1,896 tomaot recipes

Entertain your friends with this hearty soup by following this simple recipe that is will end up as one of your favorites.

Authentic Tuscan bean soup with cannellini, savoy cabbage, fresh herbs, and a rich ham and salt pork soffritto. Ladled over toasted Italian bread with a drizzle of olive oil.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Moroccan stew simmers sweet potato, chickpeas, squash, and carrots in a warm blend of cumin, turmeric, cinnamon, and paprika, with raisins for a sweet-savory lift. A hearty vegan tagine-style stew over couscous.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Steamed salmon in orange-tomato sauce poaches skinless salmon fillets over a bright reduction of orange juice, white wine, garlic, and plum tomatoes, perfumed with fresh basil. A light, low-fat 35-minute weeknight dinner.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

Greek vegetable stew baked in layers with eggplant, zucchini, okra, green beans, and fresh tomatoes. A hearty one-pot vegetarian main seasoned with garlic and basil.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.