8,495 tomaot recipes

Tex-Mex skillet cornbread with a spiced black bean, pepper, and tomato filling topped with homemade cornbread batter baked golden in a cast iron skillet. A one-pan vegetarian dinner.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce recipe

Fresh bruschetta is juicy and flavorful, mozzarella cheese adds the extra layer of cheesiness, and the combination is filled into grilled portobello mushrooms. You may need extra napkin to catch up all these juicy and yummy drippings!

With only four ingredients you can make this tasty and easy dish easily at home. You can effortlessly prepare it ahead of time for a picnic or have everyone design their own for a customized flavor.

Cheesy chicken enchiladas filled with chili-spiced chicken, rolled in browned tortillas, smothered in a tomato and kidney bean sauce, and baked under a three-cheese blanket. A hearty Mexican main.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Pressed bean curd soup with pan-fried tofu, green peas, tomatoes, corn, and a savory broth of soy sauce, dry sherry, and sesame oil. A hearty vegetarian Chinese soup.

Pinto Pizza Ole with a seasoned beef and mashed bean base, Monterey Jack cheese, green pepper, and fresh guacamole on top. A Mexican-inspired pizza that's also great meatless.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Manicotti Rita Taule wraps a creamy three-cheese ricotta filling inside delicate homemade crepes (no boiling pasta tubes). Baked under tomato sauce and melted mozzarella for a tender Italian classic.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.

Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.

Dry-roasted cumin seeds: whole cumin seeds toasted in a hot dry pan until deep brown and intensely fragrant. The Indian pantry foundation for finishing curries, raitas, and chaat.