539 green tomato recipes

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Light shrimp spaghetti in a white wine and tomato sauce with garlic, basil, and oregano. Low-fat weeknight pasta with bright, clean flavors.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

Homemade garden vegetable relish with green peppers, tomatoes, zucchini, and eggplant in a sweet vinegar brine with mustard seed and celery seed. A great way to use summer produce.

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.