340 appetizers tomato recipes

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.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

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.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Low-fat tomato dip made with sieved cottage cheese, nonfat yogurt, ketchup, and tomato juice. A creamy, high-protein party dip with no cooking required. Ready in 10 minutes.

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.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Basic salad with a hint of salad that is sure to entertain guests!

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.

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.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

Mexican guacamole dip mashes ripe avocados with lime, fresh tomato, onion, jalapeno and cilantro. Restaurant-style chunky guacamole for chips, tacos and burrito bowls.