Tomato recipe collection

Baked mozzarella penne with Roma tomatoes, fresh basil, and Parmesan in a quick tomato sauce. A 30-minute dinner for two with a golden, bubbly cheese top.

Mozzarella salad with sun-dried tomatoes, capers, and romaine in a simple extra-virgin olive oil and red wine vinegar dressing. A 10-minute Italian-style composed salad.

Caprese salad: fresh mozzarella and ripe summer tomatoes layered with torn basil, dressed with red wine vinegar and good olive oil. The Italian classic that proves three ingredients are sometimes enough.

Mr. Food's bistro supper soup throws diced tomatoes, French onion soup, smoked sausage, corn and picante sauce into one pot. Six ingredients, ready in 10 minutes.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Quick Italian mushroom and tomato pasta sauce with garlic, parsley, and marjoram cooked in olive oil. A 20-minute vegetarian sauce with a full pound of mushrooms.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.

Mussel and tomato soup: a quick four-ingredient Italian-style seafood soup with garlic, olive oil, plum tomatoes, and fresh mussels. Ready in 40 minutes for a light appetizer or main.

This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course.

Mussels with saffron and tomatoes over pasta steam fresh mussels in a fish stock infused with saffron, then simmer in a brick-red tomato sauce. Spooned over linguine for a Mediterranean coastal classic.

Slow-baked chickpeas in tomato sauce with bacon, molasses, brown sugar, and dry mustard. A hearty from-scratch baked bean recipe using garbanzo beans instead of navy beans.

DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.