Tomatoes
1737 recipes found
Warm and Fresh Tomato Salad
This is a great way to eat the best cherry tomatoes of the summer!
Grilled Tomato with Basil and Garlic
A very simple appetizer I threw together based on a daily garden harvest. Summertime goodness. Adjust the quantity of ingredients as to personal choice.
Basil, Mozzarella and Tomatoes
It is all fresh.
FRESH TOMATO-BASIL SAUCE "COOKED" BY THE SUN
Minimal is one of my favorite words on a hot summer day. That is when I pluck a few heirloom tomatoes from my garden and mix them with fresh basil also right out of the garden. The sun ripened tomatoes plucked out of their garden nests taste like they have continued ripening for maximum flavor . The basil, the only herb used, adds the starring flavor burst. Together they smell and taste like summer!
Fresh Mozzarella Tomato Pesto Salad
I made this up. I make it when I can get fresh mozz at the farmer's market - and when basil is in season!!! Yum!!
Sun-Dried Tomato Toasts
This is a super easy and fast appetizer to prepare, yet incredibly delicious. Proof that delicious does not have to be fancy and labour intensive. Your guests will be begging for more!
1948 Tomato Preserves
These 1948 tomato preserves are delicious. I put it on toast for breakfast or as an afternoon snack. The lemon peel tastes like candy. This recipe is divine.
My Grandmother's Tomato Bisque
This is how my grandmother always made tomato soup. It's extremely simple, and relies entirely on extremely red, ripe tomatoes - I only make it if I happen to see tomatoes that look particularly ripe and fresh for sale, not the other way around. It's also very important to use a heavy cast iron pan that is well seasoned, and to get the butter as hot as you can without burning it.
Expensive tomatoes
Raw Tomato Basil Soup
A simple and delicious way to use garden fresh tomatoes and basil. Easier to make than gazpacho because the ingredient list is paired down to the basics...
Tomatoes Stuffed With Bulgur and Herbs
These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it’s light and softens quickly.
Easy Huevos Rancheros
Fried eggs on warm corn tortillas, topped with cooked tomato salsa — it’s a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.
Moroccan Tomato Soup
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.
Soft Tacos With Chicken and Tomato-Corn Salsa
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
"Tomato" Cocktail
This French aperitif is called a "tomate," or "tomato" because of its bright red-pink hue.
Soft Tacos With Scrambled Tofu and Tomatoes
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Mediterranean Chickpea Salad
This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.
Frankies Spuntino Pork Braciole
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo, equally low-key, said, "We like to take the easy approach." That means many of their dishes, like vegetable antipasti, grilled meats and wine-stewed prunes, are cooked well ahead and assembled to order or served at room temperature. In this version of braciola, the meat rolls are covered with canned tomatoes that become sauce as the meat cooks. "My grandfather calls it gravy," Mr. Falcinelli said. "For the Sunday sauce, you do spareribs, sausage, meatballs, braciola." The Franks’ version is lighter, meant to be eaten with salad and bread, not steaming pasta. Leftovers are good for sandwiches the following day.
Fried Green Tomatoes and Shrimp Rémoulade
Pasta Puttanesca
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Crab Salad With Tomato-Sake Gelée
Sea Bass Fillets with Mushroom Beurre Noisette
Eggplant and Chickpea Stew
Beef Stew With Sweet and Hot Paprika
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft. She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein. She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works. “If you use a tagine for the recipe, it must be a large one, about 17 inches in diameter,” Florence writes. “For a smaller one, 12 to 14 inches, you can make the dish to serve four, reducing the quantities of ingredients by one-third.”