286 tomato juice recipes

Chicken thighs marinate in a pureed sauce of tomatoes, garam masala, ginger, garlic, and chili, then roast until tender and caramelized. Indian-spiced comfort with a citrusy kick.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Quick and easy butterfly soup made with bow-tie pasta, canned tomato soup, and a splash of lemon juice. A kid-friendly lunch ready in 40 minutes flat.

Homemade meatless mincemeat with green tomatoes, tart apples, raisins, currants, and warm spices. Heritage holiday filling for pies and tarts. Freezes for months.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

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

Spiced vegetable couscous with curry, cumin, and coriander, loaded with broccoli, carrots, bell pepper, chickpeas, and raisins. A colorful vegan meal made entirely in the microwave.