1,896 tomaot recipes

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

Impossible beef and tomato pie makes its own crust from Bisquick, eggs, and milk poured over layered beef, Swiss cheese, tomatoes, and onions. A self-crusting one-dish dinner.

Sauteed cherry tomatoes with fresh basil and olive oil, blistered in a hot skillet in just one minute. A 3-ingredient side dish ready in 5 minutes.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

A creamy and tasty topping that tastes amazing when served over fish.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

A simple, yet scrumptious salad that can accompany any meal you prepare for dinner.

Rich tomato gravy spiked with brandy, beef broth, and meat extract paste, thickened with a butter roux. A savory pour-over sauce that elevates roasts, meatloaf, and mashed potatoes.

Elegant black tie tomatoes topped with a yogurt-mayo dressing and a half teaspoon of black caviar each. Six-ingredient appetizer that dresses up halved tomatoes for cocktail parties.

Rustic dried tomato soup simmered with garlic, olive oil, basil, oregano, and a touch of ginger. Made entirely from pantry staples, this low-effort soup deepens in flavor the longer it cooks.

Oven-dried tomatoes, a simple slow-roast technique that concentrates summer tomatoes into chewy intensely sweet jammy slices. Better than store-bought sun-dried, with infinite uses across the kitchen.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Sliced tomatoes, cucumbers, and onions marinated in a simple sweet vinegar dressing. Five minutes of prep, an hour in the fridge, and you've got a cool, crunchy summer side dish.