List of recipes using "Tomatoes": 40 recipes

[Avocado and smoked salmon terrine ]
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
50,8575/5 for 1 ratings 4 hours 7 min.
[Cauliflower tabouleh]
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
24,4954.1/5 for 16 ratings 1 hour 38 min.
[Four-tier glasses]
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
76,4125/5 for 10 ratings 1 hour 36 min.
[Greek salad]
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.
52,482 14.9/5 for 12 ratings 57 min.
[Guacamole]
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
56,0764.1/5 for 17 ratings 1 hour 21 min.
[Italian toast]
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
20,954 14/5 for 20 ratings 49 min.
[Mixed tomato salad]
Mixed tomato salad
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!
4,8874.2/5 for 19 ratings 20 min.
[Souda salad]
Souda salad
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.
598 58 min.
[Tomato and courgette tart]
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.
48,3144.2/5 for 20 ratings 2 hours 5 min.
[Tomato and cream cheese terrine]
Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
41,7265/5 for 1 ratings 6 hours 12 min.
[Tomato tart]
Tomato tart
This tart is very easy and quick to prepare.
58,9794.8/5 for 20 ratings 1 hour 18 min.
[Tomato tatin]
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
42,4774.8/5 for 18 ratings 2 hours 35 min.
[Tomatoes Macédoine ]
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
11,2894/5 for 18 ratings 45 min.
[Cretan-style salmon ]
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
47,6355/5 for 13 ratings 1 hour 1 min.
[Firied fillet of sea bream with polenta]
Firied fillet of sea bream with polenta
A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.
4,8514.3/5 for 15 ratings 23 min.
[Pan-fried chicken breast on mozzarella]
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings".
8,2684.1/5 for 16 ratings 23 min.
[Comtoise stuffed tomatoes]
Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
4,3364.1/5 for 16 ratings 1 hour 36 min.
[Eggs in tomato shells]
Eggs in tomato shells
This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
6,2773.9/5 for 12 ratings 1 hour 3 min.
[Eggs with tomatoes and courgettes]
Eggs with tomatoes and courgettes
Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.
7,4953.8/5 for 12 ratings 52 min.
[Fine multi-tomato tart]
Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
1,326 59 min.
[Fried eggs with tomatoes]
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.
16,7984.8/5 for 10 ratings 31 min.
[Green beans with tomatoes]
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
26,851 14.7/5 for 20 ratings 1 hour 38 min.
[Italian style gratin]
Italian style gratin
This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.
11,1754.8/5 for 10 ratings 1 hour 8 min.
[Pasta with pesto and preserved tomatoes]
Pasta with pesto and preserved tomatoes
In this recipe, the pasta (whatever kind you prefer) is served with shreds of fried ham and chopped preserved tomatoes as well as a good dollop of pesto.
6,5943.8/5 for 19 ratings 23 min.
[Pissaladière with puff pastry]
Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
3,3283.8/5 for 17 ratings 1 hour 38 min.
[Quick flaky pizza]
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
1,452 36 min.
[Quick stuffed courgettes]
Quick stuffed courgettes
This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).
3,2594.4/5 for 19 ratings 1 hour 6 min.
[Sausages with baked beans, French style]
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
3,3454.6/5 for 14 ratings 1 hour 4 min.
[Spaghetti Bolognese]
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
11,6223.8/5 for 21 ratings 1 hour 19 min.
[Stuffed tomatoes and courgettes]
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
76,7123.8/5 for 11 ratings 1 hour 50 min.
[Sunday night pasta]
Sunday night pasta
Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?".
2,8174.8/5 for 10 ratings 28 min.
[Tomatoes Provençal]
Tomatoes Provençal
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.
2,8374.3/5 for 15 ratings 1 hour 9 min.
[Loaf for "les filles'"]
Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
4,4224.6/5 for 14 ratings 4 hours 6 min.
[Pizza dough]
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
77,8224.6/5 for 18 ratings 2 hours 10 min.
[Spring Bread]
Spring Bread
Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring). Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.
7,9544.3/5 for 3 ratings 4 hours 2 min.
[Tomato foccacia]
Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
13,3314.3/5 for 15 ratings 4 hours 53 min.
[Tomato ladybirds]
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
75,259 14/5 for 1 ratings 1 hour 47 min.
[Preserved tomatoes]
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
80,1614.8/5 for 10 ratings 5 hours 6 min.
[How to peel tomatoes using a flame]
How to peel tomatoes using a flame
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
477 11 min.
[How to prepare tomatoes]
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
86,748 24/5 for 8 ratings 40 min.

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