292 tomato juice recipes

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Warm, hearty cabbage and white bean stew with caraway seeds, tomatoes, and a splash of vinegar for brightness. A cozy vegetarian one-pot meal ready in about an hour.