tomato

One-Pot Smoky Fish With Tomato, Olives and Couscous

olive oil,

yellow onion, thinly sliced

(6-ounce) skinless mild, white fish fillets,

Kosher salt and black pepper

garlic (about 3 large cloves)

anchovies

smoked paprika

cayenne

dry white wine

chicken stock,

tomatoes

parsley,

pearl couscous

sherry vinegar or red wine vinegar

Salsa Tatemada Norteña (Fire-Roasted Salsa)

Roma tomatoes

Anaheim chiles (2 to 3 large chiles); see Note

white onion (about 3 ounces)

Lentil Soup

olive oil

onion

carrot

celery

salt

lentils,

broth

coriander

toasted cumin

grains

Salmon Baked in Foil

salmon

Salt and black pepper

tomatoes, chopped,

shallots

lemon juice

oregano

thyme

Rigatoni with Summer Bolognese

Kosher salt

rigatoni (about 3 cups)

unsalted butter

onion,

carrots,

garlic,

salt and pepper

beef

tomato paste

multicolored cherry tomatoes, halved

basil,

cheese,

Sloppy Joes

onion, diced

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

red wine vinegar

molasses

Worcestershire sauce

mustard powder

black pepper

whole-wheat burger buns

Lentil Vegetable Soup

French green lentils

yellow onions (3 large onions)

garlic (3 cloves)

thyme leaves

cumin

medium-diced celery (8 stalks)

medium-diced carrots (4 to 6 carrots)

chicken stock

red wine or red wine vinegar

Parmesan cheese

{title} - A {category} recipe from Barefoot Contessa.

Salmorejo

Good olive oi,

salt and black pepper

Barefoot Contessa

Kofta curry — a saucy dish of gently spiced meatballs — is often made with meat. But this one, based on my grandfather’s, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it’s a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It’s also delicious in a sandwich the next day.

Vegetarian Kofta Curry

garlic

ginger,

green chiles (such

black beans,

spring onions

bread crumbs

garam masala,

red chile powder

sea salt,

neutral oil,

white onion, finely chopped

tomatoes tomatoes

Black pepper

Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.

Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.

Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.

Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.

Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Spaghetti With Fresh Tomato and Basil Sauce

plum tomatoes, blanched, peeled, seeded and quartered

Salt and pepper

red-pepper flakes

dry spaghetti

butter

Parmigiano-Reggiano cheese

Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.

Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.

Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.

While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.

Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.

At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Mushroom and Kale Breakfast Skillet recipe | Epicurious.com

cumin seeds

coriander seeds

red pepper flakes

onions, halved, sliced lengthwise into 1/4"-thick strips

lb. mixed wild or crimini mushrooms, sliced 1/4" thick

cherry tomatoes

Tbsp. red or white wine vinegar

kosher salt

curly kale, stems removed, torn into small pieces

eggs

Flaky sea salt, chopped parsley

Sweet Corn Frittata With Cherry Tomato Compote recipe | Epicurious.com

garlic, minced

cherry tomatoes (any variety will work)

basil

fine sea salt

cooking fat

scallions,

potato,

corn kernels

feta cheese, crumbled

Irish Weekend Fry-Up recipe | Epicurious.com

Vegetable, sunflower, or olive oil,

Butter,

pork sausages

(50 grams) button mushrooms, sliced,

tomato,

sugar (if roasting the tomato in the oven)

milk (for scrambled eggs)

(5-20 grams) butter (for scrambled eggs)

(brown) bread

Tomato Galette recipe | Epicurious.com

all-purpose flour,

kosher salt, divided

(1 1/2 sticks) chilled unsalted butter, cut into pieces

apple cider vinegar

lb. heirloom tomatoes, sliced 1/4" thick

garlic cloves, thinly sliced

firm cheese (such

egg,

Flaky sea salt

lemon

Tbsp. finely chopped chives

Cucumber and Tomato Tzatziki recipe | Epicurious.com

plain yogurt (do not use low-fat or nonfat)

English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded

dill

garlic clove, minced

tomato, quartered, seeded, thinly sliced

Flatbread Pizzas with Olives, Feta and Artichokes recipe | Epicurious.com

6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved

feta cheese spread feta cheese

olives

Spicy Tomato Soup recipe | Epicurious.com

2 (28- to 32-oz) cans whole tomatoes

large onion, coarsely chopped (2 1/4 cups)

jalapeño chile including seeds

finely chopped peeled fresh ginger

chicken broth (18 fl oz)

sugar,

salt,

I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

Puréed Tomato and Red Pepper Soup

red bell peppers, roasted

extra virgin olive oil

Salt

garlic cloves, minced

cinnamon

sugar (optional)

vegetable stock

rice

pepper

Garlic croutons (toast thin slices of bread, rub

Parmesan

basil leaves

Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.

Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

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