Tomatoes
1737 recipes found
Lapin saute Marengo (Sauteed rabbit in tomato sauce)
Rabbit Fricassee With Tomatoes and White Wine
Beets, Corn and Tomatoes In Red Wine Vinaigrette
Tuna with Tomatoes
Indian Summer Chicken
Fresh Corn and Tomatoes With Curry
Pissaladiere Baguettes
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked. In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
Baked Halibut With Tomato Caper Sauce
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Tomato and Avocado Salsa
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Polenta With Zucchini and Tomatoes
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-‘round in the supermarket, so you can make this dish through next winter.
Linguine With Sautéed Shrimp, Tomatoes and Peppers
Here's a weeknight classic from Pierre Franey’s “60 Minute Gourmet” column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Orecchiette With Raw and Cooked Tomatoes
Here’s a great destination for the last of your summer tomatoes. The sauce is a great blend of concentrated, sweet cooked tomatoes and vibrant fresh tomatoes with garlic.
Chicken With Tomatoes, Capers and Olives
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Polenta With Parmesan and Tomato Sauce
This is my favorite way to serve polenta, and it’s the simplest, too. My son loves it -- maybe your kids will feel the same.
Tomato and Carrot Marinara Sauce
If you’re trying to eat less meat but miss chunky tomato sauce, you’ll appreciate the finely diced carrots in this one.
Tomato and Goat Cheese Tart
The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Tomato Éclairs With Creamy Ricotta and Basil Filling
Cooked Grains Salad With Tomato Vinaigrette
You can use a variety of grains in this salad. I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.
Eggplant Parmesan Deconstructed
Tomato Cumin Bread
Provençal Tomato and Squash Gratin
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Corn, Tomato and Basil Chowder
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad — until you add the optional dollop of crème fraîche.
Roasted Tomato-Coconut Sauce
This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you’re ready to eat. If you don’t like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.