Recipes with tomatoes
7,247 recipes
Rosemary Chicken & Brie En Croute
Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.
Low-Fat Macaroni & Cheese
A simple but scrumptious dish that makes a healthy dinner taste taste amazing!
Wilted Spinach-Leek Salad
Spinach and leeks with garbanzo beans, a quick and easy veggie main or side dish
Saffron Rice, Spicy Black Beans, Chunky Salsa
Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.
Gakona Dry Moose Sauce
Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.
Baked Beefy Tomato Rigatoni
Baked rigatoni loaded with shredded roast beef in a quick crushed tomato sauce, topped with bubbly provolone and mozzarella. A meaty pasta bake ready in 40 minutes.
Creole Stuffed Eggplant
Eggplant halves stuffed with a Cajun filling of onion, celery, bell pepper, fresh tomatoes, herbs, and breadcrumbs. Baked until tender. Naturally plant-based.
Meatloaf - Low Fat
This modern meatloaf stays moist using mushrooms to beef up the moisture level.
Clam Chowder 3
A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.
Easy Tamale Pie
Easy tamale pie tops a quick ground beef chili with a corn muffin batter, then bakes everything until the cornbread is golden and cheddar melts into pools. Weeknight Tex-Mex casserole in 45 minutes.
Zesty Tortilla Soup
Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.
Mexican Turkey Rollups
Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.
Olive Oil Lentil Vegetable Soup
Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.
Great Antipasto
Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.
Spiced Lentil Tacos
Smoky, hearty lentil tacos loaded with chipotle sour cream, fresh lettuce, tomatoes, and cheese. A low-fat vegetarian taco night that even meat lovers will devour.
Easy Beef Barley Soup
Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.
Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.
A simple but scrumptious dish that makes a healthy dinner taste taste amazing!
Spinach and leeks with garbanzo beans, a quick and easy veggie main or side dish
Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.
Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.
Baked rigatoni loaded with shredded roast beef in a quick crushed tomato sauce, topped with bubbly provolone and mozzarella. A meaty pasta bake ready in 40 minutes.
Eggplant halves stuffed with a Cajun filling of onion, celery, bell pepper, fresh tomatoes, herbs, and breadcrumbs. Baked until tender. Naturally plant-based.
This modern meatloaf stays moist using mushrooms to beef up the moisture level.
A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.
Easy tamale pie tops a quick ground beef chili with a corn muffin batter, then bakes everything until the cornbread is golden and cheddar melts into pools. Weeknight Tex-Mex casserole in 45 minutes.
Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.
Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.
Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.
Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.
Smoky, hearty lentil tacos loaded with chipotle sour cream, fresh lettuce, tomatoes, and cheese. A low-fat vegetarian taco night that even meat lovers will devour.
Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.
