7,095 recipes
Broiled polenta shapes with reconstituted chipotle peppers and sun-dried tomatoes folded in. Smoky, savory cornmeal cut-outs that crisp up under the broiler for an elegant appetizer or side.
Vegetarian shepherd's pie with kidney beans, corn, and stewed tomatoes under a layer of garlicky basil mashed potatoes, finished with melted cheddar. A meatless take on the British classic.
One dish microwave spaghetti for two with ground beef, onion, and Italian tomato sauce cooked together in a single casserole. A quick weeknight pasta dinner with no pots to boil and minimal cleanup.
Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.
Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.
Old-fashioned green tomato pie that turns end-of-season unripe tomatoes into a tart-sweet apple-pie alternative. Sugar, cinnamon, and butter spice thinly sliced green tomatoes under a flaky double crust.
Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it's puffed and golden.
Pan-seared chicken breasts topped with a zesty Mexi-corn salsa, garnished with cherry tomatoes and fresh cilantro. A quick, colorful Tex-Mex weeknight dinner ready in just 30 minutes.
Italian-American penne alla vodka built on cream, butter, and ripe tomato. The vodka spends 24 hours infused with dried red peppers for a deeper, mildly fiery edge. Glossy, restaurant-style pasta.
Italian Sausage and White Wine Spaghetti Sauce recipe
Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.
Triple cheese burgers: stuffed beef patties with cottage cheese and Parmesan inside, simmered in tomato sauce and topped with melted cheese. Retro skillet dinner.
Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.
Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.
Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.
Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.