8,493 tomato recipes

Big-batch Super Bowl chili with ground beef, pinto beans, and tomato juice base, simmered low for hours with a deep spice blend of cumin, cayenne, and paprika. Feeds a crowd.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Easy chili con carne: ground beef simmered with onion, garlic, canned tomatoes, chili powder, and red kidney beans. A classic stovetop chili built for slow flavor on a weeknight.

Cheesy, oozy and juicy casserole. A delicious way to use up the eggplant without putting too many calories on you.

Layers of seasoned ground beef, corn tortillas, ricotta cheese, and melted Monterey Jack create this Tex-Mex spin on lasagna. Comfort food mashup that feeds a crowd.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Vegan black bean and cashew chili with jalapeño, Anaheim chiles, and a splash of beer. Cashews lend hearty body to this meatless chili. Top with avocado, cilantro, and crisp tortilla chips.

A delicious and filling vegetarian main dish. Meaty mushrooms, rigatoni tomatoes veggies and two kinds of cheese make this a pleasing hearty main dish.

A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.

Mom's chili stacks beef, kidney beans, tomatoes, and a quiet blend of cumin, oregano, and basil into a slow-simmered family-style pot. Old-school weeknight chili with a long-simmer payoff.

Warm, cozy and delicious. Used hot curry powder to add extra hint to the dish. Had it with homemade nan bread, yum!

A hearty, delicious stew and very filling as well. Served it with a homemade whole wheat bun, comfy and tasty.

This makes a delicious and colorful vegetarian entree.

Quick and easy to make, and it was delicious. A great side dish or a vegetarian main.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

German cabbage rolls (kohlrouladen) stuffed with ground beef, rice, and onion in a sweet-tart tomato sauce thickened with gingersnap crumbs. The Old World comfort dish.