1,896 tomato recipes

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

Zucchini halves stuffed with their own sauteed pulp, tomato sauce, garlic, and matzo meal, then baked until tender. A simple Passover-friendly appetizer that's naturally vegan.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Chili-bacon rub made with bacon drippings, chili powder, cayenne, garlic, and tomato paste. A smoky, spicy paste for chicken and barbecue. Five ingredients, five minutes.

Pesto and pasta with rotelle tossed in basil pesto then topped with a creamy tomato-pesto sauce. A quick four-ingredient dinner where pesto hits twice for double the basil flavor.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Oven barbecued caribou ribs baked until tender and glazed with a homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

Soft-rolled chicken enchiladas with shredded chicken breast and green chiles, sauced with garlic-onion tomato sauce and finished with a dollop of sour cream. 25 minute Tex-Mex weeknight dinner.

Individual chicken and vegetable casseroles with zucchini, tomato, olives, and basil baked under a chicken breast in personal-sized dishes. A light, low-calorie Mediterranean-style dinner for two.