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Grandma Paola Bagnatori’s light and fluffy Italian gnocchi.
Ingredients: potatoes, flour, tomato, butter, fat, sugar
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Hearty Italian sausages sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve.
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Veal rolls are filled with a mixture of capers, bread crumbs, and parsley for an easy and elegant entrée. Wilted spinach leaves add interest to the winey tomato sauce.
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This easy-to-prepare family-friendly recipe earned Suellen Calhoun the grand prize at the First-Ever French's National Cook-Off.
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Get Cheesy Broccoli-Stuffed Chicken with Tomato Rice Recipe from Food Network
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In this faster version of a steak salad, charred tomatoes add their warm, tangy juices to an arugula salad served alongside quick-grilled veal scallopine.
cooking.nytimes.com
This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked
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Get Skirt Steak Tacos with Roasted Tomato Salsa Recipe from Food Network
cooking.nytimes.com
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
cooking.nytimes.com
This is a pungent tomato sauce that I learned to make in Provence It goes well with any type of robust fish.
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Create a blush sauce by combining alfredo and tomato pasta sauces.
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This classic summer soup gets an awesome upgrade with grilled shrimp and creamy avocado.