Tomato recipe collection

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Fiskesalat med pepperrotsaus: Norwegian fish salad with poached halibut, horseradish sour cream dressing, fresh dill, and garnishes of egg and tomato. A light Scandinavian main perfect for summer.

Five-bean soup with lima, great northern, kidney, pinto beans and split peas simmered with cumin, savory, bay leaf, and stewed tomatoes. A hearty from-scratch bean soup.

Flank steak burritos layer juicy poached-then-julienned steak with red onion, jalapeño, tomatoes, and olives, rolled in flour tortillas and served with avocado dip. A party-ready Mexican classic.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Welsh lamb loin wrapped in pastry with a laverbread and mushroom stuffing. A traditional Welsh showpiece roast bringing seaweed, herbs, and tender lamb into one golden crust.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Easy focaccia bread made from store-bought pizza dough, brushed with olive oil and topped with your choice of herbs, garlic, or sun-dried tomatoes.

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.

Fragrant pilaf with basmati rice, chickpeas, fresh tomatoes, mustard seeds, and turmeric finished with cilantro and cayenne. A vegan Indian-inspired rice dish in 45 minutes.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.