Tomatoes
1737 recipes found
Maryland Crab Soup
While the exact origins of Maryland crab soup are unknown, the recipe is rooted in folk tradition, likely learned from Indigenous people, and changed over time depending on what was available and in season. You’ll find different recipes on menus in restaurants and homes throughout the Chesapeake Bay area, but you can usually assume the tomato-based soup is likely to contain corn, beans, peas and tomatoes. Seek out Maryland blue crab meat, prized for its sweetness thanks to the time the crustacean spends swimming in the brackish waters of the bay. While stock always adds a more robust flavor to soups, water will work fine as well for this hearty, vegetable-heavy recipe.
Heirloom & Nectarine Gazpacho with Cheesy Flatbreads
Stone fruit complements the tomatoes' sweetness in this gorgeous gazpacho, and a cheesy flatbread makes it complete. Think grilled cheese and tomato soup, but for warm days.
Cold Tomato and Kimchi Soba Noodle Soup
When the coolness of gazpacho meets the punchiness of kimchi, magic happens. The result is a cold soup that is alive with freshness and rich with layered flavors that belie its ready-in-minutes preparation. The fruity tang of tomatoes and the mild vegetal sweetness of cucumbers are emboldened by the sour heat of kimchi. The soup serves as the perfect base for nutty soba, a noodle that always performs exceptionally well when served cold. If you don’t have soba, try rice, egg or wheat noodles. The soup could also be consumed noodle-free, served with crusty bread for a simple and quick meal that deeply satiates. If you like, top with extra kimchi and, on extra-hot days, dot with a few ice cubes.
Garden Salad
This simple salad works well as a side for almost any main dish and is an excellent way to use up whatever fresh vegetables you have on hand. You’ll end up with a delicious, well-balanced salad as long as you combine mild, crunchy items, like tomatoes, peppers and cucumbers, with more intensely flavored ones, like radishes and raw onion. Homemade balsamic, ranch or your favorite bottled dressing will all work well here, but do wait to dress the salad until right before serving for best results.
Tomato and Cottage Cheese Salad
In this deviation from a Caprese salad, slices of heirloom tomatoes are topped with dollops of cottage cheese and layered with red onions, olive oil and tender herbs, plus a savory spice blend inspired by everything bagels. Cottage cheese is a great blank canvas ingredient that plays well in sweet and savory applications, adding creamy richness to this tomato salad. Serve it up with grilled French bread at dinnertime or toasted bagels for a sunny summer brunch. Like most summer cooking, this dish is adaptable: Feel free to swap out the spice blend for your favorite textural alternative; try dukkah or za’atar.
Harissa Puttanesca With Toasted Almonds
Pasta puttanesca, a classic Italian dish, gets a vibrant makeover with the addition of harissa, a spiced North African chile paste. In this version, harissa replaces the usual crushed red pepper, adding a smoky depth and complex warmth. Olives, anchovies and capers, classic puttanesca ingredients, deliver their signature briny punch, while toasted almonds add a satisfying crunch and a welcome protein boost. Perfect for busy weeknights, this dish made with pantry staples is both flavorful and comforting. While the recipe calls for spaghetti, any other type of long pasta will work just as well.
Oven-Seared Salmon With Corn and Tomatoes
This one-pan dinner pairs browned fish with a colorful salad of charred corn, tomatoes, scallions, herbs and lime, proving that summer cooking is best when you get out of the way of the ingredients. The salmon develops a crisp crust without requiring a sear on the stovetop thanks to a light coating of mayonnaise and the direct scorch of the broiler. You won’t taste the mayonnaise; instead, it’s there to caramelize the salmon’s surface while insulating the delicate flesh. Corn kernels cook alongside just long enough to plump, sweeten and char in spots. The salmon and salad are a meal unto themselves, or you could accompany them with quinoa or garlic bread.
Bruschetta Salad (Panzanella) with White Beans & Halloumi
An easy summer salad made with the best components of a classic bruschetta (like toasted bread and plum tomatoes) but with white beans and halloumi.
Smoky Jollof Rice
It’s hard to think of a more iconic West African dish than jollof rice, the red-tinged rice dish with depth, thanks to aromatics and spices that meld into a comforting tomato base. “Jollof is really a one-pot meal that is very adaptable,” says chef Isaiah Screetch, who adapted this recipe that plays with, but honors the Nigerian version of the dish, with plenty of heat from habanero and serrano chiles. Fit to feed a crowd, it makes a perfect base for skewers of grilled suya or a braised entree like Jamaican oxtail stew, partnered with a side of fried plantains.
Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)
Black-eyed peas are a common sight in West African cooking, stewed long until tender or turned into fritters like àkàrà. They’re also a staple ingredient in the American South, where they’re commonly eaten on New Year’s Day as a symbol of good luck for the year to come. The chef Isaiah Screetch’s saladu nebbe, based on the Senegalese dish of the same name, highlights the nuttiness of the beans in a fresh salad that has a bit of spice thanks to serrano chiles. Studded with juicy tomatoes, cucumbers and red bell pepper, the recipe calls for letting the salad meld its flavors together in a lime dressing for two hours, but it can also sit overnight, making it the perfect side dish for a barbecue or cookout.
Everything Salmon With Creamy Caper Sauce
Covered in a crisp, everything-seasoning crust and served with a creamy, tangy caper sauce, this quick, weeknight salmon dinner is inspired by the beloved flavors of bagels and lox. The application of everything bagel seasoning forms a crisp crust on the fish fillets, adding deep flavor while preserving moisture. (You can use store-bought everything bagel seasoning, if you’ve got it, or create your own blend using pantry staples like sesame seeds, poppy seeds, granulated garlic and granulated onions.) Beneath the salmon, there’s a tangy cream cheese caper sauce laced with a subtle hint of lemon. For a refreshing bite, typical bagel and lox toppings — red onions and tomatoes — make a refreshing salad that rounds out the dish.
Tomato-Watermelon Salad With Anchovy Bread Crumbs
Slightly sweet and very savory, this juicy, colorful salad is perfect for summer, when tomatoes and watermelon are at their peak. Briefly marinating the tomatoes helps season them thoroughly and draws out their juices, which lend a soft, round note to the tart sherry vinegar in the dressing. Note to anchovy-avoiders: Their presence in the bread crumbs isn’t obvious or assertive. They melt into the oil, leaving behind just a hint of their saline, umami character. Serve this as a side dish to grilled or toasted meats or fish. Or, to make it a meal, you can add crumbled goat cheese or feta, but it would also be nice with a can of tuna flaked over the top or some chickpeas mixed in.
Basil and Olive Pasta Salad With Tomato Dressing
Ripe summer tomatoes are transformed into a fragrant, fruity dressing for this pasta salad. Giving the tomatoes a quick salt bath encourages them to release their tangy juices and further intensifies their flavor before they are blended with basil and garlic. While this dish is best with summer tomatoes, this salting technique makes it possible to use out-of-season ones, too. This dressing is thicker than most, so use a robust short pasta with lots of crevices, curves and swirls to hug and carry the sauce. Eat this pasta salad as is, or dress it with a creamy fresh cheese such as mozzarella, burrata or ricotta, or stir through some leafy baby spinach or arugula for freshness.
Harissa-Grilled Steak With Juicy Tomatoes
What makes this steak so great is that it’s just as delicious warm for dinner as it is cold and eaten for lunch. When choosing harissa for the marinade, look for it in a tube or can, which will have a thick, paste-like consistency (we want that explosive, concentrated red chile flavor), rather than jarred harissa, which tends to be saucier and has less potent flavor. Yogurt is the actual secret ingredient here, because the sugars will caramelize and help the meat develop a beautiful brown crust. If you have time, let the steak marinate in the yogurt mixture for a few hours or overnight to let it tenderize the meat, but if you only have 15 minutes while the grill heats up (see Tip), it’ll still be delicious.
Tamarind Chicken Stir-Fry
Tamarind, the bright and tangy fruit often used in South Asian cuisine, takes center stage in this easy, weeknight stir-fry. This recipe takes direct inspiration from Filipino sinigang, a tamarind-based soup. A dry sinigang builds a complex, tangy sauce from tomatoes, onion, garlic, ginger and tamarind concentrate. A super versatile ingredient, tamarind concentrate can bring depth to savory recipes like rasam or doubles, or can be used in sweeter applications, like leveling up a standard margarita by swapping the lime juice for tamarind. Here, thinly sliced chicken breast is seared then tossed in the sauce and bulked out with green beans and peppery baby bok choy, but you could substitute the chicken with shrimp or omit altogether. Serve with steamed rice or fried noodles.
Stuffed Zucchini
Dress up roasted zucchini with this playful, comforting recipe. The hearty sausage filling is made with zucchini, cherry tomatoes and fresh basil, for a burst of summery flavor no matter the time of year. Bread crumbs add crunch to the top of each zucchini and also help absorb any moisture released during roasting. Use whatever kind of sausage you like, just note that you may need to use additional olive oil if using chicken sausage. While this may not be a recipe for busy weeknights, none of the steps is difficult, and it feeds a crowd. The zucchini can also be fully assembled 8 hours in advance and baked before serving. For smaller gatherings, this recipe halves beautifully.
Spaghetti Sauce
A crowd-pleaser for all ages, this classic spaghetti sauce is thick, meaty and, most importantly, perfectly coats each strand of spaghetti. Garlic, tomato and ground beef are the foundation of this simple sauce, and a mix of dried fennel seeds and herbs adds savory depth. Red wine and a bit of sugar bring out the sweetness of the tomato. The flavors of the sauce intensify with time, so feel free to make it in advance, refrigerate and reheat later. The sauce also freezes well so you can have it on hand for future meals. Don’t tell spaghetti, but this sauce is also delicious layered in a lasagna or stirred into a cheesy baked pasta dish.
Grilled Corn Panzanella
Panzanella, the Tuscan bread salad of bread, tomatoes, oil, vinegar, basil, is already peak summer cooking, but this grilled, summer produce-heavy rendition might be even more so. The dish is best in the summer when tomatoes are at their juiciest, which is exactly when you don’t want to turn on the oven to toast bread. But dry bread is the key to the salad’s deliciousness because it soaks up the tomato juices and vinaigrette for a mix of crisp and soft bites. So head outside to the grill: Charring the bread brings a nutty, smoky edge to the sweet tomatoes, corn and cucumbers. Add mozzarella, too, for creaminess, or make the salad vegan by replacing the mozzarella with white beans.
Pimento Cheese and Tomato Sandwiches
Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp Cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.
Smoky Confit Tomato and Lemon Pasta
This tomato pasta is a testament to simplicity: Just toss all the sauce ingredients into a roasting pan and let the oven — and pool of olive oil — gently simmer and “confit” the rest while you prepare your pasta. The stars of this dish are the ancho chile, slowly releasing a subtle smoky spice as it softens in the oil, and the strips of lemon peel, which sweeten as they cook. Heirloom tomatoes add wonderful fragrance and variety, as some break down into the sauce while others remain firm, adding textural contrast. This recipe is incredibly versatile: Swap the ancho chile for a long red chile and a teaspoon of smoked paprika, for example, or use other types of tomatoes if they are easier to come by. Foolproof in method and bursting with flavor, this dish is a perfect addition to any midweek repertoire.
Tomato and Peach Salad With Berkoukes
This refreshing summer salad of tomatoes, peaches and olives nestled in arugula, mint, cilantro and parsley comes together in less than 30 minutes and gets its sweet tang from a simple honey-vinegar dressing. While almonds provide crunch, it’s the berkoukes that bring that fun, chewy textural surprise. Also known as berkoukech or m’hamsa, it is a traditional North African ingredient particularly popular in Morocco and Algeria that consists of small, round pellets similar to large couscous pearls or tiny pasta balls. Typically made from semolina flour and water, the spheres are dried and then sometimes steamed before use; here they’re quickly toasted in oil, boiled and cooled. Though they’re traditionally added to fragrant stews and soups, this recipe showcases their versatility. The light, satisfying texture of berkoukes perfectly complements the fresh, juicy fruits and peppery arugula, creating an eclectic dish that is great on its own or as an accompaniment to grilled chicken, shrimp or fish. If berkoukes is not available at your local markets or conveniently online, swap in pearl couscous.
Seared Chicken Thighs With Cherry Tomatoes and Olives
In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives. Those sweet and bright tomato juices serve as a starting point for a delicate sauce. To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken. Tarragon sprigs add their irresistible peppery aroma. If tarragon is impossible to find, fresh rosemary or marjoram make equally tasty alternatives.
Grilled Chicken Thighs With Tomatoes
In this elegant, easy summer meal, grilled chicken is marinated in a vinaigrette, infused with herbes de Provence, that tenderizes and seasons the thighs. Another simple mustard vinaigrette dresses the tomatoes after they come off the grill, as do the flavorful juices from the chicken. Slashing the thighs through to the bone encourages heat to penetrate the meat, so your chicken will be cooked through before the skin burns. Have fun developing a crust: once the chicken releases from the grill, rotate it repeatedly for an even, chestnut char.
Salmon With Freshly Grated Tomatoes and Butter
With a minimal list of ingredients and prep, this light, flavorful salmon and tomato dish is an excellent contender for the perfect summer dinner. When tomato season is in full swing, this one-pan recipe makes the most of all those ripe, tender, bursting tomatoes. For fresh tomato flavor, the tomatoes are coarsely grated, yielding a delicate, low-effort sauce that is sweet and tangy, an ideal accompaniment for buttery seared salmon. Simple aromatics like freshly grated garlic, black pepper and thyme sprigs are simmered alongside the fish to round out the flavor. A piece of crusty toast to absorb all those juices completes the meal, along with an optional glass of white wine.