232 cooked tomato recipes

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Fresh bruschetta topping with Roma tomatoes, basil, oregano, capers, red onion, and balsamic vinegar. No-cook, vegetarian, and ready after a one-hour rest.

Slow-simmered vegetable soup with tomatoes, okra, pinto beans, potatoes, and mushrooms. Vegetarian, hearty, and meant for long, gentle cooking that deepens every flavor.

Sloppy joes simmered low and slow with ground beef, tomato soup, brown sugar, dry mustard, and a hit of Worcestershire. A crowd-sized batch that gets better the longer it cooks.

Golden cauliflower stir-fried in ghee with mustard seeds, cumin, green chilis, and turmeric, then braised with fresh tomatoes and finished with garam masala. Authentic Indian vegetarian cooking in 30 minutes.

No-cook rigatoni pasta tossed with raw tomatoes, sliced bell peppers, fresh basil, garlic, olive oil, and Parmesan. A fresh vegetarian summer pasta ready in 30 minutes.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

A smoky Punjabi roasted eggplant dish (baingan bharta) cooked with tomatoes, green chilies, cumin, and ghee, finished with fresh cilantro. Charred, spicy, and deeply savory.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Cool cucumber sandwich on toast with crispy bacon, tomato, and Italian dressing. A quick no-cook lunch ready in 5 minutes with just 5 ingredients.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Oven-braised beef short ribs in tomato paste gravy with onions, carrots, and celery, served over noodles tossed in the pan drippings. Slow-cooked comfort food that falls off the bone.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.