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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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Spice up your plain saltine crackers with ranch dressing mix for a savory twist. Serve with your favorite cheese.
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This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
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Recipe for Sun-Dried Tomato Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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This has an ultrahealthy topping with a small amount of fresh mozzarella and lots of tomato sauce.
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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Get Iberian Ham with Tomato Relish Recipe from Food Network
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Get Chopped Cheeseburgers Recipe from Food Network
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Make your own shellfish stock with the shells from crabs, shrimp, and lobster. Homemade shellfish stock recipe with photos and step-by-step instructions.
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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fish broth, tomato paste, flour
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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.