Tomatoes
1737 recipes found
Tomato-Meat Sauce
Shrimp and Tomato Tartlets
This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.
Braised Lamb Ribs With Lentils
Sea Bass With Tomato Coulis, Basil and Asparagus
Veal Stew Marengo
Ermina Apolinario’s Canja
Sauce
Tomato Compote
Tomato Sauce for Pasta
Mesa Grill's Smoked Tomato Salsa
Black Sea Bass Fillets Provencal Style
Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce)
Mexican Crab And Bean Salad
Salt-Packed Cold Roast Beef With Bread-Crumb Salsa
When you cook a large piece of meat or a whole fish in a thick crust of salt, the crust provides both gentle heat and even seasoning. For beef tenderloin, a relatively bland cut, salt-baking is easy and ensures a particularly tasty dish. Serving the perfectly plain, perfectly cooked beef alongside a riotous crunchy salad of fried croutons, tomatoes, lemon segments and scallions makes for a lively main course. This recipe – reproduced verbatim from "Prune," the first cookbook by the New York chef Gabrielle Hamilton – isn't like other recipes. (This makes sense, because Ms. Hamilton isn't like other chefs – self-taught, with a quirky menu that reflects her American childhood, French parentage and global palate.) It reflects the book, which is written more like a kitchen manual for Prune's sous chefs than a cookbook for a home kitchen. The recipe may seem long, but with her helpful detail and entertaining language, cooking becomes a pleasure.
Shad and Roe With Tomatoes and Shallots
Zucchini-Tomato Tian With Olives
Pasta Cartoccio Frutta Di Mare
Crustless Pizza
Odeon's Roast Red Pepper, Tomato and Corn Soup
Sliced Tomatoes With Blue-Cheese Dressing
Molho de cebola (Onion sauce)
Curried Chicken Salad With Slow-Roasted Tomatoes
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time. “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past. This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Layered Salad Of Sliced Tomatoes, Arugula And Tapenade Toast