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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
www.allrecipes.com
Use ready-made meatballs -and some sweet-and-sour ingredients -to get the tangy, slow-cooked taste on this toothpick treat.
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This delicious salad boasts a colorful lettuce mixture topped with cranberries, sunflower seeds, plum tomatoes and avocado, all liberally coated with raspberry walnut vinaigrette.
cooking.nytimes.com
Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes It looked so comforting that I decided to use canned tomatoes and make a winter version The onion not only contributes flavor but also texture to this thick potage.
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Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
www.allrecipes.com
With the same technique and seasonings used to make Spanish rice, Chef John substitutes farro for the rice with stellar results.
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Get Calamari, Tomato and Caper Salad Recipe from Food Network
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
www.chowhound.com
Grandma Bagnatori’s tomato sauce is a combination of sweet tomato paste and rich porcini broth, a perfect coating over her potato gnocchi.
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.