Recipes with tomatoes
4,096 recipes
Diet Tortillas Rancheros
Diet tortillas rancheros load warm flour tortillas with a fresh lime-spiked tomato salsa, black beans, shredded lettuce, and crunchy peanuts. A 35-minute light Mexican-style open-face wrap.
Pacific Rim Brochettes
Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.
Impossible Beef & Tomatoe Pie
Impossible beef and tomato pie: a crustless Bisquick-batter pie with cooked beef, tomatoes, onion, celery, and Swiss cheese. Bakes its own crust as it sets.
Indian Cucumber-Tomato Relish
Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.
Basic Gazpacho
Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.
Bean Stew With Quinoa & Butternut Squash
Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.
Creamy Tomato Bisque with Lump Crabmeat & Basil
Creamy Tomato Bisque with Lump Crabmeat and Basil recipe
Amazingly Delicious Gumbo
Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.
Scrambled Eggs with Chorizo Sausage
Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.
End of the Garden Pickle
End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.
Garden Swiss Steak
Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.
Russion Jewish Cabbage Rolls
Russian Jewish cabbage rolls, or holishkes, are sweet and sour stuffed cabbage simmered in a tomato sauce lifted with caramelized sugar and fresh lemon juice. Classic grandmother cooking.
Crab & Portabella Melt
Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.
Curried Lentils & Vegetables
Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.
Gumbo Soup (Low Cal)
Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.
Green Pepper Steak
Green pepper steak stir-fry with thinly sliced round steak marinated in soy sauce, garlic, and fresh ginger, then tossed with bell peppers, scallions, celery, and tomatoes in a glossy cornstarch sauce.
Diet tortillas rancheros load warm flour tortillas with a fresh lime-spiked tomato salsa, black beans, shredded lettuce, and crunchy peanuts. A 35-minute light Mexican-style open-face wrap.
Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.
Impossible beef and tomato pie: a crustless Bisquick-batter pie with cooked beef, tomatoes, onion, celery, and Swiss cheese. Bakes its own crust as it sets.
Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.
Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.
Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.
Creamy Tomato Bisque with Lump Crabmeat and Basil recipe
Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.
Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.
End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.
Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.
Russian Jewish cabbage rolls, or holishkes, are sweet and sour stuffed cabbage simmered in a tomato sauce lifted with caramelized sugar and fresh lemon juice. Classic grandmother cooking.
Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.
Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.
Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.
Green pepper steak stir-fry with thinly sliced round steak marinated in soy sauce, garlic, and fresh ginger, then tossed with bell peppers, scallions, celery, and tomatoes in a glossy cornstarch sauce.
