Recipes with tomatoes
4,163 recipes
Garbanzos & Couscous
Slow cooker chickpea stew with carrots, tomatoes, and warm North African spices served over couscous. A dump-and-go crockpot meal with cumin, turmeric, and cinnamon.
Hearty Tomato Soup
Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.
Spinach Cheese & Tomato Lasagna
Homemade egg pasta layered with ricotta-spinach filling, fresh tomato-red wine sauce, mozzarella, and silky bechamel. A from-scratch vegetarian lasagna worth every minute.
Gingered Tomato Broth with Pappadam Noodles
Gingered Tomato Broth with Pappadam Noodles recipe
Searing Salsa
Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.
Mom Cambareri's Lasagne
Italian-American lasagne with layers of seasoned ground beef, ricotta-egg filling, mozzarella, and sliced hard-boiled eggs. A family recipe with a from-scratch tomato-basil meat sauce.
Perogy Cilantro Soup
Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.
Focaccia Condita
Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.
Pasta Bean Potage
Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.
Pasta with Chunky Tomato Sauce
Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.
Rice-o-Mato
Rice-o-Mato is a fast one-skillet dinner of browned ground beef simmered with crushed tomatoes and Rotel, then folded with rice. A budget-friendly, four-ingredient weeknight meal ready in about 30 minutes.
Tomato & Leek Casserole
Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.
Swingers
Loaded ground round patties packed with cheddar cheese, mushrooms, tomatoes, onions, and green peppers. A retro stuffed burger recipe that puts all the toppings inside the meat.
Tofu-Vegetable Pizza
Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.
Pinto Stuffed Peppers
Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.
Suffed Potatoes
Baked potatoes scooped out and sauteed with butter, cashews, scallions, tomatoes, bell pepper, and garlic, then restuffed and topped with cheddar. A loaded twice-baked potato with crunch.
Slow cooker chickpea stew with carrots, tomatoes, and warm North African spices served over couscous. A dump-and-go crockpot meal with cumin, turmeric, and cinnamon.
Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.
Homemade egg pasta layered with ricotta-spinach filling, fresh tomato-red wine sauce, mozzarella, and silky bechamel. A from-scratch vegetarian lasagna worth every minute.
Gingered Tomato Broth with Pappadam Noodles recipe
Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.
Italian-American lasagne with layers of seasoned ground beef, ricotta-egg filling, mozzarella, and sliced hard-boiled eggs. A family recipe with a from-scratch tomato-basil meat sauce.
Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.
Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.
Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.
Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.
Rice-o-Mato is a fast one-skillet dinner of browned ground beef simmered with crushed tomatoes and Rotel, then folded with rice. A budget-friendly, four-ingredient weeknight meal ready in about 30 minutes.
Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.
Loaded ground round patties packed with cheddar cheese, mushrooms, tomatoes, onions, and green peppers. A retro stuffed burger recipe that puts all the toppings inside the meat.
Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.
Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.
Baked potatoes scooped out and sauteed with butter, cashews, scallions, tomatoes, bell pepper, and garlic, then restuffed and topped with cheddar. A loaded twice-baked potato with crunch.
