CATEGORY: Tomatoes
Roast Chicken Thighs with Tomato-Tapioca Porridge

Roast Chicken Thighs with Tomato-Tapioca Porridge

Tapioca may not be the first thing you reach for when assembling a tomato sauce, but it's a fun textural element here. This meal celebrates taste and feel.
Slow-Roasted Turkish Lamb Stew

Slow-Roasted Turkish Lamb Stew

"Slow roasting" is a trendy term that I am definitely enticed by. It involves my Dutch oven, it involves slow, unfussy stewing.
Cold Tomato Soup and Pork Patties

Cold Tomato Soup and Pork Patties

A salmorejo is also a cold, Spanish tomato soup, but includes bread and almonds in its blend. Let me tell you: it is perfect.
White Turkey Chili and Corn-Stuffed Tomatoes

White Turkey Chili and Corn-Stuffed Tomatoes

I feel like everyone could be happy when eating ground turkey.

Baked Eggs in Tomato Cups and Greek Egg Rolls with Spinach and Feta

The ingredient list for the “Baked Eggs in Tomato Cups,” from the September 2006 issue of Vegetarian Times, was so short and simple, yet I never tried such a thing -- baking an egg in a tomato. I adapted the recipe in order to use only 3 large tomatoes (and 3 eggs). For my dried...

Mushroom Meatloaf and Green and Red Tomato and Corn Soup

I’ve managed to make a very moist and greatly textured meatloaf. The “Mushroom Meatloaf,” from Secrets of Good-Carb Low-Carb Living, by Sandra Woodruff, let me use ground turkey and oats (!). My ingredients included 7 mushrooms, 1/2 onion, 1 1/2 actual eggs, and fresh parsley. After baking for 35 minutes, I topped the meatloaf with...

Crunchy Chicken Bake and Tomato, Corn, and Avocado Salad

I admit -- the term “crunchy” caught my eye and interest. The “Crunchy Chicken Bake,” from Light and Easy Diabetes Cuisine, by Betty Marks, tempted me with thoughts of using buttermilk and cereal crumbs. However, I wasn’t about to dismantle a whole chicken. Instead, I used 2 1/2 lbs. of chicken pieces (5 drums and...

Spaghetti with Bay Scallops, Leeks, and Tarragon and Tomato Bread Salad with Olives and Mint

Are you ready to make an easy and delicious meal that you will be proud of? The “Spaghetti with Bay Scallops, Leeks, and Tarragon,” from the July/August 2008 issue of Everyday Food, celebrates the sweet simplicity of scallops. I used capellini-shaped pasta, which is slightly thicker than angel-hair noodles, but still thinner than spaghetti. Leeks...