2,318 tomaot recipes

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

A Bloody Mary in a bowl: smooth tomato soup with celery, horseradish, Worcestershire, and lime, spiked with vodka stirred in off the heat. The savory, boozy New Year's Day hair-of-the-dog, served warm in mugs.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Spaghetti all'Amatriciana with bacon or prosciutto, fresh tomatoes, pimento, and grated cheese. A classic Roman pasta dish ready in 30 minutes with just a few ingredients.

Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

Eggs baked in a spicy tomato-pepper sauce with chili and caramelized onions. The Mediterranean breakfast classic that inspired shakshuka and huevos rancheros.

This soup is a complete meal when served with a green salad and French bread.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Tex-Mex corn macaroni with green chilies, bell peppers, fresh tomatoes, and chili-oregano seasoning. A naturally gluten-free pasta dinner using corn pasta.