Tomatoes recipes

Classic Italian lasagna with homemade meat sauce from Italian sausage and ground beef, ricotta filling, mozzarella, and Parmesan. A from-scratch Sunday dinner.

Easy Italian mushroom spaghetti sauce built from fresh roma tomatoes, tomato paste, and four herbs, simmered with plenty of mushrooms. Vegetarian as-is, or add meatballs or browned beef.

Tex-Mex pizza topped with fresh diced tomatoes, jalapenos, cheddar, and Parmesan, finished with chopped avocado and sour cream. A Southwestern twist on homemade pizza night.

Beer-braised round steak baked low and slow with onions, garlic, beef bouillon, and thyme. A fork-tender braised beef served over noodles or rice.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

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.

Cheesy brussels sprout souffle baked with seasoned ground beef, tomatoes, and a warm hit of nutmeg and cayenne. A hearty veggie-meets-meat casserole that's ready in under an hour.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

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.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

Diet pizza loaded with zucchini, mushrooms, onion, and fresh tomatoes topped with non-fat mozzarella on crushed tomato sauce. A veggie-heavy, lower-fat homemade pizza.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.