Swordfish with fresh tomato sauce by Shawnna and Davide Busetti

In order to keep the swordfish the star of this show, only fresh, ripe tomatoes can be used. Before trying this dish, one might imagine that a tomato sauce would overpower the flavor of the fish, but nothing could be farther from the truth. The end result will be light and delicious.

Baked Green Tomatoes by patricia m. smith

Quick and tasty adjunct for spaghetti.

Peach gazpacho by Guest of winter

A fruity and not so fiery gazpacho

Cherry gazpacho by Guest of winter

Tomatoes and cherries... two of my favourite fruits in a fruity twist of the classic gazpacho recipe.

World Class Tomato Salad For A World Cup Final Match by kathy gori

All Saturday before the World Cup was to be played I had Tapas on my mind. Maybe it was Spain being in the finals, maybe it was that psychic octopus from the German zoo. Who knows why one gets tapas on the brain, but there they were. So did that make me go on a quest for tapas? No. It did make me go looking for a recipe for that days'…

Baked Green Tomatoes by patricia smith

Quick, baked green tomatoes

Spaghetti Sauce by Jodymae

This is a classic family recipe passed down through the generations. I don't have exact measurements for everything because most things are just "eye balled".

Balsamic tomatoes and carrots salad by Guest of winter

A different way to eat tomatoes, made "en confit" with balsamic vinegar.

Slow-Roasted Tomatoes by Steve Iler

These are great chopped as a main ingredient for bruschetta. Use them roughly cut in a simple pasta with sliced olives. Toss them in salads. Lot's of options here. When they're cool, I just put the tomatoes in jars and store them in the refrigerator. They'll keep about three months, although I can't see them lasting that long.

Cara's Marinara by Cara Fernicola

Thers are 3 simple rules that any Italian grandmother will tell you on how to make a good "gravy". Rule #1: Less is more! The key to a good sauce is that each ing. should compliment and bring out the flavor in next ing. My sauce consists of only 5 ing.! Rule #2: It's a fact... the longer you cook the sauce the better it will…

Home Made Sun Dried Tomatoes by gypsy696

Pico de gallo salsa by Corynn Maxwell

A mild, fresh delicious alternative to the bottle salsa that is a total crowd pleaser!!

compote of tomato by branna

a nice tomato sauce for your pasta or just as a dip with your appetizer. It can be used hot or cold. Delizioso enjoy your cooking Branna

Bruschetta by Ramón Farrugia

Bruschetta does not need any introduction whatsoever....it is a quick a brilliant way to start your meal. It originated in Central Italy and some think it dates back to the 15th century!! One of the best secrets of it is, that the more fresh the tomatoes are, the better the Bruschetta mixture. So here goes our version...just adjust…

Salsa by Sam McCarter