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cooking.nytimes.com
The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple Sweet, ripe summer tomatoes, salt and olive oil are all you need The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness
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Get Tomato and Watermelon Gazpacho Recipe from Food Network
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Get Spaghetti with Tomato Sauce Recipe from Food Network
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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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Get Corn and Tomato Soup Recipe from Food Network
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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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Get Tortellini Tomato Spinach Soup Recipe from Food Network
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Get "Virtual" Tomato Herb Salad Recipe from Food Network
Ingredients: cherry, olive oil, basil leaves
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Get Tomato and Eggplant Tian Recipe from Food Network