1,516 east tomato recipes

Competition-style Texas chili with brisket and pork shoulder simmered in beer, tequila, and six jalapenos. No beans, massive flavor, thickened with masa harina.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Meatless farmer's chili with kidney beans, zucchini, corn, carrots, and bulgur wheat in a cumin-chili tomato broth. Hearty, crunchy, and better the next day.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Shrimp simmered in a coconut milk sauce with tomatoes, leeks, orange juice concentrate, mint, and Thai chili paste, served over basmati rice. A one-skillet dinner with sweet, spicy, and creamy notes in every spoonful.

Tuna sauce with noodles melts mozzarella, tuna, pureed cottage cheese, and coffee cream with tomato paste and parsley over hot pasta. Quick European-style pantry dinner ready in 40 minutes.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Vegetarian kidney bean and corn chili thickened with mashed beans and tomato paste. A hearty, no-meat chili with cumin, oregano, and chili powder ready in one hour.

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

Original Dallas jail house chili, a true Texas bowl of red: all beef, no beans, slow-simmered with chiles, cumin and garlic, then thickened the proper way with masa harina.

Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

British-Indian style beef curry with cubed beef, apples, raisins, and chutney in a curry-spiced gravy, then oven-braised two hours until fork-tender. Classic colonial-era comfort food.

Ground beef chili with kidney beans, tomato sauce, celery, green pepper, and scallions simmered until thick. A classic weeknight chili topped with cheddar, lettuce, and tortilla chips.