616 east tomato recipes

Vegetarian chili with mixed beans, crumbled tofu, tomatoes and a smoky cumin-cayenne spice base. Hearty meatless one-pot meal high in protein and fiber.

Mexican rice with sure-fire recipe for perfectly cooked fluffy rice perfect for Cinco de Mayo or as a side to numerous Mexican mains.

Prepare your recipe for kefta meatballs. Let them simmer for at least an hour in this spicy tomato-based sauce.

This delicious garden spaghetti sauce is packed with goodness and yumminess. It's thick, tasty and goes deliciously well with any recipe that calls for spaghetti sauce.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Pan-seared steak pizzaiola with ribeye and a quick fennel-garlic-oregano tomato sauce. An Italian-American classic ready in 30 minutes, perfect for a Sunday dinner or date-night weeknight.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.

Easy chickpea soup with canned garbanzos, tomato paste, onion, and oregano. A pantry-staple dump-and-simmer one pot recipe that purees into a creamy, satisfying meal.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

I needed taco sauce to the filling of Easy Bean Burritos. This sauce fulfilled my expectations. Thanks very much. PS. Hot as fire.

This comforting Crockpot Lentil-Kale Soup is a wholesome, nutrient-packed dish featuring tender lentils, vibrant kale, and a medley of vegetables simmered in a flavorful broth. With minimal prep, the slow cooker does the work, creating a thick, stew-like soup that’s perfect for chilly days or a healthy weeknight meal. The addition of miso paste and herbs like thyme and bay leaf elevates the flavor, making this a satisfying, plant-based option for the whole family.