2,130 tomato recipes

This delicious dip is perfect for crackers, chips and even vegetables.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.

Rajma recipe with red kidney beans simmered in a spiced onion, tomato, and ginger masala with turmeric and garam masala. A hearty North Indian comfort dish, stovetop or pressure cooker.

Hearty slow cooker beef vegetable soup loaded with potatoes, carrots, stewed tomatoes, and herbs. Six hours on low builds a broth that warms you from the inside out.

Hearty minestrone soup slow-simmered with kidney beans, cabbage, zucchini, leeks, and crushed tomatoes in vegetable broth. A big-batch Italian vegetable soup with macaroni.

Tuscan white bean tuna salad: cannellini beans, marinated artichokes, tuna, sun-dried tomatoes, Kalamata olives, and pesto in 10 minutes. A pantry-driven Mediterranean main with no cooking.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Layered black bean casserole with cumin-spiced beans, Rotel tomatoes, corn tortillas, and gooey Monterey Jack. Topped with lettuce, olives, and sour cream for a Tex-Mex feast.

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Chilled rice tossed with chicken, creamy avocado, black olives, and scallions in a tangy Dijon-red wine vinaigrette. Topped with toasted almonds and cherry tomatoes for a fresh no-cook summer salad.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.