2,181 tomato recipes

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Spicy nachos supreme with a green chile tomato sauce, melted cheddar, fresh guacamole, sour cream, and jalapeño slices. Loaded appetizer nachos done right.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

My take on this classic Italian belly warming soup.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.

.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.

Ohio-style chili with ground beef, sausage, cocoa powder, cinnamon, and allspice over kidney beans. Cincinnati-inspired with a warm, sweet spice backbone and a sour cream finish.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Vegetarian black bean chilaquiles layered with oven-crisped tortillas, rough-mashed spiced beans, tomato sauce, mozzarella, and Parmesan. Low-fat, high-protein comfort food.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

Get some home-grown, store-bought or local farm-produced spring vegetables to make a hearty, tasty, chunky and crunchy spring stew, the fresh ingredients make the stew taste so refreshing.

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.