1,408 tomato juice recipes

Red snapper Veracruz-style, baked whole in a chunky tomato sauce with green olives, capers, jalapenos, and lime. A classic coastal Mexican fish dish from Veracruz.

Greek-style braised lamb shoulder with orzo cooked in the pan drippings with tomatoes, dill, and parsley. A one-pot meal where the pasta absorbs all the rich lamb and tomato broth.

Pan-seared chicken breasts with sautéed leeks, bright lime zest, and sundried tomatoes served over tender zucchini spaghetti. An elegant low-carb dinner that's on the table in 40 minutes.

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

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.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

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.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Pizza soup with stewed tomatoes, pepperoni, mushrooms, green peppers, basil and oregano, topped with broiled mozzarella. All the flavor of pizza in a chunky bowl.

Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.