2,130 tomoto recipes

Egg-free spinach quiche with a creamy tofu filling, sautéed mushrooms, and fresh basil in a whole wheat crust, topped with overlapping tomato slices. A hearty vegetarian and vegan-friendly main that serves a crowd.

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Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

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Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Hearty red bean, rice, and sausage soup with carrots, celery, red pepper, and tomato sauce. A one-pot Louisiana-inspired meal that thickens as it simmers and keeps for days.

Numero Uno Chili simmers ground beef and pork with cocoa, cinnamon, toasted cumin, and Mexican oregano for a rich, complex bowl with serious depth. Kidney beans and cornmeal round out the texture.

Hearty lentil nut loaf with walnuts, whole wheat bread crumbs, sage, and horseradish baked into a sliceable loaf. A protein-packed plant-based main that rivals meatloaf.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Tender beef simmers with warm cinnamon, cloves, and cumin, balanced by sweet raisins and red wine for an exotic slow cooker stew served over fluffy rice.

My take on this classic Italian belly warming soup.

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.