3,684 tomoto recipes

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Don's Turkey Mystery: a one-skillet dish with leftover turkey, soy sauce, stewed tomatoes, raisins, and pineapple over vermicelli. Sweet, savory, and ready in 30 minutes.

Stir-fried beef strips with broccoli, snow peas, mushrooms, and carrots in a soy-cornstarch glaze, stuffed into warm pita pockets. A low-calorie steak and veggie stir-fry you can eat with your hands.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread

Get some home-grown, store-bought or local farm-produced spring vegetables to make a hearty, tasty, chunky and crunchy spring stew, the fresh ingredients make the stew taste so refreshing.

Fresh mixed greens layered with buttery avocado, salty feta, Spanish olives, and crisp vegetables for a fast Mediterranean-style bowl.

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.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.