Recipes with tomatoes
7,247 recipes
Cinfully Good Chili
Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.
Sydney Salad
Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.
Split Pea Soup with Chunky Vegetables
Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.
Julia's Manicotti
Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.
Sos in Red Sauce
A tomato-based twist on classic SOS: ground chuck with onions, green pepper, and garlic simmered in tomato sauce and served over toast, rolls, or muffins. Fast, no-fuss comfort food.
Shepherd's Turkey Pie
Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.
Tempeh Chili
Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.
Indian Hot Chicken Curry
Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.
All Day Long Crockpot Chili
Bring out the bread bowls for this hearty chili that is easy to make using a crockpot.
Pasta & Red Bean Salad
Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.
Salmon Tagliatelle
Salmon tagliatelle in a spicy tomato-coconut sauce with pimentos, chillies, paprika, zucchini, and coriander. A fusion pasta dinner for two using pantry-friendly canned salmon.
Greek Moussaka
Vegetarian Greek moussaka with eggplant, zucchini, mushrooms, tomatoes, feta cheese, and bechamel sauce. Spiced with cinnamon, allspice, and nutmeg for an authentic Mediterranean flavor.
Fire Eaters Delight Chili (Slow Cooker)
Slow cooker chili with ground beef, kidney beans, beer, and a heavy hand of chili powder and cumin. Smoky, beery, and built for tailgates and game day.
Eggplant Parmesan for Two
This hearty dish is perfect for lunch in the summer and will have you wondering how eggplant can taste so good!
Gumbo - Cajun Style
Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.
Spaghetti Sauce with Ribs
Hearty Italian spaghetti sauce with pork ribs, homemade meatballs, and scorched tomato paste simmered for hours into rich, meaty perfection.
Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.
Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.
Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.
Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.
A tomato-based twist on classic SOS: ground chuck with onions, green pepper, and garlic simmered in tomato sauce and served over toast, rolls, or muffins. Fast, no-fuss comfort food.
Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.
Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.
Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.
Bring out the bread bowls for this hearty chili that is easy to make using a crockpot.
Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.
Salmon tagliatelle in a spicy tomato-coconut sauce with pimentos, chillies, paprika, zucchini, and coriander. A fusion pasta dinner for two using pantry-friendly canned salmon.
Vegetarian Greek moussaka with eggplant, zucchini, mushrooms, tomatoes, feta cheese, and bechamel sauce. Spiced with cinnamon, allspice, and nutmeg for an authentic Mediterranean flavor.
Slow cooker chili with ground beef, kidney beans, beer, and a heavy hand of chili powder and cumin. Smoky, beery, and built for tailgates and game day.
This hearty dish is perfect for lunch in the summer and will have you wondering how eggplant can taste so good!
Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.
Hearty Italian spaghetti sauce with pork ribs, homemade meatballs, and scorched tomato paste simmered for hours into rich, meaty perfection.
