Tomatoes
1737 recipes found
Grilled Eggplant With Red Pepper Sauce
Crunchy Calamari Salad
Garlic Broth With Lobster or Chicken
Salt Cod In Tomato Sauce
Oven-Dried Tomato Tian With Creamy Lima Beans And Goat Cheese
Chicken With Nectarine-Tomato Salsa
Country Captain Chicken
Sweet Lemon Tart With Plum Tomatoes And Verbena
Southern Black-Eyed Peas and Cauliflower
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.
Braised Melange Of Vegetables Glazed With Parmesan
Potato Salad With Smoked Chicken and Corn on the Cob
Corn, Tomato and Fish Chowder
Fricassee of Squid and Potatoes
Iceberg and Blue-Cheese Salad
Broccoli Rabe With Tomatoes
Smoked Beef Tongue With Tomato-Horseradish Sauce
Greek Baked Beans With Honey and Dill
These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.
Tomato and Horseradish Sauce
Succotash Salad
Vegan Pizza
This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew “mozzarella” cheese. Right after you make the cheese, it will be smooth and spreadable — more like ricotta than mozzarella — but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you’re short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.
Sea Scallop Ceviche
Corn and Lima Bean Ragout
Plantain Chips, Fufu And Salsa
