Brunch / Classic Recipes / Colorful Recipes / Easy Recipes / Flexible Recipes / Jewish Recipes / Middle Eastern Recipes / Quickies / Raw / Salads / Vegan Recipes
Israeli Salad
A mixture of finely diced vegetables served with a tart dressing.
Tag: tomatoes
Vegetarian and vegan recipes with tomatoes
Fresh tomatoes are one of the best parts of summer. And sun-dried tomatoes add a particular flavor that goes brilliantly with cheese, in cream sauce, on top of pasta… you name it.
Tomato Basil Relish
A simple, colorful mixture of tomato, basil, and onion.
Classic Recipes / Comfort Food / Eastern European Recipes / Easy Recipes / Main Courses / Vegan Recipes / Winter
Cabbage Rolls
Normally filled with a mixture of ground beef and rice, cabbage rolls are a staple in Eastern Europe and a favorite in many other countries. Try these vegetarian cabbage rolls stuffed with rice and vegetables for an equally tasty main course.
Bean and Olive Soup
White beans and black olives combine with various herbs and veggies to make a hearty soup.
Appetizers & Side Dishes / Brunch / Classic Recipes / Colorful Recipes / Easy Recipes / Flexible Recipes / Gourmet Recipes / Main Courses / Quickies / Thanksgiving / Vegan Recipes
Stuffed Peppers
Serve these incredibly flavorful stuffed bell peppers alongside a green salad for an easy, colorful meal.
Eggplant Parmigiana
Years ago, during a cooking class in Tuscany, we made the simplest and most delicious eggplant parmigiana I've ever had. Grilling the eggplant adds extra flavor that is highlighted rather than drowned out by fresh tomato sauce, mozz, and a bit of basil.
Colorful Recipes / Easy Recipes / Gourmet Recipes / Main Courses / Quickies / Summer / Vegan Recipes
Zucchini Rollatini
Simple but stunning: roasted zucchini slices wrapped around herbed ricotta and served on a pool of warm tomato sauce.
Classic Recipes / Eastern European Recipes / Gourmet Recipes / Main Courses / Middle Eastern Recipes / Vegan Recipes
Imam Bayildi
Don't let this Turkish stuffed eggplant's prep time scare you - less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it's just as delicious.
Tomato Garlic Sauce
A rich, garlic-heavy sauce that goes especially well with pasta, eggplant, and strong cheese.
Provençal Stuffed Tomatoes
These stuffed tomatoes from southern France are delicious served with soup, pasta, or rice dishes.