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The best tomato recipes - 557 recipes

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Carefully unwrap the cheese so it retains its cylindrical shape

  • 8 ounce cylinder goat cheese (chèvre) with a
  • slightly creamy texture
  • 1 cup Spanish or other olive oil plus
  • more for brushing
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 fresh thyme sprigs
  • 12 plum tomatoes quartered
  • 2 garlic cloves thinly sliced
  • Fresh baguette slices or crostini for serving
0/5 (0 Votes)

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Preheat over to 450 degrees

  • 1 whole weakfish - (3 to 4 lbs) scaled and gutted, with the head on or off
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Olive oil as needed
  • 1 cup minced green and white parts of scallions
  • 1 teaspoon minced garlic
  • 1 cup minced fresh cilantro (coriander)
  • 3 cups diced seeded tomatoes
  • (canned are fine; drain them first)
  • 1/2 cup dry white wine
0/5 (0 Votes)

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Preheat oven to 450 degrees

  • 1 pound white unbleached flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons chopped rosemary
  • 2 tablespoon chopped sun-dried tomatoes plus
  • 2 teaspoons chopped sun-dried tomatoes
  • 12 ounces buttermilk - (to 14 oz)
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Roll out the pastry on a lightly floured surface

  • 2 sheets frozen puff pastry thawed
  • 2 egg yolks
  • 2 teaspoons corn oil
  • 2 teaspoons water
  • 4 medium ripe tomatoes sliced 1/4" thick
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • Freshly-ground black pepper to taste
  • 1/2 cup Garden Pesto (see recipe) (or store-bought pesto)
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Banyuls Vinaigrette: Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in...

  • BANYULS VINAIGRETTE:
  • 3/4 teaspoon Dijon mustard
  • 2 tablespoons Banyuls vinegar (or sherry vinegar)
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons minced shallot
  • 1/2 garlic clove crushed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup grape seed oil plus
  • 2 tablespoons grape seed oil
  • 1/4 cup extra-virgin olive oil
  • ASSEMBLY:
  • Shredded leg and thigh meat from an herb-
  • and lemon-stuffed rotisserie chicken (see Herb- And Lemon-Stuffed Rotisserie Chicken recipe)
  • 2 cups small heirloom tomato wedges (cut from about 10 oz assorted heirloom tomatoes)
  • 1/2 cup chopped assorted basil leaves
  • 6 tablespoons Banyuls vinaigrette (listed above)
  • Freshly-ground black pepper to taste
  • Sea salt to taste
0/5 (0 Votes)

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In a medium saucepan over medium-high heat, bring tomatoes, onion, celery, bay leaf and 1/2 cup of water to a boil ...

  • BLOODY MARY VARIATION:
  • 2 pounds ripe tomatoes coarsely chopped (or 3 [14-oz cans] cans diced tomatoes)
  • 1 cup water
  • 2 tablespoons grated onion
  • 1/3 cup minced celery with leaves
  • 1 large bay leaf
  • 1 teaspoon salt - (to 2)
  • 1 teaspoon sugar (optional)
  • 1 tablespoon lemon juice
  • 2 envelopes unflavored gelatin
  • Butter lettuce for garnish
  • Mayonnaise for garnish
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon prepared white horseradish or more to taste
  • Tabasco sauce to taste
  • 2 tablespoons vodka (optional)
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Heat oil in skillet over medium heat

  • 1 tablespoon oil or butter
  • 1 red onion chopped
  • 1 large baking potato baked, peeled
  • 4 cups tomato sauce combined with
  • 1/2 teaspoon baking soda
  • 2 cups half-and-half
  • 2 tablespoons grated Parmesan cheese
  • 1/2 tablespoon chicken base
  • 1/2 cup hot water
  • 1 dash dried oregano
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In a saucepan, heat 1/4 cup of the olive oil

  • 3/4 cup olive oil
  • 2 garlic cloves chopped
  • 3 cups diced peeled fresh tomatoes (abt 6 medium tomatoes)
  • 2 tablespoons dry red wine
  • 4 tablespoons chopped fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 recipe Polenta (see recipe), chilled
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In a glass bowl, combine all the salad ingredients and gently toss

  • 2/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 3 garlic cloves minced
  • 9 large fresh basil leaves minced
  • 1/2 cup flat-leaf parsley - (tightly-packed) minced
  • Fine sea salt to taste
  • 8 large meaty plum tomatoes - (to 9) diced
  • 8 Pugliese Hard Biscuits (see recipe)
0/5 (0 Votes)

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Brandade: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours ...

  • BRANDADE:
  • 1 pound salt cod
  • 1/4 cup olive oil
  • 6 garlic cloves coarsely chopped
  • 2 shallots finely sliced
  • 1 cup heavy cream
  • 2 baking potatoes cooked, riced
  • 1/4 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • BRANDADE FRITTERS:
  • 3 cups canola oil
  • 2 cups seasoned all-purpose flour
  • 2 eggs lightly beaten, and seasoned
  • 2 cups Japanese bread crumbs mixed with
  • 1 cup finely-chopped almonds
  • OVEN ROASTED TOMATO SAUCE:
  • 8 plum tomatoes halved, seeded
  • 4 tablespoons olive oil divided
  • 2 shallots coarsely chopped
  • 1 cup dry red wine
  • 2 cups clam broth
  • 10 piquillo peppers
  • 2 teaspoons harissa
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon chopped parsley plus extra
  • for garnish
  • 1 tablespoon cilantro
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Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking

  • 1/4 cup Olive oil
  • 1/2 cup Finely-chopped red onion
  • 2 Shallots finely sliced
  • 3 cups Orzo pasta divided
  • 3 1/2 cups Chicken stock
  • 3 Plum tomatoes, yellow and red finely diced
  • 1/4 cup Coarsely-chopped parsley
  • 1/4 cup Chardonnay vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
0/5 (0 Votes)

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In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in

  • 3 cans pitted black olives - (8 oz ea) drained
  • 3/4 cup sun-dried tomatoes packed in olive oil
  • Extra-virgin olive oil
  • 3 heads endive - (abt 1/2 lb)
5/5 (1 Votes)

Any burning questions? Our chefs answer!

Olive And Sun-Dried Tomato Tapenade With Endive Leaves Marinated Goat Cheese With Oven-Roasted Tomatoes