3,683 tomato recipes

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Shredded turkey and pinto bean burritos with cumin-spiced tomatoes, Monterey Jack cheese, and crunchy cabbage. A quick, hearty wrap ready in under 40 minutes.

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.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Crustless rice and turkey quiche with tomato, green pepper, basil, and reduced-fat cheddar. Uses egg substitute and skim milk for a lighter take on quiche. Great for using leftover turkey and rice.

Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Hearty reuben soup with corned beef brisket, sauerkraut, red cabbage, and dark beer, finished with melty swiss cheese and pumpernickel croutons. Every bite of a classic deli reuben in a bowl.

This is the most excellent casserole I have ever eaten, good keeper.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Get some home-grown, store-bought or local farm-produced spring vegetables to make a hearty, tasty, chunky and crunchy spring stew, the fresh ingredients make the stew taste so refreshing.