8,493 tomato recipes

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

Slow cooker turkey and tomato pasta cooks everything in one pot, including the dry fusilli. A no-fuss weeknight dinner that uses up leftover turkey and pantry staples.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

Cauliflower florets stir-fried and simmered in a blended ginger-onion paste with tomatoes, cumin, coriander, turmeric, and a finish of garam masala. A fragrant Indian vegetable side dish with real depth.

Bread machine tomato herb bread made with tomato juice and sauce, oregano, basil, rosemary, and fennel. A savory, Italian-inspired loaf with a rosy crumb.

Greek stuffed tomatoes loaded with seasoned lamb, rice, fresh mint, and a splash of white wine, baked until the shells are tender and the filling is fragrant. A Mediterranean classic that brings the flavors of the Greek islands to your table.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.

One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.

Open-faced pesto, tomato, and melted cheese sandwich on a roll, broiled until bubbly. Five-minute lunch with bright basil pesto and gooey cheese.

Greek-style chicken salad built fast from pantry staples: canned chicken and tomatoes tossed with cucumber, zucchini, red onion, black olives, and feta in a sharp white wine vinegar dressing.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.

Caprese salad: fresh mozzarella and ripe summer tomatoes layered with torn basil, dressed with red wine vinegar and good olive oil. The Italian classic that proves three ingredients are sometimes enough.

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.