70 appetizers tomato recipes

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Fiery hot salsa fresca with diced tomato, onion, sweet yellow and green bell peppers, and three habaneros for serious heat. Brightened with cilantro, oregano, and fresh lime juice. No cooking required.

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

A Tibetan style sauce for momos (Tibetan dumplings).

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

Ceviche Acapulco with red snapper, shrimp, and scallops cured in lime juice, then tossed with serrano peppers, olives, tomatoes, and cilantro. Bold, bright, and no cooking required.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Salsa de Linda is an easy, no-cook salsa: a coarsely blended tomato base loaded with chopped onion, peppers, and green chilies, then spiced with cumin, oregano, garlic, and cayenne. Ready for chips in 10 minutes.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.