8,495 tomaot recipes

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Ground turkey one-pot meal with green beans, diced potatoes, stewed tomatoes, and tomato soup. A budget-friendly dump-and-heat dinner ready in 20 minutes flat.

Tender shredded chicken simmered in a garlicky tomato sauce with bell peppers and green olives, ringed by golden potato dumplings and finished with Parmesan. Hearty, homestyle, and utterly satisfying.

Maryland crab soup with green beans, corn, carrots, and tomatoes in an Old Bay broth. A Chesapeake classic that uses sweet claw meat instead of pricey lump for big crab flavor.

Ranch-style lima beans baked low and slow with tomatoes, bacon, onion, and brown sugar. Hearty Southwest cowboy side dish with smoky-sweet depth from a three-hour bake.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

Cooked pineapple salsa with tomatoes, hot peppers, cumin, lime juice, and a touch of cinnamon simmered for 30 minutes. A sweet-spicy fruit salsa for grilled fish.

King Ranch Casserole layers shredded chicken, flour tortillas, Ro-Tel tomatoes, and sharp cheddar under a creamy soup blanket. A Texas potluck classic built for hungry crowds and zero fuss.

Mexican beef salad with seared round steak strips, hominy, olives, and Monterey Jack over lettuce and tomato in a cumin-oregano vinaigrette. A Tex-Mex taco-salad alternative.

Orange and spice pot roast braised with orange juice, stewed tomatoes, cinnamon, whole cloves, and bacon drippings. A warmly spiced chuck roast with homemade pan gravy.

Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.