8,696 tomato recipes

Best red snapper Veracruz bakes flaky pan-seared snapper under a tangy tomato sauce loaded with green olives, capers, peppers and a whisper of cinnamon. The classic coastal Mexican pescado a la Veracruzana.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Weeknight ground beef chili built on a sneaky shortcut: a can of French onion soup blended smooth and mashed into the meat. Kidney beans, tomato paste, chili powder, and cumin do the rest. One pot, no chopping.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

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.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

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Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.

Freezer-friendly chicken and noodle casserole in a red wine tomato-mushroom sauce with basil and garlic. Make it ahead, freeze in individual portions, and reheat on busy nights. Serves 4 to 6.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

A slow cooker chili that uses wild rice meatballs (store-bought to save time), black beans along with traditional chili seasonings.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.