8,493 tomato recipes

Beans are very nutritious, this recipe you can add chili according to your own flavour, beans mix chili pasta, good!

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

Classic smoked salmon bagel sandwich layers light cream cheese, lox, capers, red onion and tomato on a toasted bagel. The 5-minute New York deli breakfast at home.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

A delicious rice dish that gets its wonderful flavor from the shredded cheddar cheese and a bit of chili powder.

Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Incredibly delicious! This is my signature dish when I have company to come over, and it wows the crowd every singe time.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Layered chicken taco bake with seasoned shredded chicken, rice, refried beans, and melted cheese. A freezer-friendly Mexican casserole that feeds a crowd in one 9x13 pan.

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Classic American goulash with ground beef, elbow macaroni, and tomato soup simmered in one skillet. Six ingredients, 45 minutes, and dinner is on the table. Pair with cornbread and a crisp salad.

Texas Island dressing blends mayo with Pace picante sauce, tomato paste, and sweet dill relish for a spicy Southwestern twist on Thousand Island. No cooking, ready in 5 minutes.

One-skillet ground beef casserole with corn, red beans, tomato sauce, and chili powder. A quick, filling weeknight dinner that comes together with pantry staples in about an hour.