864 cream tomato recipes

Vegan sweet potato and tomato soup blended velvety smooth. Sweet potatoes lend natural sweetness and creamy body against the bright tomatoes, all warmed with basil and oregano. A few pantry vegetables, one pot, no cream needed.

Fettuccine tossed with smoked salmon, fresh spinach, capers, sun-dried tomatoes, and a light Parmesan cream sauce. A bright Italian pasta that balances richness with briny, herbal punch.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.

Shrimp scampi with a creamy twist: shrimp dredged in parmesan flour and fried golden, then a white wine and cream sauce built right in the same pan, finished with basil and tomato over angel hair pasta.

Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Simple Indian curried mushrooms with turmeric, tomatoes, and onion. A quick vegetable side dish with just a handful of ingredients and no cream needed.

Spicy-cool picante dressing made with mayo, sour cream, and Pace picante sauce with a hit of cumin. Drizzle it on salads, coleslaw, potatoes, or sliced tomatoes for a Tex-Mex kick.

Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.

Eggplant macaroni bake layers tender eggplant, fresh tomato, and basil with parmesan-tossed macaroni, topped with cheddar and baked bubbly. A light, vegetarian pasta casserole that skips the heavy cream sauce.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.