Tomatoes
1737 recipes found
One-Pan Bruschetta Spaghetti
Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won’t need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here — either a 12-inch version, or a deep 10-inch — to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you’re not draining the noodles as you would in a traditional pasta dish, it’s good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that’s just right for you.
Vegetarian Skillet Chili
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli
Instead of making meatballs from scratch, this weeknight recipe calls for rolling bulk sausage into small meatballs that cook alongside broccoli, tomatoes and mushrooms. Sprinkling a layer of Parmesan over the entire pan during the second half of cooking allows it to melt and crisp simultaneously; a blanket of gooey cheese coats the roasted tomatoes, while the Parmesan that falls directly onto the sheet pan becomes crunchy and frico-like. Use the garlic bread that cooks alongside to scrape up any pan juices or to assemble French bread pizzas.
Curried Swordfish With Tomatoes, Greens and Garlic Toast
For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn’t changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don’t have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.
Meatball and Sausage Casserole
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint. It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce. If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all). The meatballs are seasoned with Parmesan cheese, nutmeg, cumin, garlic, parsley, salt and pepper. Depending on the composition of the meatballs, you might want to try other favorite spices, too, like ginger, coriander seed or fennel.
One-Pan Crispy Spaghetti and Chicken
This dish has won the hearts of adults and children alike, and for good reason: It’s easy to prepare, fun to eat and doesn’t call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
One-Pan Shrimp and Pearl Couscous With Harissa
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Sheet-Pan Sausage With Peppers and Tomatoes
Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you’ll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.
One-Pot Braised Pork Ragù
This vegetable-heavy baked ragù is a great way to stretch one pound of meat into a hearty pasta sauce. There’s only about 15 minutes of active work; the oven does the rest. Pork shoulder (also known as picnic shoulder) is a relatively inexpensive cut of pork that takes well to braising, which yields super flavorful and tender meat. Cubing it into small pieces helps it soften faster, while a little heavy cream helps tenderize the meat as it cooks. The versatile ragù can be served over pasta or polenta, and leftovers easily turn into craveable sandwiches the next day. The recipe is easily doubled and freezes extremely well, if you’d like to cook once and eat twice.
One-Pan Roasted Fish With Cherry Tomatoes
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Rosemary Chicken Ragù
Requiring just 30 minutes of simmering, this is the ragù to make any old night. Made with chicken, it is lighter than traditional ragù, but has strong flavors from butter, anchovies, rosemary, garlic and a hefty kick of red-pepper flakes. (You can use less if that scares you.) With such a savory base of ingredients, you can skip browning the chicken and still be rewarded with juicy meat that willingly shreds when pulled with forks. The silky sauce and delicate strands of chicken like to twirl with long noodles, but they would also be great over polenta, mashed potatoes, white beans or farro. Meal planners, you should know that this recipe makes 6 cups of sauce and will keep 3 days refrigerated — and improves with time.
Slow-Cooker Chicken Ragù With Herbed Ricotta
This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.
Coconut Milk-Simmered Chicken Breasts With Vegetables
This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you’re not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you’re quick, you can get all the vegetable prep done while the chicken cooks.
Easy Chicken Kapama
The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it’s an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.
Keema Shimla Mirch (Ground Chicken With Bell Peppers)
Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience. A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and warmth no matter the time of year. It all comes together in 30 minutes with very little prep.
Chicken Puttanesca
Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.
Crispy Gnocchi With Burst Tomatoes and Mozzarella
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Spaghetti all'Assassina (Spicy Singed Tomato Pasta)
This spicy one-pot pasta dish is common on menus in Bari, Italy, but can easily be prepared at home. Like many classic dishes, there are a couple versions of its origin story. According to one, a distracted chef accidentally left his pasta cooking until the sauce burned, while another attributes the recipe title to the dish’s killer spiciness. The method involves treating spaghetti as you would risotto: Heat some garlic, red-pepper flakes and tomato paste in oil, then add the pasta and cook it gently, slowly adding tomato broth little by little. Once the pasta soaks up the flavorful liquid, it starts to char. Bari is famous for serving this dish extra “piccante,” but at home, you can make it as mild or spicy as you wish.
Salmon With Garlic Butter and Tomato Pasta
In less than half an hour of swift multitasking, you’ll be feasting on crisp-skinned salmon and delicate noodles dotted with caramelized tomatoes and fresh basil. Start by broiling salmon, skin side up, alongside little tomatoes. Without flipping or stinking up the house, the salmon skin sears and protects the tender flesh from overcooking while the tomatoes grow heavy with juices and char in spots. Meanwhile, cook angel hair pasta on the stovetop with garlic and butter. When both elements are done, stir the tomatoes into the pasta: They’re like water balloons of sweetness and tang among the glossy, unapologetically garlicky noodles.
Midnight Pasta With Anchovies, Garlic and Tomato
Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you’re not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.
Spicy and Saucy Cherry Tomato Pasta
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de árbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.
Cheesy White Bean-Tomato Bake
For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad.
Pasta With Burst Cherry Tomatoes
This recipe may seem like it calls for a lot of mint, but that’s what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you’d rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.