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A simple Southern tomato gravy that can be served over rice, pasta, biscuits, or grits.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 40 minutes, plus 2 hours salting. Tell us what you think of it at The New York Times - Dining - Food.
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Use this baked mixture of cheese, spinach, and tomatoes to fill your pita pockets for a delightful hand-held meal.
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Healthy and hearty, chicken simmers with tomatoes, black beans and corn.
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This tasty guacamole uses the traditional ingredients of avocados, onion, tomatoes, and lemon juice.
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This is a great quick vegan pasta recipe with eggplant, tomatoes, capers, and fresh basil that makes for a seasonal light summer dish.
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This incredibly fresh and simple pasta salad features spaghetti coated in a pureed sauce of ripe red tomatoes, real garlic and fragrant, fresh basil.
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It looks, smells, and tastes like pizza, with one delicious difference: The crust is made of mashed potatoes. You'll have to use a fork to eat this pie, since the slices aren't sturdy enough to hold in your hand.
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A simple, straightforward mix of crispy cucumber, sweet bell peppers, juicy tomatoes and zingy onions get tossed around with macaroni, then bathed with a creamy dressing for a delightful picnic salad.
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A quick, tasty tomato soup made with fat-free evaporated milk and canned tomatoes, dressed up with seasonings, makes a great light lunch or supper.
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Creamy avocados, onion and diced tomatoes combine to make the best dip for tortilla chips! This guacamole is also good as a condiment for sandwiches.
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Heirloom tomatoes, peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette in this peach Caprese salad.