Tomatoes
1737 recipes found
Norma Koski's Tofu Tomato Focaccia
Salad of Cherry Tomatoes And Hearts of Palm
Shrimp With Snow Peas and Tomatoes
Cornmeal and Oatmeal Polenta With Tomato Sauce and Parmesan
I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It’s a comforting, satisfying meal.
Polenta With Corn, Tomato And Red Onion Sauce
Fresh Vegetable Salad
Shrimp and Grits With Roasted Tomato, Fennel and Sausage
Chorba Soup With Lamb
Summer Tomato Terrine
Some people might call my tomato terrine a tomato pudding, but it is more a salad, with very thin layers of highly seasoned tomato slices and bread. It's the perfect first course in summer. For this salad, the tomatoes have to be skinned. You can do this with a blowtorch, charring the skin until it can be slipped off, as we sometimes do, or you can blanch them in boiling water until the skins loosen and will easily slide off. Just don't put in more than two at a time, or the tomatoes will remain in the water so long that they will cook and turn mushy.
Polenta With Hot Tomato-Eggplant Sauce
Turkey Thighs With Prosciutto, Tomatoes and Olives
For all the talk about how boring turkey is, it can be quite rewarding when handled properly. But roasting a whole bird is among the least forgiving methods: The white meat almost inevitably overcooks and becomes dry, while the dark meat is undercooked and remains tough. In pursuit of perfectly moist meat and crisp skin, this recipe focuses on turkey thighs. All the measurements and timing are approximate. The general method is to cook the dark meat for a long time, with moisture, and it becomes so tender it gains the consistency of pulled pork. Brown all the meat really well on the skin side, then cook the thighs along with aromatic vegetables, olives, tomatoes, some pork and a bit of liquid. Expose the browned skin so it remains crisp. It may not be exactly traditional, but it makes sense.
Chicken With Tomato Sauce And Polenta Triangles
Lentils in Marinara
Tomato and Caper Sauce
Potatoes and Celeriac Au Gratin
Tomato Stracciatella
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I’d never seen a stracciatella with tomatoes until I came across this recipe.
Vegetable-Beef Soup
Cooked Meat and Tomato Sauce Italian Style
Crisp Smelts With Confit of Turnips in a Vinegar and Tomato Fondue
Christopher Styler's Mussels Steamed Over Tomatoes And Fennel Seeds
Provencal Fish Stew
Rabbit Stew With Tomatoes And Green Olives
Steamed Fish With Thyme and Tomato Vinaigrette
