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This recipe is by Barbara Kafka and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make tomato soup from scratch after summer’s passed using canned tomatoes and some red pepper flakes for spice.
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In this recipe serving two, dried lentils are cooked with garlic and stewed tomatoes in curry seasoned broth with onions and celery.
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This spicy tomato soup--made with assorted fresh tomatoes, red pepper flakes, and Parmesan cheese--makes a great bowl of soup but doubles as a tomato sauce if you cook it longer.
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This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
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This cool summer salad packs a tangy punch with sour cream, balsamic vinaigrette, and lemon juice.
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Pureed tomatoes and sauteed zucchini are stewed together into a delicious summertime soup!
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Get Heirloom Tomato Chow Chow Recipe from Food Network
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This bright tomato soup with hints of saffron and curry will warm you down to your toes.
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Give that summer salad a twist of Thai flavor with cucumbers, tomatoes, lime juice, cilantro, and chopped peanuts.
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This recipe comes straight from 'the South' and features a tasty gravy of tomatoes, bacon, and cream cheese to ladle over fresh, hot biscuits.
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A very simple, very delicious salad, that makes a perfect starter for dinner parties.