Tomatoes
1737 recipes found
Hot Penne With Chilled Tomato Sauce And Charred Tuna
Penne Alla Norma
Penne With Roasted Cherry Tomatoes
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Clam Chowder
Bloody Marias
Penne With Spicy Cauliflower Sauce
Braised Cabbage
The chef Floyd Cardoz shared this recipe with The Times in 2011. “I personally love cabbage,” he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.
Tomato, Oregano, and Feta Risotto
Marinara Sauce
Pappa al Pomodoro
Moroccan Stuffed Tomatoes
Tuscan Bread and Tomato Soup (Pappa al Pomodoro)
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn’t go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Pasta With Herbed Ricotta, Tomatoes and Spinach
Bess Feigenbaum’s Cabbage Soup
Macaroni With Tomato Sauce, Chard and Goat Cheese
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
Penne with Tomatoes And Basil
Pappa Al Pomodoro
Penne Al Ortolano (Penne With Garden Vegetables)
Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or other greens can take the place of the eggplant.
Penne With Tomatoes, Basil and Two Cheeses
Risotto With Tomato Consomme And Fresh Cheese
Cold Tomato Soup With Rosemary
Polenta With Pomodoro Sauce
Cooking with your child is an act of relaxation, learning and intimacy. It’s love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.
Risotto Nero with Squid
Squid ink is an extraordinarily delicious ingredient; it adds indescribable complexity, even when it's used in small quantities. You can buy it online or from Italian, Spanish and Japanese shops, and in some upscale grocers. Most fishmongers carry it in 1-ounce packets. (If you are up for it, collect your own ink from whole fresh squid.) To make this black risotto, first simmer the squid with tomato, wine and squid ink until tender. Fold the flavorful stew into plain risotto just toward the end of cooking.
Pasta With Garlicky Anchovies and Broccoli Rabe
Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.