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cooking.nytimes.com
Stracciatella is like an Italian egg drop soup This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli I’d never seen a stracciatella with tomatoes until I came across this recipe.
www.chowhound.com
Make a classic Southern tomato pie recipe with flaky dough, chopped and drained fresh tomatoes, sautéed onion, fresh herbs, and a mix of mayonnaise and shredded...
www.allrecipes.com
This incredible concoction of roasted peppers, eggplant and tomatoes is simmered with cayenne and tomato paste. It can be spooned onto a crisp bowl of greens, tossed into hot pasta, or spread on toasted rounds of French bread.
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Tomato slices are layered with Cheddar and mozzarella cheese, basil, and garlic for a savory summer pie. It is a great way to use up all those extra tomatoes from the garden!
www.delish.com
"This is the tomato salad I make almost every day," Andreas Viestad says. Since he always uses different varieties of tomatoes, the salad tastes different each time.
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Look for only the best tomatoes juicy and vine-ripened.
www.allrecipes.com
Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.
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Diced tomatoes and chopped onions are simmered in chicken broth for a luxurious soup that's enriched with cream.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Diced tomatoes and cucumbers, chopped onion, and a splash of lemon juice. Chill and serve to four.
www.delish.com
This flavor-packed sauce puts jarred marinara to shame.
www.delish.com
Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.