8,698 tomaot recipes

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Whole red snapper baked in a spiced tomato sauce with jalapenos, capers, and olives. Warm cinnamon and cloves give this Tex-Mex fish a Veracruz-style twist that's bold and bright.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

New Orleans-style shrimp and fettuccine simmered in shrimp stock, white wine, and butter with mushrooms, tomatoes, and seafood seasoning. Finished with a swirl of butter for a rich, silky sauce.

Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Classic Italian spaghetti with fresh ripe tomatoes, basil, olive oil, and Parmesan. Simple, authentic pomodoro sauce made from scratch in 40 minutes flat.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Fettuccine with shrimp, fresh tomatoes, basil, black olives, garlic, and Romano cheese. A quick Italian pasta toss where the sauce cooks in just 3 minutes.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

A fruity and delicious variation of salsa that can be used in wraps, sandwiches and on tacos.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.

Cuscusu is a Sicilian shellfish and couscous soup with mussels, clams, shrimp, and scallops in a saffron-tomato broth. Steamed couscous served in bowls with a rich seafood stew ladled over.