Tomatoes
1737 recipes found
Chicken Kofta in Tomato Gravy
Kofta are delightful little balls of heavily spiced ground meat, most often beef or lamb. They exist on a spectrum of flavors and textures across multiple regional cuisines and even continents (and spelling variations exist). In Pakistan, they are tender and cooked in a spiced gravy. This kind of preparation makes them perfect to eat over basmati rice and roti, the gravy poured over the former or sopped up with the latter. Though traditionalists will say poppy seeds are a must, this chicken version makes allowances for what might be available. Gram flour acts as a binding agent and vinegar is a tenderizer. Make the kofta ahead of time (and the gravy, too, if you like) and freeze for up to three months. To cook from frozen, add the kofta directly to simmering gravy.
Stuffed Peppers
These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
Pineapple Ham Pizza
Pineapple ham pizza, sometimes referred to as Hawaiian pizza, was reportedly named after a brand of canned fruit, Hawaiian Pineapple Company. Sam Panopoulos, a Greek immigrant in Canada, used that fruit to create the ambrosial combination in 1962. But here, skipping canned pineapple in favor of fresh fruit and using cubed ham, ideally leftovers from a bone-in roast, means juicier meat and more vibrantly flavored pineapple. The comforting mellowness of Marcella Hazan’s famous tomato-butter sauce works well with the tangy fruit and savory pork, but use whatever pizza sauce you like. As with any homemade pie, bake this hot and fast, as close as possible to your oven’s heat source, either on the highest or lowest rack depending on the model.
Ricotta Pasta Alla Vodka
In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, "furious pasta," a chile-vodka-spiked tomato number. It’s one of the first written accounts of vodka in pasta. The alcohol is said to help fat disperse more evenly, keeping the sauce emulsion glossy and creamy, and to help you smell, and in turn taste, the sauce's flavors in a heightened way. The ricotta serving suggestion draws inspiration from the creamy tomato soup with three dollops of cool, sweet ricotta on top from the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, offering relief between bites of spicy booziness.
Farro and Bean Chili
For a vegan chili that’s rich, silky and hearty, introduce a whole grain like farro. When cooked, it has a similar rubble as ground meat, a nutty flavor that’s natural in chili, and starches that thicken the surrounding liquid. Feel free to swap in other grains like white or brown rice, bulgur or wheat berries, and adjust the cooking time and water quantity so the grains are tender, and the chili isn’t soupy. The combination of chili powder and fire-roasted tomatoes creates a moderately spicy base, but for more heat, add chipotle chiles in adobo, chopped fresh jalapeño or hot sauce with the tomatoes. However you tweak it, this chili’s flavor improves with time, so make it ahead and warm up a bowl anytime the need strikes.
Beef Braciole
Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used. Once the meat is filled and rolled, a threaded toothpick holds everything in place while the meat gets a quick sear to seal the seams. It’s then simmered until tender in a simple tomato sauce flavored with a glug of wine. In Italy, braciole would traditionally be served after the pasta as a secondo (second course), but the braciole’s cooking sauce will perfectly dress a pound of pasta, if you’d like to serve that alongside.
Moqueca (Brazilian Seafood Stew)
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
Shish Kebab
Cooking pieces of skewered meat over fire is a practice almost as old as the discovery of fire itself, and it’s a culinary tradition that has been embraced across the globe. Shish kebab, from the Turkish words şiş (sword or stick) and kebap (roasted meat), is beloved across the Mediterranean and beyond. There are endless regional preparations for shish kebab; in this version inspired by Turkish flavorings, a yogurt and tomato paste-based marinade, punched up with lively spices like Aleppo pepper, paprika and cumin, tenderizes succulent pieces of lamb or beef. If you prefer a milder lamb taste, use boneless leg of lamb; for a more pronounced lamb taste, use boneless shoulder meat. If you’d like to skip the lamb altogether, use beef sirloin or top loin, which each make for tender and juicy kebabs without the expensive price tag. Shish kebab is best grilled, but you can also use a broiler or a stovetop grill pan (see Tip). For a complete meal, skewer peppers and onions (or any other vegetables you like), grill them alongside the kebabs and serve with flatbread.
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Salata Falahiyeh (Palestinian or Farmers Salad)
If all you have at home are tomatoes, onion, and mint, you can enjoy a very delicious salad.
Shrimp Pasta With Tomatoes, Basil & Chile Butter
Shrimp, chile butter, tomatoes, and basil make this easy weeknight pasta so flavorful. The trick is to use your shrimp shells to make stock for the pasta.
Huevos Rancheros
Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But huevos rancheros also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Cioppino
The cioppino at Anchor Oyster Bar in San Francisco is a showstopper — a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood is best where you are, though Dungeness crab in the shell is nonnegotiable for the Anchor’s owner and chef, Roseann Grimm, the granddaughter of an Italian crab fisherman. Replicating her dish at home involves a lot of work, but the results are beyond delicious. To get ahead, you can make the marinara base and roasted garlic butter up to a couple days before. A half hour or so before you’re ready to sit down and eat, bake the garlic bread and cook the seafood. Don’t forget crab crackers — you’ll need them at the table to get to the crab meat — and plenty of napkins!
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Chinese Scrambled Eggs With Tomato Recipe
A staple of the Chinese home kitchen that everyone should know.
Cold Noodles With Tomatoes
Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that’s at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.
Grilled Pizza
Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates of a hot grill until it’s bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat. Because grilled pizzas cook mainly from below, the cheese should be layered underneath dollops of hand-crushed tomatoes and toppings to get a good melt.
Grilled Merguez and Onions With Mint-Lemon Couscous
In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can’t get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.
Coconut Fish and Tomato Bake
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You’ll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.
Cheesy Baked Polenta in Tomato Sauce
This recipe is quite forgiving in that there’s plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they’re in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.
Arroz Rojo
Arroz Rojo is an essential side dish found on plates throughout Mexico, this red rice recipe can accompany almost any meal. Top with avocado or fried egg.
Picadillo
This picadillo recipe by Mely Martínez can be used as a filling for gorditas, burritos, and chiles rellenos. Or use it as a topping for sopes.
Farro With Blistered Tomatoes, Pesto and Spinach
Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they’re in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you’d like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day — and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.
Herby Tomato Salad With Tamarind-Maple Dressing
Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil; perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they’re unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don’t be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you’re looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.
Seared Scallops With Jammy Cherry Tomatoes
In this vibrant dish, seared scallops are paired with cherry tomatoes for an easy 25-minute dinner that feels a little bit fancy. The tomatoes are cooked in white wine and butter until they’re falling apart, which means you can make this with any cherry tomatoes, whether you picked them up at the summer farmers’ market or at a snow-covered grocery store. The whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Summer Shrimp Scampi With Tomatoes and Corn
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions.