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The Italian favorite summer salad of tomatoes, basil, and slices of fresh mozzarella cheese gets new depths of flavor when the tomatoes are roasted with olive oil, garlic, and balsamic vinegar.
cooking.nytimes.com
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
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Shelves are bare? Here is a quick and inexpensive soup recipe you can make with ingredients you almost always have on hand. Rolled oats are added to canned tomatoes, chopped onion, and crushed garlic.
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This cool, zesty salad, made with fresh cucumbers and tomatoes, is a breeze to throw together in a pinch.
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A great way to serve caprese salad as an appetizer!
cooking.nytimes.com
The most beautiful tomatoes may not always be the best ones Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets
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Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!
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This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
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Recipe By: Grace Parisi
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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
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Show the fancy restaurant dish who's boss.
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Recipe By: Grace Parisi Servings: Makes about 4 cups