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This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe If you have a food mill, you don’t have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.
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Preserve the bounty of the season by canning your tomato harvest. This canned marinara sauce will stock your pantry for the winter and provide a tasty sauce for pasta, vegetables, and meat dishes.
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Get Artichoke and Tomato Panzanella Recipe from Food Network
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Bright red tomatos are peeled and chopped and cooked very briefly with tomato paste and sauteed garlic to make a fresh and colorful sauce for hot pasta. Stir in fresh basil just before combining the sauce with the pasta, then top with Parmesan cheese.
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Get Heirloom Grape Tomato Salad Recipe from Food Network
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Canned, diced tomatoes are simmered quickly with garbanzo beans and a bit of rosemary in this quick and easy soup.
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Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.
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Toss a fresh summer salad together in just a few minutes with sweet cherry tomatoes, feta cheese, basil, and a simple vinaigrette.
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Get Ten Minute Tomato Sauce Recipe from Food Network
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These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.
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This orzo salad includes artichoke hearts, tomatoes, olives, and Parmesan cheese tossed in a simple balsamic dressing for a nice lunch or dinner side dish.
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This recipe for arancini (fried risotto balls) has tons of flavor from sun-dried tomatoes and Parmesan and an oozy center of mozzarella and fresh basil.