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    You are in: Home / Cookbooks / Vegetables: Tomatoes
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    25 recipes in

    Vegetables: Tomatoes

    Tomate en fran├žais. Since the tomato is from the nightshade family, it was first thought to be poisonous. Excellent paired with almost anything! Photo by Sackville.
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    6 Reviews |  By Dancer^

    This was great and easy meal, and a nice way to use up phyllo dough. Points 1.

    Recipe #121962

    A lovely and delicious savory tart for those fresh summer tomatoes!

    Recipe #426873

    6 Reviews |  By MsSally

    Got this from MSN. Looks like a way to use up all of my cherry tomatoes. I think this might be a good accompaniment to pasta.

    Recipe #250868

    Excellent dish when tomatoes are in season. To cut calories I sometimes use fat-free mayo and cheese and it is still wonderful. 8/31/07 After reading the recent review, I realized I failed to mention that you should let this set about ten minutes after removing from oven.

    Recipe #221844

    These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well.

    Recipe #228711

    I got this recipe from my old home economics cookbook. I had a look at the other stuffed tomato recipes but there was nothing close. This is an extremely simple & tasty side dish.

    Recipe #220314

    I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.

    Recipe #168156

    Green tomater fries! Why not? The ketchup is hot and you may use much less cayenne if you like. Adapted from

    Recipe #193476

    2 Reviews |  By PaulaG

    I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.

    Recipe #193662

    From Glamour's "How To Do Anything Better" guide, Feb. 2005.

    Recipe #123394

    2 Reviews |  By Zurie

    Okay, couldn't think of a catchy title. I made this when I was fed-up with 4 little pots on the stove, trying to achieve the desired 5 veggies/fruits a day! Here the thin crust is the carb, then 3 veggies are used for the rest of the pie. All you need add is the meat course. Preparation of the swiss chard is not included in the prep time. Do it earlier in the day or day before.

    Recipe #145994

    5 Reviews |  By Latchy

    This is something I do quite often when tomatoes are cheap. It goes great with grilled fish, or grilled meat. Not bad on toast either. These measurements are a guess, have never measured anything for this.

    Recipe #114513

    29 Reviews |  By chia

    this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.

    Recipe #100468

    I saw this recipe in the Real Simple July issue...had the ingredients...didn't have DH at home for dinner...So had a great..great 'chick' meal (quote from DH) Recipe can be adjusted to any quanities you want.

    Recipe #126054

    6 Reviews |  By BecR

    A great tasting fresh tomato side dish for breakfast, lunch or dinner! I am looking forward to making this in the summertime, with fresh garden tomatoes (a combination of red & yellow heirloom tomatoes is my fav). From The Great Tomato Cookbook.

    Recipe #117902

    22 Reviews |  By Rita~

    A MUST MAKE! This recipe is great to make with tomatoes that are red to green! My Husband told me I have to give these a real good name. He was giving these a names but they would have gone off the page. He won 't eat Parmesan cheese or goat cheese and he had both and just loved it! After I told him what cheese are in it he went back for seconds and thirds. I don 't care what anyone rates this at because Mister Picky gave it his top rating! And that's all I care about! BUT if he likes this much it everyone in the world will! These tomatoes had a salty, cheesy, crisp crust. The tomato was warm and juicy. The goat cheese gave it a nice creamy sharpness. Onions and garlic gave it a subtle sweetness. I did use tomatoes that weren't completely ripe. But go for what you have be it green or red. Hey if any of you have a better name for this recipe give me an e-mail. Bursting Tomatoes came from eating them right after being cooked they just burst in your mouth! This is a copycat recipe of a dish I had when vacationing Southwest.

    Recipe #99746

    9 Reviews |  By ~Nimz~

    I was looking for different recipes to use all the tomatoes this year from my garden and found this one. It's great but they are not good reheated.

    Recipe #132350

    These are whole tomatoes, stuffed with an herb and crumb topping and baked in cream, which makes a lovely sauce. They are very rich, and I serve them with garlicky, robust meats, like lamb or garlicky chicken... Adapted from, "California The Beautiful Cookbook."

    Recipe #115811

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