Tomatoes
1737 recipes found
Spicy Meatballs With Chickpeas
Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn’t available.) They may be prepared several hours or up to 2 days in advance — they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it’s best to soak them for at least a few hours or overnight). They’ll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.
Spiced Grilled Halloumi
The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle. Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling. Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive oil to concentrate their flavor. The salt will also extract water from the tomatoes, creating a light dressing. Finally, for texture, everything is sprinkled with a combination of crushed coriander and cumin seeds, red-pepper flakes and a touch of sugar. (You could also use a store-bought or homemade dukkah if you have it on hand.) Serve with grilled bread or pita, or embellish with herbs, cucumbers, grilled peppers, lentils, beans or grains.
Tomatoes Niçoise
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky chopped olive vinaigrette and colorful halved cherry tomatoes. A flourish of anchovy plays against the sweet ripeness, and scattered basil leaves are both decorative and a delicious complement.
Calabrian Meatballs
Featured in my cookbook, “Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women” (Harper Design, 2019), this polpette recipe comes from my grandmother’s Calabrian kitchen. The sugo di pomodoro, or tomato sauce, delivers complex flavor, serving as the poaching liquid for the delicate meatballs and as an essential ingredient in the meatballs themselves, adding both flavor and juiciness. Lightened further with milk and Italian bread crumbs, the meatballs are incredibly tender, bursting at the touch of your fork. The recipe yields a crowd-serving portion, perfect for Sunday dinner, but also freezes beautifully. Though the sauce may be tossed with your favorite pasta, this dish is the ideal version of a traditional platter of meatballs, covered in sauce and garnished with cheese and basil.
Som Tum (Green Papaya Salad)
In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Cucumber and Tomato Salad With Cilantro and Mint
Greater Los Angeles is a collection smaller cities, including Glendale, a center of the Armenian diaspora and home to one of the world’s largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.
Slow-Roasted Heirloom Tomatoes With Fresh Thyme
Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''
Thai Beef Marinade
Baked Ziti With Sausage Meatballs and Spinach
Baked ziti is meant to feed a crowd, and this one surely does. “Cheater” meatballs made with uncased Italian sausage are strewn throughout the sauce for heft, and baby spinach lends a pop of color. Because ricotta has a tendency to dry out when baked, crème fraîche is added to ensure a more velvety texture, but sour cream thinned out with a little heavy cream works just as well. The whole dish can be assembled and baked ahead the day before. Bring it to room temperature before warming, then broil right before serving for crisp edges.
Cumin Tomato Sauce
Tomato-Green Bean Salad With Chickpeas, Feta and Dill
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Tomato Fruit Salad
Because tomatoes are technically fruit, they work very well in this colorful and savory take on fruit salad. Try to find interesting grape varieties (like Concord, Himrod and Niagara), which have spicy skins and a more complex flavor than regular red and green seedless. Then go lightly on the vinegar and pepper — you want just enough to bring out the flavors of the fruits, but not enough to take over the bowl.
Fish Koftas in Tomato and Cardamom Sauce
On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines. We use tinned sardines here, for ease, but you can obviously substitute with fresh sardines, scaled and boned. You'll also want to pay attention to the total weight or volume of the mackerel: Some types are larger than others. All work here, but you may not need to buy as many fillets. Serve with some couscous or rice and a spoonful of yogurt, if you like.
Heirloom Tomato Mojitonico
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water. It's the cocktail as salad, or vice versa.
Braised Beef With Eggplant
The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there’s a wintry side to it as well. When a fierce mistral wind blows, it’s time to crank out beef stews and roasted meats. This braised beef dish, a pot roast, keeps a Provençal flavor profile, with eggplant, garlic, fennel, rosemary, orange, black olives and tomatoes. It’s prepared to allow the eggplant to maintain its character and not disintegrate. I like to braise a nice piece of tri-tip sirloin, but this recipe will suit any cut of beef you prefer for braising. Serve the dish with plain broad egg noodles dressed with a splash of good olive oil.
Tim Stark's Favorite Tomato Recipe
The Dirty Jane
New York is a dirty town. And not much is dirtier, or more New York, than the house drink at Jane, a restaurant in the West Village -- the Dirty Jane. It's a pickled martini. Any questions? The Dirty Jane is a gimmick, and it is also a great cocktail. Part martini, part deli sandwich, it is a vodka martini, no vermouth, with a wedge of pickled green tomato instead of an olive. A splash of the pickle brine makes it ''dirty,'' as a splash of olive brine would make it a straight ''dirty martini.'' The drink itself is a clear liquid.
Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese
Roasted Ripe Tomato Salsa
With two types of tomatoes – standard Jersey and plum – this salsa takes full advantage of summer's bounty. Herbes de Provence and shallots stand in for the traditional seasonings of cilantro and onions, which means it skews slightly, and delightfully, French. We like it with grilled fish or chicken.
Tomato Relish
10 minutes
Red Snapper (Bloody Mary)
Ricotta Polpette in Tomato Sauce
This recipe is quintessential cucina povera, which roughly translates as ‘frugal cuisine of the poor’ in Italian, and it originated in Calabria. Its simple deliciousness comes from a handful of ingredients. In mountainous Calabria, where cows cannot roam free, goat’s-milk ricotta would typically be used, but recipes evolve over time and space, and cow’s-milk ricotta is commonly used in North America. Most translate the Italian word ‘polpetta’ as meatball, but in Italy, it is any mixture of ingredients rolled into a ball and cooked. This meatless variation’s base of ricotta is mixed with egg and bread crumbs, then rolled, poached in tomato sauce until fork-tender, and finally sprinkled with cheese. They make a perfect side to a first course of pasta or can be served on their own, with crusty bread, for sopping up the sauce.
Stuffed Shells
Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it’s time to eat. While some versions add frozen spinach, herbs or lemon, you really don’t need anything beyond the basics; this classic version is pure comfort. If you're craving greens, serve with a Caesar salad or a side of braised broccoli rabe.
