1,246 red tomato recipes

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Ratatouille spaghetti pie turns a pressed spaghetti crust into the base for a chunky eggplant, zucchini, and pepper ratatouille, topped with pepperoni and a Parmesan-breadcrumb crust. A veg-packed pasta bake.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Meatless farmer's chili with kidney beans, zucchini, corn, carrots, and bulgur wheat in a cumin-chili tomato broth. Hearty, crunchy, and better the next day.

Quick summer vegetable stir fry with zucchini, yellow squash, red pepper, and fresh tomatoes tossed in herbs and Parmesan. Ready in 25 minutes, this garden-fresh side dish bursts with seasonal flavor.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.

Thai-style grilled beef salad with charred sirloin over crisp romaine, cucumber, radishes, and herbs, tossed in a fiery fish sauce and chili dressing. A bright summer main in 30 minutes.

Hearty three-bean chili with black beans, kidney beans, and pinto beans simmered in tomato-chili broth with bell peppers, topped with sour cream and fresh diced peppers. Meatless, protein-packed comfort.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Santa Fe hominy sauteed with roasted poblanos, jalapeño, tomatoes, and melted monterey jack. A quick vegetarian New Mexico side dish, ready in 30 minutes.

Whole fish sauteed in rich coconut milk with green pepper, tomato, and celery. A Caribbean-style coconut fish dish using sea bass or red snapper, ready in 30 minutes.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.