1,516 east tomato recipes

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Microwave zucchini lasagna with ground beef, cottage cheese, and shredded mozzarella. A low-carb pasta-free lasagna that uses zucchini slices as the noodles and cooks in 30 minutes.

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Basic Italian focaccia from scratch: a slow-risen yeast dough dimpled and drizzled with olive oil, then topped with tomato, basil, and parmesan. Crisp outside, airy and chewy inside. The foundation every focaccia lover should know.

Creamy Tex-Mex chicken soup loaded with shredded chicken, corn, hominy, salsa, and taco seasoning, made velvety with melted cream cheese. A cozy taco soup that simmers up in about 30 minutes.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.

Tex-Mex mac and cheese with ground beef, peppers, onions, mushrooms, tomato paste, and corn folded into boxed mac and cheese. A protein-packed weeknight upgrade ready in 40 minutes.

Nantucket cioppino is a New England take on the San Francisco classic, loading swordfish, lobster, clams, mussels, cod, and shrimp into a red wine tomato broth. A showstopper seafood stew for a crowd.

Chana masaledar: spiced chickpeas simmered with cumin, cinnamon, coriander, cloves, fresh ginger, and garlic in a tomato-laced sauce. Vegan Indian comfort food.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

BBQ chicken burgers with tangy tomato, Worcestershire, and hot sauce blended right into the patty, topped with a sweet honey-lemon cabbage slaw on cornmeal kaiser rolls. Weeknight-ready in about 30 minutes.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.