Recipes with tomatoes
4,163 recipes
Soft Shell Crabs with Scallions
Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.
Tamale Pie Ii
Enjoy a homemade tamale taste with this scrumptious pie that makes a hearty dinner everyone will love!
Bob's Yummy Quick Chili
A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.
Bob's Yummy Quick Chili
A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.
Enchilada Bean Bake
Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.
Cheese Stuffed Zucchini
Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.
Turkey Enchiladas with Sour Cream
Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.
Mushroom Bolognese
Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.
Fiery Salsa
Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.
No Pain Salsa
Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.
Polenta with Tomatoes & Olives
Pan-fried polenta wedges with briny olives and a slow-simmered garlic tomato sauce. A rustic Italian dish that turns simple cornmeal into a crisp golden base for a fragrant herbed sauce.
Poulet Nouvelle Orleans
Poulet Nouvelle Orleans, buttermilk-soaked fried chicken plated Southern-style with sausage, bacon, corn on the cob, and broiled tomatoes. A Louisiana-French centerpiece.
Scallops with Spicy Tomatoes & Fettuccine
Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.
Hot Chicken Green Chili
Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.
Five-Pepper Fajitas (Lf) Revised
Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.
Chili, Erik Speckman
Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.
Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.
Enjoy a homemade tamale taste with this scrumptious pie that makes a hearty dinner everyone will love!
A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.
A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.
Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.
Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.
Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.
Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.
Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.
Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.
Pan-fried polenta wedges with briny olives and a slow-simmered garlic tomato sauce. A rustic Italian dish that turns simple cornmeal into a crisp golden base for a fragrant herbed sauce.
Poulet Nouvelle Orleans, buttermilk-soaked fried chicken plated Southern-style with sausage, bacon, corn on the cob, and broiled tomatoes. A Louisiana-French centerpiece.
Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.
Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.
Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.
Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.
