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Fire-roasting vegetables gives them a robust flavor you'll be happy to have in this tomato soup with Mexican accents from the addition of cilantro.
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A crispy, buttery puff pastry crust delivers tangy Dijon and sweet caramelized tomatoes sprinkled with cheese and herbes de Provence in this French tomato tart.
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This easy, no-cook tomato sauce recipe marinates cherry tomatoes with garlic, olive oil, and herbs and tosses it with pasta and creamy goat cheese.
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Canned tomato soup becomes homemade when you add fresh onion, garlic, basil, and grated Parmesan cheese. Add milk or water if soup is too thick.
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Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen the flavors.
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This thick soup is bursting with the flavors of bacon and sauteed apple. Top with mozzarella cheese, and serve with Italian or French bread.
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This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
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This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!
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Cream of tomato soup is added to sauteed red peppers and onion in chicken broth with olives, chilies and stewed tomatoes. Serve over crushed tortilla chips with a dollop of sour cream and grated cheddar.
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Pork chops are browned, then braised in an enticingly seasoned tomato sauce. This simple recipe for pork will make quite an impression at the dinner table.
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A delightful meatless quiche that's easy to prepare, and looks and tastes like you spent all day in the kitchen!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.