Tomatoes recipes

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Tuna salmon rosettes pair sashimi-style rolled fish slices with a honey-soy cucumber salad, then finish with hot citrus oil poured tableside. Restaurant-level Asian fusion plating at home.

Restaurant-style baked cod with golden coriander breadcrumb crust. Served over creamy chive mashed potatoes with bright tomato-caper sauce.

Ground turkey chili with jalapeño, kidney beans, green chilis, and a surprise hit of briny Spanish olives and warm cloves. Leaner than beef chili but just as bold. Top with cheddar, cilantro, and a squeeze of lime.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Instant thermos vegetable soup with dried veggie flakes, bulgur, pasta, and herbs. Just add boiling broth and wait. The ultimate portable lunch hack, ready in 10 minutes flat.

Hearty vegetable stew simmers chickpeas, kidney beans, lentils, potatoes, broccoli, and peppers in tomato broth with chili powder and cumin. Vegan, fiber-packed, dump-and-simmer easy.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Oil-free curried vegetables cooked in a non-stick pot with apple juice, curry powder, onions, and garlic. A quick vegan weeknight side dish ready in 20 minutes.

Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.