2,836 red tomato recipes

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

A Caribbean-inspired ground beef stew loaded with briny capers, green olives, sweet currants, and warm spices like cinnamon and cloves. Served over rice for a bold, savory-sweet one-plate dinner.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Spicy tomato cocktail with grated cucumber, horseradish, Worcestershire, hot sauce, and lemon juice steeped in tomato juice. A virgin Bloody Mary base that chills overnight for bold flavor.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Try something new when it comes to salad with this tasty and scrumptious variation.

A veggie-loaded pizza ready in 30 minutes with sauteed zucchini, yellow squash, sun-dried tomatoes, and two cheeses on a crispy prebaked crust. Quick, colorful, and seriously satisfying for meatless nights.

Smoky eggplant soup with fire-charred eggplant, tomatoes, onion, garlic, fresh basil and oregano, simmered with chicken stock and finished with grated Parmesan. Deep Mediterranean flavor, rustic elegance.

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

It is a fantistic combination, tomato-basil salad is very tasty with the pizza rolls.

Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.