3,683 tomato recipes

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Bite-sized tempeh baked in a tangy tomato sauce with soy sauce, apple cider vinegar, curry powder, and ginger. A high-protein vegan main that's beginner-friendly.

Baked black bean quesadillas stuffed with mashed beans, tomato, cilantro, olives, spinach, and pepper jack soy cheese on whole wheat tortillas. Vegan-friendly and ready in 30 minutes.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Very low-fat Italian potato salad with red potatoes, cucumber, tomato, red onion, and olives tossed in fat-free Italian dressing. A lighter, mayo-free take on potato salad.

Hearty chicken giblet soup loaded with carrots, celery, onions, and tomato juice, thickened with oatmeal for a rustic, filling bowl. Diabetic-friendly, budget-smart, and full of old-fashioned flavor.

Use pita bread or any kind of wrap, or naan bread to make this quick, easy and delicious pizza. Prosciutto, mozzarella, tomato sauce and basil are enough for make a flavorful pizza!

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Crispy chickpea flour fritters simmered in a spiced potato curry with tomatoes, ginger, cumin, and turmeric. A vegetarian Indian side dish that cooks in 15 minutes once the prep is done. Warm, fragrant, and deeply satisfying.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Authentic cabrito al pastor: whole baby goat spit-roasted over mesquite coals until smoky and tender. Served with guacamole, pico de gallo, frijoles de olla, and crispy tortilla wedges.