Recipes with tomatoes

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

Hearty venison chili using both cubed and ground deer meat for texture, simmered with crushed tomatoes, chili powder, cumin, and kidney beans. Masa harina thickens it to a rich, spoon-coating finish.

Spicy stuffed meatloaf with a hidden middle layer of jalapenos and melted Monterey Jack, finished with a pour of spicy tomato sauce. Beef and pork blend for richer texture.

So easy salad, I made it about 10 mins, very fresh, good to keep fit too.

Skyline-style Cincinnati chili: simmered ground beef in a thin tomato-spiced sauce with cinnamon, allspice, and a hint of vinegar. Served over spaghetti with shredded cheese in the classic Ohio diner style.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Tex-Mex beef meatballs with green chilies and cheese, served with homemade zesty tomato salsa and crispy tortilla chips. Mexican party appetizer ready in 75 minutes.

Traditional Italian Pasta Fagioli Bean Soup recipe

Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.

Hearty skillet cornbread loaded with creamed corn, mozzarella, sun-dried tomatoes, garlic, and fresh basil. Baked in a preheated cast iron pan for a crispy bottom and savory Italian twist.

Fresh tomato salsa is the no-cook classic Mexican pico de gallo with chopped tomatoes, scallions, green pepper, jalapeño, garlic, lime, and cilantro. Bright, fresh, ready in 30 minutes.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

Microwave cheese casserole layered with corn chips, green chili tomato sauce, cheddar cheese, and sour cream. A Tex-Mex style layered casserole ready in about 40 minutes.

Layered red lentil and spinach casserole topped with sliced tomatoes and baked under nonfat yogurt. A high-protein vegetarian main dish with just five ingredients.