Tomato recipe collection

Masaledar sem, Indian-style spiced green beans simmered with ginger-garlic paste, cumin, coriander, and tomato. Vegan side dish that delivers big flavor from pantry spices in under 30 minutes.

Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.

Slow cooker meatball stew simmers Italian-seasoned beef meatballs with carrots, potatoes, and tomatoes for 8 hours. A hands-off comfort dinner that feeds twelve from one Crock-Pot.

Meaty ziti casserole with a lean blend of ground chuck and ground turkey, mushrooms, bell pepper, and a from-scratch tomato sauce baked under bubbling parmesan. A weeknight crowd-pleaser that lightens the classic without losing the meat-sauce flavor.

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

Melon, cucumber, and tomato salad tossed in a lemon-mint dressing with fresh parsley. A refreshing vegan summer salad that balances sweet, tangy, and herbal flavors.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Mexican hash with seasoned ground beef over crispy hash browns, topped with sliced tomatoes and melted cheese. A quick, spiced skillet dinner broiled until bubbly and golden.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Meatless lasagna with three cheeses: ricotta, mozzarella, and Parmesan layered with a garlic-basil tomato sauce made from canned tomatoes, paste, and sauce.

Midwest chili stews ground beef chuck with onion, garlic, cumin, ground chile, tomatoes, and pinto beans into a thick, brick-red bowl. Hearty heartland-style chili built for cold-weather suppers and game-day spreads.

Mexican pizza on cornmeal-dusted personal crusts topped with seasoned ground beef, taco sauce, cheddar, and finished with cool lettuce, tomato, sour cream, and scallions. Pizza-night-meets-taco-night.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.