Tomatoes
1737 recipes found
Quick Tomato, White Bean and Kale Soup
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.
Pan-Cooked Celery With Tomatoes and Parsley
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen.
Goat cheese and Tomato tart
My dear friend Flo Hiller introduced me to this recipe. He used to make it when he was a student in Paris and this was a cheap dinner and was enough for lunch the next day.
Fennel Compote With Tomatoes, Olives and Fish (or Not)
Makhani Dal (Butter Dal), Mogul-Style
Vanilla-Tomato Jam
Years ago I read about a Parisian restaurant whose star dessert was tomatoes, stuffed with citrus peel and spices and braised in vanilla-scented caramel. It sounded a little questionable at the time, but after making a batch of savory tomato jam this summer I decided to give the tomato-vanilla-citrus combination a try. The result is incredible. The vanilla and lemon bring out the sweetness and hidden fruit character of the tomatoes. It's great paired with aged cheeses, used as a glaze for chicken or pork, or just slathered on a slice of good bread.
Pasta Salad With Roasted Eggplant, Chile and Mint
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.
Garlic Bread Grilled Tomato Sandwich
End of sun-warmed Minnesota tomatoes and I'm soaking up every one in or on something luscious. Skip the cheese, add garlic to the pan, and have a crusty, garlicky, tomato on grilled country bread.
Tomato Conserva
This recipe makes an oven-roasted, highly flavorful tomato conserva, or tomato concentrate. It trumps any store-bought tomato paste you've ever tasted.
Tomato Tonnato
“Essentially tuna salad put into the blender until it liquefies” is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that “it tastes much better than it sounds.” The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It’s the best kind of summer meal — fresh and seasonal, easy and packed with flavor.
Slow Roasted Tomatoes with Filet of Anchovy
It's tomato season, so keep it simple while cooking. No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.
White Bean, Summer Squash and Tomato Ragout
Serve this hearty ragout on its own or with pasta or whole grains.
Roasted Tomato Basil Polenta
Dress up your polenta quickly with our Roasted Tomato Basil soup! Easy and delicious for lunch or dinner.
Roy Choi’s Pico de Gallo
This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang) adds a twist on a traditional pico de gallo. Serve alongside a carne asada taco, or pair with tortilla chips for a truly delicious weeknight meal.
Heirloom tomato salad with fresh mozzarella, watermelon and mint
My new favorite flavor combination is tomato and mint. With watermelon and a scoop of mozzarella, it's a light summer lunch. Burrata is hard to come by in my neck of the woods, but if you can get it, use it instead of the mozzarella
Avocado & Tomato Salad
A simple Italian style salad
Bacon Tomato Chawan Mushi
We eat a lot of chawan mushi in this house. There is nothing like the silky custard with slightly sweet and smokey broth topped with delicacies like crab, lobster or just a really good roasted shiitake sliced paper thin. I recently tried David Chang's bacon dashi which substitutes bacon for the bonito flakes and could not shake the idea of taking it a step further. In order to replace the seaweed I needed some other umami booster and pondered the tomato. I wanted the custard to stay a lovely pale yellow and settled on making a bacon-infused tomato water in place of the broth. This will obviously be a better dish to make at the end of summer when tomatoes are abundant, but I couldn't shake the idea and gave it a go. The garnish, I think, is crucial, but could be a variety of options on hand.
Watermelon-Cucumber Gazpacho
Soup is something you can have any time of year, but the same can’t be said for good watermelon, asparagus or tomatoes, so make the most of them. Gazpacho-type soups can be made at the last moment; they should feel hearty and thick. If you’d like, you can purée, chill and serve this soup as a beverage. Bear in mind that everything tends to taste less salty when it’s cold, so you may actually want to oversalt savory soups. Or just wait until the last minute and salt to taste.
Tomato and Rice Soup
A quick and easy tomato soup. A perfect complement to our Middle Eastern grilled Cheese.
Italian Tomato Sauce
Baklazhannaia Ikra (Poor Man’s Caviar)
Mixed Bean and Winter Squash Stew with Fresh Basil
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Homemade Tomato Paste
My homemade tomato paste recipe makes a sauce that is extra rich, dark brick red, divine and in the freezer waiting to be used. And it is so easy to make!
Tomato and Feta Salad
No oil, dressing, vinegar, or salt. Requiring only three ingredients, this refreshing tomato salad is deliciously simple and great in the summer. Use two medium basil leaves and one rounded tablespoon of feta per tomato. Although room-temperature tomatoes provide more flavor, a more refreshing salad can be made by chilling the final salad for a half hour before serving.