3,683 tomato recipes

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

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Spinach pesto appetizer: a sliceable, high-protein cheesecake-style savory loaf with spinach, cottage cheese, cream cheese, and Romano. Perfect make-ahead party food served chilled with crackers or crostini.

Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.

A gourmet take on a classic snack. Don't be fooled by the humble ingredients, this is delicious

Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.