Tomatoes/3 recipes

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Beef tenderloin slit lengthwise, packed with a savory mushroom and ham bread stuffing, then broiled and served with a brandied tomato gravy. The retro dinner-party showpiece that turns one tenderloin into a memorable plated entree.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Thick, smoky baked bean soup loaded with sliced hot dogs, carrots, and onions in a tangy vegetable juice broth. Topped with melted cheese. A kid-friendly classic.

If you want a healthy, light and good taste recipe, this one will let you feel satisfied.

Savor the fresh, vibrant flavors of Italy with these Caprese Melts. Toasted bread is layered with juicy tomato slices, creamy mozzarella, and fragrant basil, then broiled to golden perfection. This quick and easy recipe is perfect for a light lunch or appetizer, delivering classic Caprese salad flavors in a warm, melty sandwich.

Florida fruit salsa with fresh mango, pineapple, peaches, dates, and hot salsa blended with cilantro and garlic. A sweet-heat condiment for grilled fish, chicken, or pork.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

A hearty Dutch oven beef stew with seared chuck, red wine, tomatoes, new potatoes, green beans, peas, and carrots simmered low and slow for two hours. No shortcuts, just real stew.

Make-ahead baguette sandwiches stuffed with sun-dried tomatoes, black olives, capers, anchovies, and watercress. Mediterranean flavors wrapped tight for picnics, road trips, and packed lunches.

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

The ultimate burger. Stuffed with cheese inside the patty and chipotle peppers give the burgers an extra smoky spicy kick. Perfect for the grill this barbecue season.