1,408 tomato juice recipes

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Pressure cooker beef pot roast turns a brisket fall-apart tender in about an hour, with potatoes, carrots, and a tangy sour cream and horseradish gravy. Sunday-roast comfort on a weeknight timeline.

Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.

Grilled chicken fajitas with a bright raisin salsa of tomatoes, cilantro, scallions, jalapeno, and lime. Warm corn tortillas and sweet-spicy salsa make this a build-your-own dinner party hit.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Belgian endive wrapped in ham and baked au gratin with a cheesy bechamel sauce, breadcrumbs, and fresh tomato slices. A classic Belgian comfort dish for dinner or an elegant appetizer.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.

Stunning Chinese shredded vegetable and chicken platter with wood ear fungus, egg strips, and a ginger-mustard sesame dressing. A composed cold salad that looks as spectacular as it tastes.