Tomatoes
1737 recipes found
Winter Stew of Braised Lamb, Red Onions And Macaroni
Meat sauce (Sugo di Carne)
Sicilian Beef Ragout
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.
Jeffrey Buben’s Barbecue Sauce
Marian Burros's brought this recipe to The Times in 1995 when she wrote about the kickoff of the Department of Agriculture's new school lunch program in which several acclaimed chefs took part. One of them was Jeffrey Buben, the chef and co-owner of Vidalia Restaurant in Washington, who made barbecue beef with onion slaw. Ms. Burros said, "he ought to bottle the barbecue sauce." The secret ingredient? A half cup of decaffeinated coffee.
Orange Street Hot Hot Tomato Chutney
Chilled Eggplant Bisque
Tomato-Cumin Bread
Diana Dávila’s Chiles Rellenos
In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish — chiles rellenos ahogados and chiles en nogada — to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won’t regret a minute of it when you taste what might be the best chiles rellenos you’ve ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.
Fresh Tomato Sauce For Fettuccine
Fried Eggplant With Chickpeas and Mint Chutney
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Fettuccine With Shiitakes, Tomatoes And Rosemary Cream
Pasta With Mussels, Tomatoes and Fried Capers
The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth — combined with ripe summer tomatoes — make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.
Fettuccine With Merguez and Mint Pesto
For a pasta dish with sausage that’s bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I opted for merguez, the North African lamb sausage. The trick is having a market that sells merguez, or order it in bulk online to keep a supply in the freezer. To the merguez, I added the flavors of Morocco: mint, garlic, lemon, sun-dried tomatoes, olives and a dusting of ground cumin. Thanks to some pasta water, these components all came together admirably to dress the pasta and suit the Bordeaux.
Squid, Tomato And Roasted Poblano Stew
Salsa Roja
Pasta With Smoked Mussels And Tomatoes
Okra With Tomatoes And Oregano
Clams With Linguine
Lamb Kemma Curry
Lobster Salad With Green Beans, Tomatoes and Basil
This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don’t worry. It’s easy — and economical — to do it yourself. Still, if the idea doesn’t appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that’s a bit more expensive. If you decide to do that, you’ll need at least one-third pound per person.
Fettucine With Salsa Cruda
Linguine With Shrimp and Asparagus
Okra, Avocado and Tomato Salad With Chili and Lime Juice
This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I figured okra could stand in for nopales in this salad. The result is prettier and, I think, tastier -- and certainly easier to work with than cactus. There is no need for oil in this salad. If you want less viscosity, you can marinate the okra in vinegar and salt first (see this week’s other recipes), but you will lose the beautiful color. You must serve this right away.
