Results for “tomato”

Got tomato at home? Add it to your fridge and we’ll pick something you can cook tonight.

Shakshuka

Eggs gently set in a pan of tomatoes, sweet red pepper, chile and plenty of garlic, all warmed by paprika. Bring it to the table in the pan with bread for mopping up. Adapted from “Shakshuka I” in the Wikibooks Cookbook (CC BY-SA 4.0). Oil halved to 3 tbsp; added a 10-minute simmer so the tomatoes thicken before the eggs go in, and a lid to set the whites. Parsley moved from the notes into the recipe. Photo: Calliopejen1, CC BY-SA 3.0, via Wikimedia Commons (“Shakshuka by Calliopejen1”).

SKSouCrunch Kitchen

1 h 1 min 37 min

Butter Chicken

A quick home version of murgh makhani: chicken marinated in yogurt and tandoori spice, then simmered in a buttery onion, tomato and cream sauce. Serve with rice or naan. Adapted from “Indian Butter Chicken I” in the Wikibooks Cookbook (CC BY-SA 4.0). Tandoori masala cut from 50 g plus 3–5 tbsp more to 3 tbsp; added water so the tomato paste becomes a sauce, salt, and single amounts for the chile powder and tomato paste. Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons (“Chicken makhani”).

SKSouCrunch Kitchen

33 min 31 min

Huevos Rancheros

Mexico's ranch-style breakfast: crisp-edged corn tortillas topped with fried eggs and a quick tomato and chile sauce. Add beans, avocado or cheese if you want it heartier. Adapted from “Huevos Rancheros” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled the eggs and tortillas to serve 2, with 6 tomatoes instead of 4 for the sauce; the chiles and chili powder given set amounts. Photo: Luca Nebuloni, CC BY 2.0, via Wikimedia Commons (“Huevos Rancheros (11494813583)”).

SKSouCrunch Kitchen

32 min 18 min

Spaghetti alle Vongole (Spaghetti with Clams)

Naples' clam pasta: fresh clams steamed open in garlicky olive oil with a little chile, tossed with spaghetti and parsley. Add tomatoes for the red version or leave them out for the white. Adapted from “Spaghetti with Clams” in the Wikibooks Cookbook (CC BY-SA 4.0). Added soaking the clams to purge sand; tomatoes made optional (the source's white version), canned clams left out and oil and garlic given amounts. Serves 4 rather than 6. Photo: Ka23 13, CC BY-SA 4.0, via Wikimedia Commons (“Vongole 20220312 113850”).

SKSouCrunch Kitchen

36 min 16 min

Methi Tadka Dal (Pigeon Pea and Fenugreek Curry)

Yellow toor dal cooked soft with tomatoes, onion and fresh fenugreek leaves, then finished with a sizzling tadka of ghee, mustard seeds, garlic and curry leaves. Comforting with hot rice. Adapted from “Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)” in the Wikibooks Cookbook (CC BY-SA 4.0). Measured the fenugreek, salt, spices and lemon juice; added a stovetop option for cooks without a pressure cooker. Photo: AugustineKajur, CC BY-SA 4.0, via Wikimedia Commons (“Dal Tadka-Delhi”).

SKSouCrunch Kitchen

13 min

Greek Salad (Horiatiki)

The village salad of Greece: ripe tomatoes, cucumber, red onion, green pepper and olives in olive oil, crowned with a whole slab of feta and a pinch of oregano. No lettuce needed. Adapted from “Greek Salad” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for every ingredient (the source lists none) for 4 servings, and dried oregano over the feta instead of an optional fresh sprig. Photo: Jpatokal, CC BY-SA 4.0, via Wikimedia Commons (“Greece Food Horiatiki”).

SKSouCrunch Kitchen

1 h 12 min 37 min

Ratatouille

The Provençal vegetable stew done slowly: eggplant and zucchini browned first, then simmered with soft onions, peppers and fresh tomatoes until tender but still whole. Good hot or cold. Adapted from “Ratatouille I” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the oil and vegetable sizes; the salt, pepper and herb amounts suggested in the method moved into the ingredient list. Photo: Koichi Oda, CC BY-SA 2.0, via Wikimedia Commons (“Ratatouille - Flickr - odako1”).

SKSouCrunch Kitchen

34 min 16 min

Spaghetti alla Puttanesca

A punchy pantry pasta from the Italian islands: anchovies melted into olive oil, then olives, capers, tomatoes and a little chile. Ready in the time the pasta takes. Adapted from “Spaghetti alla Puttanesca” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 6–8 to 4 servings with fewer anchovies; timings added. Photo: Popo le Chien, CC BY-SA 4.0, via Wikimedia Commons (“Pasta Puttanesca”).

SKSouCrunch Kitchen

54 min 30 min

Borscht

A hearty meatless beetroot soup with potato, cabbage and carrot, sweet-sour from a little vinegar and sugar. Serve it ruby red with a spoonful of sour cream and dill. Adapted from “Borscht” in the Wikibooks Cookbook (CC BY-SA 4.0). Beetroot raised from about 150 g to 250 g for a deeper colour; single amounts chosen where the source gave ranges, and cup measures converted to metric. Photo: liz west, CC BY 2.0, via Wikimedia Commons (“Borscht served”).

SKSouCrunch Kitchen

1 h 15 min 37 min

Shepherd's Pie

Minced lamb simmered with carrots, peas and sweetcorn in a savoury gravy, topped with buttery mash and baked until golden. A proper British family supper. Adapted from “Shepherd's Pie III” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 1–2 to 4 servings with amounts for the vegetables, ketchup and stock; the stock now has 300 ml water so it can simmer, and an onion stands in for the unspecified mixed vegetables. Photo: Peachyeung316, CC BY-SA 4.0, via Wikimedia Commons (“Shepherd Pie from Grand Cafe”).

SKSouCrunch Kitchen