1,104 tomato butter recipes

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Make this sophisticated and scrumptious dish hassle-free by using the crockpot you got for Christmas last year.

Don't let your eggs look lonely, use this recipe to add a variety of vegetables to make your breakfast enjoyable!

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.

Add some zing to your meat loaf with this delicious recipe that will not disappoint.

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Greek moussaka with layers of salted eggplant, zucchini, potatoes, and cinnamon-spiced ground beef under a thick egg-enriched bechamel. A proper taverna-style casserole.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.