Recipes with tomatoes

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Lomi lomi salmon: a traditional Hawaiian luau side of diced salt-cured salmon, ripe tomatoes, sweet onion, and green onion, served ice cold in hollowed tomato shells.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

Garides Kokkiyia me Feta: Greek shrimp baked in scallop shells with tomato sauce, fresh basil, garlic, and melty feta cheese. A classic Aegean seafood appetizer.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Sicilian tomato pesto with toasted pine nuts, fresh basil, Parmesan, and red pepper flakes folded with chopped tomatoes and tossed through linguine. Bright, rustic, and ready in 30 minutes.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Quick pasta with fresh garden vegetables, herbs and shaved cheese. Simple 15-minute Italian-style penne dinner showcasing summer produce.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

Fresh pico de gallo with tomatillos, serrano chiles, tomatoes, cilantro, and onions. A chunky Mexican salsa with a tart twist, perfect on fajitas.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

One-skillet turkey mac with ground turkey, elbow macaroni, tomato sauce, and chunky salsa that all cook together in 30 minutes. Low-fat, high-protein, and the pasta cooks right in the sauce.

Italian sausage pizza on a homemade overnight crust, layered Chicago-style with cheese on the bottom, sausage and chunky tomatoes on top, finished with oregano and parmesan. A hearty pan pizza baked hot.