8,698 tomaot recipes

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.

Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.

Mama Chio's shellfish cioppino simmers Dungeness crab, lobster, shrimp, scallops, clams, and halibut in a sherry-laced tomato broth. The Italian-American San Francisco classic at its richest.

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.

Garden vegetable lasagna layered with sauteed mushrooms, carrots, peppers, and a three-cheese blend of mozzarella, Romano, and cottage cheese. Meatless and hearty.

Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Impossible Creole pie layers crabmeat, okra, tomatoes, and green pepper under a self-forming Bisquick crust with eggs and milk. Vintage crustless pie with Louisiana flavor.

Hearty vegetable soup with leeks, cabbage, potatoes, carrots, and tomatoes simmered in vegetable stock with fresh thyme and rosemary. Vegan and comforting.

Make your next stew a fiesta with this simple and delicious recipe that uses potatoes, tomatoes and sweet bell peppers.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Creamy shrimp enchilada soup thickened with blended tortilla chips, loaded with green chilies, sour cream, and cilantro. Topped with melted cheddar and mozzarella.

This recipe is great for 9 to 5 people, because you can put it on before you go to work and come home to a house that smells like Granny's!

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.