2,216 tomato pasto recipes

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

Hearty lentil soup loaded with smoked sausage, tomatoes, and oregano that simmers for 2 hours into a thick, soul-warming bowl. Feeds a crowd of 12 with minimal prep.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.

Italian stuffed pork chops with basil pesto, crushed croutons, and sun-dried tomatoes. A simple 4-ingredient filling that turns ordinary chops into a flavorful baked dinner.

Inside-out ravioli casserole with corkscrew pasta, ground beef, spinach, and a layer of cheddar-egg filling. All the flavors of beef ravioli without rolling a single piece of dough.

An easy homemade pizza sauce from a can of whole tomatoes, garlic, and basil, with optional tomato paste for body. Simmer 15 minutes for bright and fresh or up to an hour for thick and deep. No jarred sauce needed.

Homemade tomato ketchup simmers fresh tomatoes, garlic, onion, and pickling spices into a tangy-sweet condiment. Thinner and livelier than store-bought, great with fries, eggs, or burgers.

Make this basic casserole in the convenience of your home by using this easy to follow crockpot recipe.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Hearty Greek meat stew simmered with broad beans, tomatoes, red wine, and warm cloves. Tender beef in a rich, rustic broth that fills the house with the smell of a Mediterranean kitchen.

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.

Always loved manicotti stuffed with seasoned ground beef, mozzarella, and a soft bread filling, then slow-baked in a from-scratch tomato-mushroom sauce. The Italian-American Sunday-dinner classic that needs no pre-cooking of the shells.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

This Jewish-style moussaka does not have meat since the kosher laws prohibit mixing meat and milk together. The result is a complete vegetarian dish with considerable dimension.