tomato recipes

If you like, you can de-Sinicize this dish, replacing the lard with olive oil and the ginger with a couple of anchovies and
Now's the time to get your fill of juicy, fresh-off-the-vine summer tomatoes.
But we had the most fun on spaghetti night. When the pasta was done, I dressed it with butter and parmesan, then laid slices
You should eat as many tomatoes as you can this summer. These recipes will help.
Upon returning from a trip, Jackie and I generally have pasta as our first home-cooked meal. It isn't a question of deprivation (it happens even after we've been to Italy) but of a wish to return to cooking at its most domestic.
Even mediocre tomatoes start to taste good when slow-roasted as these are, so imagine how good already-delicious ripe summer tomatoes will be, especially when bolstered by all those other Mediterranean flavors.
It is a real seasonal treat to use fresh tomatoes, either raw or cooked. But be sure to save one or two for slicing onto a tuna fish sandwich or a hamburger.
I remembered that Café Murano risotto and saw the basket of ripe farmers' market tomatoes on the counter. I used to not cook Swiss chard (or other greens) with tomato. Ever. It was a little idée fixe of mine that they were natural-born enemies.
When it comes to summer produce -- zucchini, apricots and eggplant to name just a few -- we're pretty gratuitous with our
Serves 2 Ingredients: 4 Tablespoons butter 4 Tomatoes Salt Directions: Place the tomatoes in a blender and blend if you prefer
When tomatoes are as good as they are at the height of summer, purity is a great asset.
Really ripe peppers -- the kind you can smell from ten feet away at the farmers' market -- and tomatoes are gracing our New York City Greenmarkets.
This is what summer's supposed to taste like.