2,319 tomoto recipes

Herb-loaded hummus made with chickpeas, sauteed onion and garlic, toasted sesame seeds, and a blend of basil, coriander, and oregano. A fresh take on classic hummus.

Beef and vegetable kebabs thread marinated sirloin with sweet red and yellow peppers and zucchini, then grill or broil until charred. A fast, colorful skewer that leans on Italian dressing for an easy marinade.

A warming chowder of turnips, mushrooms, lima beans, and tomatoes seasoned with cumin, fennel seeds, and chili powder in turkey stock. Hearty cold-weather comfort in a bowl.

An easy homemade pad Thai that skips hard-to-find tamarind, leaning on fish sauce, vinegar, and paprika for that sweet-sour-salty tang. Chewy rice noodles tossed with tofu, shrimp, egg, bean sprouts, and crushed peanuts.

Cornmeal-crusted chicken breasts topped with creamy avocado slices, melted cheese, and cool sour cream. This baked chicken avocado melt uses cumin and garlic salt for a Southwestern kick and takes just 45 minutes from start to table.

Mr. Food's bistro supper soup throws diced tomatoes, French onion soup, smoked sausage, corn and picante sauce into one pot. Six ingredients, ready in 10 minutes.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

Southern-style smothered okra and eggplant slow-cooked with tomatoes, bell pepper, and apple juice until meltingly tender. No oil needed in this hearty, no-fat vegetable dish.

Pressure cooker Hoppin' John with brown basmati rice, wild rice, black-eyed peas, collard and mustard greens, and stewed tomatoes. A hearty Southern one-pot classic.

Crisp cucumbers and juicy tomatoes coat tender penne in a tangy dill-lemon dressing that gets better as it sits in the fridge.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Rochester relish with ripe and green tomatoes, bell peppers, onions, and celery simmered in a sweet vinegar brine with cinnamon, allspice, cloves, and mace. A classic New York canning recipe.

Crisp snow peas, raw zucchini, cherry tomatoes, and toasted pine nuts tossed in a shallot-red wine vinaigrette and served chilled. A fresh, light side dish for two.

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.