Recipes with tomatoes

65 recipes. Page 3 of 3

As an Amazon Associate, we may earn from qualifying purchases.

Kachumber Salad (Indian Kachumber salad)

Warm, earthy cumin and the salty tang of chaat masala sit on top of lime juice, giving plain cucumber and tomato an unmistakably Indian taste. Scooping out some of the seedy centers keeps the vegetables from weeping into the dressing. Finely diced red onion soaked in cold water for 3 minutes loses its sharp bite, and it is drained in a sieve rather than squeezed. Cilantro is chopped together with its tender stems, which carry more aroma than the leaves alone. Left for about 15 minutes before serving, the vegetables trade flavors and the bowl tastes more of a piece.

🥗 Lighter Meals

Prep 12min 0 2 servings

Western Medium

Quesabirria

The fat that rises on the red braising liquid becomes the frying fat for the tortillas, so trimming all the fat from the beef or pouring off the broth's oil leaves nothing to crisp them with. Dipping deeper into the thin broth below soaks the tortillas until they are hard to flip. Swapping the three dried chiles, guajillo, ancho and arbol, for plain chili powder changes the sauce. The rest of the broth gets reheated and served in a bowl for dunking, and low-moisture mozzarella stands in for Oaxaca cheese in the same amount.

Prep 25min Cook 255min 4 servings

Asian Medium

Lauki Kofta (Indian Bottle Gourd Dumpling Curry)

Grated bottle gourd, a watery squash, is squeezed dry, bound with chickpea flour and spices, and fried into dumplings that finish in a tomato and onion sauce as a meatless curry. The turmeric, chili powder, and garam masala are split between the dumpling mix and the sauce, so both carry the same spice.

Prep 20min Cook 30min 2 servings

Salads Medium

Laphet Thoke (Burmese s signature salad)

Fermented tea leaves, bitter and deeply savory, anchor this Burmese salad, while shredded cabbage and chopped tomato lighten their weight. Roasted peanuts and fried garlic chips add a salty crunch to every bite. Dressing the leaves first with lime juice, sesame oil and chili flakes, then letting them sit for 5 minutes, softens the bitterness before the vegetables join. In Myanmar it is eaten as a snack as well as part of a meal.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 18min 0 2 servings

Western Medium

Ratatouille

Thin rounds of eggplant, zucchini, tomato, and bell pepper stand in overlapping rings on a cooked base of onion, garlic, and chopped pepper, which sets this version apart from ratatouille stewed in one pot. Instead of stock or water, the juices the vegetables release in the oven loosen the base into a sauce. Part of the pepper is diced into the base and the rest sliced for the top, giving it two textures in one dish. It makes a full plate without any meat.

Prep 20min Cook 40min 4 servings

Asian Medium

Palak Paneer (Indian Spinach Curry with Paneer Cheese)

Paneer, an Indian cheese that holds its shape instead of melting, sits in cubes in a bright green spinach sauce and chews a little like firm tofu. For this North Indian vegetarian curry the spinach is blanched for only a minute before blending and simmered briefly, which keeps the green vivid.

Prep 20min Cook 25min 2 servings

Salads Easy

Moroccan Green Bean Salad

Paprika and cumin give the tomato base a smoky, earthy warmth that makes this vegetable side taste heavier than it looks. Instead of dressing raw beans, the Moroccan method blanches green beans and then sautes them in a garlicky tomato sauce until the seasoning coats every pod. The garlic stays on low heat until fragrant but not golden, which gives the sauce a mellow sweetness, and lemon juice goes in off the heat to cut through the oil. The beans should end up tender while still holding their shape.

🥗 Lighter Meals

Prep 15min Cook 20min 2 servings

Western Medium

Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)

The name means 'old clothes' in Spanish, a nod to the beef pulled into thin shreds that look like rags. Chuck is simmered whole in water until it gives easily, then shredded along the grain and cooked again in a sauce of onion, green pepper, tomato, and paprika that every strand soaks up. The simmering liquid is kept rather than discarded and added as needed to loosen the sauce.

Prep 20min Cook 100min 4 servings

Asian Easy

Pav Bhaji (Mumbai Street Food Spiced Mashed Vegetable Curry with Bread)

At Mumbai street stalls, potatoes, cauliflower, and green peas are mashed and cooked down with tomato and pav bhaji masala, then scooped up with soft rolls toasted in butter. It is less a curry than a spread, thick enough to pile onto bread. The rolls are toasted only on the cut sides, soft outside with a crisp, buttery face.

Prep 20min Cook 30min 4 servings

Salads Easy

Mediterranean Chickpea Salad

With no stove involved, the chickpeas keep their mealy, slightly firm bite at the center of the bowl. The dressing is just red wine vinegar and olive oil, which lets the salty black olives and juicy cucumber each come through. Feta crumbled by hand and folded in only once or twice stays in small chunks, giving salty, creamy pockets. Scoop it up with pita or top it with grilled chicken to turn it into a meal.

🥗 Lighter Meals

Prep 12min 0 2 servings

Salads Easy

Mediterranean White Bean Salad

White beans are soft with a slightly floury bite, and here they carry the fullness of the salad between crisp cucumber and juicy tomato. There is no salt in the ingredient list; briny black olives and the lemon dressing do that job. Red onion is sliced very thin so its heat stays in the background. Cutting the cucumber and tomato to about bean size means each spoonful gets a bit of everything.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Salads Easy

Panzanella Salad (Italian Ciabatta Bread Salad)

Tuscan cooks made this salad in summer to use up stale bread, and the recipe still starts with dried ciabatta. The juice that tomatoes release after salting is not discarded; whisked into the red wine vinegar dressing, it seeps into the oven-toasted bread and gives it a sweet-sour flavor.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Salads Easy

Salade Niçoise

Tuna, soft-boiled eggs, green beans, tomatoes, olives and anchovies stay in separate sections of the platter rather than being tossed together, the traditional way it is served in Nice. The runny yolks do half the dressing's work: break them just before eating and they flow over everything alongside the lemon and Dijon vinaigrette. Salty anchovy and olive play against the mild tuna. Eggs left warm after boiling keep cooking from residual heat and lose that liquid center.

🥗 Lighter Meals

Prep 25min Cook 10min 2 servings

Salads Medium

Mexican Shredded Beef Salad

Beef brisket is simmered until tender, cooled completely and shredded into fine strands, then tossed with lettuce, tomato, red onion and jalapeño in lime juice and cider vinegar and eaten cold.

🥗 Lighter Meals

Prep 25min Cook 60min 4 servings

Salads Easy

Shopska Salad (Bulgarian Shopska salad)

Finely grated feta covers chopped tomato, cucumber, green pepper, and onion like a layer of snow in Bulgaria's best-known salad. There is no separate dressing: juice from ripe tomatoes mixes with the olive oil and red wine vinegar and becomes the sauce at the bottom of the bowl. Green pepper's grassy bitterness keeps the salty cheese and watery vegetables from tasting one-note. The feta brings plenty of salt on its own, so the vegetables get only a light seasoning to start. Scraping out the cucumber's seed section means less water diluting that sauce, and tossing right before eating keeps the vegetables firm.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Salads Easy

Tabbouleh Salad (Middle Eastern herb salad)

Parsley makes up most of the bowl, with grains of bulgur scattered through the chopped green rather than the other way round. Mint and lemon juice bring a cool, sour lift, and thinly sliced green onion adds a sharp edge. The herbs are chopped with a sharp, upright knife so the leaves are cut, not crushed, and keep their aroma. Mushy bulgur blurs into the herbs, and the soak stops while the grains are tender with a little chew left. Water from any of three places, the soaked bulgur, the washed herbs, or the tomato's seedy center, ends up as thin dressing pooled in the bowl. The cooled bulgur takes the dressing first and is seasoned on its own before the vegetables join it.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Salads Medium

Thai Beef Salad (Charred Sirloin Tossed in Lime-Fish Sauce)

Fish sauce and lime hit first, salty and sour, with seared sirloin underneath carrying the beefy flavor. Chili flakes bring heat, and torn mint cuts through the richness of the meat. Rather than a fixed cooking time, which shifts with the thickness of the steak and the heat of the pan, doneness is judged by the thickest part reaching at least 63°C, followed by a 5-minute rest before slicing. If the red onion tastes too sharp, a 5-minute soak in cold water tames it, as long as it is drained well afterward. Fish sauce does all the seasoning with no separate salt, and the beef is tossed while still warm so it contrasts with the crisp cucumber, tomato and red onion.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings