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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.
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A quick and easy frittata with fresh garden tomatoes and a kick of Pace® is the ticket for a simple summer supper or brunch.
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My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream.
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Get Iceberg Lettuce Salad with Tangy Tomato-Tarragon "French" Dressing Recipe from Food Network
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Get Tomato Soup Recipe from Food Network
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
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A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!
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Lots of chopping, but the payoff is worth it.