Tomatoes recipes

Pan-seared salmon with a citrus habanero salsa made from tomatoes, tomatillos, orange juice, cumin, and cinnamon. Bright, fiery, and butter-finished in 20 minutes.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

Stroganoff sandwich on a toasted French bread loaf, layered with sour cream beef, chopped tomatoes, green pepper, and melted cheddar. An open-face crowd feeder for casual dinners and game day.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Mexican chef's salad with seared chicken, kidney beans, cheddar, avocado, and crushed tortilla chips tossed in Thousand Island and picante sauce. Warm meets cool in one bowl.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

A cornmeal crust lines the slow cooker before sausage, beef, and vegetables pile in the center to create this Southwestern tamale pie where everything cooks together into one hearty, complete meal.

Quick Italian pasta tossed with steamed broccoli, carrots, celery, and three-cheese blend. Fresh tomatoes and herbs make this healthy 15-minute vegetarian dinner satisfying and flavorful.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Homestyle stuffed cabbage rolls with seasoned ground chuck, bacon, and a tangy tomato-oregano sauce. Baked until golden brown, these are just like Mom used to make.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.