Recipes with tomatoes

Crustless turkey and rice quiche with mozzarella, fresh tomato, basil, and green pepper. A lighter leftover turkey recipe with a rice base instead of pastry crust.

Warm up your winter with this savory dish that will have you licking your lips after every bite.

This steak is very tasty, the beef should be very fresh, then can get very nice steak!

Spicy chicken tacos with seared chicken strips, fresh jalapeño, cumin, and hot salsa wrapped in warm corn tortillas. A 35-minute weeknight skillet dinner with customizable heat and classic taco garnishes.

Easy to make, and goes great with tzaziki, some onions, and pita.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Microwave chili pie with ground beef, corn, tomatoes, cheddar cheese, olives, and crushed tortilla chips on top. A fast Tex-Mex casserole ready in about 15 minutes.

Quick vegetarian pizza on a Boboli crust topped with fresh tomato, broccoli florets, red onion, basil, and melted mozzarella. Ready in about 25 minutes, weeknight-friendly meatless dinner.

Build-your-own chicken tacos with a slow-caramelized garlic and onion base, serrano chiles, dual paprikas, and toasted cumin. Simmered chicken filling served with radishes, pinto beans, sour cream, and cilantro for a generous taco-night spread.

Beef scallops with fresh tomato sauce: top round steak pounded paper-thin, pan-seared, then napped with a quick sauce of fresh tomatoes, green onions, and basil. The Italian veal-scaloppini technique applied to budget beef.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.