371 tomato side dish recipes

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.

Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.

Smoky, hearty lentil tacos loaded with chipotle sour cream, fresh lettuce, tomatoes, and cheese. A low-fat vegetarian taco night that even meat lovers will devour.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Sweet and spicy salsa comes together from just three ingredients: ripe roma tomatoes, scallions, and hot-and-sweet jalapenos. Dice, mix, and scoop. A fresh, low-calorie salsa ready in minutes.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Warm, soft in the inside, crispy and tasty on the outside. A great side dish that goes well with any kind of main course.

I just want to say this is really a nice recipe, very yuuumy.

Creamy baked ricotta and goat cheese swirled with basil pesto, sliced thick and served over a chunky ratatouille of eggplant, zucchini, and tomatoes. A gorgeous vegetarian main or side.

A quick and refreshing summer salad is an ideal side dish to go with the summer BBQ.