Tomatoes
1737 recipes found
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
Angel Hair Pasta
This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort.
Fresh Tomato, Basil and Prosciutto Pasta
This summertime pasta of lightly sizzled garlic and tomatoes with torn basil is satisfyingly easy and delicious. It’s also a reminder that with really great ingredients, not a lot of cooking is necessary to create a stand-out meal. Melt-in-your-mouth prosciutto and dollops of ricotta add a little richness to contrast with all the freshness, leaving you with a colorful main that doesn’t really need much else, but a sprinkle of crushed red-pepper flakes or a few thin rings of jalapeño or sweet red pepper could be welcome additions.
Vegan Pesto Pasta Salad
This bright green pasta salad wants an invite to your next picnic or desk lunch. Parmesan or pecorino are aged cheeses that typically contribute acidity, brininess and nuttiness to pesto, but here, tomatoes, lemon, capers and lots of nuts do the same. This pesto recipe, which makes 1 cup, can also be used on grilled fish or over beans, and can be stored for up to 3 days in the refrigerator. (Pour some oil on top to keep it from browning.)
Curry Tomatoes and Chickpeas With Cucumber Yogurt
Much like the combination of chana masala and raita, this dish’s appeal lies in the contrasts: soft and warm chickpeas and tomatoes rest atop a layer of cool and crunchy cucumber yogurt. The cooking happens quickly; sauté small tomatoes and chickpeas just until softened and fragrant with spices, then pile the mixture onto a swirl of yogurt that’s zesty with chopped cucumbers, garlic, lemon and herbs. The yogurt will loosen under the topping’s warmth and weight, so serve with rice, focaccia or flatbread such as roti or doubles to sop up the lushness.
Chile-Crisp Tofu, Tomatoes and Cucumbers
With cucumbers, tomatoes, browned tofu and a punchy dressing, this recipe’s combination of hot, cold, juicy and snappy makes for a refreshing lunch or light dinner. Inspired by Chinese smashed cucumber salads, many of which include dried chiles or chile oil, this recipe’s piquant and spicy dressing uses chile crisp as well as lemon juice, raw garlic and soy sauce. The only cooking that’s required is searing the tofu, which helps it drink up more of the dressing. Eat it over rice or salad greens, and feel free to embellish with thinly sliced snap peas or celery, cilantro and sesame oil, seeds or paste.
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Easy Tomato Tart With Whipped Ricotta
Top ultra-flaky puff pastry with whipped ricotta and fresh tomatoes for an easy summertime snack or appetizer.
Tomato and Farro Salad With Arugula
This fresh, summery salad comes together quickly and holds well, making it perfect for a picnic at the beach or a backyard barbecue. Sun-dried tomatoes add a punch of concentrated, tangy tomato flavor alongside bright and sweet cherry tomatoes. Peppery arugula serves as the base here, but you could certainly substitute any other soft green or lettuce. The grain is just as adaptable: Try quinoa, pearled barley or smoky freekeh if farro isn’t available.
Tomatoes Vinaigrette
Possibly too easy to even be called a salad, this satisfying summer side dresses thin slices of tomatoes with a vinaigrette of wine vinegar, olive oil, garlic and dried oregano. Salting the tomatoes brings out the best of both peak season and cold weather fruit, encouraging their sweet juices to leak onto the plate and mix with the dressing. Serve with grilled bread to sop up what’s left behind. This dish is greater than the sum of its parts.
Marinated Cherry Tomatoes on Toast
Taking a cue from Italian bruschetta and Spanish pan con tomate, these easy marinated cherry tomatoes go with everything. Toss them over greens for a summery salad or spoon them over grilled fish. Or serve them as they are here, on toasted bread, a great vehicle for catching all the delicious juices.
Tomato Salad
The minimal ingredients in this salad allow tomatoes to shine through. Besides our star, salt is the most important element because it draws out the juices to leave the tomato with more concentrated flavor. The resulting pink-hued juices mingle with the shallot, olive oil and lemon juice to create a dressing that is so good, it is reason enough to make this salad. Use up every drop by dipping into it with grilled bread, or pour it over braised beans, grilled fish or roast chicken. While tomato salads are often dressed with vinegar, lemon juice is more gentle, working behind the scenes to help tomatoes taste like their brightest selves.
Angel Hair Pasta Salad
Light, bouncy angel hair makes for a surprisingly stellar pasta salad. Dressed in a simple mayonnaise and vinegar dressing, a rainbow confetti of raw vegetables shines in this chill, endlessly adaptable recipe. Salting the vegetables in advance, allowing them to sweat their excess moisture and then patting them dry, leads to crunchier, longer-lasting results. This salad keeps for up to 3 days in the refrigerator, covered; as it sits, the vegetables give off their flavor and fragrance to the blank-canvas pasta. Simply stir before serving to redistribute any dressing that has collected on the bottom of the bowl.
Skillet Chicken Thighs With Schmaltzy Tomatoes
Golden pan drippings star in this simple dish of roasted chicken thighs, seasoning a juicy tomato and red onion salad with their caramelized, salty flavors. There’s minimal prep involved, just the slicing of an onion and halving of some cherry tomatoes, which can be done as the chicken roasts. Red-pepper flakes and lemon zest add bright, fiery notes, and fresh basil or mint sprinkled on at the end give this verdant freshness. Be sure to serve the chicken with crusty bread to catch all the sweet, earthy juices.
Creamy Coconut-Lime Rice With Peanuts
Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main. First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce. Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.
Stuffed Peppers With Chickpeas and Cheese
Cozy, cheesy stuffed peppers are made vegetarian by using chickpeas instead of the usual ground meat. The cumin, tomato paste and chili powder give the filling its depth and heat, and plenty of scallions and herbs keep it bright and fresh. If you’d like to assemble the peppers ahead, you can. They’ll keep in the fridge overnight. Just pop them in the oven and add a few minutes to the baking time. Or bake them ahead and savor them later; these peppers are equally good served hot, warm or at room temperature.
Black Lime Salmon
This deceptively simple salmon dish is as striking in flavor as in appearance, and will serve just as well for a dinner party centerpiece as a quick midweek dinner. The salmon is covered in a punchy black lime marinade, then baked in the oven and topped with fresh bursts of sour cream and grated tomato. Black limes (also known as Omani or Persian limes) are limes that have been boiled in salt water before being dried and blackened in the sun. They have an intensely sweet, citrusy flavor, with a hint of bitterness. Serve this salmon alongside a bowl of rice.
Halloumi, Arugula and Tomato Sandwiches
In 2022, Jake Marsiglia and Costa Damaskos opened Baby Blues Luncheonette in Williamsburg, Brooklyn, to honor the historic diners and luncheonettes that closed during the pandemic, while paying homage to Mr. Damaskos’s Greek roots. One of the best ways they’ve incorporated this history and culture into their menu is through their HLT sandwich, a play on the classic American BLT that replaces bacon with halloumi cheese, seared until golden and crisp. They replace BLT’s standard lettuce with an arugula salad seasoned with a bright Greek vinaigrette, and round out the sandwich with red onions, juicy heirloom tomatoes and a garlic-pepper mayonnaise.
Borani Banjan (Afghan-style Eggplant in Yogurt)
Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick pan-frying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when it’s cold.
Grain Bowl With Sardines and Sauce Moyo
A satisfying grain bowl doesn’t need to take a lot of time, especially if you start with a quick-cooking grain like fonio. Fonio, tinier than even couscous or quinoa, takes five minutes to cook and delivers a deep nutty taste. This ancient whole grain, which is also gluten-free, is prepared throughout West Africa, as is sauce moyo, a sauce of crisp onion and pepper, juicy tomatoes, chile and lime. Here, that sauce adds crunch to the tender, sandy grains, and tinned smoked fish delivers a savory richness. You can assemble the whole thing to enjoy at home or pack up to eat as a fresh and filling desk lunch.
Braaibroodjie (Grilled Cheese and Chutney Sandwiches)
A braai is South Africa’s beloved open, wood-fired equivalent to an American barbecue and these grilled cheese sandwiches are an integral component. Mrs. Ball’s, an iconic South African dried-fruit chutney, lends sweet tang, though sweet fruit chutney such as Major Grey’s or even apricot jam can be used in a pinch. A hinged grill-basket or baker’s twine helps keep the sandwiches together while they’re flipped. This recipe is adapted from one by cookbook author Jan Scannell, known as Jan Braai ever since he became the head of the National Braai Day initiative, founded in 2005. Mr. Braai believes that “the correct way to slice braaibroodjies is diagonally, and the correct time to serve is immediately.”
Baked Summer Tomatoes
In her cookbook, “The Taste of Country Cooking,” Edna Lewis includes this homey dish of baked tomatoes in her menu for a summer wheat-harvesting dinner. Sweetened with sugar and thickened with pieces of buttered bread, it’s an unusual side dish that’s just as good when made with soft, overripe tomatoes as it is with perfect ones. Using a mix of different size and color tomatoes makes this both visually and texturally appealing. But feel free to use whatever ripe tomatoes you have.
Puttanesca Pasta Nada
“In normal life, ‘simplicity’ is synonymous with ‘easy to do,’” Bill Buford wrote in “Heat,” his 2006 book, “but when a chef uses the word, it means ‘take a lifetime to learn.’” That’s true much of the time. But if you take care, a dish as simple as pasta with finely chopped black olives and anchovies can have a chef-like impact with minimum learning and minimum fuss. This dish resets your taste buds. No fancy shopping needed.
Succotash
Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability.
Caldo de Res
This simple beef soup, a classic dish found in Mexican cuisine, utilizes time to build a savory stock and is packed with a hearty, tender medley of vegetables. Variations flavor the broth with either stewed tomatoes, chopped roma tomatoes or Spanish-style tomato sauce. The most consistent ingredient across the board is bone-in beef shank. Located in the leg of the cow, it’s naturally a tougher cut of meat, but when simmered in savory broth for a few hours, it becomes spoon-tender and juicy. The marrow in the bones also contributes to the silky broth, so don’t settle for boneless shank. You can also save the tender marrow and use it as a spread for tacos. Limes and cilantro add acidity and a brightness to the soup that makes it difficult to stop at one serving. Cool completely before storing in the fridge (it’ll keep for up to 4 days) or freeze for up to a month in an airtight container. The soup will thicken and solidify a bit overnight, so add about one cup of water when reheating and adjust the seasoning as needed.