Tomatoes
1737 recipes found
Fresh Tomato Soup With Basil and Farro
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed into satiny sweetness. To mimic the creaminess of many tomato soup recipes, I often blend softly stewed tomatoes with a grain, in this case, farro. It adds an earthy flavor, and body, to make a tomato soup with bona fide stick-to-your ribs inclinations.
Blistered Tomato Dressing
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred tomatoes, is perfect for summer. Blistering fresh tomatoes deepens their acidic sweetness. Made with sherry vinegar and olive oil, the dressing is at once earthy and bright.
Green Tomato Salad With Russian Dressing
This salad is inspired by one that the late Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt, and if I don’t make the mayonnaise myself, I always use Hellmann’s (called Best in Western states) because it isn’t sweet.
Chopped Cucumber and Tomato Salad
Here’s an easy summer salad that’s always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.
Green Tomato and Swiss Chard Gratin
This is a very comforting and pretty main dish with several layers of good flavor.
Tomates Farcies (Stuffed Tomatoes)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Libyan Aharaimi (Fish in Tomato Sauce)
Traditionally this Libyan Jewish dish is made with tomato paste, water and fish steaks, and served on holidays like Rosh Hashana. This twist on the classic uses the last of the summer tomatoes, reducing their purée into a thick, concentrated gravy. A few added spices make for a tangy sauce in which to poach sea bass or other fish fillets. Be careful to cook the fish just until slightly firm and flaky to ensure it stays tender. Serve it as an appetizer, as Libyans do, or as a main course. A simple bulgur pilaf makes a nice accompaniment.
Tomato-Rice Soup
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Tomato and Watermelon Salad
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.
Green-Tomato Chutney
Pizza Margherita
This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen. Sometimes I substitute goat cheese for the mozzarella, and sometimes I make this on a yeasted olive oil pastry. So it’s really not a pizza, more like a tart.
Tomato Crostata With Honey-Thyme Glaze
Green Tomato and Lemon Marmalade
Here is a surprising, and quick, way to use up the green tomatoes that you couldn’t resist at the farmers’ market. Tangier, more complex and looser than most marmalades, this one offers candied slivers of fruit suspended in a thick, honeyed syrup that is just jellied enough to spread, yet runny enough to be dolloped over ice cream, or perhaps some leftover mascarpone.
Tomato Bread Salad With Chorizo and Herbs
I often make panzanella, the Italian bread and tomato salad. To give it Spanish flair, more heft and a dose of spice, I tossed in cubes of crisp cured chorizo. We ate it for dinner one night and fried up the leftovers for brunch, topped with poached eggs.
Roasted Tomato Soup
Roasting intensifies the flavor of tomatoes, especially when your summer harvest is sweet and delicious to begin with. This rich-tasting bread-thickened soup will please vegetarians and vegans, and meat eaters too!
Spaghetti in Spicy Tomato Sauce (Lombrichelli all’Etrusca)
Tomato Salad on a Roll
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy. And it's dead simple. Tomatoes, olive oil, garlic, capers, anchovy and basil. A splash of red wine vinegar. This sandwich comes together quickly, but the ingredients need to stay inside the loaf for at least an hour. That way, the juicy tomatoes and all the tasty aromatics permeate the bread in a soggy, heavenly way. Eat it outside.
Pickled Green Tomato and Mirliton Chowchow
Chowchow is a bright, aromatic Southern salad of pickled green tomatoes (you could use tomatillos in a pinch), cabbage, cauliflower and that most traditional Southern vegetable, mirliton (chayote squash). You could pair it with steamed or boiled shrimp, or pile it on a sandwich. Either way, we wager you'll do it again. (Sam Sifton)
Braised Pork All’Arrabbiata
This spicy pork shoulder’s long-simmered flavor is one you’ll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.
Mussel Risotto
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out. So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto. You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
Corviches
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste. Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
Tomato Mashed Potatoes
Fresh Mozzarella, Tomato and Olive Pizza Pockets
The traditional reason for wrapping ingredients in pastry — be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes — is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates. These pizza pockets couldn't be easier to make, and they are delicious whether eaten with a knife and fork or your fingers.
Tamale Pie
To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck. The change has caused a subtle shift in the conversations about the approaching holidays. The traditional complaints -- "Aaugh! My mother-in-law's cooking!" -- have been updated: "She's asked everybody to bring something. Well, at least there'll be one thing we can eat."