Tomato recipe collection

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Slow cooker rosemary chicken with tomatoes, mushrooms, and garlic served over pasta. A set-it-and-forget-it Italian-inspired weeknight dinner.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Rotel casserole with pasta shells, sharp cheddar cheese, Rotel tomatoes, and cream of mushroom soup. A 4-ingredient dump-and-bake side dish that freezes well.

Rotel potatoes: par-cooked potatoes simmered in spicy Ro-Tel tomatoes with optional eggs and cheese. A cheap, spicy, filling breakfast in under 45 minutes.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

If you want to add some spice to your meat loaf, try this recipe that will surely make you a fan.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Sirloin steak salad with rice, corn, black olives, cherry tomatoes, and a spicy picante-lime dressing. A Tex-Mex main dish salad with serious substance.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.

Salmon nachos topped with flaked canned salmon, fresh tomatoes, green chiles, yogurt, and melted cheddar. A quick seafood twist on classic nachos baked until bubbly.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.