473 red tomato recipes

Hearty vegetarian chili built on TVP, kidney beans, tomatoes, and green chiles. A high-fiber, low-fat one-pot meal seasoned with cumin, oregano, and chili powder. No meat, no soaking dried beans, ready in under an hour.

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.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.

By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!

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

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.

Finally make those cabbage rolls you've always wanted to try with this simple and delicious recipe.

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.

Topped with Tzaziki, olives and Greek feta cheese with cucumber, tomato, lettuce and onion. You can use any favorite sliced meat or vegetarian slices. Quick, easy and delicious!

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

Quick and easy turkey chili with kidney beans, crushed tomatoes, bell peppers and Worcestershire sauce. A lighter, leaner chili that's ready in one hour from start to bowl.

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.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

Breakfast tortilla wrap loaded with cumin-spiced eggs, crisp bell pepper, juicy tomato, and crumbled bacon, all rolled in a warm whole wheat tortilla. A fast, high-protein handheld breakfast.