Tomatoes
1737 recipes found
Lisa B.'s Tomato & Cheddar Cheese Pieche (Pie & Quiche in one!)
Well, it's easy, inexpensive & yummy! Hot or cold for brekkie, lunch or dinner! Tomatoes with cheese in a pie crust!
Oven-roasted summer tomato & rosemary bisque
Creamy tomato bisque made with oven-roasted summer tomatoes, rosemary and garlic.
Semi-dried tomatoes
Semi-dried tomatoes are softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. For this recipe, you can use any size of tomato.
Easy Tomato Infused Angel Hair Pasta
Inspired by the tomato pasta at Sammy's Woodfire Pizza, this recipe is easily adjustable based on flavor preferences and greasiness. By simmering the tomatoes slowly the rich oil soluble flavors can extract while some of the tomato's water both infuses the dish with the water soluble compounds and evaporates to increase the overall intensity and flavor..
Goats Cheese & Tomato Tart
An easy and delicious puff pastry tart with tomatoes and goats cheese. Full details at www.bakingamess.co.uk/goats-cheese-sundried-tomato-tart-with-prosciutto/
Summer Vegetable Gratin
Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers — aromatics, vegetables and topping — but you can omit the topping to make it just two. Be sure to use fresh bread, nothing hard and stale, in that topping. Fluffy bits, not sandy shards, make the best crust.
Born again tomato sandwich
Ok it's not really born again and it's not really a sandwich either; I could admit that it is not really a recipe, but there is no shame in that. It is a good way to not-ruin a perfect summer tomato though; it keeps the accompaniments minimal while taking it one step beyond gobbling on the way home from the farmer's market. Once I tried one of these I found it difficult to stop. It could be made into an appetizer, too, with very small rice cakes and tomatoes.
Tomato Lemonade
Sweet, tangy, and refreshing. A good way to use up some of your tomato bounty. Add some vodka and you got yourself a fancy cocktail.
Braised Chicken With Artichokes and Olives
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Chive, Herb Goat Cheese, and Tomato Frittata
In early spring, all we have growing are chives, but they get a starting role in this dish. The herb goat cheese makes me dream of overflowing herb gardens to come later, and the eggs are from my local farmer who opens up his farm stand in the spring. I love the heartiness of this dish for dinner. (Adapted from Martha Stewart's Cheddar, Scallion and Tomato Frittata).
Chicken Paprikash
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.
Tomato Tart with Feta and Balsamic
I love this recipe because it's easy to make and easy to eat. You don't need a knife or fork to enjoy it, just a nice beer or a glass of wine and you're all set.
Sauerkraut Hotdish with Rice
Be careful, this sauerkraut hotdish with rice is hot and tasting heavily of kraut, you might eat the whole thing in one sitting! This recipe is amazing.
Maple Roasted Tomato Sauce
If you can stand turning on your oven during peak tomato season, this a four ingredient wonder worth trying. Serve sauce as is or add something briny like olives or capers to balance the sweetness.
Quick Fresh Tomato Sauce
When tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
Tomato Powder
Make your own Tomato Powder! For this recipe you literally only need one ingredient, which is tomatoes. You then dehydrate the tomatoes and blend them. Easy!
Caramelized Tomato Tarte Tatin
This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert. But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
Best Gazpacho
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Panzanella
At the height of tomato season, for every perfectly ripe, taut and juicy specimen there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated with a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version includes mozzarella for richness and cucumber for crunch. It’s an ideal do-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just be sure to dry your bread out thoroughly in the oven so it won’t turn to mush. For a make-ahead summer party, serve alongside crunchy fried chicken and round out the meal with a luscious coconut cake accented with peaches.
Lamb Shanks slow cooked with sun dried tomatoes
Eggs in an Heirloom tomato basket
I had been thinking about what to do with this gorgeous heirloom tomato I bought from sprouts market all day and then it hit me like a rock- Eggs in an heirloom tomato basket. If you like grilled tomatoes, you will enjoy this very much. It is hearty, healthy and gourmet. It exceeded my expectations of deliciousness. And that is a tough feat.
Spaghetti Squash with Tomatoes, Garlic, Anchovies and Cheese
I love pasta but the carbs don't love me, so I turn to alternatives to get my fix. Spaghetti squash can be bland on its own, but combined with a few punches, can be a real treat!
Simply Sublime Tomato Sauce
Make this sauce only when you have truly ripe tomatoes and an excellent olive oil on hand. Because the sauce only has three ingredients, each one needs to be the best you can find. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/simply-sublime-tomato-sauce
Balsamic Brussels & Tomatoes
This is such an easy, flavorful side that goes with almost anything! Plus it requires just a few simple ingredients!