292 roma tomato recipes

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Taste of Provence Veggie S'Mich W Grilled Sweet 'Tato Chips recipe

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.