Category: Tomatoes

This dish came about because I had about 3/4 cup leftover tomato sauce (just tomatoes cooked down with salt) leftover. It wasn't enough for pasta and it was too hot to make soup so I doctored it to create a savory marinade for tofu and it was delicious!   ... Read more »

This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.  ... Read more »

This really doesn't take very long to make and is always a crowd pleaser. Having simple tomato sauce in the freezer makes it doable on a weeknight.... Read more »

Jambalaya is the beloved Cajun rice, meat and vegetable dish from New Orleans. It has West African, Spanish and French roots and is a savory pot of goodness. My in-authentic version uses more vegetables and only andouille sausage or kielbasa. It's a stunning one-pot meal that is delicious on days two and three so all the chopping is time well spent. You can also skip the meat for a vegetarian version that still packs in lots of flavor. I make my own Cajun seasoning spice mix, see below, with spices I keep on hand but feel free to use a pre-made mix if you that's what you have.  ... Read more »

Escarole is slightly bitter, but the bright lime-y dressing and the richness of the avocado and cheese mellows it out nicely. If you have lettuce or another green you'd like to use, by all means do. This salad can be a meal on it's own, or you can add grilled chicken or steak for an even heartier dish.   Serves 4-5  ... Read more »

A tian is typically a baked vegetable dish, usually with thinly sliced vegetables layered in fun patterns. This is a stove-top version ripe for variations for both herbs and cheese. If you have a couple of beautiful tomatoes and an eggplant and a bunch of parsley you're set.   This is not a tightly packed tian, like many are, but it's fairly quick to make and delicious. ... Read more »

This skillet “lasagna” is a perfect way to use the late summer abundance of tomatoes and zucchini. It is not traditional by any means - there’s no layering, no meat, a lot more vegetables and it's all made on the stovetop. But, it has all the delicious flavors of garlic, onion, tomato and cheese you associate with lasagna, mixed with bite-sized pieces of noodles and veggies. And it’s a whole lot quicker to make than your classic lasagna!   Variations add ground meat when sautéing the onions and garlic use regular tomatoes in place of the cherry tomatoes add in other vegetables like cauliflower, corn, spinach, kale, etc. use different pasta shapes and adjust cooking time accordingly top with mozzarella and broil for several minutes   Serves 4... Read more »

Simple, classic and lovely on a hot-summer day! Fresh mozzarella and ripe tomatoes are a must! Make as much or as little as you'd like. It also makes a great sandwich filling if you have some leftover or want to turn it into a meal.... Read more »

This has become my method for making tomato sauce to freeze and I do it once a week or so while tomatoes are plentiful. It's very low effort and can accommodate any kind of tomato and actually works well with a combination of sauce types and slicers and even cherry tomatoes. You can do small or large batches, just save the large batches for cooler days since your oven will be one for quite a while. There's no peeling or seeding or milling involved!   If you love tomato sauce you might buy a hotel pan (see above) to do this in. They are very affordable. I typically use a 4" one but a 6" will hold even more. I freeze the sauce in zip loc bags to maximize space in my freezer but you can use pint or quart plastic or glass containers if you prefer.... Read more »

This is a version of Tamatar Biryani, tomato rice made in many parts of India but particularly famous in South India. I use more tomatoes and therefor less water than is typical to make it really tomato-y.  And I go heavy on the ginger and garlic but by all means reduce those for a milder dish.... Read more »

Roasting the tomatoes intensifies and concentrates the delicious flavor of peak season tomatoes. If you don’t feel like turning on your oven, you can most definitely sauté everything directly in the pot before blending, but the flavor won’t be the same.   Makes 4 servings  ... Read more »

This is lighter version of a classic corn chowder and uses tomatoes for a portion of the broth and is delicious. If you substitute smoked paprika for the bacon it's vegan. Be sure to cook the potatoes until almost tender before adding the tomatoes since the acidity in the tomatoes will prevent them from cooking properly.... Read more »

Spigarello is native to southern Italy and while in the broccoli family tastes and behaves a little more like Tuscan kale. It's delicious in any case and you can use most of the tender stems.... Read more »

This is a perfectly simple, summer salad.... Read more »

This bowl is a template - use different grains like quinoa or farro, add meat or leave it off, or add in different veggies. The sauce is tangy and bright and you might make extra to put on any leftover grains or vegetables, meat, etc.   Serves 2  ... Read more »

Whether nothing more than beans, cheese and fresh salsa or loaded up with lots of other toppings, nachos are fun, quick and versatile. When we have them for dinner we often manage to eat more of them than we think possible! [caption id="attachment_19080" align="aligncenter" width="660"] This version included ground beef that had been seasoned with lots of chili powder and cooked with finely chopped onion, chard stems and some chard leaves. It was fantastic![/caption] If you don't have chips on hand but have corn tortillas you can cut them into wedges, fry them in oil until crisp and use them here. They'll be thicker/sturdier than typical chips and very good.   Quantities are intended as guidelines and adjust to suit your taste/needs.... Read more »

This is fantastic! The leftovers are excellent and it's simple to make. Spice it to suit your taste, use fresh or canned tomatoes, add fresh sweet and/or hot peppers, stir in a few mustard greens at the end. Just make it!... Read more »

These are ridiculously good and simple to make. The sauce is plenty for 12 ounces of fresh ramen noodles and stretches fine for 1 lb of spaghetti. If you can get Umi Organic Noodles by all means do.   You can use fresh tomatoes here as well and skip the added water.   This a great dish for green garlic or garlic scapes in the spring time.   --inspired by Bon Appetit  ... Read more »

These are flavorful, simple and quite light in fact. You can use fire-roasted canned tomatoes or fresh ones you broil. I rarely have queso fresco on hand so top them with a little sharp cheddar--totally inauthentic and very tasty. [caption id="attachment_18350" align="aligncenter" width="660"] In this version I thinned sour cream with a little plain yogurt for a pourable consistency.[/caption]... Read more »