Tomato Recipes

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Italian rice and endive soup with fresh tomatoes, carrots, and basil. A light vegetarian meal ready in 45 minutes, simmered in vegetable stock with curly endive for a pleasantly bitter depth.

Chinese four-vegetable steamed platter with baby corn, straw mushrooms, bok choy, and tomato arranged like a flower and finished with a glossy chicken-fat sauce thickened with cornstarch.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.

Homemade vegetarian pizza with a quick-rise yeast dough, soy sauce glaze, fresh vegetables, and low-fat mozzarella. Individual-sized rounds bake up golden and crispy.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Italian baked calzones stuffed with seasoned ground beef, sun-dried tomatoes, wilted spinach, mozzarella, and Parmesan. Hand-sealed pizza dough pockets that bake up golden and crisp.

Vegetable couscous stew spiced with cumin, cinnamon, turmeric, and coriander, loaded with sweet potato, turnip, cabbage, chickpeas, and raisins. A fragrant North African one-pot dinner for six.

Pasta e fagioli with sweet Italian sausage, white beans, Roma tomatoes, white wine, and fusilli. A hearty Italian pasta and bean dish loaded with herbs and Parmesan.

A hearty soup made with succulent beef, potatoes, corn and stewed tomatoes.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

Garden vegetable lasagna layered with sauteed mushrooms, carrots, peppers, and a three-cheese blend of mozzarella, Romano, and cottage cheese. Meatless and hearty.

Layered eggplant, zucchini, and tomato casserole with crispy bacon, Monterey Jack cheese, and Provençal herbs. Individual ratatouille bakes ready in 45 minutes.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.