374 loma recipes

Italian-style cheesy popcorn tossed with grated Parmesan, basil, oregano, and black pepper. A low-calorie savory snack with big flavor.

Fresh bruschetta topping with Roma tomatoes, basil, oregano, capers, red onion, and balsamic vinegar. No-cook, vegetarian, and ready after a one-hour rest.

Penne with tuna sauce, an Italian pantry classic. Anchovies, garlic, and plum tomatoes simmered into a savory sauce, finished with flaked canned tuna for a quick weeknight dinner.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Moroccan-style vegetable soup with pumpkin, potatoes, carrots, tomatoes, and chickpeas in cumin-turmeric broth, ladled over fluffy couscous. Hearty, vegan, and deeply warming.

Raw zucchini and yellow squash salad with Roma tomatoes, sun-dried tomatoes, green onions, and apple cider vinegar. Low-fat, vegan, and versatile over pasta or rice.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Penne with chunky eggplant tomato sauce, garlic, red pepper flakes, and fresh parsley. A simple, hearty Italian pasta ready in 45 minutes with no cream or cheese needed.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Cucumber noodles tossed with a fresh tomato salsa: ribbons of seedless cucumber salted briefly, then dressed with roma tomatoes, scallions, garlic, pickled jalapeno, and white wine vinegar. Raw, light, gluten-free.