340 appetizers tomato recipes

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Chilled sweet and sour cabbage-tomato soup pureed smooth with honey and lemon, finished with orange juice and tofu balls. A vegetarian cold soup that balances tangy, sweet, and savory.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

Ceviche Acapulco with red snapper, shrimp, and scallops cured in lime juice, then tossed with serrano peppers, olives, tomatoes, and cilantro. Bold, bright, and no cooking required.

Microwave Parmesan tomatoes topped with butter, grated Parmesan, oregano, and parsley. A 5-minute side dish using just 5 ingredients and ripe summer tomatoes.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Spiced lentil and brown rice soup simmers green lentils, brown rice, tomatoes, and herbs in a sherry-spiked broth. Hearty vegan and gluten-free dinner soup.

Cold spaghetti pasta salad tossed with diced cucumber, red bell pepper, fresh tomatoes, tomato sauce, and bottled Italian dressing. A potluck classic that travels well and tastes better the second day.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Salsa de Linda is an easy, no-cook salsa: a coarsely blended tomato base loaded with chopped onion, peppers, and green chilies, then spiced with cumin, oregano, garlic, and cayenne. Ready for chips in 10 minutes.

Italian-style party meatballs with Parmesan and rolled oats simmered in a homemade tomato-oregano-basil sauce. Serve in a chafing dish for easy entertaining and cocktail parties.

Creamy Italian seafood risotto with shrimp, scallops, shiitake mushrooms, and Roma tomatoes. Arborio rice slow-stirred with chicken broth and white wine until silky.

Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.