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Crushed tomatoes, tomato sauce, onion, garlic, bell pepper and spices make this authentic enchilada sauce that's way better than any store bought variety.
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The name says it all. My Nuclear 'Fire Roasted' Salsa isn't for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor...
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Get Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw Recipe from Food Network
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Get Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce Recipe from Food Network
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Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole.
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An easy yet unexpected weeknight dinner.
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A bright salsa verde, made with watercress, capers, garlic and anchovy on tomatoes and bread with pecorino.
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This chili gets its flavor from ground sausage, chunky tomatoes, kidney beans, and prepared mild salsa.
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Combine green beans and cherry tomatoes with tarragon, thyme, and chives for a light, delicious side dish.