Tomato recipe collection

A refreshing and tasty summer salad that uses fresh and seasonal tomatoes and cucumbers. It takes no time to make, and a great side dish that goes well with any main course.

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

Madelaine's tomato basil soup with fresh tomatoes, fragrant basil, heavy cream, and butter. A classic creamy bistro-style soup made with just 6 ingredients in 60 minutes.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

A soft and delicious bread made from shredded mozzarella cheese and sundried tomatoes. Super easy to make in your bread machine.

Mango chutney sounds very familiar with us, but you can make tomato chutney as well, and the savory flalvor goes well with all kinds of dishes. Here it is.

This tantalizing and delicious bisque is made with juicy tomatoes, chopped onions and light cream.

Black bean and chicken chili simmers tender chicken breast, black beans and sweet red peppers in a spiced tomato base splashed with beer for depth. A lighter, quicker chili ready in about 45 minutes.

Cheesy eggplant parmigiana layers crisp breaded fried eggplant with a garlicky tomato-basil sauce and plenty of Parmesan and mozzarella, baked bubbling and golden. The classic Italian vegetarian comfort dish.

Big-batch Super Bowl chili with ground beef, pinto beans, and tomato juice base, simmered low for hours with a deep spice blend of cumin, cayenne, and paprika. Feeds a crowd.

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.