soon as it’s been tossed, when the bread cubes retain a crouton-like crunch, but it can rest a bit, too, at which point the bread cubes soften after soaking up the dressing and tomato juices.
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My Favorite Salad to Use Up Summer Tomatoes (and It’s Not Caprese)
Juicy tomatoes, tangy raw tomatillos, and creamy burrata team up in this bright, summery salad with a punchy white balsamic dressing. It comes together easily with a few simple prep tricks.
Light Soup With Mushrooms
Impossibly rich but never heavy or thick, light soup is a Ghanaian favorite, made by gently simmering dried fish or meat in a pot, then briefly adding onion, tomato, ginger and chiles to the broth. This version replaces the protein with mushrooms and is endlessly adaptable. You can add any summer vegetable of your choice, such as baby potatoes, spinach, squash or zucchini. If you prefer to add fish, toss in some chunks of a simple white fish at the end of the cooking process. The choice is really yours.
One-Pot Bean and Tomato Stew With Cod
This hearty white bean stew comes together super-quickly thanks to canned beans, a true pantry hero. Onion, carrots and sweet bell peppers sizzle in olive oil with garlic and anchovies to start the rich sauce. Evanescent but memorable, the anchovies disappear as they cook but lend their prized saltiness and savory depth. There’s a double dose of tomatoes from the use of tomato paste, which cooks until caramelized, and fresh sweet cherry tomatoes. Cod fillets are added on top of the thickened stew and steam gently until flaky and juicy. The meal comes together in one pot; it’s low-effort but full of layered flavor.
Creamy Tomato Spaghetti With Preserved Lemon
Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta.
Spiced Couscous With Fragrant Steamed Fish
Like any carb cooked in a tomato sauce, this dish is deeply comforting. Pearl couscous simmers in a spiced tomato base, absorbing its rich flavors while developing a lightly golden, crispy bottom, much like a tahdig. Just before the couscous finishes cooking, sea bass fillets are gently steamed on top, staying tender as they soak up the fragrant sauce. A final flourish of hot garlic oil, inspired by Cantonese steamed fish, adds warmth and depth. This meal is easy enough for a weeknight, but special enough for a celebration.
Curried Red Bean Soup With Kale
This riff on classic Italian minestrone draws inspiration from rajma and maharage nu shaak, two red kidney bean curries with spiced, aromatic gravies, typically made with tomatoes (rajma is Hindi for kidney beans, and maharage is Swahili for beans). This version offers a perfect use case for black mustard seeds, which bloom in the oil to add a sharp, earthy flavor before the onions and garlic are added. This, along with a few other warming spices, helps create an aromatic tomato base for the kidney beans, pasta and greens. Using whole peeled tomatoes (preferably San Marzano) is key to achieving a brothy soup that still has body, but crushed tomatoes will work in a pinch.
Crispy Tofu Tacos
There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan.
Easy Chickpea Salad
A bright zesty salad with crisp cucumbers and tender chickpeas inspired by the Levant, where chickpeas have been cultivated for millennia. Ready in a flash, this salad combines lemon and fresh aromatic herbs with a crunch and flavor that improves over time in the refrigerator, making it a great salad to bring to a picnic or potluck. Serve with warm pita bread, or spoon over rice. Instead of discarding the chickpea liquid (aquafaba), try making homemade vegan mayonnaise or even meringues. Leftovers keep beautifully for up to a week, and try this: mix in a touch of that homemade mayo for a delicious chickpea salad sandwich the next day.
Squid Ink Pasta
Stained a striking black hue from a dose of squid ink, squid ink pasta has a subtle briny flavor that pairs extremely well with seafood. This recipe coats the noodles in a garlicky, fresh tomato sauce infused with canned clam juice, which reinforces the flavors of the shrimp and calamari. Although shrimp does look nice whole, here it’s coarsely chopped to help it fold into the pasta for bites that include pasta, shrimp and calamari all at once. A good spritz of lemon juice brightens the briny dish.
Make-Ahead Egg, Spinach and Feta Wraps
Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts. Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives. The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas. If you don’t want to make wraps, you can simply serve the tender frittata by itself.
Tomato-Feta Salad
Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.
Fried Green Tomatoes and Tangy Basil Mayo by Mehreen Karim
Making a plant-based version of the classic dish substitutes for the usual eggy coating by dipping the slices in a chickpea flour batter. Some of summer’s finest produce—they’re flavorful yet uniquely sturdy, making them a great contender for frying.
Crispy Halloumi With Tomatoes and White Beans
This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.
Egg and Cheese Toasts With Salsa
In Mexico, huevos ahogados (“drowned eggs”) typically refers to eggs gently poached in a vibrant salsa. This version flips the idea into a speedy, satisfying breakfast (or weeknight dinner) by layering crisp-edged fried eggs over cheesy, broiled bolillo toasts and smothering them in a bright, spicy tomato salsa. It's a dish built for flexibility: Use just one serrano for a mild sauce or three for serious heat, and swap in Monterey Jack if you can’t find queso Chihuahua. Finished with creamy avocado and a sprinkle of cilantro, it’s rich, hearty and perfect for sopping up every last bit of salsa.
Panzerotti (Fried Tomato and Mozzarella Pockets)
Panzerotti, a fried variety of Italian street food, are often mistaken for small calzone. The name comes from the Neapolitan word “panza,” which derives from the Italian word for “belly” because their shape resembles a rounded stomach. While they are commonly filled with a simple and satisfying mixture of sweet tomato purée and melted mozzarella, you can also use cooked sausage, ham, bacon or anchovies. Remarkably crispy on the outside and soft and pillowy on the inside, panzerotti are best served freshly fried and still warm, ideally with a side of marinara for dunking.
Aguacate Ahumado (Spicy Avocado Salsa)
Many salsas are fresh, raw and bright. But this pico de gallo turns a corner. A smoky corner. Finely chopped chipotles in adobo end up glazing the soft pieces of avocado, and it tastes deep and charred, even though it takes all of five minutes to make. It shouldn’t taste this good. But it does. Serve on sandwiches or tostadas, or with a bowl of plantain chips.
Cheesy Baked Gnocchi With Spicy Tomato Sauce
A stellar weeknight meal starter, shelf-stable or refrigerated gnocchi is combined with a zippy tomato sauce to make this deeply comforting one-pot meal. Stir in as much crushed red pepper as your family and friends can handle, then top the whole thing with a blanket of melty mozzarella, umami-packed Parmesan and bright basil. If you keep Calabrian chile paste on hand, it makes a great substitute for the crushed red pepper, as does harissa.
Chickpeas all’Arrabbiata
A quick rummage through the pantry brings these saucy beans to life in this humble meal that leans on the power of a few dusty cans that may be lingering on your shelves. Let chickpeas swim in this fiery, garlic-heavy arrabbiata sauce built from canned tomatoes and they take on the vibes of the best slow-simmered red sauce classics in a fraction of the time. Slip a pan of no-stir creamy polenta into the oven before getting the beans started and it will be ready to catch every drop of sauce, but you could also toss the chickpeas with pasta or simply spoon them over toast.
Minorcan Clam Chowder
Though it shares similarities with mild-mannered Manhattan clam chowder, thick, briny, spicy Minorcan clam chowder gets its signature, fruity heat from datil peppers, and its Bolognese-like texture from a vegetable purée, plus a generous simmering time. Minorcans descend from indentured servants who, in the late 18th century, were recruited from around the Mediterranean, assembled on the Spanish island of Menorca and sent to Florida to farm indigo. Many Minorcan families still live near St. Augustine, Fla., and visitors to the Spanish-settled city can eat the chowder in a number of restaurants. However, the pinnacle of Minorcan clam chowder cooking is achieved just once a year at the St. Ambrose Spring Fair, for which Mary Ellen Masters — who is known as the “Queen of Minorcan Clam Chowder” — oversees the annual effort to prepare 180 concentrated, clammy gallons.
Spicy Shrimp Puttanesca
Puttanesca, the famous Neapolitan tomato sauce that’s briny and bold from olives, garlic, capers and anchovies, is pretty spectacular as is. This recipe leans into those intense flavors and adds shrimp for a complete dish that’s big on flavor and easy to pull off on a weeknight. Using tomato paste gives the sauce a deeper, more concentrated base that holds its own against the salty tang of olives and capers; it also helps the sauce cling beautifully to pasta and shrimp alike. A final dab of butter isn’t traditional, but it adds a glossy finish and pushes this pasta dish just over the edge of delicious.
Spring Garden Pasta Salad
A perfectly quick spring or summer dinner, this recipe draws on Meghan’s kitchen garden in Montecito, Calif., and her fondness for meals filled with vegetables. “Use a healthy dose of garlic, mint and whatever fresh green vegetables you have on hand,” she said.
Sesame Chicken With Creamy Chipotle Sauce
In this weeknight-friendly recipe, thin-cut chicken cutlets are given the milanesa treatment, dredged in a simple mix of sesame seeds and bread crumbs and pan-fried until crispy. The smoky, chipotle-infused flavors of tinga and pollo enchipotlado, which have a special place in the home cooking repertoire of many Mexicans, inspired the quickly simmered sauce, which is enriched by a generous amount of crema. Lime-tossed cilantro adds freshness to the dish, which is especially comforting when served with warmed tortillas to help scoop up the sauce with every bite.