2,259 tomato recipes

Ground beef and minced bacon browned with a generous pour of garlic and jalapeños, seasoned with toasted cumin seeds and oregano. Panhandle-style means bold, beanless, and built on smoky bacon fat.

Slightly creamy without being rich, the flavour was well balanced. I love using crock-pot, because it's easy and so convenient. Therefore this recipe has certainly won me over :)

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

Inside out ravioli casserole: a baked layer of spinach, macaroni, cheddar, and bread crumbs topped with beef and tomato sauce. All the flavor of ravioli, none of the folding.

Grilled chicken breast sandwiches stacked with Swiss cheese, baked ham, and a fresh peach-mint salsa. Served on toasted buns with savory grilled peaches on the side.

Easy lasagna with jarred spaghetti sauce, cottage cheese instead of ricotta, and a simple meat layer. Weeknight-friendly with big shortcut flavor.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread

Fish broth with oysters and saffron simmers a homemade fish fumet with juniper, leeks, and white wine, then adds clams, just-curled oysters, mung bean threads, radicchio, and saffron at serving. A delicate, restaurant-style seafood consomme.

Italian Sausage and White Wine Spaghetti Sauce recipe

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Mexican manicotti: pasta shells stuffed with beef, refried beans, and cumin, smothered in corn and picante salsa. A microwave-friendly fusion casserole on the table in under 40 minutes.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Gulaschsuppe, a traditional German-style goulash soup with beef cubes, paprika, green peppers, caraway, and lemon juice in rich beef broth. Tastes even better reheated the next day.

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.