Recipes with tomatoes
4,163 recipes
Spam Veggie Pita Pockets
Quick no-cook pita pockets stuffed with cubed Spam, broccoli, cauliflower, cucumber, and tomatoes tossed in Italian dressing. Ready in just 10 minutes for an easy lunch.
Minnesota Minestrone
Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.
Savory Stuffed Cabbage
Stuffed cabbage rolls filled with lean ground beef and rice, simmered for nearly two hours in a sweet-savory tomato sauce with Worcestershire and brown sugar.
Favorite Ratatouille
French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.
Eggplant Dip
Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.
15 Minute Cheesy Chili'n Rice Skillet
Cheesy chili rice skillet made with canned chili, tomatoes, instant rice, and melted process cheese in 15 minutes. A fast one-pan weeknight dinner with 5 ingredients.
Sam Arnold's Cross Rib Roast
Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.
Potato Stuffed Enchiladas
Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.
Broccomole (Mcdougall)
Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.
Eggplant Curry
African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.
Spanikopita
A scrumptious appetizer made with a delicious spinach filling everyone will love.
Aunt May's Pickled Green Tomatoes
Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.
Baigan Bharta (Mashed Eggplant)
Garlic-studded roasted eggplant mashed with fried onions, ginger, and fresh cilantro. Includes a tangy cold variation with mustard oil. Easy Indian side dish.
Gazpacho Salad
Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.
Zucchini with Ground Beef
Baked zucchini and ground beef casserole in a rich tomato sauce with cheddar, olives, and green peppers, topped with crusty Parmesan. A one-dish weeknight dinner.
Quick no-cook pita pockets stuffed with cubed Spam, broccoli, cauliflower, cucumber, and tomatoes tossed in Italian dressing. Ready in just 10 minutes for an easy lunch.
Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.
Stuffed cabbage rolls filled with lean ground beef and rice, simmered for nearly two hours in a sweet-savory tomato sauce with Worcestershire and brown sugar.
French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.
Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.
Cheesy chili rice skillet made with canned chili, tomatoes, instant rice, and melted process cheese in 15 minutes. A fast one-pan weeknight dinner with 5 ingredients.
Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.
Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.
Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.
African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.
A scrumptious appetizer made with a delicious spinach filling everyone will love.
Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.
Garlic-studded roasted eggplant mashed with fried onions, ginger, and fresh cilantro. Includes a tangy cold variation with mustard oil. Easy Indian side dish.
Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.
Baked zucchini and ground beef casserole in a rich tomato sauce with cheddar, olives, and green peppers, topped with crusty Parmesan. A one-dish weeknight dinner.
