2,181 tomato recipes

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Tomato and zucchini gratin: thin slices fanned and overlapped, showered with a herby Parmesan breadcrumb topping, drizzled with olive oil, and baked until golden. A rustic summer-garden side dish.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

Dried tomato salad dressing made by soaking sun-dried tomatoes in red wine vinegar with basil, thyme, and rosemary in olive oil. No cooking needed, just 6-12 hours to marinate.

Minted tomato saute with cherry tomatoes quickly seared in olive oil and tossed with fresh mint. A 10-minute, three-ingredient low-calorie side dish that bursts with bright summer flavor.

Tomato basil bread machine loaf made with whole wheat flour, tomato juice, honey, and vital wheat gluten. A savory, herb-scented yeast bread with no oil or butter.

Slow-simmered Italian tomato sauce with 4 pounds of fresh plum tomatoes, garlic, basil, oregano, and a full tablespoon of black pepper. Three hours on the stove.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

Lentil tomato casserole simmers brown lentils with onion, carrots, herbs, and tomatoes, then bakes with a sherry-spiked white sauce and bread crumbs. A hearty vegetarian main dish.

Tomato-basil bread machine loaf with sun-dried tomatoes, basil, bran, and quinoa for a hearty sandwich bread with Italian flavors and whole-grain nutrition.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Slow cooker turkey and tomato pasta cooks everything in one pot, including the dry fusilli. A no-fuss weeknight dinner that uses up leftover turkey and pantry staples.

Savory green tomato pie filled with tangy green tomatoes sauteed with onion and garlic, then baked in a flaky crust under melted cheddar. A clever, vegetarian way to use up end-of-season unripe tomatoes.