Tomatoes
1737 recipes found
Polenta With Tomato And Wild Mushroom Sauce
Quinoa Mexican Style
Peasant Tomato Soup
Yvonne Young Tarr's Sun-Dried Tomato Chutney
Linguine With Lobster In Tomato Sauce
Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn
Fresh Tomato And Goat Cheese Tart
Tortellini Salad With Corn
Tomato Sauce for Custard Pie
Kidney Bean Salad With Chili and Coriander
Chunky Guacamole
Broiled Swordfish Steak With Rosemary
Salmon Steaks With Orange and Tarragon Sauce
Quick Salsa
Moira Hodgson’s Fried Green Tomatoes
Florence Fabricant's Fried Green Tomatoes
Osso Buco Alla Milanese
Among hearty stew-like recipes, Italian osso buco ranks as a classic. Meaty veal shanks simmered with white wine and vegetables and served with risotto is to Milan what beef in red wine is to Burgandy. Osso buco means ''bone with a hole.'' The shank bone is hollow, filled with delectable marrow. It is traditional to serve long, slender marrow spoons with this dish to facilitate removing the marrow and enjoying it (cocktail forks are adequate substitutes). Gremolata, a garnish of minced lemon peel, garlic and parsley, is another requirement.
Ultimate Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
Craig Claiborne's Guacamole
Pierre Franey's Guacamole
Double-Tomato Pasta Salad
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that’s released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Tomato Risotto
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.
Pasta With Marinated Tomatoes and Summer Herbs
The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-hour at the tail end of lunchtime. After that, all there is to do is cook the pasta, and serve with or without crusty bread, boiled corn, sliced tomatoes, or a nice, simple green salad.
Zucchini Parmesan
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.