8,697 tomoto recipes

Creamy shrimp enchilada soup thickened with blended tortilla chips, loaded with green chilies, sour cream, and cilantro. Topped with melted cheddar and mozzarella.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Kobi-Batata Shaak is a Gujarati dry curry of potatoes and cabbage with cumin seeds, coriander, turmeric, and red pepper flakes. Vegan, one-skillet, and finished with fresh cilantro and lemon.

Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.

Dairy-free spinach pizza on split pita crusts with a nutritional yeast béchamel, sauteed mushrooms, garlic, and Roma tomatoes. Fast weeknight vegan individual pizzas.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

Old-fashioned beef stew with chunks of stewing beef, potatoes, carrots, small onions, and fresh tomatoes simmered in rich beef stock, thickened with a roux at the end. Hearty cold-weather comfort.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.