8,696 tomato recipes

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Hearty vegetarian burgers made with chopped brazil nuts and bulgur wheat, bound with herbs, tomato puree, and egg. Bake them, pan-fry them, or shape into falafel-style bites for stuffing into pita.

San Fernando Valley pinquitos are slow-simmered pinto beans cooked with raw sausage, sliced apples, tomato juice, and brown sugar. A sweet-savory Southern California classic.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Mexican-style meatloaf with taco seasoning, green chiles, and cheddar cheese, topped with a fresh tomato-salsa topping. Serve with Mexican rice for a Tex-Mex twist.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Saddlebag chili with ground brisket, bacon fat, beer, sour mash whiskey, and eight whole jalapeños. A boozy, smoky cowboy-style chili built for the long simmer.

Easy lasagna with jarred spaghetti sauce, cottage cheese instead of ricotta, and a simple meat layer. Weeknight-friendly with big shortcut flavor.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

Lean turkey chili with kidney beans, caraway, celery seed, and a balanced spice mix. Lower-fat than beef chili but every bit as rich, simmered slow for big-batch comfort.

Shrimp and rice salad with sauteed mushrooms, ham, peas, and red pepper dressed in French dressing. A colorful composed salad ring with a retro presentation style.

Cannelloni stuffed with crawfish, crab, Italian sausage, and a four-cheese ricotta blend, baked under a slow-simmered tomato sauce with jalapeños. Where Cajun meets Italian and everybody wins.

Vegetarian tofu meatloaf with sauteed mushrooms, green pepper, mozzarella, and Parmesan baked under a tangy tomato paste glaze. Comfort food that'll fool the meat-eaters at the table.

Stuffed meatloaf rolled jelly-roll style around ham and melted mozzarella, topped with more cheese. A ground sirloin meatloaf with a gooey surprise inside.

This is absolutely excellent. I made my spaghetti sauce in place of marinara sauce. Next time, change the ribs and beef and substitute round steak. The wine makes it!

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.