Tag Archives: tomatoes

Classic Marinara Sauce with Fresh Tomatoes

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When ripe tomatoes from your garden or the local farm market are in season, why not make a large batch of marinara sauce? The ingredients and techniques often vary wildly. If you can get all roma style tomatoes, that is best, but we made the sauce here with a mix of the roma and slicing fruits due to what we harvested from our gardens.

To core or not to core? We did some both ways and it seems the uncored ones kept more of their tomato juices intact. So we suggest blanche in boiling water, plunge in ice bath, peel from the X, then core.

The beauty of homemade marinara lies in its simplicity and the ability to customize the ingredients to suit personal taste preferences. However, this simplicity also means that the sauce lacks the preservatives found in commercial products, which can affect its shelf life. More acidic sauces tend to have a longer shelf life.

Generally, homemade marinara sauce can last for up to 5 to 7 days when stored properly in the refrigerator. It’s also worth noting that the quality of the sauce may degrade over time, even if it remains safe to eat. This means that the sauce might not taste as fresh or have the same vibrant color after a few days.

Consider freezing the sauce for longer storage. Frozen marinara sauce can last for several months and helps preserve the flavor and texture.

NOTE: While we usually make vegetarian marinara sauce, in this batch we decided to brown some leftover pork spare ribs for meaty flavor (then they were removed before storing the sauce), but just omit them if you want a straight-up marinara sauce.

Classic Marinara Sauce with Fresh Tomatoes

  • Servings: about 3 quarts
  • Difficulty: easy
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Ingredients

  • 20 cloves garlic, peeled and thinly sliced
  • 8 lbs. fresh tomatoes, preferably roma, bad spots removed
  • 3/4 cup olive oil
  • 1/2 tsp. red pepper flakes, (optional)
  • 6 oz. can double-concentrated tomato paste, (from a tube)
  • 2 sprigs fresh basil; more to stir in at end, torn
  • 1 sprig fresh oregano; more to stir in at end, chopped
  • 1 bay leaf
  • 1 tsp. kosher salt, plus more to taste
  • 1 lb. pork spare ribs (optional)
Cut an X on the bottoms
Balnche for 1 minute
Submerge in ice bath
Peel and crush with hands
Optional spare ribs

Directions

  1. Wash, and core (or not) the tomatoes. Slice and X on their bottoms then drop into boiling water and blanche for 1 minute. (You will need to do this in two or three batches, depending on size of pot.) Immediately plunge tomatoes into an ice water bath. When cool enough to touch, peel skin off starting with corners on the bottom X. If not cored beforehand, core them after peeling.
  2. Squeeze and crush the tomatoes with your hands until a chunky sauce forms with pieces no bigger than 1 1/2 inch.
  3. Heat olive oil in a large Dutch oven over medium-low heat until shimmering. (If using ribs, brown them in oil first, a few minutes on each side, remove to a plate.) Add the garlic and cook for 1 minute. Add 1/2 teaspoon red pepper flakes if desired and cook, stirring occasionally, until the garlic is lightly golden and fragrant, 1 to 2 minutes.
  4. Add 6-ounce can of double-concentrated tomato paste. Cook, stirring often, until the paste is darker in color and fragrant, 2 to 3 minutes. Add the tomatoes, 2 fresh basil sprigs, oregano sprig, bay leaf and 1 teaspoon kosher salt. (Add spare ribs back in if using.) Increase the heat to medium-high and bring to a simmer.
  5. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes no longer taste acidic, the flavors meld, and the sauce has reduced by at least one inch, 60 to 80 minutes. (If you added ribs, remove them and discard or save the meat for another use.)
  6. Stir in remaining chopped basil and oregano. Taste and season with more kosher salt as needed. Let cool completely and fill quart-sized containers.
  7. If freezing, when ready to use, simply thaw the sauce in the refrigerator or reheat it from frozen.

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Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

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This Spanish recipe was inspired by a stewy mélange of cherry tomatoes, garlic, sweet-spicy peppers and extra-virgin olive oil that was served with flatbread at Ristorante Barbieri in Calabria.

To make a sauce for pasta, combine mini sweet peppers (usually sold in a trio of colors) with an earthy cubanelle pepper and add heat with pepper flakes. Cherry, grape or homegrown slicing tomatoes, plus a couple tablespoons of tomato paste, form the sauce’s backbone.

Short pasta with a twisty or curly shape—such as casarecce, gemelli, cavatappi or campanelle—is ideal for ensnaring bits of tomato and peppers. As simple as it is, the end result is delicious!

NOTES: Don’t use regular bell peppers. Mini sweet peppers are more delicate, so they soften more readily, and their skins are more tender.
Also, don’t forget to save 1 cup of the pasta cooking water before draining the noodles. It is necessary to lend some body to the sauce. A good reminder not to toss out all of the water before reserving some, is to put your measuring cup and ladle inside the colander.

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 12-16 oz. casarecce, gemelli or cavatappi pasta
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 2 pints cherry or grape tomatoes
  • 8 oz. sweet mini peppers in a mix of colors, stemmed and sliced into thin rounds
  • 1 medium cubanelle pepper, stemmed, seeded and thinly sliced
  • 2 medium garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1/2 tsp. red pepper flakes
  • 1/4 cup lightly packed fresh basil, torn
  • 2 oz. pecorino Romano or ricotta salata, finely grated (1 cup)

Directions

  1. In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot; set aside off heat.
  2. In a 12-inch skillet over medium, heat the oil until shimmering. Add the tomatoes, sweet peppers, cubanelle pepper, garlic, tomato paste, pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Stir, then cover and cook, stirring occasionally, until the tomatoes burst and the peppers have softened, 8 to 10 minutes.
  3. Stir in ¼ cup reserved pasta water, scraping up the browned bits, then add to the pasta along with another ¼ cup reserved pasta water. Cook over medium, stirring, until the pasta is al dente, about 2 minutes. If needed, adjust the consistency with additional reserved pasta water.
  4. Off heat, taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the basil and cheese.

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Adapted from a recipe by Courtney Hill for Milk Street

Stir-Fried Beef and Tomatoes

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Here’s a very easy, low-count-ingredient, tasty stir-fry recipe from Milk Street. If you can get local in-season plum tomatoes, all the better.

The protein flank steak, has a beefy flavor and slightly coarse texture that makes it versatile for many dishes, from fajitas to stir-fries. But what happens when flank steak is unavailable, or you’re looking for a more budget-friendly or tender option? The good news is that several excellent flank steak alternatives can provide similar results.

Here are three possible options: Skirt steak is the most common substitute for flank steak. Both cuts are similar in shape and have pronounced muscle fibers, making them ideal for high-heat cooking. Cut from the shoulder, flat iron steak is tender and flavorful. It is often considered one of the most underrated cuts of beef. Or hanger steak, often called the “butcher’s cut” because of its rich flavor, hanger steak comes from the cow’s diaphragm.

Whatever your protein choice, if the pan is too crowded the meat will steam instead of brown. At first, we thought all of that meat in the skillet was too much. But to our delight, the pieces did brown. If your amount looks tighter than the image below, you may want to cook in two batches just to be sure the beef does brown.

There is no spicy heat in this dish, but if that is your preference, you can always add some spicy chiles or include a bit of red pepper flakes.

Stir-Fried Beef and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. oyster sauce OR hoisin sauce, divided
  • 1 Tbsp. cornstarch
  • Kosher salt and ground white or black pepper
  • 1 lb. flank steak, cut with the grain into 2- to 3-inch pieces, then thinly sliced against the grain
  • 1 lb. plum tomatoes, cored and cut into 1/2-inch wedges
  • 3 Tbsp. neutral oil, divided
  • 2 tsp. minced fresh ginger OR 3 medium garlic cloves, minced, OR both
  • 1 bunch scallions, cut on the diagonal into 1-inch lengths
  • Steamed rice
  • Optional garnish: Toasted sesame oil

Directions

  1. In a medium bowl, whisk 1 tbsp. oyster sauce, the cornstarch, Â½ tsp. pepper, and 1 tbsp. water. Add the beef, stirring; let stand at room temperature for 15 minutes or cover and refrigerate for 1 hour. Meanwhile, place the tomatoes on a paper-towel-lined plate and sprinkle with Â¼ tsp. salt; set aside.
  2. In a 12-inch skillet over high, heat 2 tbsp. oil until barely smoking. Add the beef in an even layer and cook without stirring until well browned and the pieces release easily from the skillet, 2 to 3 minutes. Stir, then transfer to a large plate.
  3. In the same skillet over medium-high, heat the remaining 1 tbsp. oil until shimmering. Add the tomatoes and ginger; cook, scraping up any browned bits, until the tomatoes soften and the ginger is aromatic, 30 to 60 seconds. Add the beef and any juices, then stir in the remaining 3 tbsp. oyster sauce and 2 tbsp. water. Cook, stirring, until the meat is tender and the sauce has thickened, 1 to 2 minutes. Stir in the scallions to wilt slightly, about 30 seconds. Off heat, taste and season with salt and pepper. Serve with hot cooked rice.

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Recipe by Christopher Kimball for Milk Street

Curried Salmon and Tomato Traybake

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This Curried Salmon and Tomato Traybake recipe is packed with lean protein, vegetables, and healthy fats from the salmon. The salmon fillets nestled on top of a bed of roasted red onions, bursting cherry tomatoes and a curry-inspired sauce, all roasted together in a single baking dish.

For the salmon, our only option at shopping time was to purchase two separate prepackaged filets which we then cut down into 5 equal-sized pieces. In the end, it was a bit more fish than the recipe called for, but we were more than fine with that.

The timing was off when blistering the tomatoes, which took an additional 10 minutes on top of the 15 minutes indicated in the directions. Also, we have a gas broiler which always takes slightly longer to brown efficiently compared to an electric oven broiler.

NOTE: Make sure to use a broiler-safe dish such as copper enamel. Glass baking dishes usually shatter at such high heat.

As a side, we paired with tricolor couscous using homemade shellfish stock as opposed to water for a more substantial flavor.

Curried Salmon and Tomato Traybake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 tsp. curry powder
  • Kosher salt and ground black pepper
  • 4 x 6-oz. center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
  • 1 medium red onion, halved and thinly sliced
  • 1 pint cherry or grape tomatoes
  • 4 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. tomato paste
  • 1 tsp. ground coriander
  • 2 Tbsp. lemon juice, divided, plus 1 tablespoon grated lemon zest
  • ¼ cup fresh flat-leaf parsley, finely chopped

Directions

  1. Heat the oven to 475° F with a rack in the upper-middle position. In a small bowl, stir together the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Season the salmon all over with the mixture; reserve the bowl.
  2. In a broiler-safe 9-by-13-inch baking dish, stir together the onion, tomatoes, 2 tablespoons oil and ¼ teaspoon each salt and pepper. Roast until the tomatoes begin to burst, about 15 minutes. Meanwhile, in the now-empty bowl, whisk the tomato paste, coriander, 1 tablespoon lemon juice and ½ cup water. In another small bowl, stir together the parsley, the remaining 2 tablespoons oil, remaining 1 tablespoon lemon juice, lemon zest and ¼ teaspoon pepper.
  3. Remove the baking dish from the oven; heat the broiler. Stir the tomato paste mixture into the onion-tomato mixture. Nestle in the salmon, skin side down, then spoon some of the onion-tomato mixture over the top. Broil until the fish flakes easily, 4 to 6 minutes.
  4. Cool for 5 minutes, then spoon on the parsley mixture.

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Adapted from a recipe by Milk Street

Seared Chicken Thighs with Cherry Tomatoes and Olives

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Always game for a weeknight one-pan dinner, here’s another winner to add to your repertoire. In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives. Those sweet and bright tomato juices serve as a starting point for a delicate sauce.

To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken. Tarragon sprigs add their irresistible peppery aroma. If tarragon is impossible to find, fresh rosemary or marjoram make equally tasty alternatives. 

Overall, the recipe couldn’t have been much simpler, there is almost no prep. Other than seasoning the chicken thighs and slicing the shallots (a hand-held mandoline comes in real handy for that), the remaining ingredients just get thrown in the pan without any slicing or dicing.

Of course, if you are not enamored with olives, then this just isn’t for you…

Seared Chicken Thighs with Cherry Tomatoes and Olives

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs (5 to 7 thighs)
  • Salt
  • 1 Tbsp. neutral oil, such as avocado or grapeseed oil
  • 2 shallots, thinly sliced
  • 1 6-oz. jar pitted green olives, drained, brine reserved
  • 1 6-oz. jar pitted Kalamata olives, drained
  • 1½ lbs. cherry tomatoes
  • 3 fresh tarragon sprigs
  • Crusty bread, or couscous for serving

Directions

  1. Pat dry the chicken using a paper towel and season with salt on all sides.
  2. In a large (12-inch) skillet over medium-high, heat the oil. Place the chicken skin-side down in the skillet and sear for 7 to 9 minutes, until crispy, golden and the skin easily releases from the bottom of the skillet. Flip the chicken thighs and continue cooking for 5 minutes, until golden brown. Transfer the seared chicken to a plate.
  3. Remove all but about 3 tablespoons of schmaltz from the skillet and add the shallots. Decrease the heat to medium. Cook, stirring frequently, until translucent and soft, about 3 minutes.
  4. Add â…“ cup of the green olive brine to the skillet and scrape to loosen the brown bits from the bottom of the pan. Add the green olives, Kalamata olives, tomatoes and tarragon. Partly cover with a lid and bring the mixture to a simmer, occasionally stirring and crushing some of the tomatoes with the back of a spoon to release their juices.
  5. When the mixture reaches a simmer, tuck the chicken thighs in between the cherry tomatoes and olives, skin-side up. Partly cover with a lid and simmer over medium for 12 minutes, until the tomatoes have released most of their juices and have burst and softened.
  6. Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.
  7. Remove the lid and place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy.
  8. Serve right away, with bread on the side.

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Recipe by Carolina Gelen for the NYTimes Cooking

Shrimp Saganaki

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Attending a Greek dinner party, we were tasked with supplying an appetizer to go with the theme. After a bit of a search, we decided on the Shrimp in a Skillet with Feta and Tomatoes from our “My Greek Table” cookbook by Diane Kochilas.

This Greek recipe is a taverna classic and beloved all over Greece, AND in Greek restaurants all over the world, too. It’s also very easy to prepare at home and can be served as a meze or as a main course. It’s delicious over rice or pasta, too.

There were a total of 10 guests at the party so we decided to double the recipe which required cooking the shrimp in two batches. Lucky for us, there were some leftovers which we served atop a bed of orzo for dinner a couple of days later.

Shrimp Saganaki

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. large shrimp cleaned, with heads and tails intact
  • 6 Tbsp. ouzo
  • Juice of 1/2 lemon, strained
  • 4 Tbsp. extra virgin olive oil
  • 1 large red onion finely chopped
  • 1 large garlic clove minced
  • 1 green chile pepper (such as Anaheim), seeded and finely chopped
  • 2 cups chopped or grated fresh tomatoes, or diced canned tomatoes
  • Salt and freshly ground black pepper
  • 1 tsp. finely grated lemon zest
  • 2/3 cup Greek feta cheese, crumbled
  • 2 tsp. dried oregano
  • 2 Tbsp. finely chopped flat-leaf parsley

Directions

  1. Place the shrimp, 3 tablespoons of the ouzo and the lemon juice in a bowl. Cover, and refrigerate for at least 15 minutes or up to 2 hours.
  2. In a large, deep skillet, heat two tablespoons of the oil over medium heat. Add the onion and chile and cook, stirring until wilted, about 8 minutes. Stir in half the garlic. Add the tomatoes and bring to a simmer. Season lightly with salt and pepper. Raise the heat to medium-high and cook for 15 minutes, until most of the watery liquid from the tomatoes has evaporated.
  3. In a separate large skillet. heat the remaining two tablespoons of olive oil over medium-high heat. Add the shrimp and remaining garlic, toss to combine and cook until the shrimp turn pink. Carefully spritz with the remaining 3 tablespoons ouzo; it may flame up a bit.
  4. Add the shrimp and pan juices to the tomato sauce. Stir in the lemon zest and feta. When the feta starts to melt, gently stir in the oregano and parsley. Remove from the heat and serve.

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Adapted from a recipe by Diane Kochilas

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

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This New Orleans classic is loaded with meat, seafood, and tomatoes. Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato; and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. This recipe focuses on the Creole version with tomato.

According to Serious Eats “Beyond those two categories, though, it gets more difficult to pin down specifics. Meats often include pork (ham or sausage), chicken, shrimp, and crawfish, but oysters, turtle, duck, alligator, and more can also find their way into the jambalaya pot. Many recipes call for the “holy trinity”—Cajun cooking’s signature aromatic mixture of onion, green bell pepper, and celery—but I’ve found examples that omit or alter some part of it.”

This version sticks with some of the most common choices: a mixture of chicken, smoked andouille sausage, and shrimp, along with the trinity in its most typical form. The rice ratio? Rice can be tricky, but as a rule of thumb, using twice as much liquid as rice by volume will more or less put you in the ballpark.

You’ll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purĂ©e.

The reason to use canned whole tomatoes is threefold. First, they tend to be better quality than crushed or purĂ©ed. Second, canned whole tomatoes tend not to have the firming agents that crushed tomatoes do—those firming agents can prevent the tomatoes from softening as they cook, so that they never fully melt into the dish. And third, because it’s easier to separate the flesh of whole tomatoes from their juices than it is to separate crushed or purĂ©ed tomatoes from them.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 28-oz. can peeled whole tomatoes, packed in juice
  • About 3 cups homemade chicken or shellfish stock, plus more as needed
  • 1 1/4 lbs. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable, canola, or other neutral oil, plus more if needed
  • 3/4 lb. cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion, diced
  • 2 medium green bell peppers, stemmed, seeded, and diced
  • 4 celery ribs, diced
  • 4 medium cloves garlic, minced
  • 1 tsp. tomato paste
  • 1 Tbsp. Louisiana-style hot sauce (like Tabasco sauce), plus more for serving
  • 2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper, or to taste
  • 1/4 tsp. garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice
  • 3/4 lb. peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced

Directions

  1. Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  2. Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  3. Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  4. Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  5. Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  6. Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves.
  7. Serve, passing hot sauce at the table for diners to add to taste.

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Original recipe by Daniel Gritzer for Serious Eats

Roasted Cherry Tomato Sauce

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Luscious. Simple. Versatile. Easy. There are many descriptors for this super-easy tomato sauce. It’s amazing how so few ingredients can produce this very scrumptious sauce. This is a slow-roasted version of Martha Stewart’s stove-top tomato sauce, and it’s jam-packed with flavor.

You’ll want to have it with everything not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses. We served ours with riccioli, a twisty-shaped pasta. Dinner Done. Diners Satisfied.

Roasted Cherry Tomato Sauce

  • Servings: 2 cups sauce
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. cherry tomatoes
  • 3 cloves garlic, smashed
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. fresh thyme
  • 2 tsp. packed light-brown sugar
  • 1 tsp. coarse salt

Directions

  1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
  2. Bake until tomatoes are softened and caramelized, about 1 hour. If making pasta, follow package directions.
  3. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

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Recipe from Martha Stewart

Pasta with No-Cook Tomato Sauce

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This pasta is perfect for late summer, when you want to enjoy the flavor of tomatoes at the peak of their season in a meal that is simple, yet utterly delicious. It goes without saying, you want the ripest, freshest tomatoes for this dish; their flavor makes all the difference.

A no-cook tomato sauce is the ultimate way to show off the beauty of sweet summer tomatoes when they are at the peak of their season. In this version, use two types of tomatoes — large beefsteak tomatoes grated to make up the base of the sauce and cherry tomatoes to give the sauce a toothy texture. A box grater is key for grating the tomatoes, garlic, and Parmesan but you can also use a food processor with the grater attachment if necessary. 

Grated fresh garlic is far more pungent than cooked garlic, so one clove of garlic is all that is needed for this recipe. If you are a true garlic lover, as we are, add another grated clove to the tomatoes as they marinate. 

The original recipe indicates to use tongs to transfer the cooked pasta to the bowl with the tomatoes. We found that to be too watery, and suggest draining the pasta first before adding it to the tomato sauce.

Pasta with No-Cook Tomato Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. ripe beefsteak tomatoes, halved crosswise
  • 1 garlic clove
  • 1 pint (10 oz.) cherry tomatoes, cut in half
  • 1 Tbsp. extra-virgin olive oil, plus more for serving
  • 1 Tbsp. red wine vinegar, plus more as needed
  • 1 Tbsp. kosher salt, plus more to taste
  • 1 tsp. cracked black pepper
  • 1 lb. angel hair pasta (we used whole wheat linguine)
  • 3 Tbsp. unsalted butter, room temperature 
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 cup thinly sliced basil, plus more for serving
  • Pinch crushed red pepper flakes

Directions

  1. Grate the cut sides of the beefsteak tomato halves on the large holes of a box grater set in a large bowl until only the skins remain; discard the skins. Grate the garlic clove against the smallest holes into the same bowl.
  2. Add the halved cherry tomatoes, olive oil, vinegar, salt, and pepper. Stir to combine, cover, and let tomato mixture sit at room temperature for at least 30 minutes and up to 4 hours. Taste the tomato sauce, and add more salt and red wine vinegar to boost the flavor as needed.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions, 4 to 5 minutes.
  4. Drain the cooked pasta and add it the to the bowl with the tomatoes; add the butter, Parmesan, basil, and crushed red pepper flakes and toss until the pasta and sauce are combined. Divide the pasta into four bowls, and top each with a drizzle of olive oil, plus grated Parmesan and sliced basil.

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Adapted by a recipe by Chandra Ram for Food & Wine

Cumin-Spiced Tomato Rice

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This tomato rice pairs well with seafood, poultry or vegetable-centric mains, or it can be eaten as a light meal with a dollop of yogurt or topped with a fried egg. The Hubs even chopped up some leftover pork tenderloin and stirred it in the remaining rice, creating a pork-fried rice of a sorts.

To make this version of South Indian tomato rice, two tomato forms are used: paste, which offers concentrated flavor and deep color, plus chopped cherry or grape tomatoes for freshness. The cooking starts with a tarka—that is, blooming the spices and aromatics in hot oil to draw out their essence—before basmati rice goes into the saucepan.

We like the subtle fruity, smoky notes that Ă¡rbol chilies release into the rice, but if you have only red pepper flakes on hand, they will work, but will add a more direct, less nuanced spiciness. We didn’t find it very spicy at all. Be sure to rinse and drain the rice before use. Rinsing removes excess starch for especially light, fluffy grains.

Cumin-Spiced Tomato Rice

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2½ Tbsp. tomato paste
  • Kosher salt
  • 2 Tbsp. grapeseed or other neutral oil
  • 2 tsp. cumin seeds OR yellow or brown mustard seeds OR a combination
  • 2 – 3 Ă¡rbol chilies, broken in half, seeds discarded OR ¼ to ½ tsp. red pepper flakes
  • 2 medium garlic cloves, finely grated
  • 1½ tsp. finely grated fresh ginger
  • 1½ cups basmati rice, rinsed and drained
  • 1 pint cherry OR grape tomatoes, quartered

Directions

  1. In a 2-cup liquid measuring cup or a small bowl, whisk together 2 cups water, the tomato paste and ¾ teaspoon salt. In a large saucepan over medium, combine the oil, cumin seeds, chilies, garlic and ginger. Cook, stirring, until the seeds begin to pop and the mixture is fragrant, about 1 minute.
  2. Stir in the rice, coating the grains with oil. Stir in the tomato water and bring to a boil over medium-high. Cover, reduce to low and cook until the water has been absorbed, about 15 minutes.
  3. Remove the pan from the heat. Quickly scatter the tomatoes over the rice and re-cover. Let stand for 10 minutes. Using a fork, fluff the rice, incorporating the tomatoes into it. Remove and discard the chilies, if used. Taste and season with salt.
  4. Optional garnish: Chopped fresh cilantro

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Recipe by Elizabeth Germain & Elizabeth Mindreau for Milk Street

Tomato-Summer Squash Tart with Za’atar

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For many of us, August is the time that a lot of our vegetable/herb gardens are abundant with their bounty. For instance, tomatoes, zucchini and basil are three popular homegrown favorites and this tart recipe takes full advantage of their product. No soggy summer tart here!

Frozen puff pastry makes this elegant and impressive savory tart easy to pull together. Za’atar, a Middle Eastern herb, seed and spice blend, is used to add a perfect flavor accent to the sweet, summery tomatoes and zucchini. To keep these high-moisture vegetables from releasing water during cooking—and leaving the pastry soggy—salt the slices for 20 minutes or so to draw out excess juices while the oven heats.

The bonus is vegetables with more concentrated flavor that are nicely seasoned. As for the puff pastry, Dufour is preferred because it is made with butter and is of a size that needs only minimal rolling after the sheet is unfolded. Pepperidge Farm puff pastry works, too, though it lacks buttery richness. You will need only one sheet from the 17.3-ounce box (which contains two sheets), and it will need to be rolled out into a rectangle roughly 10 by 14 inches. Serve the tart warm or at room temperature.

Now the original recipe from Milk Street indicates it feeds 6 to 8. No way JosĂ©! At best you’ll get four 5″ x 7″ slices, and paired with a side salad, makes a complete meal. Yes, if you are serving it as an appetizer, you could cut the tart up into 16 pieces…

Don’t forget to leave a 1-inch border when poking holes in the rolled-out pastry. The holes help prevent too much lift in the area covered by the veggies while the border bakes up into a light, crisp crust around them.

We made one noticeable change in the process. Since we were using large tomatoes, and not plum tomatoes, we seeded them first before salting. In a large bowl, we mixed the summer squash and onion with oil and za’atar before folding in the tomatoes. This helped to prevent the tomato slices from being torn apart.

Tomato-Summer Squash Tart with Za'atar

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 4 ripe medium plum tomatoes, cored and sliced into ¼-inch rounds
  • 1 medium (8 oz.) yellow summer squash OR zucchini, sliced into ¼-inch rounds
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 1 Tbsp. za’atar
  • 1/2 small red onion, thinly sliced
  • 14 oz. package Dufour frozen puff pastry, thawed but still cool, OR 1 sheet Pepperidge Farm puff pastry, thawed but still cool
  • All-purpose flour, for dusting
  • 2 oz. feta cheese, crumbled (½ cup)

Directions

  1. Line a rimmed baking sheet with paper towels. Lay the tomato and squash slices in a single layer on the paper towels and sprinkle with ¼ teaspoon salt. Flip the slices and sprinkle the second sides with another ¼ teaspoon salt. Let stand for 20 minutes. Meanwhile, heat the oven to 450°F with a rack in the lowest position.
  2. Pat the tomatoes and squash dry. In a medium bowl, toss the slices with the oil, za’atar, onion and ¼ teaspoon pepper. (You may want to fold in the tomato slices after mixing the other bowl ingredients.) Remove and discard the paper towels from the baking sheet.
  3. Unfold the puff pastry onto a sheet of kitchen parchment that will fit in the baking sheet. Using a rolling pin, roll the pastry into a 10-by-14-inch rectangle, lightly dusting with flour if needed, then transfer the parchment with the pastry to the baking sheet.
  4. With a fork, poke holes all over the pastry, leaving a 1-inch border around the edges. Arrange the vegetables on the pastry, shingling the tomatoes and squash and avoiding the edges, then sprinkle with half of the feta. Bake until the pastry is golden brown, 15 to 20 minutes.
  5. Using the parchment, slide the tart onto a wire rack. Top with the remaining feta and a drizzle of oil. Cool for about 30 minutes, then cut into portions.
  6. Optional garnish: Chopped fresh mint or basil OR flaky sea salt OR both

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Original recipe by Rose Hattabaugh for Milk Street

Baked Harissa Meatballs with Cherry Tomato Sauce

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A go-to pantry flavor solution does double duty when both meatballs and sauce are added into the mix. For a taste of North Africa use the spice paste harissa described here, or depending on your mood and what you have on hand, give the dish a Mexican flair with smoky-spicy chipotle chilies in adobo instead.

Cherry tomatoes are roasted until they burst—their juices mingling with the seasonings to form a luscious sauce. Then the meatballs are nestled into the tomatoes and everything is roasted in the same pan. Serve with crusty bread for dipping in the sauce.

TIP: Refrigerate the meatballs before cooking; this firms them up so they’ll hold their shape as they roast.

Let’s talk about portion size. The original recipe states it feeds four—and that’s without any rice or pasta. Realistically, we felt 4 meatballs over orzo made for a decent serving, therefore comfortably feeding three people.

Baked Harissa Meatballs with Cherry Tomato Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 pints cherry OR grape tomatoes
  • 6 medium garlic cloves, 4 cloves smashed and peeled, 2 cloves finely grated, reserved separately
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. harissa paste, divided
  • Kosher salt and ground black pepper
  • â…“ cup panko breadcrumbs
  • 1 lb. ground lamb, OR 90 percent lean ground beef
  • Chopped fresh cilantro OR flat-leaf parsley, to serve
  • Crumbled feta cheese, as topping

Directions

  1. Heat the oven to 425°F with a rack in the middle position. In a 9-by-13-inch baking dish, toss together the tomatoes, smashed garlic, oil, 1 tablespoon harissa, ¼ teaspoon each salt and pepper and ¼ cup water. Bake, uncovered, until the tomatoes have broken down, 30 to 35 minutes; stir once about halfway through.
  2. Meanwhile, in a medium bowl, combine the panko and ½ cup water. Let stand until the panko softens, about 5 minutes, then use your hands to mash to a smooth paste. Add the beef, grated garlic, remaining 1 tablespoon harissa and ½ teaspoon each salt and pepper; mix thoroughly with your hands. Divide into 12 portions, rolling them into smooth balls. Place on a large plate and refrigerate until ready to use.
  3. Remove the baking dish from the oven and nestle the meatballs in the tomato sauce. Bake, uncovered, until the meatballs are browned and the centers reach 160°F, about 15 minutes. Taste and season the sauce with salt and pepper. Sprinkle with cilantro and feta cheese crumbles.

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Adapted from a recipe by Courtney Hill for Milk Street

Summer Shrimp Scampi with Tomatoes and Corn

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Here’s a summer recipe that could possibly live in your memory for some time to come. As most of us know, shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet.

A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions. In fact, if you do plan to serve 4 diners, you will definitely need some accompaniments, because it barely made 3 sufficient servings when we made it.

If not overly concerned with carbs, serve over orzo and/or with some crusty bread to mop up that incredible sauce is the way to go.

It was beyond delicious, even with frozen corn. So can you imagine if using fresh corn cut right off the cob? It wasn’t quite ready for picking at the time we made this, but when we replicate the recipe soon, you betcha we’ll use fresh corn!

The original recipe indicated it would take a total time of only 15 minutes. Impossible. Just cutting the kernels off the ears of corn takes 8 minutes or so. Realistically, it took the 2 of us just over a half hour from start to finish. Still, that’s not bad for such a scrumptious meal!

Summer Shrimp Scampi with Tomatoes and Corn

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • Kosher salt and black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 cups fresh or frozen corn kernels (from 4 ears)
  • 5garlic cloves, minced
  • ½ tsp. red-pepper flakes
  • ¼ cup dry white wine
  • 2 Tbsp. fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 Tbsp. unsalted butter, cut into 5 pieces
  • 3 Tbsp. chopped parsley or chives, or torn basil leaves

Directions

  1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

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Recipe by Ali Slagle for NYTimes Cooking

Roasted White Bean and Tomato Pasta

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With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans.

Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce.

Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it; although we used it. The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

Our changes included omitting the sugar, using only 8 ounces of pasta, and cutting the olive oil in half, but keeping the other ingredients at the original amounts. To summarize, the meal exuded complex textures that came from roasting the shallot, garlic and tomatoes; with a little crunch, a little creamy, a hint of smokiness, and a little glossy finish.

Roasted White Bean and Tomato Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Salt and black pepper
  • ¾ cup plus 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, finely minced
  • 2 Tbsp. tomato paste
  • 5 garlic cloves, thinly sliced
  • ½ tsp. finely chopped fresh rosemary (or ¼ teaspoon dried)
  • ½ tsp. red-pepper flakes
  • ½ tsp. granulated sugar
  • 16 oz. cherry tomatoes, halved
  • 1 15-oz. can small white beans (preferably navy or cannellini beans), rinsed (or 1â…“ cups cooked white beans)
  • 1 lb. orecchiette (or other shaped pasta that will cup or grasp the sauce)
  • Freshly grated Parmesan or pecorino (optional), for serving

Directions

  1. Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.
  2. In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.
  3. On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.
  4. Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.
  5. While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.
  6. Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)
  7. Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.

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Adapted from a recipe by Alexa Weibel for NYTimes Cooking

Scallops and Chorizo in Tomato Sauce

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We had our doubts as to whether or not tender scallops and bold Spanish chorizo would make good bedfellows. This unusual combination proves that spiced cured pork and delicate shellfish are a match made in one-skillet weeknight-dinner heaven.

The recipe from Bon Appétit starts with searing scallops on one side over high heat to develop a golden brown crust, then a sauce is built from salty chorizo, lots of garlic, and bright Sun Gold tomatoes (you can use any variety of cherry tomatoes, but that vibrant yellow hue can’t be beat). The scallops are nestled back into the sauce for the last few minutes to cook through. Serve with toast for a bright, satisfying meal that comes together in about 30 minutes.

It’s worth it to seek out Spanish chorizo—a firm, cured pork product like salami—for this dish, if you can. Unlike Mexican chorizo, which is raw spiced ground pork sold loose or in sausage casings, the Spanish variety is well-salted and already cooked, so it only requires a minute or two in the pan to crisp up and render out some flavorful fat to sizzle with your sauce’s aromatic base.

Don’t be fooled by the seemingly spare quantity in the skillet before serving. The entrĂ©e is very rich and filling. I only managed to eat 3 of the scallops. Of course, if you want to beef up the meal, serving over a Baked Rice dish (Arroz Al Horno) provides more heft.

Scallops and Chorizo in Tomato Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 12 large dry sea scallops, side muscles removed, patted dry
  • Kosher salt, freshly ground pepper
  • ½ tsp. smoked paprika, plus more for serving
  • 2 Tbsp. extra-virgin olive oil
  • 6 oz. smoked Spanish chorizo, cut into small pieces
  • 1½ lb. Sun Gold and/or cherry tomatoes
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 1 shallot, finely chopped
  • 6 garlic cloves, thinly sliced
  • 2 Tbsp. unsalted butter
  • Chopped parsley (for serving)
  • 1 baguette, sliced, toasted

Directions

  1. Season 12 large dry sea scallops, side muscles removed, patted dry, with kosher salt and freshly ground pepper and sprinkle with ½ tsp. smoked paprika. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over high. Cook scallops until golden brown underneath, about 2 minutes (no need to brown on the other side). Transfer to a plate and arrange, browned side up.
  2. Reduce heat to medium-high and cook 6 oz. smoked Spanish chorizo, cut into small pieces, in pan, stirring occasionally, until slightly crisped, about 2 minutes. Using a slotted spoon, transfer chorizo to a bowl.
  3. Cook 1½ lb. Sun Gold and/or cherry tomatoes in same pan, undisturbed, until lightly blistered underneath, about 1 minute. Add 2 Tbsp. sherry vinegar or red wine vinegar and cook, stirring often, until tomatoes have burst and are falling apart, 2–3 minutes. Add 1 shallot, finely chopped, and 6 garlic cloves, thinly sliced, and season with salt and pepper; cook, stirring often, until slightly thickened and garlic has started to soften, about 5 minutes.
  4. Add ½ cup water and cook, stirring occasionally, until saucy, about 2 minutes. Reduce heat to medium; add chorizo and 2 Tbsp. unsalted butter and stir to melt butter. Add scallops, nestling into sauce browned side up, and cook until scallops are just cooked through, about 3 minutes.
  5. Divide scallops and sauce among shallow bowls; top each with chopped parsley and a pinch of paprika. Serve with 1 baguette, sliced, toasted.

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Recipe by Kendra Vaculin for Bon Appétit