8,493 tomato recipes

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

A Kentucky Hot Brown open-faced sandwich layered with roasted turkey, tomatoes, and crispy bacon, all smothered in a rich Swiss cheese cream sauce and baked until bubbly. Inspired by the Beaumont Inn tradition.

Ground chicken salad with seasoned sauteed chicken, avocado, olives, two cheeses, and a tangy red wine vinaigrette. A hearty taco-style salad ready in 20 minutes.

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Hearty Florida Keys-style conch chowder loaded with tomatoes, potatoes, corn, and jalapenos. A big-batch island soup with serious briny flavor and a spicy kick.

Mad Mike's chili: a no-beans, all-meat Texas-style red made with cubed round steak, V8, enchilada sauce, and a mountain of chili powder. Slow simmered three hours until thick and deep.

Quick garlic marinara sauce with canned Roma tomatoes, olive oil, oregano, and parsley. A 5-ingredient Italian tomato sauce ready in 20 minutes.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Lemony vegetable soup with chickpeas, vermicelli, and warm spices like turmeric, coriander, cinnamon, and cayenne. Bright lemon juice and fresh mint finish this hearty vegan bowl.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.