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Get Tomato Hollandaise Recipe from Food Network
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According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wintertime Tomato Soup Recipe from Food Network
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The quality of your ingredients counts for a lot here Don’t bother making ketchup until you can get luscious, ripe tomatoes Grape tomatoes work, but feel free to use plum tomatoes instead
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Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
cooking.nytimes.com
This dish is rich and clean, but still lively and interesting — all things to all tastes — in one single pot. We brown and then braise the chicken, toast and grind the rice before steaming, “chicharron” the skin, parbake the meatballs, julienne the lemon peel, thinly slice the shallots and, at the very end, soften tender spinach in the hot broth It’s deeply satisfying, the workhorse of family meals.
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This classic comfort food consists of Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese.
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Get Yassa Chicken with Stewed Tomatoes Recipe from Food Network
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This dish demonstrates the affinity between shrimp and Heinz tomato ketchup.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.