3,683 tomato recipes

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Raw zucchini and yellow squash salad with Roma tomatoes, sun-dried tomatoes, green onions, and apple cider vinegar. Low-fat, vegan, and versatile over pasta or rice.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

Pan-seared steak pizzaiola with ribeye and a quick fennel-garlic-oregano tomato sauce. An Italian-American classic ready in 30 minutes, perfect for a Sunday dinner or date-night weeknight.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Sun-dried tomato pasta sauce with no canned tomatoes. Dry-packed tomatoes rehydrate in boiling water, then split between a blended puree and chunky halves for real texture. Vegan, 20 minutes.

Braised Lamb Shanks with Roasted Garlic& White Beans recipe

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

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.

Seared cross rib roast braised with tomatoes, black olives, mushrooms, and a bouquet garni in red wine and stock. French-inspired pot roast with a built-in vegetable gravy.

Easy meatless mincemeat pie made with green tomatoes, apples, raisins, brown sugar, and warm spices. A clever old-farm trick that uses end-of-season tomatoes to mimic traditional mincemeat.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Pan-seared steak pizzaiola tops rib-eyes with a garlicky Italian tomato sauce punched up with oregano, fennel seed, and red pepper. One skillet, weeknight-fast, full-flavored.