Recipes with tomatoes
4,096 recipes
Portugese Red Bean Soup
Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.
Rice with Crab
One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.
Savory Swiss Steak
Slow cooker Swiss steak with mustard-flour coated round steak, sauteed vegetables, tomatoes, and Worcestershire sauce. Fork-tender after 6 to 8 hours on low.
Tomato, Artichoke & Feta Salad
Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.
Savory Stuffed Peppers
Vegan stuffed peppers filled with split peas, couscous, mushrooms, and fresh tomatoes seasoned with cumin and balsamic vinegar. High-protein, no meat, and finished in the microwave for a fast weeknight dinner.
Italian Barley(Vegan)
Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.
Safaid Channe
Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.
Jambalaya Rice & Beans
Vegetarian jambalaya with red kidney beans, long grain rice, tomatoes, and the Cajun holy trinity of onion, celery, and bell pepper. A meatless one-pot meal with Louisiana flavor.
Ratatouille Soup
Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.
Oshkinigikwe (Tomato Stew)
Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.
Fish Sauce with Lemon, Parsley, & Tomato
Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.
Chicken & Spinach with White Beans
Tuscan skillet chicken with cannellini beans, fresh spinach, tomatoes, garlic, and rosemary. One pan, 30 minutes, healthy weeknight Italian dinner.
Braised Chicken & Sausages with Tomatoes
Italian sausages and chicken braised in red wine and crushed tomatoes with peppers, garlic, and fresh herbs. A big-batch one-pot dinner built for feeding a crowd or stocking the freezer.
Mexi-Cali Layered Dip
Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.
Dutch Oven Venison
Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.
Enchiladas Banderas
Enchiladas banderas are chicken enchiladas striped with green salsa verde, white sour cream and red salsa colorado to mirror the Mexican flag. A festive, party-ready presentation built on a from-scratch dried chile sauce.
Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.
One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.
Slow cooker Swiss steak with mustard-flour coated round steak, sauteed vegetables, tomatoes, and Worcestershire sauce. Fork-tender after 6 to 8 hours on low.
Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.
Vegan stuffed peppers filled with split peas, couscous, mushrooms, and fresh tomatoes seasoned with cumin and balsamic vinegar. High-protein, no meat, and finished in the microwave for a fast weeknight dinner.
Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.
Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.
Vegetarian jambalaya with red kidney beans, long grain rice, tomatoes, and the Cajun holy trinity of onion, celery, and bell pepper. A meatless one-pot meal with Louisiana flavor.
Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.
Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.
Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.
Tuscan skillet chicken with cannellini beans, fresh spinach, tomatoes, garlic, and rosemary. One pan, 30 minutes, healthy weeknight Italian dinner.
Italian sausages and chicken braised in red wine and crushed tomatoes with peppers, garlic, and fresh herbs. A big-batch one-pot dinner built for feeding a crowd or stocking the freezer.
Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.
Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.
Enchiladas banderas are chicken enchiladas striped with green salsa verde, white sour cream and red salsa colorado to mirror the Mexican flag. A festive, party-ready presentation built on a from-scratch dried chile sauce.
