599 roma tomato recipes

Eggs Italiano tops toasted whole-wheat English muffins with a quick zucchini-tomato saute, a perfectly poached egg, and shaved Parmigiano. A brighter, lighter twist on Eggs Benedict for brunch.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Mozzarella stuffed turkey burgers hide a basil-mozzarella pocket inside lean turkey patties, topped with a quick sun-dried tomato marinara and served on toasted focaccia. A restaurant-style Italian burger for 4.

Quick taco salad with lean ground beef, bell peppers, and salsa over romaine lettuce with roma tomatoes, cheddar, crushed tortilla chips, and green onions. A 20-minute weeknight Tex-Mex dinner.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

This no-cook French-inspired tuna salad packs briny capers, sliced black olives, roma tomatoes, and red onion with a red wine vinaigrette. Serve on whole grain bread with peppery watercress, or go full Nicoise-style over mixed greens with potatoes, eggs, and green beans.

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Ziti with Spicy Pesto Pantesco and Locatelli recipe

Crumbled Italian sausage simmered with plum tomatoes and heavy cream, tossed with farfalle. A rich, 30-minute Italian pasta that hits the table fast on busy nights.

Baked salmon with olives that adds a sophisticated look to your dinner!

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.

Vegan vegetable soup with lentils, chickpeas, pattypan squash, zucchini, and miso paste for deep umami flavor. Hearty, protein-rich, and made with water, not broth.