8,696 tomato recipes

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

Light chicken and avocado tacos top crisp shells with sliced chicken, lettuce, tomato, and red pepper, then drizzle with a creamy mashed avocado-yogurt dressing. Ready in 15 minutes for a healthy weeknight meal.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Slow cooker barbecue beef and pork: cubed beef and pork stewed all day in a tangy tomato sauce with onions, chili powder, and brown sugar. Feeds 16 on buns.

For 5 or 6 quart crockery cooker: Double all ingredients.

This is really healthy and is a great way to lose weight.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.

Party rye pizza: cocktail rye rounds topped with sausage, melted Velveeta, mozzarella, and tomato paste. Make-ahead freezer appetizers ready in 8 minutes.

Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.

Italian meatloaf seasoned with dry tomato vegetable soup mix for built-in herbs and flavor. Just six ingredients, mix and bake for an easy weeknight dinner.

Buttermilk jalapeno cornbread with white and yellow cornmeal, diced tomatoes with green chiles, and fresh jalapeno. Southwestern twist on Southern classic.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.

Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.