8,495 tomaot recipes

Marinated shrimp piled into ripe avocado halves with pickled jalapeño, sweet onion, and a zippy lemon-vinegar bath. A no-fuss Mexican-inspired starter that's bright, cool, and creamy.

Enjoy the wonderful flavors of a Monte Cristo Sandwich in this wonderful, low fat, salad.

Loaded queso dip with sausage, jalapeno, red bell pepper, and melted American cheese in chicken broth. A Tex-Mex cheese dip that doubles as a sauce for potatoes or noodles.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.

Curried cream of eggplant soup with potato, thyme, and basil, puréed velvety smooth and finished with cream. Salt-sweating removes bitterness for a mellow, earthy bowl.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Perfect salsa to go with meats, sides, etc. Make it your own! A plus is they are all natural ingredients and have veggies!

"SOUTH TO NORTH -- `Everything' Salsa Adds Zing to, Well, Everything." Jacqueline Higuera McMahan

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.

Cuban-style ground beef picadillo simmered with green olives, raisins, lime, cumin, and cinnamon. Sweet-and-savory weeknight skillet meal that piles onto rice or stuffs into tacos.

Vegetarian eggplant Parmesan casserole layered with pan-fried eggplant slices, mozzarella, spaghetti sauce, and Parmesan. A simple weeknight version of the Italian classic using sauce mix for speed.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

This is absolutely excellent. I made my spaghetti sauce in place of marinara sauce. Next time, change the ribs and beef and substitute round steak. The wine makes it!