Tomatoes
1737 recipes found
Sweet and Sour Fish
Gemma Lin, a chef and co-owner of the restaurant Bad Mama Keelung, in Taiwan, was taught from a very early age that a proper meal should always contain some form of seafood. For special occasions, her mother liked to pan-fry a whole sea bass and then blanket it with a sour, savory sauce. This recipe is Ms. Lin’s spin on that family classic. Here, a whole sea bass or other white-fleshed fish is marinated with rice wine, then rubbed with sweet potato starch and shallow-fried. It’s topped with a hearty portion of fresh vegetables and a delectable sweet-and-sour dressing made with tomato paste, mirin, vinegar and a gentle splash of soy sauce.
Pizzapiazza Deep Dish Spinach Pizza
Geraldine's Pot Roast
Rigatoni al Forno With Cauliflower and Broccoli Rabe
This baked pasta — please don’t call it a “pasta bake” — is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna — a bit of a fussy project — but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.
Pork-and-Green-Chili Stew
Brown Stew Chicken
Popular in many Caribbean households, this chicken dish gets its deep rich color from store-bought browning sauce, like Grace, which is made from a combination of concentrated vegetables, seasonings and caramelized sugar. The browning sauce is used in the marinade, where it’s bolstered by brown sugar, Worcestershire sauce and warm spices. The chicken is braised and cooked low with sweet vegetables, like carrots and onions, and yields a thick gravy that’s just as delicious spooned over rice or paired with cabbage.
Brisket in Coffee-Barbecue Sauce
Three Sisters Stew
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair’s version is a highlight of her 2008 cookbook, “A Taste of Wyoming: Favorite Recipes From the Cowboy State.” The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.
Arroz con Habichuelas (Beans and Rice)
Grilled Polenta With Spicy Tomato Sauce and Fried Eggs
Arepas de Choclo With Avocado Salad
Arepas, corn cakes that are a cornerstone of Colombian and Venezuelan cuisines, come in many guises, depending on the region, the season and the available ingredients. This slightly sweet, cheese-filled version, called arepas de choclo, is adapted from “Colombiana” (HarperCollins, 2021), a cookbook by the Colombian food stylist Mariana Velásquez. The dough, which uses a combination of fresh corn kernels and yellow masarepa (precooked cornmeal), fries up into rich, moist, golden cakes that are like a more delicate version of the mozzarella-stuffed arepas found at street fairs. Ms. Velásquez pairs these with a lemony tomato and avocado salad to offer a soft and juicy contrast to the crisp-edged cakes. Perfect for a summery brunch, these also make an excellent light lunch or dinner. If you can’t find masarepa (P.A.N. is one brand available in large supermarkets), Ms. Velásquez recommends substituting instant polenta. But don’t use masa harina, which is a different product altogether. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Pizza on the Grill With Cherry Tomatoes, Mozzarella and Arugula
These grilled pizzas require no precooked sauce, though you could use some if you wanted to. The cherry tomatoes warm up but don’t collapse as they would in a hot oven. The arugula is sprinkled on when the pies come off the grill.
Chinese Chili
This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
Shirred Farm Eggs with Roasted Small Heirloom Tomatoes
One-Pot Turkey Chili and Biscuits
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead — or even the night before — then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn’t strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you’re looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
Bell Pepper Salad With Capers and Olives
At summer’s end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.
Whole-Duck Cassoulet
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you can make the stock or pick up the recipe the next day. But you’ll need the fat from the stock in order to make the confit. And you’ll use the fat from the confit to brown the meat. But this recipe isn’t that demanding; it just takes time. You can do it.
Gnocchi With Hot and Sweet Peppers
When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan and dinner is ready without much attention from you. Consider this recipe just a starting point: Add red wine vinegar for a tangy peperonatalike version, blend for a smooth sauce or top with nuts or cheese for protein. (Walnuts, hazelnuts and pine nuts, or feta, ricotta and Cheddar would all be good.) Or simply use the template for roasting vegetables with flavorings and oil to make any number of produce-heavy sauces for coating noodles, beans, grains or chicken.
Sausages With Tomato and Spinach Sauce
Polenta and Sausages for a Crowd (Polenta Alla Spianatora)
Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It’s a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it’s brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there’s nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two.
Mofongo Stuffing
Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, is essential Puerto Rican food. For this recipe we went to the chef Jose Enrique and asked for a mofongo for the Thanksgiving table, standing at the ready to soak up gravy and meet your turkey on the tip of a fork.
Basic Pepper Salsa
Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.
Preserved Roasted Tomato Purée
Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January. Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor — a welcome addition to soups and sauces. Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes. You’ll need four pint-sized jars (16 ounces each) for purée storage.
Chicken and Pepper Stew
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.