Tomatoes
1737 recipes found
Curry of Lamb Breast And Potatoes
Indiana-Style Succotash
Cranberry Bean and Kale Soup
Pasta With Shell Beans and Tomatoes
Many cooks find working with fresh shell beans, so smooth and cool in your hands, to be unexpectedly satisfying. The pods may be tough, but the beans inside are tender and ready to cook, and they need not be skinned after removal from the pods. Once shelled, fresh beans require just 40 to 45 minutes of simmering. And in terms of nutrition, they have everything dried beans have to offer: lots of protein and fiber, calcium, iron, folic acid and potassium.At my local farmers’ market, I’ve found large scarlet runner beans (they really are more purple than red, and some farmers call them purple runners); mottled pink-and-white cranberry beans (also known as borlotti, they come in the most beautiful pink pods); creamy, pale yellow cannelinis; and similar bean with pink markings called yellow Indian woman beans. Many are heirloom varieties and each is a little different, but they all have creamy textures and a wonderful fresh flavor. This is a very comforting pasta. I like to use large shells or tubes, which catch the beans and sauce.
Broiled Mackerel Fillets With Tomato-Caper Sauce
From Beans To Apples Cranberry Beans With Tomatoes and Herbs
Seared Sea Scallops With Fried Onions
Oven-Roasted Mussels With Fresh Spinach
Mussels don’t have to be steamed. They will pop open in a hot, dry cast iron skillet on a grill or in the oven. In this dish they are first tossed with garlic, olive oil and wine, then roasted along with the marinade in a pan in a hot oven. You may have to do this in batches, depending on the size of your skillet or baking dish. I like to use cast iron or enameled cast iron. This particular recipe is inspired by one in "The Mozza Cookbook," by Nancy Silverton. Served over a generous bed of steamed spinach, this is a beautiful dish. If you have leftovers, remove the mussels from the shells, chop the spinach and toss with pasta.
Seared Sea Scallops With Tomatoes and Onions
Mackerel With Mediterranean Vegetables
Corkscrew Pasta With Tomatoes And Basil
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the dish. The rest can be refrigerated or frozen. Use fresh tomatoes, but only if they are very ripe, sweet and flavorful; about two pounds will do. Peel, seed and coarsely chop them before adding them to the saucepan. A pinch of sugar will help to accentuate the natural sweetness. Fresh tomatoes will need to cook about 10 minutes longer than canned.
Sea Scallops With Tomatoes and Shallot Butter
Sea Scallops With Garlic and Tomatoes
Seviche
Pattypan Squash Braised With Onion, Tomato and Chorizo
Meatball Sausages (Soutzoukakia Smyrneika)
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce. It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey. In the early 1920s many of them returned to Greece after the Greco-Turkish war.
Radiatore with Tomatoes And Beet Greens
My Favorite Tomato Recipe
Radish Gazpacho
A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse
Chile-Tomato Not Too Hot Sauce
Not too hot is the point of this sauce. When a recipe tester suggested an optional serrano chile if cooks yearned for more spice, Mark Bittman said nope.
Quick Gazpacho
Golden Gazpacho With Chilies and Shrimp
Gazpacho sans Bread
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the authentic dish its unique texture. But the flavor is the same – ripe tomato blended with vinegar, onion, garlic, and olive oil. Keep it in a pitcher in the refrigerator and enjoy a few days of soup.