Tomatoes recipes

One-skillet Polish sausage dinner with kielbasa, mushrooms, celery, and instant rice in a savory tomato-Worcestershire sauce. Ready in under 45 minutes.

Fresh Spanish chicken stir-fry loaded with tomatoes, mushrooms, black olives, and herbs over brown rice. Healthy one-pan dinner bursting with vegetables.

Dilly brunch pockets are folded corn tortillas stuffed with scrambled eggs, Canadian bacon, fresh dill, tomato, and cheddar. A baked, handheld brunch dish that feeds six and bakes in 20 minutes. Make-ahead friendly.

Turn leftover turkey into crispy corn tortilla tacos loaded with a spicy tomato-onion filling, mashed avocado crema, shredded lettuce, and Monterey Jack. A healthy post-Thanksgiving dinner in under 40 minutes.

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.

Crispy Sri Lankan beef pasties with a spiced filling of minced beef, potato, curry leaves, cardamom, and coconut milk tucked into flaky homemade pastry and deep-fried golden.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Poached shredded chicken and cumin-spiced black beans with jalapeño, tomato, and cilantro wrapped in warm flour tortillas. Finished with lime juice and a cool yogurt drizzle.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.