This is the most basic recipe for a tomato sauce widely used in Spainsh cuisine. You can use it for easy pastas or pizza sauces as well!Nothing, really. If it's a bother to peel the tomato, you can use it with the peel on as well! Add Tabasco sauce or red chili pepper if you like, too! Recipe by Bakaryau

I modified a tomato salad dish from a curry restaurant in Japan where I would often visit.Be careful, the tomato will get too soft if you boil it for too long while in the process of removing its skin.Top it off with a little sesame oil if you like.It becomes a gorgeous appetizer if served in a cocktail glass. For 2 servings. Recipe by KiwieKiwie

I wanted to make it easier to eat tomatoes, so I made this salad with ingredients I had around the house already.If you don't like the harsh flavor of regular raw onions, use mild sweet onions instead.I love aromatic vegetables like onions, Chinese chives and garlic, but I have to say they're pretty strong-smelling (so be careful if you have an important meeting or occasion coming up). For 4 servings. Recipe by ange

I wanted to think up something healthy and delicious.Just cut, chill, and let the flavors soak in for a delicious taste. Recipe by milkcrown

I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn.Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt.I make this with golf ball sized tomatoes, but you could use large tomatoes, too. For 4 servings. Recipe by Cookie shiasu

I often make homemade ajillo dishes, since they're easy and everyone loves them.I love ajillo made with poireau (garden) leeks, but since they're difficult to find in Japan, I use Japanese leeks instead, and enjoy mixing in other ingredients, too.This Japanese leek and dried tomato ajillo is very popular, so I decided to post the recipe.-Follow everything in this recipe and you should be able to cook this dish very easily.-Follow Step 3-5 precisely and the ingredients should be cooked just right.-If dipping baguettes in the oil while eating, season the ajillo with more salt. Recipe by *ai*

Here in Southern California, we're back to al fresco dining weather, and we like to enjoy it as much a possible.One of our favorite al fresco meals is a wine, cheese, and salumi lunch, and this simple tomato salad made specifically with red wine vinegar is one of my favorite accompaniments. You could totally use another kind of vinegar if you like, but there's just something about the flavor of red wine vinegar that I love in this salad. :)If you can get them, sweet onions like Vidalias or Mayan Sweets are ideal.

Another thing we sometimes like to enjoy with our wine and cheese lunches is a can of sardines in tomato sauce topped with quickled red onions.A little bit of mayo spread on a slice of baguette and topped with some sardine and onions is lovely with a bit of bubbly or a crisp white or rosé.Excess onions are a great pickle to enjoy with the salumi or charcuterie, too.

Every summers end brings an abundance of beautiful vine ripe tomatoes. This is one way to use the extras up and preserve some of that flavor. This freezes great and can be doubled or tripled just allow for a longer cooking time to thicken. We usually just enjoy it in little bowls as a side dish, but it makes a great topping for crusty bread as well!

I used to buy stewed onion from a store, but I started making it myself a few years ago. It tastes great with less olive oil as well, so I make it often.It's convenient if you estimate the amount that can fit in the jar that you are using by placing the onions in before cooking.Take it out from the refrigerator to warm slightly before serving. Recipe by Brandy

This is a copycat recipe of the tomato salad that a Genghis Khan (BBQ sliced lamb) restaurant serves. My husband, who does not like fresh tomatoes, loved it. And, he said it was better than the one at the restaurant.If you use sweet onions, they should not be too sharp tasting, but if you'd rather not have any sharpness, soak them in water to mellow the flavor. If you have enough time, chill the tomatoes on a plate in the refrigerator until icy cold, then enjoy. Recipe by Momonoyasashiikaori

I was doing a recipe for old fashioned pickled onion, so I thought what can I do with tall these tops. So here it is. It reminded me when I turned 5 years old. We left Florida on my birthday to go to Georgia. My dad was working out of state.He finished the job and got another in Tennessee. So we move there. Right before I turned 6, I started first grade. I remembered this because at first they wasn't going to let me because I had about 3 weeks before I turned 6. So anyway my mom convinced them.In the area of Tennessee Ridge, Tennessee the grass had wild onions growing in it. When they mowed the grass especially at the school it had a nice aroma of onion. So during recess a lot of us went to pick onion tops and eat them. So I thought of this recipe a pickled snack or add on to different dishes or sandwiches.