Tomato recipe collection

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Lamb ring filled with creamy spinach bakes a tomato-spiked ground lamb meatloaf in a ring mold, then fills the center with sour cream and cream cheese spinach. A retro centerpiece dinner for four.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Lasagna roll ups turn classic lasagna into tidy individual rolls: cooked noodles spread with a cheesy ricotta filling, rolled up, and baked in a beefy tomato sauce under melted mozzarella. Easier to serve, just as comforting.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Slow cooker lasagna with a homemade white sauce, ground beef, tomatoes, Italian seasoning, and mozzarella cheese. All the layers without heating up the oven.

Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.

Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Easy to put together, and just let the crock-pot do its wonder. A warm and delicious meal is ready to serve when you come home from work.

Layered Mexican dip with refried beans, mashed avocado, taco-seasoned sour cream and yogurt, cheddar, and fresh tomatoes. No-cook party appetizer ready in 10 minutes.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Layered zucchini potato salad: creamy mashed-potato base stacked with crisp-tender zucchini, corn, and cherry tomatoes. A cool, make-ahead potluck salad that travels well and holds its layers.