Recipes with tomatoes

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Pork steaks braised with red, green, and yellow bell peppers, fresh tomato, garlic, and onion soup mix into a rustic one-skillet dinner. A weeknight pork supper with a bold tri-pepper sauce.

One-skillet Mexicali franks with browned hot dogs served over chili-spiced rice, pinto beans, tomato, salsa, and melted Monterey Jack. A cheap, kid-friendly Tex-Mex dinner that feeds six.

If you don't have a lot of time on your hands to be in kitchen, then try this succulent dish made with fish fillets, shrimp and clams.

Tender red snapper baked in parchment packets with fresh tomatoes and herbs. This simple 3-ingredient fish recipe steams in its own juices for moist, flaky results every time.

Layered taco dip with a creamy base of cream cheese, sour cream, and taco seasoning topped with cheddar, shredded lettuce, and fresh tomatoes. No-cook party dip ready in 15 minutes.

Gluten-free quinoa jambalaya built on a whole-wheat flour roux, crushed tomatoes, bell pepper, and celery. A lighter Louisiana-inspired one-pot with optional shrimp.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.

Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

John Wayne's cheese casserole with Monterey Jack, cheddar, green chiles, and a fluffy egg souffle base. A legendary Southwestern-style baked cheese dish with a light, puffy texture.

A stunning layered terrine of baked eggplant, ripe tomato wedges, and buffalo mozzarella set in a light tomato gelatin. Chilled, pressed, and sliced for an elegant appetizer.