Tomatoes

1737 recipes found

Tex-Mex Kasha
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Tex-Mex Kasha

30m3 or 4 servings
South Of Spain Sauce
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South Of Spain Sauce

20m2 cups
Mushroom Casserole With Ancho Chile and Epazote
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Mushroom Casserole With Ancho Chile and Epazote

1h 40mFour to six servings
Shrimp With Peppers
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Shrimp With Peppers

35m4 servings
Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)
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Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)

1h8 servings or about 4 cups
Tex-Mex Meatballs With Spaghetti
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Tex-Mex Meatballs With Spaghetti

1h4 to 6 servings
Preserved Tomato Purée
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Preserved Tomato Purée

A little work in prime tomato season will help carry bright summer flavors into the cold of January, giving you a base for pasta sauces, gumbo, enchiladas, shakshuka, bouillabaisse — a world of possibility. It’s an afternoon of chopping, puréeing, simmering and canning, the heat of the day reminding you that the cooler nights, spicy pasta all’arrabbiatas and warming chana masalas are just around the corner. You’ll need three quart-sized jars (32 ounces each) or six pint-sized ones (16 ounces each).

3h3 quart-sized jars or 6 pint-sized jars
Tomato Sauce With Chili
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Tomato Sauce With Chili

1h 30mAbout 2 cups
Mark Bittman’s Bouillabaisse
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Mark Bittman’s Bouillabaisse

You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood – pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish – and go forth. From there, it's no more difficult than making a pot of vegetable soup.

1h4 to 6 servings
Spicy Ketchup
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Spicy Ketchup

45m1 cup
Crab and Black Beans
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Crab and Black Beans

30m4 servings
Brazilian-Style Steaks With Country Sauce
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Brazilian-Style Steaks With Country Sauce

15m4 servings
Beet and Tomato Salad With Scallions and Dill
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Beet and Tomato Salad With Scallions and Dill

A little bistro in Normandy, France, inspired this salad that’s so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it’s delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don’t be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.

1h 30m6 servings
Tortilla Stack With Chili-Tomato Sauce
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Tortilla Stack With Chili-Tomato Sauce

45m3 servings
Pizza Calzone
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Pizza Calzone

A calzone unveils itself slowly, bite by bite, especially if you’ve layered the fillings with several elements. For those who can’t give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It’s the best of both worlds, and an unexpected thing to do with a ball of pizza dough.

30m2 servings
Kale Tabbouleh
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Kale Tabbouleh

Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley’s pleasing bitterness, but is far milder, which means that this tabbouleh salad didn’t have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it — a dream for a raw kale devotee.

30m4 to 6 servings
Green Gazpacho
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Green Gazpacho

20m6 to 8 servings
Colombian Beef and Potato Empanadas
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Colombian Beef and Potato Empanadas

Colombian empanadas are typically quite small — a couple of bites each — and have a crisp corn crust. There are a wide range of fillings you’ll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife’s family typically keeps the seasonings simple — salt, pepper and a dash of paprika — though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.

1hAbout 24 small empanadas (serves 6 to 8 as an appetizer)
Warm Kale, Coconut and Tomato Salad
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Warm Kale, Coconut and Tomato Salad

This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own. It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut. The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.

40m4 servings
Baked Greek Shrimp With Tomatoes and Feta
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Baked Greek Shrimp With Tomatoes and Feta

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

45m4 to 6 servings
Peppers Stuffed with Farro and Smoked Cheese
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Peppers Stuffed with Farro and Smoked Cheese

This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply “smoked cheese.” I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.

1h 15m6 servings
Super Tomato Sandwiches
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Super Tomato Sandwiches

I never could resist a tomato sandwich. It is the combination of mayonnaise, tomatoes and bread that is so compelling. I call these MLTs: mayonnaise, lettuce and tomatoes. I make a spicy mayo with chipotle adobo (my son’s favorite), and an herbal mayo with tarragon (my favorite). Play around with aioli and other flavored mayonnaises. Use whole grain bread and toast it lightly so that it doesn’t get soggy. The tomatoes should overlap in a thick layer.

5m1 sandwich
Farro Risotto With Sweet Corn and Tomatoes
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Farro Risotto With Sweet Corn and Tomatoes

Here’s a heartier, whole-grain alternative to traditional risotto that doesn’t require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.

50m4 servings
Butter-Roasted Paneer With Tomato Curry
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Butter-Roasted Paneer With Tomato Curry

Roasting mild paneer with yogurt and ghee (or butter) gives it a complex, toasty flavor that’s balanced by the spices and gentle acidity of a quickly made tomato curry. This recipe is adapted from Anita Jaisinghani of Pondicheri in Houston. She prepares her own paneer several times a week to use in curries, salads and crumbled over roasted vegetables. But store-bought paneer will work well here and makes this satisfying dish supremely weeknight friendly. Serve it with rice or flatbread on the side, if you like, to catch the heady sauce. If you have dried fenugreek leaves, you can crumble a tablespoon or so into the curry right at the end.

30m3 to 4 servings