Recipes with italian plum (roma) tomatoes

Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.

Quick herbed macaroni Parmesan tossed with fresh basil, Roma tomatoes, parsley, and grated Parmesan. A 15-minute weeknight pasta side dish.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

California chicken salad with grilled chicken, sweet corn, asparagus, plum tomatoes, turkey bacon, and toasted pine nuts in honey-Dijon dressing. A bright West Coast main-course salad.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Beefy Mexican pizza stacks crisp baked tortillas with refried beans and seasoned ground beef, then tops it with pizza sauce, melty Mexican cheese, tomatoes and cilantro. A homemade copycat ready in 20 minutes.

Szechuan-style spicy pork stir-fry with green peas, carrots, and ginger in a savory oyster and soy sauce. Served over steamed rice for a quick weeknight dinner.

Italian boiled beef brisket simmered with carrot, celery, onion, and Roma tomatoes for fork-tender meat and a clean, golden broth. The classic two-for-one bollito: dinner now, soup base later.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Chile Seared Cervena Venison with (See Full Title Below) recipe

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.

Cedar plank grilled shrimp with Creole spice, red onion, and roma tomatoes, served with lemon butter. A smoky, 30-minute summer grilling recipe with head-on shrimp cooked right on the plank.

Light vegetarian lasagna with a from-scratch tomato herb sauce simmered two hours, layered with part-skim ricotta, mozzarella, and Parmesan. No meat, no oil in the sauce, still deeply satisfying.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Pasta alla checca, a Roman no-cook summer pasta sauce of ripe tomatoes, kalamata olives, capers, fresh basil, and garlic steeped in olive oil for hours. No stove needed for the sauce.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Golden-seared chicken breasts simmered with diced tomatoes and broccoli, topped with melted mozzarella. One skillet, 30 minutes, and dinner's on the table over pasta or rice.

Chicken calzones with feta, parmesan, fresh tomatoes, and basil stuffed in a homemade beer dough crust. Brushed with melted butter for golden, flaky edges.

Hot shrimp salad on garlic-rubbed crostini with seared shrimp, Roma tomatoes, capers, lemon juice, and peppery watercress. A quick single-serving meal ready in 20 minutes.

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.

Plum tomato tart on crisp phyllo layers with Dijon mustard, Parmesan, and fresh thyme-parsley-garlic oil. A shatteringly light French-style appetizer with dramatic tomato mosaic presentation.

Spaghettini with red clam sauce tosses thin pasta in a garlicky tomato and clam-juice sauce, with fresh spinach wilted in and a shower of parmesan. A quick, brothy weeknight seafood pasta.

Chicago-style deep-dish pizza crust, Part 1: a cornmeal-laced yeast dough shaped with high walls and parbaked for 4 minutes. The foundation of authentic Chicago deep-dish at home.

Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Steamed salmon in orange-tomato sauce poaches skinless salmon fillets over a bright reduction of orange juice, white wine, garlic, and plum tomatoes, perfumed with fresh basil. A light, low-fat 35-minute weeknight dinner.

Eggs Italiano tops toasted whole-wheat English muffins with a quick zucchini-tomato saute, a perfectly poached egg, and shaved Parmigiano. A brighter, lighter twist on Eggs Benedict for brunch.

Penne with tuna sauce, an Italian pantry classic. Anchovies, garlic, and plum tomatoes simmered into a savory sauce, finished with flaked canned tuna for a quick weeknight dinner.

Tuna salmon rosettes pair sashimi-style rolled fish slices with a honey-soy cucumber salad, then finish with hot citrus oil poured tableside. Restaurant-level Asian fusion plating at home.

Italian tuna sauce with anchovies, garlic, plum tomatoes, and fresh mint over bow tie pasta. A rustic Southern Italian pantry pasta ready in under an hour.

Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Penne with cauliflower, fresh and sun-dried tomatoes, basil, and Parmesan. A no-cook sauce tossed with hot pasta and cauliflower boiled together in the same pot. Ready in 30 minutes.

Delicious Pasta with Fresh Tomato and Fresh Herbs recipe

Tex-Mex skillet pasta pie with spaghetti, eggs, and cilantro, cooked like a frittata and served with fresh homemade green chile salsa. A creative one-pan dinner.

Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Roasted vegetable soup with garlic blends caramelized eggplant, onions, peppers, tomatoes and roasted garlic into a velvety pureed base, finished with diced vegetables for texture. Vegetarian and full of smoky depth.

Tossed salad pizza with Caesar-dressed greens, tomatoes, kalamata olives and feta on a mozzarella-melted bread shell. Fun Italian-style salad-meets-pizza lunch.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Beef stew with roasted vegetables braises round steak in thyme broth, then folds in oven-roasted mushrooms, plum tomatoes, and onions tossed in balsamic. Served over couscous for a Mediterranean spin.