2,319 tomoto recipes

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Cheesy cornmeal casserole topped with sour cream, romaine, diced tomatoes, avocado, and olives. A hearty Mexican-inspired bake that feeds a crowd for Cinco de Mayo or any fiesta night.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Kick it up a notch! Smokey chipotle, cheese, tomato, onion and cilantro. A Mexican inspired twist to a boring grilled cheese.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Retro curry-style ground beef skillet with tomatoes, apple, raisins, coconut, and chutney cooked with rice in one pot. A mild, sweet-savory Indian-inspired weeknight dinner.

Ground beef tamale pie with a cornmeal mush crust, chili-seasoned meat, corn, black olives, and melted cheddar on top. A Tex-Mex casserole that feeds six hungry folks in about an hour.

A scrumptious side dish made with white beans, noodles and parmesan cheese.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Cajun chicken wings gumbo with ground beef, crispy bacon, tomatoes, lima beans, and corn simmered with thyme, allspice, and cayenne. Ladle it over steamed rice for a hearty bowl.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Chinese flour noodles toss with ginger-garlic stir-fried broccoli, bean sprouts, cherry tomatoes, and fresh spinach in a soy-sesame sauce for a vegetable-loaded weeknight dinner in 25 minutes.