807 red tomato recipes

Homemade spaghetti marinara with garlic-infused olive oil, simmered tomatoes, basil, oregano, and a kick of red pepper. A from-scratch Italian classic in about an hour.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Hearty bean and vegetable soup with red kidney beans, crushed tomatoes, fresh vegetables, and pasta in a seasoned broth. A flexible one-pot meal that simmers in under an hour.

Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Avoid having to clean up a mess and cook this traditional spaghetti sauce by following the simple crockpot recipe.

Oven barbecued caribou ribs baked until tender and glazed with a homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.

Rosie's Pizza Dough uses durum semolina flour and a food processor to make 8 individual crusts with a chewy, pizzeria-style texture. Includes a quick herb tomato sauce.