Tomatoes
1737 recipes found
Bolognese Sauce (An Italian tomato and meat sauce)
Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It’s a great dish to make when you don’t know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I’ve adapted Christine’s salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.
Zuppa di Pesce
Yellow Tomato Gazpacho with Goat Cheese Croutons
Pork Chops Ni,coise
Sea Trout With Anchovies And Tomatoes
Swordfish With Tomatoes
Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta
Swordfish Nicoise
Broiled Halibut Steaks, Nicoise
Seafood Pasta With Tomato and Crushed Olives
Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder. The trick is to make sure the garlicky tomatoes are brothy enough to gently poach the seafood (which then further flavors the sauce), yet thick enough to coat each tube of pasta. Finished with briny olives and a smattering of fresh parsley, it's best eaten with a spoon and lots of thick-cut toast for sopping up all the goods.
Arroz de Verduras (Vegetable Rice)
Chipotle Chili Sauce
Pickled Bluefish Salad With Greens and Cherry Tomatoes
Stewed Greens With Tomatoes and Mint
This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas’s book “The Greek Vegetarian.” I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers’ market, like amaranth or purslane, they will work in this dish.
Tomato Salad With Turkish Tahini Dressing
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Beef And Barley Soup
Chicken Milanese With Tomato, Mozzarella and Basil Salad
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it’s a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Sausage Sauce for Pasta
Bolognese Sauce
Veal Parmesan
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang. Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying. Veal cutlets are the standard.
Toasted Ravioli
Shrimp Bolognese
This fishy take on the classic pasta sauce does everything the original does but with much less cooking. Tagliatelle is great, but you can use most other pasta shapes.