3,007 green tomato recipes

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.

Slow cooker black beans simmered all day with whole tomatoes, onion, garlic, green peppercorns, and cumin. Six-ingredient vegan dinner with monastic simplicity and big flavor.

Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

Swiss steak with tenderized round steak dredged in garlic flour, browned, and simmered 2 hours in tomato sauce with Worcestershire and lemon juice. Old-school comfort food with rich gravy.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Delicious Italian meatballs are served in a bread basket, absolutely delicious and flavorful!

Enjoy your summer with this succulent dish that will have you eager to make dinner!

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.

Carroll Shelby's gourmet chili loaded with coarse-cut beef and pork, Mexican beer, green chiles, and bell peppers, thickened with masa flour. Swap in venison for a wild game twist.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Classic ground beef noodle bake layered with tomato sauce, onions, green pepper, and cubes of melty Velveeta cheese. Baked until bubbly in about an hour with just six simple ingredients.

I've been making Headquarters Chili since before leaving Philly for Vegas in 1991. I use turkey meat, sometimes over rice, sometimes as Sloppy Joes, sometimes as a Tamale Pie. Traditionally I make it for Presidents' Day, but this year I'm doing it for Super Bowl Sunday. It keeps me off the Vegas Strip that replaces our lost Las Vegas Zoo.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.