577 red tomato recipes

This delicious spaghetti sauce is loaded with heart healthy ingredients. After trying this sauce, you will always skip the store-bought ones.

This easy and tasty vinaigrette is so versatile. It can be used as a salad dressing, a light, tasty and refreshing drizzle over cooked fish, or tossed with pasta.

Marinate the portobello in the mixture of olive oil, lemon juice, garlic, salt and pepper, really makes the mushroom tender and juicy after grilling, also very flavorful. A delicious burger, top with any your favorite condiment and other vegetables.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

Peppery arugula salad with marinated artichokes, cherry tomatoes, and basil pesto vinaigrette. Quick, healthy Italian-inspired salad ready in 8 minutes.

This easy to follow recipe delivers a delicious roasted potato salad that goes well with most of the main courses. The roasted potatoes are tender, soft, warm in the inside, and golden-crispy on the outside. The garlic is crushed and roasted with potatoes. Yum!

Cold Spicy Tomato Soup with Avocado and Chives recipe

Vibrant fresh salsa bursting with ripe tomatoes, cilantro, lime, and jalapeño heat, ready in 10 minutes with zero cooking required.

Shrimp Cocktail with Fresh Avocado and Mango Salsa

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

Two-meat Sunday chili with cubed sirloin tip and ground beef, three cans of tomatoes, chili beans, wine, and a generous spice rub. Cook, cool, reheat for deep flavor.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

Excellent and very quick and easy to make. A very mild Indian style feel. The tomatoes added a tasty sauce for the tender pork medallions. Will make again.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.