Tomato recipe collection

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Ranch-style lima beans baked low and slow with tomatoes, bacon, onion, and brown sugar. Hearty Southwest cowboy side dish with smoky-sweet depth from a three-hour bake.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Ratatouille bread bakes the classic Provencal vegetables (zucchini, summer squash, bell pepper, tomatoes, basil, garlic) into a savory bread machine loaf. A Mediterranean-flavored sandwich bread.

Ratatouille-topped chicken: pan-seared breasts blanketed in Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes. Mediterranean weeknight dinner.

Tender ravioli swaddled in a rich tomato-wine sauce with earthy mushrooms, spinach, and fennel. One-dish weeknight comfort that tastes like you spent hours in an Italian kitchen.

Tender red snapper baked in parchment packets with fresh tomatoes and herbs. This simple 3-ingredient fish recipe steams in its own juices for moist, flaky results every time.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Red snapper poached in tomato, red wine, red onion, and garlic. A 20-minute one-skillet seafood dinner with a Mediterranean profile and a quiet kick of cayenne.

Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.

Crispy-skinned red snapper seared until the skin shatters, served over a light stew of new potatoes, summer squash, and zucchini in a white wine, lemon, and tarragon broth. A healthy Mediterranean-style fish dinner.

Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.

Hearty beef and barley soup with tender chuck cubes, pearl barley, potatoes, carrots, celery, tomatoes, peas, and mushrooms. A one-pot meal scented with paprika and marjoram.

A very nutritious salad and tastes refreshingly delicious.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.