3,616 tomato recipes

Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.

Chopped cooked turkey simmered in a thick tomato-chili sauce with dry mustard and onion, spooned over hamburger buns. This low-calorie, 6-ingredient turkey barbecue is ready in 20 minutes and stretches leftovers into a new meal.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Fiery Italian-style hot peppers sauteed with garlic and Roma tomatoes in olive oil. A 5-ingredient, 45-minute side dish or condiment with serious kick.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Ukrainian meatless cabbage rolls filled with rice, sauteed onions, and mushrooms, baked in tomato sauce. A traditional Lenten dish that freezes beautifully.

Savory beef strips with green peppers, celery, and tomatoes in a Coca-Cola-sweetened sauce. This one-pot Chinese pepper steak is comfort food at its finest.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.