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Tomatoes

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

Salsa Cruda

Other Ideas:
Mexican, Salsas
Ingredients
  • 2 large ripe tomatoes, cut into 1/3-inch dice
  • 1 small white onion, cut into 1/4-inch dice
  • 4 serrano chiles or 2 jalapenos, finely chopped
  • 2 to 3 tablespoons coarsely chopped fresh cilantro
  • 1 tablespoon coarse salt
  • 1 cup water
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Grilled Cheese with Tomato and Basil

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Enchilada Sauce

Ingredients
  • 5 long fresh red chiles
  • 1 cup homemade or low-sodium canned chicken stock
  • 2 cups water
  • 4 large tomatoes
  • 1 small poblano pepper
  • 1/4 cup extra-virgin olive oil
  • 1 white onion, cut into 1/2-inch dice
  • 2 scallion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon coarse salt
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Gazpacho

Time:15 mins
Ingredients
  • 1 large tomato, cut into chunks
  • 2-inch piece cucumber, peeled, seeded, and chopped
  • 2-inch-wide strip bell pepper, chopped
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon sherry vinegar
  • 1/4 teaspoon red-wine vinegar
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • Coarse salt and ground pepper
  • Toasted country bread, for serving
  • Shaved Manchego cheese, for serving
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Tomatoes with Anchovy Dressing

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Roasted Corn Salsa

Other Ideas:
Corn husks, Jalapenos, Salsas
Ingredients
  • 4 ears fresh corn, husks and silks removed
  • 2 tablespoons unsalted butter, melted
  • 5 ripe tomatoes, seeded and cut into 1/4-inch dice
  • 1/2 small red onion, peeled and finely chopped
  • 1 small jalapeno pepper, seeds and ribs removed, finely chopped
  • 1 small clove garlic, peeled and finely chopped
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 3 tablespoons freshly squeezed lime juice, plus more to taste
  • Coarse salt and freshly ground pepper
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Tomato and Green-Olive Salad

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Tomato Onion Stew

Other Ideas:
Relishes, White onions
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Zucchini Tomato Frittata

Time:1 hour 10 mins
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Gazpacho with Shrimp and Mussels

Ingredients
  • 4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
  • 1 tablespoon coarse salt
  • 12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
  • 4 cups cold water
  • 1 teaspoon red-wine vinegar
  • 1/2 teaspoon sherry vinegar
  • 1/2 cup Madeira or dry sherry
  • 18 mussels, scrubbed well and debearded
  • 3 garlic cloves, smashed
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
  • 1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
  • 1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish
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