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Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.
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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
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Shrimp, pineapple, bacon, cherry tomatoes, and mushrooms are skewered and grilled with a sweet and sour basting sauce for a tropical touch at any barbeque.
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Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.
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Quick and easy homemade spaghetti sauce with tomatoes, onions, garlic, basil and oregano. Add your favorite vegetables and use fresh herbs if you have them.
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Now this salad touts broccoli and cauliflower, as well as tomatoes and olives, and a tomato/basil feta. A zesty Italian dressing finishes it beautifully.
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This belly warming soup is perfect for a blustery, cold day. Cabbage, celery, and tomatoes add lots of flavor to this hearty bean soup.
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Tomatoes at the peak of their season, creamy burrata cheese, and a crunchy crumb, mushroom, and almond mixture--a delicious summer treat.
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Made with a whole chicken, tomatoes, and potatoes, chicken afritada is a traditional savory stew from the Philippines that's great over rice.
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This colorful salad of roasted asparagus and green beans with cherry tomatoes, onion, and fresh parsley is delicious served warm or cold.