87 appetizers tomato recipes

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Button mushrooms simmered in a spicy Creole sauce with red wine, garlic, jalapeno, tomatoes, and oregano. A bold, low-calorie side dish ready in 25 minutes.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Layered Tex-Mex dip with bean dip, guacamole, taco-seasoned sour cream, tomatoes, olives, and sharp cheddar. A no-cook party platter that feeds a crowd in 15 minutes.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

The perfect dip for dinner parties! Can be served with tortilla chips or your choice of vegetables!

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.

No-cook rigatoni pasta tossed with raw tomatoes, sliced bell peppers, fresh basil, garlic, olive oil, and Parmesan. A fresh vegetarian summer pasta ready in 30 minutes.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.