8,696 tomato recipes

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

A 25-minute ground beef chili with kidney beans and zesty tomato sauce served over rice. Uses a chili seasoning packet for speed, making it the fastest chili for busy weeknights.

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

How about having some baked "rats" made of ground beef at Halloween dinner, this will impress everybody!

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Chorizo in a tomato wine sauce served over potatoes.

Made this Italian grilled cheese with 15-minute tomato soup (see the linked recipe below) for lunch, and what more can I say other than delicious. Grilled cheese and tomato soup are a classic pair, so it always a winner.

Homemade pizza with a crisp-bottomed, soft-interior crust made from a honey-yeast dough with cornmeal for crunch. A family-favorite recipe topped with tomato sauce, mozzarella, and Italian herbs.

I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.

Firm tofu cubes sauteed with crushed garlic, onion, and green pepper in a chunky tomato sauce over whole wheat spaghetti. A filling plant-based dinner ready in 30 minutes.

Spinach and mushroom Florentine lasagna with ricotta, mozzarella, and Parmesan layered three times and baked under marinara or tomato-cream sauce. A vegetarian restaurant copycat.

Stuffed peppers made with ginger rice, topped with aged sharp cheddar and tomato sauce.

Crescent rolls stuffed with ground beef, white onions, whole peeled tomatoes, and shredded cheddar cheese.

Whole wheat herb bread with cottage cheese, scallions, dill, and V8 juice: soft yeast loaves enriched with eggs, kneaded until elastic, and baked until golden hollow-sounding.