Tomatoes: the 10 best recipes – Italian Cuisine

Tomatoes: the 10 best recipes


Rich in nutrients and precious antioxidants, the tomato, An annual plant of the Solanaceae family, is a pillar of the Mediterranean diet and a necessary ingredient to Welfare of those who want to embrace a healthy lifestyle. Consisting of 94% water, the tomato has very few calories: just 100 per 100 grams of food. It also has diuretic and purifying properties.

Always used in the kitchen, particularly in the Italian territory, it lends itself to being enjoyed a lot raw how much cooked in numerous appetizers, first and second delicious. Salt and pepper has selected a dozen and created the ranking of 10 best recipes based on tomatoes.

Looking for a vegetarian appetizer fresh and refined? Try the diced tomatoes with 2 ricottas: served in small glasses, with your tricolor of inviting layers, it is original and appetizing. You can also offer it as a summer second course, fresh and tasty.

Would you like to cook a single dish nutritious and complete but light? The cold couscous in stuffed tomatoes is the one for you: complete, fresh and light, ideal in the summer for a tasty lunch in the open as well as for a light dinner with friends. Before serving, let it rest in the fridge for a couple of hours.

You always wanted to know how to prepare the classic tomato soup of Tuscan tradition? Here are all the ingredients, not everyone knows it but this soup is a delicacy that you can enjoy both in winter and in summer as it is delicious even cold.

With our advice, even the simple traditional Capri becomes special: try the recipe of caprese in onion sauce! The union between the dense and enveloping buffalo mozzarella, the tomatoes with a pleasantly sour taste, the fresh and fragrant basil and the pleasantly pungent taste of the onion sauce gives life to a appetizing summer appetizer that can lend itself also as a main dish.

Serve cold or just warm, le tatin of tomatoes stuffed with crumbs, pine nuts and aromas they are ideal as an appetizer but also for an aperitif.
THE paccheri with confit and frisella tomatoes they are a colorful and inviting first course: paccheri, a type of Campanian pasta, with the form of giant macaroni, are seasoned with sweet tomato confit and aromatic herbs; a frisella of barley rubbed with garlic replaces the cheese giving the dish a crunchy note; a drizzle of flavored oil completes the seasoning giving it a fresh and decisive taste.

Scroll through the recipes we've selected for you and start making preparations!

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