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For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
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Make a creamy and colorful meal with cream cheese and fresh spinach stirred into hot ziti and flavored with ground nutmeg. Toss gently with a simple blend of diced tomatoes and hot pepper flakes.
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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer.
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Transform your green tomatoes into a spicy green tomato salsa with plenty of kick from jalapeno and serrano chile peppers.
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Angel hair pasta tossed with zesty Italian dressing and chopped tomatoes.
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Silken tofu replaces the dairy in this creamy fresh tomato soup garnished with fresh basil.
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Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
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Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.