232 tomato slice recipes

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

This is a fantastic sandwich recipe, very light and very tasty.

Lighter eggplant Parmigiana with broiled eggplant slices dipped in egg whites and breadcrumbs, baked over a fresh tomato sauce and topped with Parmesan. No frying needed.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Tomato and zucchini gratin: thin slices fanned and overlapped, showered with a herby Parmesan breadcrumb topping, drizzled with olive oil, and baked until golden. A rustic summer-garden side dish.

Layered red lentil and spinach casserole topped with sliced tomatoes and baked under nonfat yogurt. A high-protein vegetarian main dish with just five ingredients.

Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.

Pickled sweet green tomatoes turn end-of-season fruit into spiced jewel-toned slices. Brown sugar, vinegar, and a spice bag of mustard seed, allspice, celery seed, and cloves give them a sweet-tart bite for canning.

Layers of garlic-sautéed zucchini and fresh sliced tomatoes baked with basil, oregano, and buttery seasoned bread crumbs. A simple vegetable casserole that celebrates summer produce.