3,684 tomoto recipes

Avocado veggie burgers blended from creamy avocado, cooked soybeans, onion, and mustard, then bound with whole wheat breadcrumbs and pan-fried until golden. Vegan and high-protein.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.

Scrambled eggs piled on toasted English muffins with fresh tomato and mock hollandaise sauce. A lighter, fun spin on eggs Benedict that's ready in 30 minutes.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Mushroom turkey and Swiss cheese pizza piles sliced deli turkey, seared mushrooms, fresh tomato, and melty Swiss on a ready-made shell. Weeknight pizza in under 15 minutes.

Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Frijoles borrachos simmer pinto beans in beer with jalapeños, garlic, tomato, and cumin. The cantina-style side dish that pulls together in 30 minutes from canned beans.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Very easy to prepare; Green beans baked in tomato juice.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.