2,096 tomato recipes

Cedar plank grilled shrimp with Creole spice, red onion, and roma tomatoes, served with lemon butter. A smoky, 30-minute summer grilling recipe with head-on shrimp cooked right on the plank.

This is a hearty sweet and sour meat soup that can be used as a main dish.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.

Crispy phyllo strudels filled with hearty chili and topped with melted Monterey Jack cheese. These individual savory parcels make impressive dinner party entrees.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

If you don't have a lot of time on your hands to be in kitchen, then try this succulent dish made with fish fillets, shrimp and clams.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

King Ranch chicken casserole layered with corn chips, cheddar, cream of mushroom soup, and Rotel tomatoes. A Texan comfort classic that's easy to assemble and feeds a crowd.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

Become an Italian and a crockpot chef with this easy to follow recipe that creates a tantalizing dish you will remember.

A creamy, from-scratch queso dip with sautéed onions, chopped jalapeños, and tomatoes melted into smooth cream cheese and half-and-half. Ready in 30 minutes. Grab the tortilla chips.

Grilled corn salsa with charred vine tomatoes, quick-pickled red onion, and fresh basil. Smoky-sweet kernels and peeled tomatoes make a bright summer topping for tacos, grilled fish, or straight out of the bowl with tortilla chips.

A bold Latin-style sauce with green peppers, pimentos, canned tomatoes, and warm spices like cumin, oregano, and thyme. Built for spooning over shredded beef, rice, or stuffed into arepas.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Spicy beer-batter hush puppies loaded with chopped tomatoes, green pepper, onion, and red pepper flakes. Deep-fried golden in under 5 minutes per batch.

Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.