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The best tomato recipes - 557 recipes

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The sauce comes together very easily so serve this as quick as you can

  • 3 oz sun-dried tomatoes
  • 1 teaspoon sugar
  • 1 lb angel hair or other thin pasta
  • salt as needed
  • 3 tablespoon olive oil
  • 3 clove garlic, peeled and minced
  • 1 small shallot, peeled and minced
  • 2 tablespoon fresh oregano leaves, minced
  • 3 ears of fresh corn kernels
  • 1 tablespoon balsamic vinegar
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoon flat leaf parsley, minced
  • fresh cracked pepper (asneeded)
4.6/5 (9 Votes)

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Everybody loves this cheesy tomato pasta! Leftovers are perfect for a second dinner, that you only need to reheat

  • 1 cup macaroni pasta, cooked, drained
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large green green pepper, deseeded, diced
  • 1/2 pound sliced bacon, chopped
  • 1/2 cup can corn kernels, drained
  • 1 tablespoon flour
  • 2 cups tomato condensed soup
  • 1/2 cup light thickened cream
  • 1 1/2 cups grated mozzarella cheese
4.6/5 (5 Votes)

By

Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan

  • vinaigrette
  • 1 tablespoon dijon mustard
  • 2 tablespoons champagne vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 5 1/2 pounds asparagus
  • 1 pint cherry tomatoes
  • 3 slices country-style white bread, about 3 ounces total, cut into 1/2-inch cubes (you should have about 2 cups)
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh chives
4.6/5 (5 Votes)

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With this cauliflower recipe, we're able to eat fluffy meatballs without the heavy calories and fat

  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 1/2 tablespoons olive oil
  • 3/4 cup diced red onion
  • 1/2 cup whole-wheat breadcrumbs (see note below)
  • 1 large egg
  • 1/2 cup crumbled feta
  • 1/4 teaspoon oregano flakes
  • 1/2 teaspoon parsley flakes
  • 1 garlic clove, minced
  • 2 (15 ounce) cans diced tomatoes, no salt added
  • 2 1/2 tablespoons harissa sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 5 medium zucchini, spiralized
  • 2 tablespoons freshly chopped parsley, for garnish
4.6/5 (5 Votes)

By

Southern At Heart

  • 1 pound green tomatoes, quartered and cored
  • 4 cloves garlic
  • 1 1/2 cups sugar
  • 1/2 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
4.4/5 (7 Votes)

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Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes

  • 1 cup coarse (#3) bulgur
  • Salt to taste
  • 1 28-ounce can chopped tomatoes with juice
  • 3 tablespoons extra virgin olive oil
  • 3 plump garlic cloves, minced
  • 1/4 teaspoon sugar
  • 1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)
  • Freshly ground pepper
  • 1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
  • 2 teaspoons dried mint or 1 tablespoon chopped fresh mint
  • 1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)
  • 2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)
4.3/5 (11 Votes)

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This Pan Seared Cod with Arugula Campari Tomatoes & Fig Balsamic Glaze is such an easy and quick dish and you'll fe

  • 1 to 1 1/2 pounds filet of cod, 3 equal size pieces
  • 6 tablespoons butter, salted & divided
  • 1 1/2 teaspoons sea salt
  • 3 Campari tomatoes, cut into 2 thick slices
  • 1 cup arugula, packed, divided
  • 1/4 cup chardonnay
  • 1/4 cup fig balsamic glaze
  • 12 asparagus stalks, cooked, steamed or pan seared
  • Coarse ground pepper, to taste
4.7/5 (6 Votes)

By

Heat a large frying pan with 2 tablespoons of olive oil

  • For the Mushrooms:
  • 1 cup of peas – fresh or frozen
  • 1 medium onion – sliced
  • 5 cloves of garlic - chopped
  • 1/2 cup of chicken broth
  • 2 tablespoons of wine
  • 28 oz. can of crushed tomatoes
  • 1/2 cup of fresh Italian parsley – chopped
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 - 1/2 tsp. red pepper flakes
  • 1/2 tsp. dried oregano
  • Pinch of sugar
  • 2 – 4 tablespoons olive oil
  • Fresh grated Romano or Parmesan cheese
  • 1 lb. of De Cecco Organic Spaghetti
  • 1 quart of button mushrooms – sliced
  • 1 tablespoons wine
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 1 tablespoon butter
  • 1/4 cup fresh Italian parsley
  • 2 tablespoons olive oil
4.6/5 (5 Votes)

By

Nothing says summer than a nice chilled bowl of tomato gazpacho soup made with fresh tomatoes, green pepper, cucumb...

  • 1 1/2 pounds ripe tomatoes, cored and large dice
  • 1 medium green bell pepper, cored, seeded, and large dice
  • 1 medium English cucumber, large dice
  • 1/2 medium red onion, large dice
  • 1 medium garlic clove, coarsely chopped
  • 3 cups tomato juice
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons red wine vinegar, plus more as needed
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • Freshly ground black pepper
  • Croutons for garnish, optional
4.6/5 (5 Votes)

By

Sweet accent to many appetizers

  • 1/2 Pound deseeded diced tomato
  • 3 3/4 Tbs sugar
  • 1 1/4 Tbs cider vinegar
  • 3 1/3 Tbs raisins
  • Zest of 1/8th of an orange
  • 1/4 Cup diced onion
  • 1/4 Minced jalapeno pepper
4.6/5 (5 Votes)

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Put your Ninja to good use with this delicious fresh tomato salsa! It's ready in less than a minute which makes it ...

  • 4 roma tomatoes, quartered
  • 1/4 small white onion
  • 1 serrano chili, split and deseeded
  • 1 tablespoon whole cilantro leaves
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 Lime juice
  • Oregano, to taste
  • Cumin, to taste
4.6/5 (5 Votes)

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Quick and Easy Summer Appetizer

  • 2 .9 ounce (54 grams) packages Athens brand Mini Fillo Shells
  • 2-3 fresh medium sized garden tomatoes, squeezed of seeds, chopped fine
  • 8 ounce feta cheese, cubed then diced into small pieces
  • 1 branch fresh oregano around 6 inches long, leaves removed from stem, chopped
  • 1-2 tablespoons extra virgin olive oil, approximately, for the feta and 1-2 tablespoons, approximately, for the chopped tomatoes
  • 1 teaspoon balsamic vinegar, or a bit more if preferred mixed with chopped tomatoes
  • 2 pinches kosher salt each for the cubed feta and the tomatoes, more if preferred
  • 2 pinches cracked black pepper each for the feta and the tomatoes, more if preferred
  • fresh chives, a handful, approximately, clipped into small pieces for topping filled phyllo cup
4.6/5 (8 Votes)

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