Tomatoes recipes

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Stuffed manicotti with spinach and ricotta filling, sliced mushrooms, tomato sauce, and melted mozzarella. Plus an alternate ground beef filling for a heartier take.

Jamie Oliver chicken fajitas done as a full spread: smoky paprika chicken, charred peppers, crispy cumin beans, brown rice, and a fresh blender salsa, wrapped in warm tortillas with feta and lime.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

The hottest curry in the world by Boy Suhash, Luxembourg.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Vegan pepper steak made with seitan, shiitake mushrooms, and bell peppers in a rich miso-tamari sauce thickened with arrowroot. Serve over rice, noodles, or mashed potatoes.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Turkish lamb pita burgers blend ground lamb and turkey with bulgur, toasted coriander and cumin, allspice, and cinnamon. Tucked into warm whole-wheat pitas with herbed yogurt and tomato-onion salad. Eastern Mediterranean flavors for 6.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.