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The best tomato recipes - 558 recipes

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In large bowl, fill it with water and make it warm by adding hot water

  • fresh lettuce, chopped
  • 2 medium tomatoes (seeded and sliced 1/4" thick)
  • 6 pieces of bacon, fried
  • fresh basil, mint or other herbs
  • rice paper
4.5/5 (24 Votes)

By

Pressure Cooking is something I've been doing for 15 years

  • TOPPING:
  • 2 cups (8-ounces) elbow macaroni
  • 2 cups water
  • Salt & pepper
  • 1 teaspoon dry mustard
  • Pinch cayenne pepper
  • 1 (12-ounce) can evaporated milk*
  • 1 cup (4-ounces) sharp cheddar cheese, shredded
  • 1 cup (4-ounces) Monterey Jack cheese, shredded
  • 1 can petite drained diced tomatoes (optional)
  • 1/2 stick unsalted butter
  • 1 cup panko crumbs
  • 3 sprigs fresh thyme
4.6/5 (18 Votes)

By

1. Soak the wood chips in water for at least 30 minutes

  • 1 pint pear or cherry tomatoes, each cut lengthwise in half
  • 12 ounces dried penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup roughly chopped fresh basil leaves
  • 2 cups tightly packed baby spinach
  • 1/2 cup freshly grated Parmigiano-Reggiano® cheese, divided
  • Kosher salt
  • Freshly ground black pepper
4.6/5 (18 Votes)

By

My version of tomato and kale soup, invented one snowy afternoon in late December

  • 1 TB butter
  • 1 TB olive oil
  • A bunch of chopped up kale, stems removed
  • 1 onion, chopped
  • garlic, chopped
  • 1 carrot, chopped
  • 1 red bell pepper, chopped
  • 1 quart of canned tomatoes (I used home-canned from tomatoes I grew in my garden)
  • 1 tsp Kikkoman Aji-Mirin sweet cooking rice seasoning
  • 1 tsp hot sauce
  • 1/2 tsp thyme
  • 1/2 tsp italian seasoning
  • 1/2 tsp salt
  • ground pepper
  • 3 TB cream cheese (about 1/8 of a package)
4.6/5 (20 Votes)

By

Published: May 07, 2013

  • Ingredients
  • 8 OZ linguine, uncooked
  • 3 medium tomatoes,chopped
  • 1/3 cup thinly sliced fresh basil
  • 1 Tsb. olive oil
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup Digiorno Shredded Parmesan Cheese (or any other brand)
4.5/5 (25 Votes)

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Champagne and lobster are the epitome of elegance, and they take the starring role in this crostini appetizer, rich...

  • SAUCE:
  • 3 large vine tomatoes
  • Pinch superfine sugar
  • 6 tablespoons unsalted organic butter, divided
  • 1 cup champagne, sparkling wine or Italian prosecco
  • Tabasco or Crystal hot sauce
  • Salt
  • Ground white pepper
  • Fresh lemon juice
  • CROSTINI:
  • 1/2 cup Hollandaise sauce
  • Whole piece of tail meat from 1-pound lobster
  • 1 small crusty white baguette, sliced
  • Fresh dill leaves, snipped
  • Freshly ground black pepper
4.6/5 (17 Votes)

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Summer's fresh tomatoes lend color and flavor to this cheesy quiche that makes a light dinner or lunch idea

  • 1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust
  • 12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon butter
  • 1/2 cup chopped onion (1 medium)
  • 3 eggs
  • 3/4 cup half-and-half, light cream or milk
  • 3 tablespoons all-purpose flour
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
  • Paprika
4.6/5 (12 Votes)

By

In a medium bowl, beat the butter with an electric mixer until smooth and creamy

  • 1 cup (250g/8oz) butter, softened
  • 2-3 tbsp finely chopped sun-dried tomatoes, drained
  • 1 tbsp chopped parsley (or a small handful)
  • 1 tsp finely chopped garlic
  • Salt and black pepper, to taste
4.7/5 (10 Votes)

By

1. Cook the pasta according to the package instructions

  • 8 oz angel hair pasta (1/2 box)
  • 6 tbsp evoo, divided
  • 4 large garlic cloves, minced
  • 4 tbsp finely chopped fresh basil
  • 1 tbsp finely chopped fresh parsley
  • 2 tsp lemon zest
  • freshly ground pepper, to taste
  • salt, to taste
  • 1 1/4 lb shrimp
  • 1 medium tomato, seeded and chopped
  • 1/4 C chardonnay or chenin blanc
  • 4 C arugula, torn into smaller pieces
  • 1/4 C parmesan cheese
  • 1 tsp fresh mint, julienned for garnish
4.7/5 (12 Votes)

By

This is a very refreshing recipe on a hot summer day

  • 2 pints (16 oz.) cherry or grape tomatoes, sliced in half
  • 8 oz. fresh mozzarella cheese, cut into 1/2 inch cubes and patted dry
  • 1 cup fresh basil, chopped
  • 1/2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 2 Tbsp extra-virgin olive oil
  • Salt and Pepper
4.5/5 (23 Votes)

By

In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 large yellow onion, sliced
  • 2 (28 oz) cans San Marzano peeled tomatoes
  • 1 cup chicken stock (or vegetable stock)
  • 1/4 cup half and half
  • 8 large fresh basil leaves, roughly chopped
  • 1/4 teaspoon dried oregano
  • kosher salt and freshly ground black pepper, to taste
  • pinch cayenne pepper
4/5 (63 Votes)

By

This is a great brunch recipe I saw on T

  • The Tart Shell
  • 11/4 cups all-purpose flour
  • 8 T (4 oz) cold unsalted butter, cut into pieces
  • 1/8 tsp salt
  • 1 large egg, lightly beaten
  • 2 cups dried beans or rice, for baking shell
  • For the Filling
  • 3 T unsalted butter
  • 1/4 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 1/2 cups uncooked corn kernels (about 2 ears)
  • 1 1/2 cups heavy cream
  • 4 eggs
  • 2 egg yolk
  • 3/4 cup sliced scallion
  • dash Tabasco sauce
  • 3/4 lb heirloom cherry tomatoes, halved (or 1/2 lb (1-2) large heirloom tomatoes, cut in thin wedges)
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp smoked paprika
  • 1/3 cup panko breadcrumbs
  • Salt and freshly ground white pepper
4.7/5 (7 Votes)

Any burning questions? Our chefs answer!

Daniel Boulud's Corn and Heirloom Tomato Tart Bacon Lettuce Tomato (BLT) Spring Roll