253 baked tomato recipes

Pork and macaroni bake layered with ground pork, mushrooms, tomato sauce, and sharp cheddar. A hearty layered casserole with a bubbly cheese top.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

Sicilian baked sausage casserole with Italian sausage, red and green peppers, onions, potatoes, and canned tomatoes baked together until everything braises in its own juices. No browning, no water added.

Old-fashioned beet and tomato casserole layered with grated cheese and toasted bread crumbs. Earthy beets meet tangy stewed tomatoes in a simple, bubbly bake.

Chicken liver and spaghetti bake combines ground beef, sauteed chicken livers, and slow-simmered tomato sauce over thin spaghetti. Hearty old-school baked pasta casserole with deep meaty flavor.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Baked bean and cheese burritos with cream cheese, cheddar, refried beans, picante sauce, lettuce, and tomato. Wrapped and baked crispy in 25 minutes.

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Baked potato with curried mushrooms, tomato puree, yogurt, and fresh mint. A vegetarian loaded baked potato with an Indian-spiced filling that's light enough for a weeknight meal.

Classic Italian lasagna with layers of beef and mushroom tomato sauce, spinach-cottage cheese ricotta substitute, and melted mozzarella. The Sunday-supper bake that always feeds a crowd.

Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.

Spanish-inspired shrimp baked in a brandy and white wine tomato sauce with thyme, chili flakes, and a golden Parmesan crust. A stunning make-ahead gratin that's ready when your guests arrive.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.