Tomato Recipes

Parmesan tomato tart layers ricotta, fresh tomatoes, oregano and grated Parmigiano-Reggiano in a flaky pie shell. A light Italian-style savory tart that shines at summer brunch or lunch.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

Pasta O'Doole is a three-ingredient pantry dinner: elbow macaroni tossed with great northern beans and tomato sauce. Cheap, filling, vegan, and ready in minutes from cans and a box.

Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.

Pasta primavera salad with tri-color rotini, broccoli, carrots, cherry tomatoes, and red onion tossed in peppercorn ranch dressing. A colorful, make-ahead cold pasta salad for potlucks.

Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.

Lemon garlic pasta sauce with white wine, stewed tomatoes, fresh basil, and Parmesan. A bright, light vegetarian sauce made in one skillet in under 20 minutes.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Penne with green peas, diced tomatoes, fresh basil, and a touch of cream. A quick 30-minute pasta dinner with just enough richness from a splash of heavy cream.

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.

Penne with cauliflower, fresh and sun-dried tomatoes, basil, and Parmesan. A no-cook sauce tossed with hot pasta and cauliflower boiled together in the same pot. Ready in 30 minutes.