3,616 tomato recipes

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

30-minute pork chop dinner with yellow rice, salsa-style tomatoes, and fresh cilantro. A five-ingredient weeknight meal ready before takeout would arrive.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

Five ingredients and zero fuss: angel hair pasta tossed with canned tomatoes, diced ham or pepperoni, and a mountain of melted mozzarella. This is the weeknight dinner that gets a 5-star rating from the whole family.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

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.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.

Tender ravioli swaddled in a rich tomato-wine sauce with earthy mushrooms, spinach, and fennel. One-dish weeknight comfort that tastes like you spent hours in an Italian kitchen.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.