1,246 red tomato recipes

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

A very nutritious salad and tastes refreshingly delicious.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Try something new when it comes to salad with this tasty and scrumptious variation.

Spiced apple and green tomato chutney with raisins, curry powder, and pickling spices for sweet-tangy condiment perfect with roasted meats and cheese boards.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.