Is tomato the most loved vegetable maybe after potatoes? We need tomatoes in much of what we cook, be it pizzas, pastas, soups, curries, sandwiches, salads, dals, rasams, sabzis, raitas, sambars. Tomatoes provide health with taste -- they have plenty of antioxidants that fight inflammation. So cook daily with lots of tomatoes. Try to keep them lightly cooked or raw.
A vibrant, healing blend of earthy turmeric and tangy tomatoes, Chef Sheriyar Rustom Dotivala's detox soup is comfort-in-a-cup -- warming, cleansing, and packed with anti-inflammatory goodness in every spoonful. Consider having it chilled too like a morning pick-me-up detox juice
Please find the recipe here: Turmeric Tomato Detox Soup
If you would like a light salad to begin your day with opt for a green mung sprouts salad with tomatoes, flavoured with garlic, a dot of mayonnaise and more, courtesy Kanchan Maslekar.
Please find the recipe here: Garlic Tomato Mung Sprouts Salad
Divya Nair's rasam is a riff on her Amma’s weekly classic. And it is simple, soulful and loaded with tart, spiced warmth. Ripe tomatoes are its backbone, while garlic and the spices up its temperature.
Please find the recipe here: Rasam
Bursting with the fresh flavours of tomatoes, piquant basil and pungent garlic, this Italian salad by Chef Sushant Parab features a tangy balsamic vinaigrette dressing that ties the dish together. It makes for a glorious one-dish meal -- like a light, gourmet lunch. Treat yourself to some sourdough bread on the side.
Please find the recipe here: Luscious Tomato Caprese Salad
A tomato-based sauce in which Nadiya Sarguroh pops in a bunch of lightly-cooked vegetables like zucchini, capsicum, baby corn, broccoli, is tossed up with penne and cheese. It is a cinch to whip up and doesn't require much cooking skills. She Indianises it deftly with a little chilly powder and turmeric powder.
Please find the recipe here: Cheesy Tomato & Basil Pasta
Arrabbiata is an Indian pasta favourite. It has just enough hotness to drown the rest of tastes out. But Chef Rahul Khare makes it skillfuly, ensuring there is spice, but adding new dimesnisons like a Parmesan crisp and a selection vegetables.
Please find the recipe here: Spicy Penne Arrabbiata
It's a soup of many flavours and is naturally thickened, without heavy cream -- Sangita Agrawal grills the vegetables first, with onions and garlic and serves it with torn basil and croutons. Healthy, warm, velvety and yummy, it's a must try.
Please find the recipe here: Roasted Red Pepper And Tomato Soup
Tomato Saar isn't just a dish; it's a loving feeling or bhavna. For Mangaloreans, it's the ultimate comfort food. Laxmi Negi's elegant saar is just tomato really with a very delicate spicing -- it's a breeze to prepare, requiring minimal ingredients and minimal effort.
Please find the recipe here: Tomato Saar
Tofu sceptics should know that tofu is easily the most versatile food item to cook with as Mayur Sanap discovered while cooking up a Vegan Spaghetti Bolognese. Tofu or soya paneer as we love calling it, is the star ingredient of this recipe, which traditionally has herby tomato sauce blended with ground meat.
Please find the recipe here: Vegan Spaghetti Bolognese
Green tomatoes make as good, if not better chutney for the purpose of dipping your idlis or dosas in. And now is the season for green tomatoes. Look out for them in the market and go ahead and try Zelda Pande's recipe that's seasoned with garlic, onions, curry leaves and sesame oil. Zelda also offers three additional green tomato recipes -- for a pasta, a rasam and a salad.
Please find the recipe here: Green Tomato Chutney And 3 Other Green Tomato Recipes
Tomatoes go into this sandwich, by Meera Khanduri, along with cabbage, onions and seasoning.
Please find the recipe here: Dragon Sandwiches