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Tomatoes, cilantro, and spices in perfect harmony!
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Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue.
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Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
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This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.
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This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.
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Get Halibut Provencale Recipe from Food Network
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If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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This pungent garlic, basil, and tomato sauce will delight the senses. The goat cheese is the perfect creamy complement to an already delightful dish!
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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Stack up all the components of an antipasto platter for a sandwich that's molto bene.