2,318 tomaot recipes

Husband's delight casserole layers ground beef in tomato sauce with egg noodles and a cream cheese-sour cream filling, then bakes under sharp cheddar and Parmesan. Retro Midwestern weeknight bake.

Chili-spiced chicken breast with fresh avocado salsa, tomato, and lime on corn tortillas. A quick, healthy Mexican-style microwave dinner in under 25 minutes.

Loaded crockpot stuffed peppers with ground beef, corn, sharp cheddar cheese, and tomato sauce for a complete comfort meal ready in 7-9 hours on low.

Gringo chili: retro American chili built on canned tomato soup, French onion soup, kidney beans, and ground beef. Loaded with ground chile, cumin, and oregano. Weeknight chili with zero apologies.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Classic meatloaf loaded with shredded carrots, celery, and tomato sauce, seasoned with soy sauce and a kick of hot pepper sauce. Feeds 6-8 and needs just 15 minutes of hands-on prep.

Mexican manicotti: pasta shells stuffed with beef, refried beans, and cumin, smothered in corn and picante salsa. A microwave-friendly fusion casserole on the table in under 40 minutes.

Fettuccine with prosciutto, peas, carrots, and fresh tomato tossed in a light chicken broth sauce with Parmesan. A quick, lighter pasta dinner ready in 15 minutes.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Nothing beats a succulent pot roast dinner and this recipe proves just that.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Grilled Chicken Sandwich with Smoky Red-Onion Salsa recipe