Category: Tomatoes

Many of my favorite dishes are created when I'm pressed for time. Creativity--what I sometimes call the Why Not? principle--thrives in these instances. Substitute whatever bits of vegetables you need to use up.   The sauce I used here is my Makhani Curry sauce recipe which makes more than you need for one meal so I often have some in the freezer. It was spectacular on the rice. You could alternatively use any leftover dal thinned out a bit or curry or the simplest tomato sauce or a ragout of some kind. Or use a bottled curry sauce.   The pilaf method of cooking the rice--toasting rice with aromatics, then adding liquid--works particularly well here. And lots of toasty nuts are key!  ... Read more »

I had a bowl of the last of the season's tomatoes on the counter and some fresh ramen noodles in the fridge and 30 minutes later this dish materialized. It's a keeper! I have not tried this with canned tomatoes but aim to test it and add notes about that option.... Read more »

Versions of this simple and delicious dish of stewed peppers and tomatoes into which you nestle and cook eggs, are made all over the Middle East and Mediterranean.  ... Read more »

Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.... Read more »

This is a bright, hearty salad with plenty of crunch. It keeps well, making it a good lunch-box or potluck candidate.   Whole grains like this take a while to cook, about an hour if you haven’t soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.... Read more »

Whether you have a picnic or potluck to go to, need a portable work lunch or just want something delicious, this flexible salad fits the bill.  Whole grains like this take a while to cook, about an hour if you haven't soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.   Variations Sub fresh mozzarella for the feta or skip the feta and add a handful or two of garbanzo beans Use fennel, green beans or snap peas instead of the cucumber Add fresh or roasted sweet peppers Farro, rye, barley, wheat berries, or about 3 1/2 cups cooked grains, will go very well in this dish. ... Read more »

This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.   Variation Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk. If you don't have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you've fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk. Use green curry paste if you don't have red  ... Read more »

  This is a delicious, quick, inexpensive, vegetarian version of the classic rice and seafood dish. Mark Bittman published this recipe in the New York Times many years ago and I’ve been adapting it ever since. It’s best with really flavorful, juicy, ripe slicing tomatoes. If you have a few big beautiful heirloom tomatoes, this is the place for them. Unlike Bittman I cook the whole thing on the stove top instead of finishing it in the oven but with either method it’s a quick one-dish meal with a simple green salad on the side. Note: It’s important to season the ingredients properly as you go. It’s a shame to under salt this dish as you can't make up for it at the end. Taste your stock or bouillon to make sure it’s well seasoned.  ... Read more »

This sauce is a little sweet, a little savory and gently spiced from the ginger and garlic. You can amp it up with hot peppers/sauce if you’d like. It’s versatile, boosting any basic starches, vegetables or meats with lots of flavor. It also makes a great variation of a beef and bean chili.  ... Read more »

The Tomato Ginger and Garlic Sauce that goes beautifully with meatballs and braised greens, also makes a delicious Asian-inspired chili.  ... Read more »

This sauce is so delicious and can be used with/on any manner of vegetable, protein, grain or bean even--it's delicious with chickpeas. Here I served it first (above) with rice and salmon and lots of cilantro and scallions and then (below), thinned out with a bit of cream and water with the black "forbidden" rice, some scallions and an egg. Makhani curry (a North Indian dish) is classically made with butter and cream. I use olive oil and coconut milk here but substitute butter and cream if you'd like. I often stretch the sauce on the second day with cream and a little water.   If you have a few extra minutes you can toast spices and grind them for the garam masala. The flavor is fabulous but a store-bought version will be just fine.  ... Read more »

Whether you add the chorizo (or other sausage or meat) or not, this long-cooked deeply flavored sauce-y stew is fantastic. You can also decrease the cooking time and still get good results.   Variations Can serve on top of rice, boiled potatoes, mashed potatoes and turnips, or as is, with a salad. Can substitute or add other meats such as ground turkey or chicken seasoned with smoked paprika (pimenton), chili powder, or any hot pepper If desired, water, veggie or chicken broth all make a great substitute for the chickpea cooking liquid. ... Read more »

This is a wonderful way to cook salmon; on a luscious spiced sauce made with either fresh or canned tomatoes, onions and garlic.... Read more »

Don't skip the capers. They really elevate this fennel-rich ragout that's delicious with pasta or braised meats or just good crusty bread or an egg.... Read more »

This is an iconic Catalan dish, enjoyed anytime from breakfast to a late night snack. I make it practically daily during tomato season. It's messy and fun, to make and eat!  ... Read more »

Mid summer cucumbers, tomatoes and sweet, crunchy onions paired with salty savory feta and olives is really a wonderful thing. It may not be authentic but it will be delicious.   Use however much feta and olives you like. The ratio really should depend on your taste (or what you have on hand).   Variations I sometimes can't resist adding fresh mint, basil and even arugula. You could add corn, sweet and/or hot fresh peppers, or whatever else strikes your fancy ... Read more »

15 minutes, start to finish, adaptable and delicious and a good reason for having canned tomatoes and small pasta shapes in the pantry. You can use larger shapes and more of it (more like 3 cups of penne). [caption id="attachment_13629" align="aligncenter" width="438"] This version uses tender spring raab for the greens.[/caption]   Variations You can substitute cooked beans/chickpeas for the sausage, to make a meat-free version. You can use parsley instead of basil Delicious choices for tender greens are spring raab, spinach, chard, turnip, beet greens and/or tender kale greens. Enjoy in any combination. Use fresh tomatoes instead of canned Other great small noodle choices are Pipette rigate, Conchiglie (shell), or Orecchiette. ... Read more »

Talk about a template; minestrone is a bean and vegetable soup and, loosely defined, can use any bean, any shape of pasta (or no pasta), most any vegetable and herb, meat or no meat (diced bacon or a little sausage is good, added when cooking onions) be hearty and stew-like or light and brothy. For me, what makes or breaks minestrone are the beans and the bean broth. You can certainly use canned beans but home-cooked beans with their broth are what gives minestrone its richness and complexity.   Dishes like these are why I try to keep cooked beans (in their broth/cooking liquid) in the freezer and at the ready. It makes a soup like this, that cooks in 20 minutes, taste like it's been simmering for hours--in a good way!   Variations A variety of vegetables are well-suited for this recipe and can be used individually or in combination, such as: a bunch of leafy greens, such as chopped kale or spinach 2 cups trimmed and chopped greens beans 1 cup shelled peas and/or diced fennel 2 cups diced zucchini If adding pasta, use the smaller volume for small pasta shapes like tubes, as pictured, little elbows, orzo, or the larger shells, etc. Any type of garlic is great in this recipe, such as 1 head new garlic, 2 stalks green garlic or garlic scapes, thinly sliced. Vegetable broth or water are a great substitute for bean broth if unavailable or in a pinch. ... Read more »

  This is delicious, versatile, improves on the second/third day, can feed a crowd, and is also delicious made vegetarian. It's fun to use a couple of kinds of beans, if you have them.   In the late summer and fall when there is an abundance of fresh peppers I use sweet and hot red peppers in the sauté with the onion or add roasted poblano or Anaheim chiles for wonderful depth and flavors.   I often make a quick slaw to go with it and serve a bit of it right on top as a garnish. It's also delicious with cornbread.   Variations Many different beans work well in this dish but black, pinto or any red bean, is fine. Vegetable, beef or chicken stock are a good replacements for the bean cooking liquid, if using canned beans. To thicken your chili smash 1/4 of the beans. Top chili with chopped radishes, green onions, cilantro and/or parsley and a squeeze of lime juice ... Read more »

This is a fairly quick, flavorful curry and you can use whatever leafy greens you have (feel free to increase the quantity of greens). I needed to use up some leeks when I made the above version, which adds sweetness. Adding the fresh, mashed garlic at the very end adds a nice dimension.... Read more »