Tomato recipe collection

Eggs baked inside a hollowed tomato with Italian seasoning, cooked in the microwave in under 4 minutes. A single-serving no-pan breakfast for busy weekday mornings.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Greek-style beef stew braised in red wine with cinnamon, cumin, cloves, and currants, topped with melted Muenster cheese and toasted walnuts. A warmly spiced, make-ahead casserole.

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.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.

Make a quick lunch with this simple recipe that will have you licking your fingers and maybe even your bowl!

Make your dinner feel special with this scrumptious spinach salad everyone will enjoy!

Fajitas-on-a-stick turn beef fajitas into grilled skewers: sirloin marinated in Italian dressing and lime, woven onto sticks and grilled with peppers and onion, then tucked into tortillas with all the fixings. A fun cookout twist.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Tired of making the same old stew? Then try this simple recipe that will having you making a savory and succulent dish in no time!

A tasty family staple recipe that is easy to make and beats any jarred sauce.