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A light, yummer summer dish with zucchini, tomato, and Romano cheese.
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This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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Fresh grape or cherry tomatoes, prosciutto, fresh basil leaves and marinated mozzarella, speared with a cocktail toothpick, make a colorful and tasty appetizer.
Ingredients: prosciutto, salad dressing
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Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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Get BACARDIandreg; Ciclandoacute;nandtrade; Spiked Salsa Recipe from Food Network
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Enjoy this authentic Hungarian goulash, made with beef, onions, and Hungarian paprika, with a slice of rustic bread.
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Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.
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Tomato jam is a strong reminder that tomatoes are, indeed, a fruit They produce a delicious, spreadable, not-too-sweet jam that gives ketchup a run for its money Adding in aromatics like crushed garlic, herbs or whole dried chiles can deepen the jam's flavor, making it firmly savory
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Green tomatoes are tossed in a soy sauce-based dressing and baked, creating a flavorful side dish featuring green tomatoes without frying.
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This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.
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This is a simple relish made of tomatoes, sweet onions, and apples.
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This big-batch recipe for tomato rice flavored with cinnamon, clove, and cardamom cooked in a rice cooker is a popular side dish in Malaysia.