2,836 red tomato recipes

Spicy black beans and brown rice simmered with salsa, cumin, garlic, and hot pepper sauce. Pantry-friendly vegan dinner that comes together in one skillet for under a dollar a serving.

One of our favorite quick weeknight meals that uses lean chicken breast that delivers the flavor or slow-cooked chicken cacciatore.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Cold spaghetti pasta salad tossed with diced cucumber, red bell pepper, fresh tomatoes, tomato sauce, and bottled Italian dressing. A potluck classic that travels well and tastes better the second day.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Slow cooker beef chili with stewing beef, tomato sauce, tomato paste, and chili powder cooked low for 8 to 10 hours. A no-bean, no-fuss Texas-style chili with serious depth.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.