Tomatoes
1737 recipes found
Tom Colicchio's Crab-Meat-And-Celery-Root Napoleon
Sweet and Tart Yellow Tomatoes
Moroccan Lentil Soup
Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette
Rosemary-Orange Oven-Dried Tomatoes
Tomates A La Provencale (Baked Tomatoes)
Yotam Ottolenghi’s Baba Ghanouj, Deconstructed
For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt.
Sugarsweet Tomato Nut Torte
Mark Bittman’s Eggplant Parmesan
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and golden brown. It's great hot or at room temperature, so it's perfect for a potluck.
Greek Baked Vegetables (Briam)
A Greek version of ratatouille.
Spicy Turkey Mix
Turkey Breast With Fresh Tomato Sauce
Roasted Eggplant and Chickpeas With Tomato Sauce
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Spaghetti Caruso
Oven-Steamed Arctic Char With Piperade
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch’s Best Choices).
Basil-Parmesan Focaccia With Fresh Tomatoes
Salmon Steaks With Salsa And Cumin Okra
Corn, Tomato And Black Bean Salad
Sauce proven, cale
French String Beans With Crushed Tomatoes
Salt-Free Arrabiata Sauce For Pasta
Salade Arabe Traditionnelle (Moroccan Tomato Salad)
Chicken And Avocado, With Grapes
Roasted Winter Tomatoes
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter. I like to use cherry tomatoes for this recipe, but anything will do. The method couldn't be easier: cover those sad tomatoes in oil, add ginger, garlic and basil, and pop them in the oven for about 2 hours. With that, your tomatoes are suddenly juicy and flavorful and exciting again. Refrigerate or freeze them for later use; you can serve them with pasta, on toast with whipped feta, on bagels with cream cheese. Or you can make a delicious tomato soup with them, or turn them into a coconut curry sauce that can go over fish, tofu or rice, and is guaranteed to blast your seasonal affective disorder to bits. And save that cooking oil too, which you can store in the fridge for up to 2 weeks. Use it as you would any normal olive oil, except it’s so much more delicious. Taste it and try to avoid guzzling the entire bowl.