Recipes with italian plum (roma) tomatoes

No sauce pizza topping with fresh Roma tomatoes, crumbled feta, mozzarella, and herbs on olive oil-brushed dough. Simple, fresh, and no cooking required.

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

Sicilian-style spaghetti with eggplant sauce built from salted cubed eggplant, plum tomatoes, anchovies, olives, and capers. A rustic Mediterranean pasta with briny depth and a hint of heat.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.

String beans Provencal braised in a sauce of plum tomatoes, onion, garlic, and thyme until meltingly tender. A French-style green bean side dish that's vegan and serves a crowd with simple ingredients.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

A tasty family staple recipe that is easy to make and beats any jarred sauce.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.

Boneless turkey simmered with new potatoes, corn, tomatoes, and green pepper in a herb-seasoned broth. This hearty Vermont stew is fall comfort in a bowl.

Quick taco salad with lean ground beef, bell peppers, and salsa over romaine lettuce with roma tomatoes, cheddar, crushed tortilla chips, and green onions. A 20-minute weeknight Tex-Mex dinner.

I just want to say this is really a nice recipe, very yuuumy.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

The sauce was too much like spagetti sauce. I cooked the pork chops in the sauce for hours and it was tender, but the pork flavor was diminished; I would prefer to taste the pork more.

"There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night."