122 appetizers tomato recipes

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Sliced ripe Roma tomatoes drizzled with olive oil, fresh minced herbs, and cracked black pepper. A 5-minute Italian appetizer or side with only 4 ingredients. Vegetarian and naturally low calorie.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

Open-faced pesto, tomato, and melted cheese sandwich on a roll, broiled until bubbly. Five-minute lunch with bright basil pesto and gooey cheese.

Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.

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

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.

Flour tortillas brushed with herb-infused olive oil, topped with diced turkey breast, bell pepper, tomatoes, and melted mozzarella. Crispy personal pizzas baked in 8 minutes flat for the quickest dinner or appetizer ever.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

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

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.