Tomato Recipes

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Spicy turkey chili spiked with Worcestershire, vinegar, cinnamon and allspice. A lean Cincinnati-style chili for two ready in 45 minutes, freezer-friendly.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Beef chili simmers ground beef with kidney beans, crushed Italian and Mexican stewed tomatoes, vegetable juice, onions, and chili powder. Easy crowd-pleasing weeknight chili recipe.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Basic gumbo loaded with chicken, andouille sausage, and shrimp in a deep brown roux-thickened broth, simmered with the trinity, tomatoes, and Cajun seasoning. A hearty Louisiana-style one-pot for a hungry crowd.

Basil chicken with zucchini and tomatoes pan-tossed in garlic and a splash of vinegar. A lean, garden-fresh weeknight skillet built on chicken breast and dried basil, served over rice or pasta in 30 minutes.

Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.