349 tomato juice recipes

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Meatball stroganoff with browned mushrooms in a creamy tomato sauce made with evaporated milk, Worcestershire, and lemon juice. Serve over rice or egg noodles.

Halibut Creole bakes firm white fish under a topping of tomatoes, green pepper, and onion, then drizzles a Tabasco-spiked lemon butter over the top for a 25-minute Louisiana-style supper. Works equally well with cod or other firm white fish.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Kobi-Batata Shaak is a Gujarati dry curry of potatoes and cabbage with cumin seeds, coriander, turmeric, and red pepper flakes. Vegan, one-skillet, and finished with fresh cilantro and lemon.

Fresh corn and papaya salsa with Roma tomatoes, red onion, lime zest, and cilantro. A tropical no-cook salsa with sweet fruit and bright citrus that pairs with grilled fish or chips.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Whole red snapper stuffed with saffron rice paella filling made with smoked sausage, shrimp, serrano chiles, and almonds. A Tex-Mex showpiece baked with lime butter.

Sweet and sour stuffed cabbage rolls filled with ground beef and cracked wheat, microwaved in a tangy brown sugar, tomato sauce, and lemon juice glaze. A faster take on the Eastern European classic.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.