2,096 tomato recipes

Strawberry mozzarella salad with romaine, balsamic vinaigrette, and fresh basil ribbons. A summery riff on caprese that trades tomatoes for ripe berries and comes together in 10 minutes.

Spicy Italian turkey patties seasoned with fennel seeds, crushed red pepper, garlic, and Italian herbs topped with warm tomato sauce. A lean, flavorful weeknight dinner.

Four quick, no-cook party appetizers: cherry tomatoes stuffed with smoked oysters, lemonade-marinated apple wedges, sugar-dipped strawberries, and Edam cheese balls. Easy retro finger food that comes together fast.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Kentucky Colonel's pork BBQ sauce is a thin, vinegar-based basting sauce with black pepper, chili powder, Worcestershire, hot sauce, dry mustard, and butter. A tangy, peppery Kentucky-style mop sauce that's all heat and no tomato.

San Antonio chili made Texas-style with coarse ground beef chuck, no beans, no tomatoes. Slow-simmered with chili powder, cumin, oregano, and cayenne, thickened with cornmeal.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Crab and artichoke flautas: crispy rolled flour tortillas stuffed with crab meat, artichoke hearts, Monterey Jack, and sour cream, pan-fried golden and served with roasted tomato sauce.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Veal Parmesan breaded with Parmesan and oregano, pan-fried golden, deglazed with white wine, then topped with tomato sauce and melted mozzarella under the broiler.