8,493 tomato recipes

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

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

Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.

Shrimp scampi with a creamy twist: shrimp dredged in parmesan flour and fried golden, then a white wine and cream sauce built right in the same pan, finished with basil and tomato over angel hair pasta.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Swiss steak braised in ketchup with onions and garlic until fork-tender. Flour-dredged round steak slow-cooked on the stovetop in a tangy, slightly sweet tomato sauce.

Slow cooker short ribs: beef short ribs seared, then braised low with carrots, onion, garlic, and tomato until fork-tender, finished with a thick pan gravy. Deep, rich comfort food.

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Foolproof lasagna with ground beef in tomato sauce, layered with ricotta and mozzarella, then topped with a creamy parmesan béchamel for the crowning finish.

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

Creole or red jambalaya includes tomatoes while the Cajun style does not. Either way, it is a spicy and robust dish that epitomizes the soul of New Orleans. Here's my recipe for Cajun style jambalaya.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Hearty beef and vegetable soup with alphabet pasta, loaded with frozen veggies and simmered in a savory tomato-beef broth. Kid-approved comfort in a bowl.

Buffalo chicken baked sliders: spiced ground chicken patties breaded and baked (never fried) until crisp, then tucked into wheat buns with mayo, lettuce, and tomato. A leaner take on game-day buffalo chicken.

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.

No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.