7,095 recipes
Sun-dried tomato spaghetti sauce with canned tomatoes, white wine, fennel seeds, and a vegetable soffritto sauteed in the sun-dried tomato oil. An intensely tomatoey, meatless pasta sauce.
Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.
Chicken breast sandwiches on whole wheat toast with homemade ketchup-mustard sauce, served alongside crispy oven-baked potato wedges. A lighter take on the classic chicken sandwich combo.
Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.
A 10-minute blender salsa with tomato sauce, fresh jalapeños, scallions, and garlic. No cooking required. Bright, spicy, and ridiculously easy to throw together for taco night or last-minute snacking.
Sweet 'n' sour squash medley: zucchini, yellow squash, and green beans simmered in a cinnamon-spiced brown sugar and white wine vinegar brine. A refrigerator side that lasts for days.
Sweet green tomato pie: thin-sliced unripe tomatoes baked like fruit in a spiced, double-crust pie. Tart and tangy with cinnamon, nutmeg, and ginger, it tastes surprisingly like old-fashioned apple pie.
Acquacotta: a Tuscan peasant soup of bell peppers, onions, celery, and tomatoes simmered in water and finished with beaten eggs and Parmesan, ladled over toasted bread.
Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.
Sweet-and-sour meatloaf is a classic ground beef loaf glazed in a sticky tomato, brown sugar, vinegar, and mustard sauce baked right onto the top during the final 10 minutes.
Loaded ground round patties packed with cheddar cheese, mushrooms, tomatoes, onions, and green peppers. A retro stuffed burger recipe that puts all the toppings inside the meat.
Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.
Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.
Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.
A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.
Vegan tempeh and mushroom stew simmered with soy sauce and tomato, piled over creamy mashed potatoes. A hearty plant-based comfort dinner with rich umami depth.