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cooking.nytimes.com
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
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A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
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Like a BLT on a storebought pizza crust, this quick-fix treat couples bacon with basil, tomato and, yes, mayonnaise.
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This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
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This sauce is an old standby for my Sunday dinners at home.
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A double cheese effect, as Parmesan-coated chicken swims in a pool of pasta sauce with a blanket of melted Monterey Jack over all.
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This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.
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Onions, celery, carrots and garlic are cooked with tomatoes in this chicken broth based soup with barley.
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Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.