3,684 tomaot recipes

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Open-faced pizza sandwiches made with a seasoned beef freezer mix, tomato paste, Italian seasoning, and bubbly melted cheese on bread or hamburger buns. Ready in under 20 minutes from freezer to table.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

Italian style ingredients prepared in a wok. This makes an easy healthy dinner.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Great tofu with mushroom recipes, so delicious, we all love it.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.

Bring your garden into your kitchen with this low-fat, delicious pizza your kids will love!

Ground chicken pizza on a biscuit dough crust with mushrooms, bell peppers, and a three-cheese blend of mozzarella, cheddar, and Parmesan. A lighter take on homemade pizza using toaster oven-friendly portions.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.