2,137 tomaot recipes

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Easy, quick and rich tasting pasta and it's ready in 20 minutes.

Strawberry chicken baked in a sweet-tangy sauce of tomato, strawberry jam, red wine vinegar, chili powder, thyme, and ginger. Unexpected fruit-glazed weeknight main.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Marinated chicken breasts topped with sliced tomato and melted mozzarella, broiled until bubbly. Served over rice pilaf with steamed broccoli for a complete weeknight dinner.

Slow-braised pork shoulder shredded and piled into warm flour tortillas with fresh East L.A.-style guacamole, cilantro, onion, and a squeeze of lemon.

Last minute chili using a packet mix with ground beef and tomato sauce, topped with sour cream, shredded cheddar, and chopped bell peppers.

Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.

Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.

This 30-minute microwave enchilada casserole cooks ground beef with chili powder and tomato sauce, then layers it with flour tortillas and sharp cheddar. No oven needed for this retro weeknight dinner shortcut.

Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.

Everything in this recipe combined perfectly, looks beautiful, tastes so good.

Microwave macaroni sauteed in oil with onion, green pepper, and garlic, then cooked in tomato juice with Worcestershire sauce. A one-dish pasta, no boiling needed.

Italian dressing variations: customize a base Italian vinaigrette with anchovies, bacon, Parmesan, tomato puree or red wine to create five distinct dressings from one starting point.

Hungarian chicken paprikash with flour-dredged chicken simmered in tomato juice, paprika, and chicken broth, finished with sour cream. Served over buttered parsley egg noodles.

Blackened chicken sliced over creamy linguine with a buttery cayenne sauce, fresh tomato, and green onion. A Cajun-style pasta plate with serious smoke and spice.