Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Whole pickled tomatoes are a perennial favorite in Russia.
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Use fine-grained bulgur for this refreshing, lemony salad.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
This recipe is a common Cypriot side dish to grilled and roasted meats.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
Slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.