2,137 tomato recipes

Crab and artichoke flautas: crispy rolled flour tortillas stuffed with crab meat, artichoke hearts, Monterey Jack, and sour cream, pan-fried golden and served with roasted tomato sauce.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Spicy Italian turkey patties seasoned with fennel seeds, crushed red pepper, garlic, and Italian herbs topped with warm tomato sauce. A lean, flavorful weeknight dinner.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Strawberry mozzarella salad with romaine, balsamic vinaigrette, and fresh basil ribbons. A summery riff on caprese that trades tomatoes for ripe berries and comes together in 10 minutes.

Lisa pizza: a rustic European-style pizza topped with crumbled blood sausage, mozzarella, and tomato sauce on a crisp crust. An unexpected, deeply savory pizza inspired by Northern European butcher's traditions.

Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

Missing egg sandwich is the classic vegan dupe for egg salad: mashed tofu mixed with green onion, mayo, dill relish, mustard, and cumin. Creamy, tangy, and piled on whole wheat with lettuce and tomato.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Shrimp pizza with a tangy steak sauce, chutney, horseradish, and lime base instead of tomato sauce. Topped with mozzarella, Parmesan, Vidalia onion, and green pepper.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Shrimp, scallops, and crab on a pesto-tomato base with smoked mozzarella, anchovies, kalamata olives, and capers. A Mediterranean seafood pizza baked on a stone in 20 minutes.

Make-ahead taco meat with ground beef, onion, cumin, and tomato sauce. A freezer-friendly batch base for taco nights, burritos, nachos, and quick weeknight bowls.