Recipes with tomatoes
4,163 recipes
Breast of Chick. with Leeks & Lime on Zucchini
Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.
Greek Lamb Salad with Feta & Olives
A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.
Turkey & Rice with Apricots & Chiles
Turkey and rice in a warm-spiced tomato sauce with sweet dried apricots and a little green chile heat. A sweet-and-savory, Moroccan-leaning skillet served over fluffy rice, lean and quick to fix.
Black Bean Chili Chowder
Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.
Tostado Quiche
Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.
Tostado Quiche
Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.
Cajun Skillet Beans
Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.
Oriental Beef with Ginger
Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.
Chili Bean Tacos
Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.
Create-A-Casserole
Create-a-casserole: a customizable baked pasta with your choice of meat, tomato sauce, and cheese. A flexible pantry dinner that uses up leftover cooked beef or chicken in 30 minutes of oven time.
Papaya & Vegetable Salsa
Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.
Chiles in Walnut Sauce
Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.
Crab Cakes with Tomato Dill Sauce
Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.
No-Bake Salad Pizza
No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.
San Francisco Cioppino
San Francisco cioppino with white fish, shrimp, scallops, and Dungeness crab in a tomato, white wine, and clam juice broth. A classic Fisherman's Wharf seafood stew.
Pasta with Roasted Tomato & Red Chile Arrabiata
Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.
Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.
A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.
Turkey and rice in a warm-spiced tomato sauce with sweet dried apricots and a little green chile heat. A sweet-and-savory, Moroccan-leaning skillet served over fluffy rice, lean and quick to fix.
Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.
Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.
Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.
Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.
Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.
Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.
Create-a-casserole: a customizable baked pasta with your choice of meat, tomato sauce, and cheese. A flexible pantry dinner that uses up leftover cooked beef or chicken in 30 minutes of oven time.
Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.
Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.
Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.
No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.
San Francisco cioppino with white fish, shrimp, scallops, and Dungeness crab in a tomato, white wine, and clam juice broth. A classic Fisherman's Wharf seafood stew.
Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.
