8,696 tomato recipes

A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.

Try this tantalizing seafood pasta dish that will add a new flavor to your cooking style and feed your hunger.

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

The soup was delicious and easy to make. Ideal for cold winter days.

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

This delicious spaghetti sauce is perfect for any type of pasta you like or can be used for sandwiches.

Give your spaghetti a new look by making this delicious spaghetti pie. Cheesy, juicy and warm...

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

Super easy to make, and it tastes delicious. A perfect one-pan meal on a busy week day!

Austin chili is a Texas-style ground beef chili built on stewed tomatoes, a full bottle of beer, and a heavy hand with chili powder, cumin, and cayenne. Slow-simmered for two hours and finished with Ranch Style beans.

Best Texas Chili - Weight Watchers Favorite recipe

Easy quinoa tabbouleh: ripe tomatoes, parsley, scallions, and fresh mint tossed with cooked quinoa, lemon juice, and oil. A gluten-free Middle Eastern salad meant to rest overnight.

Shredded cabbage stir-fried with curry spices, tomatoes, and carrots until tender-crisp in this quick African-inspired side dish that's ready in 25 minutes.

I've made this one for decades, and it is the one I keep going back to. More than one meat-lover has mistaken the bulgur for ground beef.

Bob's hot chili: ground beef simmered low and slow with whole tomatoes, tomato paste, red beans, chili sauce, and a kick of cayenne. The classic two-hour chili with serious heat.

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.