2,319 tomoto recipes

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

A fettuccine crust holds layers of cottage cheese, broccoli, and seasoned ground turkey in tomato sauce, all baked under a Parmesan top. Part pasta, part pie, fully irresistible.

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

Mancha Manteles, the Mexican 'tablecloth stainer,' simmers turkey and chorizo in a rich mole of ancho, pasilla, and serrano chiles, almonds, and sesame, sweetened with pineapple, apple, and banana. Sweet, smoky, and spicy.

Creamy vodka spaghetti with vermouth, lime, jalapeno, and fresh cilantro. A cocktail-inspired twist on vodka pasta that's equal parts bold and luxurious, ready in 35 minutes.

Italian sausage and zucchini stir-fry with fresh tomatoes, oregano, Tabasco, and Parmesan. A one-skillet dinner ready in 25 minutes with crusty bread.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.

Chicken drumsticks cooked with potatoes, tomatoes, zucchini, and onions in one dish, finished with crispy bacon and fresh parsley. A complete harvest-style dinner for six made in the microwave.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Dried pinto beans simmered from scratch with carrots, celery, Roma tomatoes, fresh thyme, oregano, and cilantro. A nourishing bean soup served over rice or barley that's worth the overnight soak.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.