Tomatoes recipes

Molasses barbecued ribs get a salt-vinegar brine soak, then a grill basting of dark molasses sauce loaded with onion, pepper, celery, tomato, cloves and allspice. Smoky, tangy, sticky, and built for summer.

Greek-inspired lamb in phyllo parcels with seared lamb steaks, sautéed onions, fresh tomato, oregano, and feta wrapped in buttered phyllo and baked until shatteringly golden.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

A smoky Punjabi roasted eggplant dish (baingan bharta) cooked with tomatoes, green chilies, cumin, and ghee, finished with fresh cilantro. Charred, spicy, and deeply savory.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

Baigan Aur Tamaatar is spiced Indian eggplant and tomato sauteed in ghee with turmeric, cinnamon, cayenne, and fresh ginger, finished with garam masala. A quick vegetarian side dish.

Sweet and tangy Southern ranch beans loaded with brown sugar, mustard, stewed tomatoes, and two kinds of beans. The ultimate BBQ side dish ready in 45 minutes.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.