Tomatoes recipes

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Simple homemade tomato sauce from fresh ripe tomatoes, garlic, bay leaf, olive oil, and a splash of vinegar to brighten the finish. Long-simmered Italian-style sauce with the deep flavor only patient cooking delivers.

This tomato frittata recipe is an easy and delicious way to enjoy a classic Italian dish. Canned whole tomatoes, eggs and basil with a sprinkling of Parmesan. Delish.

Tomato herb bruschetta with fresh Roma tomatoes, basil, oregano, garlic, and balsamic vinegar on toasted crusty bread. A classic Italian appetizer ready in 10 minutes, no cooking required.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Worcestershire tomato ketchup is a homemade burger condiment built from caramelized red onion, fresh roma tomatoes, garlic, Worcestershire, cider vinegar, and warm spices. Serve chunky or blended smooth.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.

Three-ingredient collards and tomatoes wilts fresh collard greens with canned tomatoes and Italian seasoning. A vegan, gluten-free, low-carb side dish or soup, ready in 20 minutes.

Soy-marinated pork stir-fried with eggplant and tomatoes in a hot wok. A simple weeknight dish with tender vegetables and savory browned pork in under 30 minutes.

Baked macaroni and cheese with canned tomatoes, basil, mustard, and a crunchy cornflake topping. A simple, small-batch casserole for two with a bubbly, golden crust.