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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Since the tomato pesto here is made in a processor or blender, you have to make more than the small quantity needed. Use leftover pesto later in the week on grilled vegetables or fish. Its also a delicious addition to sandwiches and pasta.
www.allrecipes.com
Fire-roasted tomato and chicken soup is easily prepared in the microwave in about 15 minutes or can be simmered in the slow cooker for a warm evening meal.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A fast and simple tart made with puff pastry, goat cheese, fresh cherry and grape tomatoes, and drizzled with a balsamic vinegar reduction.
www.allrecipes.com
Summertime is picnic time and tomato time. It's the perfect time to make this quick, easy, and fresh French tomato and Swiss cheese tart flavored with grainy mustard.
www.simplyrecipes.com
Simple and easy, grilled chicken recipe, topped with a tomato tarragon sauce.
www.allrecipes.com
Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.
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Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
www.delish.com
Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
www.delish.com
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
cooking.nytimes.com
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course For the best results, use good quality imported noodles made from hard Durum wheat.
Ingredients: tomato sauce, pasta, butter