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Tomatoes

Explore 1039 recipes, 16 articles, 12 galleries, 455 videos, and more

Tomato Vinaigrette

Other Ideas:
French, Juice, Vinaigrette
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Pomodoro Salad

Ingredients
  • 4 fresh ripe tomatoes
  • 1 teaspoon coarse salt
  • 1 small red onion, sliced thinly length-wise (about 1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 2 tablespoons torn fresh basil leaves
  • 1/2 teaspoon fresh thyme or oregano, or 1/4 teaspoon dried
  • 3 tablespoons extra-virgin olive oil
  • 1 loaf fresh whole bread, torn in pieces
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Tomato Pullao

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Summer Bread Salad

Ingredients
  • 3 tablespoons champagne vinegar
  • 1 medium shallot, finely chopped
  • Coarse salt
  • 8 ounces green beans, trimmed
  • 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
  • 1 pound small ripe tomatoes, such as cocktail or cherry, halved
  • 1 English cucumber, cut into 1/2-inch dice
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons smooth Dijon mustard
  • 1/4 cup loosely packed fresh basil leaves, coarsely chopped
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • Freshly ground pepper, to taste
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces
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Open-Faced Grilled Cheese and Tomato Sandwich

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Mixed Tomato Salsa

Ingredients
  • 1 plum or regular tomato, cut into 1/4-inch pieces
  • 12 yellow cherry tomatoes, cut into sixths
  • 1 very small sweet onion, cut into 1/4-inch pieces
  • 1 large jalapeno pepper, seeds and ribs removed, minced
  • 1 serrano chile or 1/2 jalapeno pepper, seeds and ribs removed, minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Coarse salt and freshly ground black pepper, plus more to taste
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Minestrone

Ingredients
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
  • 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
  • 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
  • 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
  • 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
  • 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
  • 2 tablespoons coarse salt
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1 rind of Parmesan cheese (optional)
  • 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
  • 2 large whole basil sprigs
  • Freshly grated Parmesan cheese
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Grilled Vegetables

Ingredients
  • 3 red or yellow bell peppers
  • Coarse salt and freshly ground pepper
  • 12 medium, thin carrots (about 5 inches long), trimmed and peeled
  • 2 medium yellow squash, trimmed, cut into 2-inch chunks, and cut diagonally in half
  • 2 medium zucchini, trimmed, cut into 2-inch chunks, and cut diagonally in half
  • 3 small fennel bulbs, trimmed and cut into 3/4-inch wedges or 1/2-inch-thick slices
  • 2 small celery roots (about 12 ounces each), peeled, halved lengthwise, and cut crosswise into 3/4-inch-thick pieces
  • 2 tablespoons coarsely chopped fresh thyme leaves
  • 1/4 cup coarsely chopped fresh basil leaves
  • 2 cloves garlic, finely chopped
  • 1 cup extra-virgin olive oil
  • 2 heads radicchio, halved through the stem if small, quartered if large, stem end left intact to hold leaves together
  • 4 small tomatoes, halved crosswise
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Black Bean and Tomato Chili

Ingredients
  • 1 3/4 cups dried black beans
  • 3 large or 4 small dried guajillo chiles
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 8 cloves garlic, minced
  • 4 teaspoons ground cumin
  • 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
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Pasta with Marinated Tomatoes

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