Recipes with italian plum (roma) tomatoes

Moroccan-style vegetable soup with pumpkin, potatoes, carrots, tomatoes, and chickpeas in cumin-turmeric broth, ladled over fluffy couscous. Hearty, vegan, and deeply warming.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Pounded chicken breasts stuffed with fresh basil and Roma tomatoes, coated in Parmesan breadcrumbs, and pan-fried golden. Served on a bed of peppery radicchio and watercress tossed in vinaigrette.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!

Nicoise Chicken Stew with Tomatoes and Black Olives recipe