Recipes with tomatoes
7,247 recipes
Hearty Beef Vegetable Soup with Noodles
Beef vegetable soup with egg noodles in a spicy Italian tomato broth. Ground beef, frozen vegetables, oregano, chili powder, and cayenne make this a filling one-pot meal topped with Parmesan.
Tamale Pie (Quick)
A quick and succulent pie that everyone will love with dinner! Perfect for that first dinner party you were invited to.
Quick Texas Chili with Fresh Tomatoes
Quick Texas-style chili with cubed chuck steak, fresh tomatoes, jalapeños, and bold chili powder. No beans, just beef seared until browned and simmered in its own tomato-spice gravy. Ready in 1 hour.
Yummy Salad
Fresh mixed greens layered with buttery avocado, salty feta, Spanish olives, and crisp vegetables for a fast Mediterranean-style bowl.
Puffed Pizza Casserole
Puffed pizza casserole with a seasoned ground beef and tomato sauce base topped with mozzarella and a golden egg batter crust. All the pizza flavor in a 9x13 pan.
Spicy Garbanzo Bean Soup
Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.
Mock Parmigiana
Mock parmigiana shapes seasoned beef patties, bakes them in a mushroom-tomato sauce, then tops with melted mozzarella. The veal parmigiana shortcut for any weeknight.
Sindhi Chicken
Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.
Basic Green Sauce
Basic Green Sauce blends spinach, green chili, tomato, garlic, and oregano into a smooth base, then finishes with sour cream for a creamy Mexican-style green sauce. Ready in 30 minutes.
Tomato, Basil, & Mozzarella Salad
Tomato, basil, and mozzarella salad (insalata caprese) with thick-sliced ripe tomatoes, shredded mozzarella, fresh basil strips, and a drizzle of olive oil. Five ingredients, 15 minutes, Italian perfection.
Chil-Beer Brisket of Beef Over Wild Rice Amadine
Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.
Vegetable Broth,Pure & Simple (Vegan)
Vegan vegetable broth made with tomato juice, soy sauce, onions, garlic, and basil. A 6-ingredient pantry-staple broth for cooking seitan, soups, or thickening into a quick mushroom-style gravy.
Easy Mexican Chili
Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.
Orange Roast Brisket
Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.
Ham Rolls with Grapes & Tomato Cream Sauce
Ham rolls with grapes and tomato cream sauce is an elegant little main: thin ham rolled and warmed, then napped in a silky strained tomato cream studded with wine-poached green grapes. Bistro flair, surprisingly simple.
Lentil Loaf (Ovo)
Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.
Beef vegetable soup with egg noodles in a spicy Italian tomato broth. Ground beef, frozen vegetables, oregano, chili powder, and cayenne make this a filling one-pot meal topped with Parmesan.
A quick and succulent pie that everyone will love with dinner! Perfect for that first dinner party you were invited to.
Quick Texas-style chili with cubed chuck steak, fresh tomatoes, jalapeños, and bold chili powder. No beans, just beef seared until browned and simmered in its own tomato-spice gravy. Ready in 1 hour.
Fresh mixed greens layered with buttery avocado, salty feta, Spanish olives, and crisp vegetables for a fast Mediterranean-style bowl.
Puffed pizza casserole with a seasoned ground beef and tomato sauce base topped with mozzarella and a golden egg batter crust. All the pizza flavor in a 9x13 pan.
Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.
Mock parmigiana shapes seasoned beef patties, bakes them in a mushroom-tomato sauce, then tops with melted mozzarella. The veal parmigiana shortcut for any weeknight.
Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.
Basic Green Sauce blends spinach, green chili, tomato, garlic, and oregano into a smooth base, then finishes with sour cream for a creamy Mexican-style green sauce. Ready in 30 minutes.
Tomato, basil, and mozzarella salad (insalata caprese) with thick-sliced ripe tomatoes, shredded mozzarella, fresh basil strips, and a drizzle of olive oil. Five ingredients, 15 minutes, Italian perfection.
Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.
Vegan vegetable broth made with tomato juice, soy sauce, onions, garlic, and basil. A 6-ingredient pantry-staple broth for cooking seitan, soups, or thickening into a quick mushroom-style gravy.
Easy Mexican chili made in a slow cooker with ground beef, kidney beans, green chiles, and tomatoes. A dump-and-go crockpot chili that simmers 8-10 hours on low heat.
Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.
Ham rolls with grapes and tomato cream sauce is an elegant little main: thin ham rolled and warmed, then napped in a silky strained tomato cream studded with wine-poached green grapes. Bistro flair, surprisingly simple.
Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.
