964 baked tomato recipes

Zucchini halves stuffed with their own sauteed pulp, tomato sauce, garlic, and matzo meal, then baked until tender. A simple Passover-friendly appetizer that's naturally vegan.

Rotel casserole with pasta shells, sharp cheddar cheese, Rotel tomatoes, and cream of mushroom soup. A 4-ingredient dump-and-bake side dish that freezes well.

Peanut cheese loaf made with salted peanuts, grated cheese, oatmeal, and bread crumbs baked into a savory vegetarian main. Serve sliced with mushroom or tomato sauce.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Cannellini beans, spinach, and tomatoes seasoned with cumin and thyme, baked under a golden breadcrumb crust. A hearty vegetarian gratin that's simple, cozy, and budget-friendly.

Kasseropi are Greek cheese crescents filled with kasseri cheese, fresh tomatoes, and basil in handmade olive oil dough. A golden, flaky vegetarian appetizer baked until bubbly.

Layers of seasoned ground beef, sweet peppers, peas, corn, and shredded potatoes baked under a creamy tomato-chicken soup sauce and melted cheddar. Family casserole comfort.

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

Pasta shells stuffed with tofu, mozzarella, mushrooms, and red pepper, baked under a fresh fennel and tomato sauce. A lighter, plant-forward spin on stuffed shells.

Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Quick marinara pasta baked with melted mozzarella on top. Canned tomatoes simmered with basil, oregano, and garlic over tricolor pasta, then broiled until bubbly and golden.

Italian meatloaf seasoned with dry tomato vegetable soup mix for built-in herbs and flavor. Just six ingredients, mix and bake for an easy weeknight dinner.

Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.