1,896 tomaot recipes

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Make your Kraft dinner a little bit fancier by adding some juicy cherry tomatoes and fresh parsley leaves. It looks colorful and tastes delicious.

Italian antipasto tray assembly with rolled salami and cream cheese pinwheels, cherry tomatoes stuffed with horseradish-spiked tuna, olives, and cold cuts. A classic party platter roadmap.

Smooth, tangy creamed herring spread made with pickled herring, sour cream, tart apple, and onion. A no-cook Scandinavian-style appetizer ready in 20 minutes.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

An exotic and scrumptious dish made with potatoes, mixed vegetables and blanched almonds.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

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.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Sole, poached simply, surrounded in aromatics. So easy, such delicate perfection.

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.

A simple herb and garlic roasted leg of lamb: garlic slivers tucked into the meat, rubbed with olive oil and a Mediterranean herb blend, then roasted to medium-rare. The classic Easter or Sunday-dinner main.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Avocado corn salsa tosses creamy avocado, sweet corn, juicy tomato and cilantro with a squeeze of lime. A fresh, no-cook salsa ready in minutes, great for chips, tacos or grilled fish.