Recipes with tomatoes
4,163 recipes
Morisqueta Con Chorizo
Morisqueta con chorizo: a rustic Mexican dry-rice dish with crumbled chorizo, sauteed onion, and fresh tomato folded through steamed rice. Five ingredients, classic Michoacan peasant food.
Cheesy Vegetarian Spinach Lasagna
Vegetarian spinach lasagna layered with fresh spinach, mushrooms, tomatoes, and three cheeses, ricotta or cottage, mozzarella, and Parmesan. A meatless Italian comfort dinner with herby flavor and bubbling cheese.
Seafood Colin
Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.
Tex-Mex Quiche
Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.
Curried Snow Crab Claws
Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.
Salmon Creole
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.
Layered Rice Casserole
Layered brown rice casserole with white beans, corn, tomatoes, and tamari sandwiched between two layers of cooked rice. A hearty vegan one-dish dinner with no added oil.
Speakeasy Chili
A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.
Fresh Vegetable Basil Soup
Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.
Spam Hot Vegetable Salad Sandwiches
Hot sandwiches stuffed with SPAM, melted cheese, and crisp vegetables get wrapped in foil and baked until steaming for easy lunch boxes, camping trips, or retro comfort food.
Frecnch Bread Mexi-Melt
French bread Mexi-melt tops a split loaf with seasoned taco beef, sliced onion, tomato, and melted American cheese, baked open-faced. A weeknight crowd-feeder ready in 40 minutes.
Huevos Rancheros 2
Huevos rancheros with fried eggs on corn tortillas topped with refried beans, Monterey Jack, and fresh salsa with avocado and jalapeno. A 10-minute Mexican breakfast.
Modified Tuscon Jailhouse Chili
Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.
Hortosoupa (Vegetable Soup)
Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.
Hortosoupa (Vegetable Soup)
Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.
Italian Garden Saute
Quick Italian garden saute with zucchini, corn, green pepper, and fresh tomatoes in butter with basil and oregano. A 15-minute summer vegetable side dish from skillet to table.
Morisqueta con chorizo: a rustic Mexican dry-rice dish with crumbled chorizo, sauteed onion, and fresh tomato folded through steamed rice. Five ingredients, classic Michoacan peasant food.
Vegetarian spinach lasagna layered with fresh spinach, mushrooms, tomatoes, and three cheeses, ricotta or cottage, mozzarella, and Parmesan. A meatless Italian comfort dinner with herby flavor and bubbling cheese.
Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.
Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.
Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.
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.
Layered brown rice casserole with white beans, corn, tomatoes, and tamari sandwiched between two layers of cooked rice. A hearty vegan one-dish dinner with no added oil.
A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.
Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.
Hot sandwiches stuffed with SPAM, melted cheese, and crisp vegetables get wrapped in foil and baked until steaming for easy lunch boxes, camping trips, or retro comfort food.
French bread Mexi-melt tops a split loaf with seasoned taco beef, sliced onion, tomato, and melted American cheese, baked open-faced. A weeknight crowd-feeder ready in 40 minutes.
Huevos rancheros with fried eggs on corn tortillas topped with refried beans, Monterey Jack, and fresh salsa with avocado and jalapeno. A 10-minute Mexican breakfast.
Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.
Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.
Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.
Quick Italian garden saute with zucchini, corn, green pepper, and fresh tomatoes in butter with basil and oregano. A 15-minute summer vegetable side dish from skillet to table.
