924 tomato pasto recipes

A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.

Easy chickpea soup with canned garbanzos, tomato paste, onion, and oregano. A pantry-staple dump-and-simmer one pot recipe that purees into a creamy, satisfying meal.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.

Homemade pizza dough with roasted bell peppers, fresh mushrooms and sun-dried tomatoes, easy to make and tastes good.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Instead of pizza, let's make something different. Use pizza dough to make some pizza rolls filled with sun-dried tomatoes, basil pesto and artichoke hearts, and brushed with garlic infused olive oil. These cute pizza rolls are very handy and frozen well. Enjoy these small tasty rolls at any time when you feel hungry or crave a slice of pizza. You will love them.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Quick pasta with fresh garden vegetables, herbs and shaved cheese. Simple 15-minute Italian-style penne dinner showcasing summer produce.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

I needed taco sauce to the filling of Easy Bean Burritos. This sauce fulfilled my expectations. Thanks very much. PS. Hot as fire.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.