Tomatoes
1737 recipes found
Quick Harissa Sauce
Salade Nicoise
Seared Blackfish With Tomato Water, Herbs and Olives
Tuna Or Swordfish With Onion Confit
Lamb With Tomatoes And Olives
Black Olive Gnocchi With Tomatoes and Basil
The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive paste. The dish demanded a red wine, one with rustic heft. Black olive gnocchi is a highlight at La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy, where I opted for a local red, a Rossese di Dolceacqua, alongside. The preparation is simple and will be successful as long as you apply a light touch.
Chilled Yellow Tomato Soup With Black-Olive Cream
Lutece's Bay Scallops With Tomato and Chives
Scallops Nicoise With Tomato-Olive Sauce
Bay Scallops Provencal
Coquilles St. Jacques Niçoise
Coquilles St.-Jacques With Tomatoes
Quail and Lentil Casserole
Soupe de Poisson Avec Calmar (Fish soup with squid)
A Basic Meat Sauce
Eggplant, Tomato And Ramps Sauce (Woods Gramercy)
Roasted Tomatoes
Braised Chicken With Tomatoes, Olives and Capers
Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Hot Chili Sauce (Pico de Gallo)
Potatoes and Tomatoes In Mustard Dressing
Sauce Vierge
Provençal Artichoke Ragout
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.