6 medium tomatoes. 6 ounces chicken breast (chopped into ½ inch cubes) ½ teaspoon cooking oil. ½ teaspoon salt. ¼ teaspoon garlic powder. 2 tablespoons of rice (cooked, leftover is great) ...

Divide the mixture evenly among the hollowed-out tomatoes. Make a depression into the center of each filling portion and crack a quail egg into it. Arrange the tomatoes on a sheet pan and bake ...

Heat 2 tablespoons of the oil in a skillet. Add the onion and garlic and cook on medium-low heat until soft, about 5 minutes. Add the chopped tomatoes and turn the heat to medium.

Preparation 1. Place a rack in the top third of the oven. Preheat the oven to 400 F. 2. Slice the tops off all of the tomatoes, right where the top curves and reveal the core.

Any way you slice it, the tomato is one confusing comestible. There’s the whole identity crisis thing — is it a fruit or a vegetable? And don’t get us started on the tuh-MAY-to, tuh-MAH-to ...

Baked Burrata & Chorizo Stuffed Tomatoes with Herbed Breadcrumbs Yields 2-4 servings Prep Time 20 minutes Cook Time 25 minutes Ingredients 4 large ripe tomatoes (beefsteak or heirloom preferred) ...

Rinse the cod and cut it into three or four pieces. Place the cod in a large saucepan and cover it with fresh cold water. Add the parsley, thyme, bay leaf, onion, garlic and peppercorns.

Slice the top quarter from the tomatoes. Scoop out the pulp, leaving the walls of tomatoes intact. Cut a very thin section off the bottoms so they will stand upright. Season the insides with salt ...

In keeping with the light-meals-of-summer concept, here’s one of my favorite, and simplest, “no cook” recipes (well, except for having to hard boil the eggs).

Whether you are growing your own or visiting the farmers markets, you are probably enjoying homegrown tomatoes — a Mother Nature wonder and beyond comparison to store-bought tomatoes.