Few foods are as versatile as the tomato, as Martha Rose Shulman demonstrates in this week’s Recipes for Health. She offers tomatoes that are Sicilian and stuffed, slow roasted, sweet and sour, souped up or succulent in salad.
Check out Ms. Shulman’s five new tomato recipes below.
Tomato, Spelt and Herb Salad: This is a light summer chopped salad with chewy and crunchy textures. Give it time to marinate for the best flavor.
Slow-Roasted Cherry Tomatoes With Basil Oil: Once roasted, cherry tomatoes become even sweeter. Serve these as an appetizer or side dish.
Tomato Straciatella: Tomatoes make an unusual appearance in this Italian-style egg drop soup.
Sicilian Stuffed Tomatoes: These stuffed tomatoes can be made more flavorful with additional anchovies.
Sweet and Sour Eggplant, Tomatoes and Chickpeas: Pomegranate molasses makes this Lebanese dish both sweet and sour.
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