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Stewed tomatoes are combined with non-dairy creamer and dried basil in this fast and easy soup.
Ingredients: tomatoes, heavy cream, basil
cooking.nytimes.com
Stracciatella is like an Italian egg drop soup This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli I’d never seen a stracciatella with tomatoes until I came across this recipe.
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Make a classic Southern tomato pie recipe with flaky dough, chopped and drained fresh tomatoes, sautéed onion, fresh herbs, and a mix of mayonnaise and shredded...
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"This is the tomato salad I make almost every day," Andreas Viestad says. Since he always uses different varieties of tomatoes, the salad tastes different each time.
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Look for only the best tomatoes juicy and vine-ripened.
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Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced tomatoes and chopped onions are simmered in chicken broth for a luxurious soup that's enriched with cream.
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Diced tomatoes and cucumbers, chopped onion, and a splash of lemon juice. Chill and serve to four.
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Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.
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This flavor-packed sauce puts jarred marinara to shame.
cooking.nytimes.com
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness Just add grilled cheese.