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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bruschetta with tomato and basil! Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread.
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An easy recipe for breakfast tacos with crispy bacon, ripe tomatoes, and fred eggs.
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Get Farfalle Pasta with Slow Roasted Tomato Compote Recipe from Food Network
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Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish. 
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The bright flavors of butternut squash, carrots, and tomatoes mingle together in this comforting fall soup that's perfect for vegetarians.
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A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.
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Veal rolls are filled with a mixture of capers, bread crumbs, and parsley for an easy and elegant entrée. Wilted spinach leaves add interest to the winey tomato sauce.
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Grandma Paola Bagnatori’s light and fluffy Italian gnocchi.
Ingredients: potatoes, flour, tomato, butter, fat, sugar
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Hearty Italian sausages sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve.
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We don't know whether to eat this or frame it.
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This easy-to-prepare family-friendly recipe earned Suellen Calhoun the grand prize at the First-Ever French's National Cook-Off.