178 roma tomato recipes

Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Pizza pomodoro with homemade garlic dough topped with overlapping Roma tomato slices, fresh basil, and Parmesan. A simple Italian flatbread pizza from scratch.

This is really a fabulious pizza, love the smoky flavor, and very healthy.

Beefy Mexican pizza stacks crisp baked tortillas with refried beans and seasoned ground beef, then tops it with pizza sauce, melty Mexican cheese, tomatoes and cilantro. A homemade copycat ready in 20 minutes.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Fresh bruschetta topping with Roma tomatoes, basil, oregano, capers, red onion, and balsamic vinegar. No-cook, vegetarian, and ready after a one-hour rest.

Grilled stuffed calamari filled with garlicky sun-dried tomato breadcrumbs, thyme, and parsley. Topped with a fresh Roma tomato and chive sauce. An impressive Italian seafood main course.

Flour-coated chicken breasts seared golden then simmered in crushed Italian plum tomatoes with mushrooms, green pepper, onion, garlic, oregano, and basil. Electric skillet cacciatore over spaghetti.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Ground beef and minced bacon browned with a generous pour of garlic and jalapeños, seasoned with toasted cumin seeds and oregano. Panhandle-style means bold, beanless, and built on smoky bacon fat.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.