Tomatoes recipes

Duck gumbo simmers deboned duck in a dark butter roux with okra, tomatoes, and the Cajun holy trinity for a rich bayou stew. Ladle over rice for a Louisiana cold-weather classic.

A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.

Eva's beans: Mexican-style pinto beans simmered in beer and bacon with cumin, Mexican oregano, tomatoes, and jalapeño. Hearty, smoky, and ready to serve as side or soup.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.

Seafood Gumbo From the New Basic's Cookbook recipe

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

Cajun-spiced shrimp simmered with the holy trinity, fresh tomatoes, apple juice, and fish stock over rice. This New Orleans-style skillet dinner brings bold bayou flavor to your table in 40 minutes flat.

Golden flour-dredged chicken breast simmered in Italian plum tomatoes with mushrooms, peppers, onion, and oregano in an electric skillet. Served over spaghetti, this one-pan cacciatore is a reader favourite.

One-skillet chicken cacciatore with cheese ravioli simmered in garlic-basil tomato sauce. A hearty Italian dinner on the table in under an hour with minimal cleanup.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.