8,495 tomaot recipes

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

This chili is a very great combination, all kinds of nutritient ingredients mix well together.

Crab, fish and clams are simmered in a deliciously seasoned tomato sauce. Enjoy this flavorful seafood stew with a few slices of crusty bread.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Chicken cacciatore baked in a crushed Roma tomato sauce with white wine, fennel seed, cinnamon, coriander, and red pepper flakes. A lighter, oven-baked Italian hunter's chicken.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

Herbed beef and vegetable stew braises chunks of beef in tomato, white wine, and Italian herbs, then finishes with carrots, mushrooms, green beans, and celery. A classic Sunday Dutch oven dinner.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.

Vegetable pasta primavera with fettuccine, broccoli, cauliflower, asparagus, artichoke hearts, peppers, and cherry tomatoes. A garlic-and-herb skillet vegetarian classic.

Salmon jacket potatoes stuffed with canned salmon, anchovies, mushrooms, and pesto, baked until hot and served with a fresh tomato-basil-garlic sauce. A British-style loaded baked potato.