219390 pescado veracruzana fillets tomatoes capers olives Recipes

tomatoes or 4 beefsteak , halved, olive oil, salt and freshly ground black pepper, honey, chipotle in adobo or 1 tbsp chipotle hot sauce, heaping tbsp prepared horseradish, worcestershire sauce, juice of 1/2 lime, chopped cilantro leaves, grilled large shrimp

green pepper, sliced tomatoes, garlic, olive oil, sundried tomato and oregano vinigrete dressing, uncooked rice, cayenne pepper, a small onion

tomatoes , cut into 1-1/4-inch pieces, onion , cut into 1-1/4-inch pieces, olive oil, less-sodium chicken broth, tub philadelphia light herb and garlic cooking creme

head endive, tomato, raw, olive oil, red wine vinegar, sea salt, pepper

ripe tomatoes, cucumbers, olive oil, oregano, vinegar, salt

seedless cucumber, sliced, onion, thinly sliced, vine-ripened tomatoes, quartered, olive oil and vinegar dressing, lemon zest, lemon juice, salt, fresh ground black pepper

grape tomatoes, halved, olive oil, lemon , juice of, sea salt, pepper, fresh basil, chopped, fresh basil (to garnish )

red onion, sliced thinly, tomatoes, sliced, olive oil, lemon juice, fresh basil, chopped or 1 tsp dried basil, salt and pepper, to taste

tomato, chopped, olive oil, oregano, basil, salt and pepper, to taste, pita bread, ricotta cheese

tomatoes, halved, olive oil, divided, kosher salt, ground black pepper, balsamic vinegar, sourdough bread, garlic cloves, peeled, ricotta cheese, fresh thyme leave

tomatoes, cored and cut in half lengthwise, olive oil, salt, ground black pepper, green chili pepper, jalapeno, red onion, sliced into thick slices, chopped fresh cilantro, fresh lime juice, salt, head garlic

tomatoes, halved, olive oil, salt and freshly ground pepper, whole squid, skinned and cleaned, vidalia onions, sliced 1/4-inch thick, arugula, frisee, olive oil, fresh lemon juice, mint leaves , cut into chiffonade

fresh oregano, chopped, garlic cloves, olive oil, puff pastry, dijon mustard, ripe tomatoes, black olives, fleur de sel, basil sprigs, leaves removed, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

red tomatoes, good olive oil, dried oregano, kosher salt, freshly ground black pepper, pesto, store-bought or homemade, freshly grated parmesan cheese, walnuts, pine nuts, diced garlic (9 cloves), fresh basil leaves , packed, kosher salt, freshly ground black pepper, good olive oil, freshly grated parmesan cheese

fresh tomatoes, yellow onion, garlic, bay leaves, dried basil or 6-8 large leaves fresh, a tsp of cloves, brown suger, salt and pepper to taste, vegetable broth, tomato sauce, olive oil

garlic clove, minced, onion, thinly sliced, chopped seeded peeled tomato (about 3), no-salt-added tomato sauce, olive oil, minced fresh basil, salt, pepper, hot, cooked vermicelli, freshly grated parmesan cheese

milk, quick-cooking grits, uncooked, salt, white cheddar cheese, shredded, warm water (100o to 110o), sugar, rapid-rise yeast, bread flour, julienne-cut dried tomatoes with herbs in oil, drained and patted dry with paper towels, sliced black olives, drained and patted dry with paper towels