8,697 tomoto recipes

Pigs in a blanket the old-country way: cabbage leaves wrapped around sausage and rice, layered with sauerkraut, tomatoes, and browned pork chops, then braised low and slow until everything melts into one pot.

Roasted acorn squash halves stuffed with crispy SPAM, jicama, red bell pepper, and tomatoes in a ginger soy glaze. A fun, hearty weeknight main dish.

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Low-fat cabbage soup with browned turkey sausage, orzo pasta, plum tomatoes, and Italian herbs. A filling one-pot meal in just 35 minutes.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.

Tender flank steak slow-cooked with chili spices, fresh vegetables, and red wine in this Mexican-inspired crockpot casserole that fills your kitchen with smoky, savory aromas.

Fowl gumbo with boiled chicken, okra, tomatoes, bell pepper, and celery in a rich brown gravy, finished with file powder. Serve over rice or cornbread for a true Southern bowl.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Master Coney sauce: the classic Detroit-style hot dog topping with ground beef, tomato, and a warm spice list of cinnamon, allspice, clove, cumin, chili powder, and mint. Simmered low for three hours.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.