431 cooked tomato recipes

Savory gazpacho with 8 fresh tomatoes, cucumber, red pepper, jalapenos, and red onion pulsed and chilled in a lime-spiked tomato juice broth. No cooking, all flavor.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Salami roll-ups with cream cheese, avocado, tomato, and lettuce in flour tortillas. No-cook appetizer sliced into pinwheels, perfect for parties. Make ahead and chill.

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.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

Italian lentils with sausage simmers fresh sausage in broth while earthy lentils cook with sage, soffritto, and tomato paste. A rustic Umbrian-style main or New Year lucky dish.

Canned tuna gets a serious upgrade in this sweet and sour stir-fry with pineapple, tomatoes, and green pepper. Budget-friendly, feeds 8, and ready in 45 minutes over rice or noodles.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Microwave macaroni sauteed in oil with onion, green pepper, and garlic, then cooked in tomato juice with Worcestershire sauce. A one-dish pasta, no boiling needed.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Tomato pickles cook down ripe tomatoes with apples, pears, peaches, and onions in a spiced vinegar syrup. A sweet-tart relish for the canning jar, classic farmhouse preserve.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.