The post 19 Tomato Dishes That Hit Like a Side, Eat Like a Main, and Smell Like the Backyard’s Doing the Heavy Lifting ...

Whether you’re growing them yourself or picking them up from a market, the best cherry tomatoes are abundant right now.

Cherry Tomato and White Bean Soup. ½ cup roughly chopped parsley. 2 teaspoons lemon zest. 2 (10-ounce) containers cherry or grape tomatoes. ¼ cup olive oil, plus 2 tablespoons and more for ...

Fastest of all hot-night dinners is Japanese hiyayakko, the dish that taught me to love plain tofu. Its contrasts are ...

Melt the butter in a large nonstick skillet over medium heat and then add both the bread slices (the ones with the holes in ...

Fresh tomato soup. Time 55 minutes. Yields Makes 8 to 10 cups (Bob Chamberlin / Los Angeles Times) ... Many yellow or Japanese pink or even cherry tomato varieties add a hit of sweetness.

Season the soup with salt and pepper and refrigerate until chilled, at least 30 minutes. In a bowl, toss the cherry tomatoes with the basil, parsley, scallion, oil and lemon juice. Season with ...

So here it is: Andreas Viestad's Cream of Tomato Soup With Croutons.It's got a lot going for it. It calls for those cherry tomatoes you want to use up. It includes a little eggplant for extra body.

Yes, it is worth slipping those tomato skins off for certain recipes—and so easy to do. Here’s how, in four easy steps. Plus a recipe for the silkiest raw tomato soup.

Heat the oil in a large pot over medium-high heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook 1 minute.