Tomato recipe collection

Lorraine's red stew fish: West African style fish stew with onions, tomatoes, and jalapeños ground into a deep red sauce, thickened with cornstarch and finished with butter. Spoon over rice or fufu.

Louisiana seafood gumbo with shrimp, oysters, crab, okra, and a dark roux served over rice with file powder. An authentic Cajun stew loaded with Gulf seafood and smothered okra.

Low Cal Baked Beef Stew with Sour Cream Biscuits recipe

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.

Lyons spaghetti is a baked beef and macaroni casserole layered with tomatoes, fresh mushrooms, green peppers, and American cheese. Old-school church potluck food, the kind that feeds a crowd without fuss.

A delicious macaroni casserole that's always fun to make and will always satisfy your family's appetite.

Baked macaroni and cheese with canned tomatoes, basil, mustard, and a crunchy cornflake topping. A simple, small-batch casserole for two with a bubbly, golden crust.

Baked macaroni and cheese with canned tomatoes, basil, and mustard topped with crunchy cornflake crumbs. A simple two-serving vegetarian casserole that's diabetic-friendly.

Macaroni and cheese baked into firm, sliceable squares with eggs, breadcrumbs, and a quick herbed tomato sauce. A retro pantry dinner that actually holds its shape on the plate.

Overnight breakfast casserole with eggs, bacon, cheddar, Swiss cheese, and bread cubes. Assemble the night before, bake in the morning for an effortless brunch.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Manhattan-style clam chowder with bacon, minced clams, diced potatoes, plum tomatoes, celery, and green pepper in a briny tomato broth. The red chowder that started a rivalry with New England's cream version.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.