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cooking.nytimes.com
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms
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Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
Ingredients: olive oil, tomatoes, sugar, salt
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Get Open-Faced Tomato, Mozzarella and Basil Sandwich Recipe from Food Network
Ingredients: tomatoes, mozzarella, pesto
cooking.nytimes.com
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This slow cooker stew features chicken breast, potatoes, carrot, and onion in a tomato sauce.
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Get Kale and Tomato Eggs Benedict with Berries Recipe from Food Network
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Get Deep Fried Poached Egg Over Heirloom Tomato Recipe from Food Network
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Get Hearty Tomato Soup with Lemon and Rosemary Recipe from Food Network
cooking.nytimes.com
Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor — a welcome addition to soups and sauces Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes
Ingredients: plus
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Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives.