924 tomato pasto recipes

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Sun-dried tomato pesto: oil-packed sundried tomatoes blended with parmigiano-reggiano, toasted walnuts, garlic, and warm olive oil. A deeper, more savory alternative to basil pesto.

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Sicilian tomato pesto with toasted pine nuts, fresh basil, Parmesan, and red pepper flakes folded with chopped tomatoes and tossed through linguine. Bright, rustic, and ready in 30 minutes.

Pasta alla checca, a Roman no-cook summer pasta sauce of ripe tomatoes, kalamata olives, capers, fresh basil, and garlic steeped in olive oil for hours. No stove needed for the sauce.

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

Broiled tomato-pesto sandwiches layer fresh basil-parmesan pesto on toasty bagels, topped with ripe tomato slices and bubbled under the broiler. A quick vegetarian lunch ready in 15 minutes.

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.

Homemade tomato basil pasta made with just three ingredients: durum semolina flour, dried basil, and tomato juice. A simple, oil-free fresh pasta dough.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.

Fresh tomato-basil pasta sauce with red bell peppers, mushrooms, garlic, and oregano. Made from ripe tomatoes in under an hour, chunky or pureed smooth.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

"'With fresh mushrooms, plum tomatoes and herbs to spice up its flavor, this dish tastes like summertime to me,' says Jacqueline Graves of Lawrenceville, Georgia. Chock-full of garden goodness, the chunky sauce cooks up quickly, too."