593 cheese tomato recipes

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Vegan Italian spaghetti casserole with tofu ricotta, nutritional yeast cheesy sauce, and a homemade tomato-herb sauce baked until bubbly. A plant-based baked ziti.

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.

Pasta with beans, the Italian-American take on pasta e fagioli, with elbow macaroni tossed into a brothy tomato base loaded with cannellini beans, garlic, and Parmesan. Rustic one-pot comfort food.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Pizza rice is a baked brown rice casserole with sauteed mushrooms, fresh tomato, garlic, oregano, basil, parmesan, and olives. All the flavors of a margherita pie in a one-dish supper.

Learn how to make a variety of delicious pasta sauces that can make any meal taste amazing!

Tri-color pasta with a simple tomato sauce simmered with garlic and onion, tossed with fresh basil, olive oil, and Parmesan. Italian comfort food from pantry staples.

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

Pasta & Garbanzo Beans with Roasted Vegetables recipe

Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Grilled beef tenderloin topped with melted Menonita cheese, Cotija, and a smoky chipotle sauce made from fire-blistered Roma tomatoes. A Mexican-inspired steak with serious heat.