1,897 tomoto recipes

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

Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.

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

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

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.

Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.

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.

Homemade potato gnocchi stuffed with your choice of ricotta-basil-walnut or ham and Parmesan filling, boiled and served with tomato sauce. Italian comfort food from scratch.

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.

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.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Diced chicken simmered with bell pepper, onion, garlic, and rice in a spicy tomato sauce with a dash of nutmeg and hot sauce. Southern Creole comfort served with crusty bread.

Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.

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.