Tomatoes
1737 recipes found
Slow-Roasted Tomatoes With Olive Oil and Lime
Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It’s simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you’d expect, but it’s also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar — or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.
Baltimore Pit Beef Sandwich
Orzo With Fresh Tomato
Chicken Birria
Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.
Chicken Soup With Lime and Avocado
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. “Poor man’s butter,” they used to call avocados when my father was a child. (Now they would more aptly be described as “rich man’s butter.”) Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it’s ladled into bowls.
Rishia Zimmern’s Chicken With Shallots
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often. His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.” We’ve been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.
Chicken and Chickpea Tagine
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Butter Chicken
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.
Baked Eggs With Beans and Greens
Consider this a heartier version of the classic Italian dish “eggs in purgatory,” which works well for breakfast, lunch or dinner. It’s also very forgiving. If you’d rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.
Lentil Salad With Dried Lime
Pasta With Tomatoes And Arugula
Lasagna With Turkey and Fresh Tomato Sauce
Spicy Shrimp With Blistered Cucumbers, Corn and Tomato
When warm weather arrives, the best recipes are the simple ones that allow seasonal produce to shine. In this recipe, shrimp gets a quick marinade in lime juice, ginger and garlic while the rest of the salad is assembled. Pan-searing cucumbers and corn deepens their flavor and adds a pleasant contrast to the fresh tomatoes. The Thai-style vinaigrette adds zingy brightness. Serve this salad over rice studded with mint and scallions, or as a side dish to grilled steak or pork. The shrimp and the dressing (minus the chives) can be made ahead and stored in the fridge for a day or so in advance, just be sure to bring them to room temperature before tossing everything together.
Corn and Yellow Tomato Risotto With Shrimp
Classic Chili Con Carne
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat — boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.
Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts
This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.
Creamy Tomato Gazpacho With Crunchy Pecorino
At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That’s when the idea to merge a gazpacho and a smoothie crept into my head. I’d swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep’s-milk yogurt. So I saved some for garnish.
Beet and Tomato Gazpacho
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen’s “The New Spanish Table.” Mr. Garcia’s soup also includes cherries, which I don’t miss in this rendition. One roasted beet transforms a classic into a beautiful original.
Tomato Frittata With Fresh Marjoram or Thyme
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
Charred Tomato Soup With Coriander and Cilantro
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
Savory Tomato Sorbet
This homemade savory tomato sorbet evokes the flavors of gazpacho. It makes a spectacular first course with a salad of cherry tomatoes spooned right over it, along with a few basil leaves.
Tomato Salad on Cumin-Spiced Yogurt
This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered on cumin-spiced yogurt, and slathered in a bright herb dressing, it’s hearty enough to have as a late summer meal with a piece of grilled bread. The recipe comes from chef Preeti Mistry, who ran a restaurant in Oakland called Juhu Beach Club, inspired by her unique experience as an Indian-American born in London to Asian parents from East Africa, raised in the American Midwest, who was cheffing in northern California.
Preserved Crushed Tomatoes
Preserved summer tomatoes are a sort of pantry insurance policy: you'll have captured a bright tomato flavor to add to your cooking for the remainder of the year. Use these crushed tomatoes as you would the canned kind you buy at the store, in jambalaya (Pierre Franey's shrimp jambalaya recipe is a good start), tomato soup (this unusual version incorporates fresh goat cheese) or pasta sauce (like this spaghetti sauce, Kim Severson's family recipe). You’ll need four or five quart-sized jars (32 ounces each) or eight or 10 pint-sized ones (16 ounces each); when the time comes to use the purée, simply open a jar and use the purée as you would the store-bought stuff.
Pasta With Mussels in Tomato Sauce
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.