Tomatoes
1737 recipes found
Turkish Bean and Herb Salad
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.
Crab Louis
Mexican Pizzas
Seafood Fricassee
Grilled Trout With Cucumber-Tomato Relish
Flounder Fillets With Spanish Herbs
Tigua Indian ‘Bowl of Red’
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder. The masa harina thickens the stew and adds a subtle corn undernote.
Chanclas Poblanas (Chorizo Sandwiches With Tomato-Guajillo Salsa)
Sold in the markets and street stalls of Puebla, chanclas poblanas are made with a slightly flattened, flour-dusted, oval-shaped bun called pan para chanclas which gets its rise and flavor from pulque, a fermented alcoholic drink made from the maguey plant. (Chancla, which means flip-flop or sandal, refers to the shape.) Then, they’re opened and stuffed with chorizo and bathed in a rich tomato-guajillo salsa. They’re messy, but they can be eaten with your hands or a fork and a knife.
Tomato Cobbler With Ricotta Biscuits
Nicole Rucker, the chef at Fiona in Los Angeles, makes biscuits with a particularly tender, cakelike crumb. Her secret: ricotta. Strain the cheese well to get rid of excess moisture, and don’t be afraid to dust the dough with flour as you work, to keep it from getting oversaturated and sticky. The biscuits, baked atop a mix of tomatoes seasoned with sugar and vinegar, rise tall, with soft insides and crunchy, golden crusts. The dish lies somewhere between a savory course and sweet one, and you can serve it either way.
Chicken and Orzo With Sun-Dried Tomato and Basil Vinaigrette
A sun-dried tomato vinaigrette uses both the tomatoes and the aromatic oil in which they are stored for a deeply savory pasta meal. The vinaigrette serves double duty here as both a marinade for the tender chicken thigh morsels and a sauce for the orzo and feta. This dish tastes lovely warm, right off the heat, but it also makes for a wonderful cold lunch, like something you might find at an Italian American deli or salad bar.
Cold Tomato Soup
The most beautiful tomatoes may not always be the best ones. Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.
Tian
The tian is both a vessel and the name of what’s cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic — perfect against the other flavors — but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it’s kind of fun.
Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she’d give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.
Broiled Tomatoes with Herbs
Greek Salad With Goat Cheese
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try. The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
BLT Tacos
Without the bread muffling the crunch of bacon and crisp lettuce, BLT tacos are a lot more texturally exciting than the usual sandwich. Here, hot sauce-spiked mayonnaise adds spice; avocado adds creaminess; and chopping the tomatoes into a salsa with jalapeño, lime juice and cilantro makes everything juicy and bright. You can serve these for brunch, lunch or a light, fast dinner.
Tomato Ketchup
The quality of your ingredients counts for a lot here. Don’t bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads. Many ketchup recipes call for loads of spices, but this one is kept simple with just a little black pepper and Worcestershire sauce for complexity — a close approximation to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.
Tomato Aspic With Blue Cheese Dressing
Turmeric Rice With Tomatoes
There are a few foolproof ways of cooking perfect, fluffy long-grain rice, and this is one of them. The pot is covered with a lid and a tea towel for a short time, then set aside to let the rice finish cooking in the steam that has built up. The finished dish is deliciously rich and lemony and would go perfectly with some grilled fish or chicken. The bright yellow of the turmeric and the red pop of the cherry tomatoes mean that it’s also a treat for the eyes.
Chorizo Sloppy Joes With Kale and Provolone
Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers. But his sandwich game is strong as well. This one recalls the flavors that he first experienced as a college student in Bristol, R.I., which has supported a sizable Portuguese community since at least the late 19th century. It is a sloppy Joe of sorts, built on a base of crumbled Mexican-style chorizo, which Hyland uses in place of chourico, a Portuguese sausage also spiced with paprika and garlic. He uses chorizo because he can’t regularly find chourico in his neighborhood stores. I can, sometimes. Other times, not, and I can’t find Mexican chorizo either. Then I use Guatemalan chorizo instead. It’s a great sandwich whichever member of the chorizo family you use. Do not stint on the olives, banana peppers or celery seeds. The celery seeds especially, a nod to one of the toppings scattered on a Rhode Island “New York System” hot dog, are a perfect touch.
Classic Meat Tortellini With Tomato Sauce
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce. While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan. This version yields enough for leftover pasta and sauce. Freeze them both separately when you're done for a comforting meal in the days and weeks to come. hen you're done for a comforting meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Smoky Brisket
Cowgirl Beans
Uncooked Tomato and Mint Sauce with Poached Eggs
This dish turns summer tomatoes into a salsa cruda that can also work well with most any kind of fish. My friend and colleague Clifford A. Wright serves this delicious salsa cruda with grilled salmon. It’s also wonderful with most other fish, grilled, oven-roasted or pan-cooked, and it makes a terrific sauce for foods like cooked grains, the vegetarian burgers I published a few weeks ago or simply cooked green vegetables. One of my favorite uses is in a Mediterranean huevos rancheros: poach an egg, set it on a lightly charred corn tortilla, sprinkle the egg with a little salt and pepper if desired and spoon on the sauce.