375 tomato pasto recipes

Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.

A pesto-slathered pizza topped with fontina, mozzarella, Parmesan, sliced Roma tomatoes, and fresh basil on a Boboli crust. Three cheeses, ten minutes, zero leftovers.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

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.

Modern fajitas with flank steak marinated overnight in a chili-cocoa-tequila rub, then grilled and sliced for tortillas. Served with guacamole, refried beans, salsa, and cilantro for a smoky Tex-Mex spread.

Cheesy pasta salad tossed with olive oil and shredded cheddar while the noodles are still hot, so the cheese melts and clings. Studded with fresh tomato and onion, and just as good hot or chilled. No mayo.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Homemade garlic-rosemary focaccia split and filled with basil pesto, sliced mozzarella, and fresh tomatoes. Italian sandwich perfection built from pizza dough in about an hour.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.