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The best tomato recipes - 557 recipes

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Bring a large pot of water to boil for the pasta

  • for the tomato sauce -
  • 1 1/2 pounds fresh tomatoes (about 9 medium)
  • 1 small onion, finely diced
  • 3 garlic cloves minced
  • 1/4 cup minced fresh basil
  • olive oil
  • for the alfredo sauce -
  • (if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
  • 1 tablespoon unsalted butter
  • 2 teaspoons flour
  • 3/4 cup whole milk
  • 1/4 cup half & half
  • 2 garlic cloves peeled and crushed
  • 1 cup grated parmesan cheese
  • 1/2 pound farfalle or other short cut pasta
4.2/5 (17 Votes)

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Combine all in blender. (Or use a whisk and a bowl) Will keep in the fridge for 10 days

  • 1 can condensed tomato soup
  • 1/2 cup olive oil
  • 1/2 cup white vinegar
  • 1/3 cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • a dash or two of Tabasco sauce
4.3/5 (18 Votes)

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Everyone is going to thank you for making this refreshing salad

  • 1 English cucumber, diced
  • 1 can black beans, rinsed
  • 1 1/4 cups corn
  • 1 red pepper, diced
  • 1 cup cherry tomatoes (I used half red, half yellow)
  • 1/2 cup packed fresh cilantro, chopped
  • 1 lime
  • 1 avocado, diced
  • Salt and pepper, to taste
4/5 (20 Votes)

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Craving Indian food? This spiced chicken with tomatoes and cream is easy to make in your slow cooker

  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 6 chicken legs (drumsticks with thighs; about 3 pounds)
  • Kosher salt, freshly ground black pepper
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely grated
  • 2 tablespoons finely grated peeled ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 4 cups low-sodium chicken broth
  • 1 pound small Yukon Gold potatoes, sliced 1/4” thick
  • 3/4 cup canned tomato purée
  • 1/2 cup heavy cream
  • Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving
4.4/5 (7 Votes)

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Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just so...

  • 1/4 pound bacon, chopped
  • 1 small red onion, chopped
  • 4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
  • Juice of 1 lime, or more to taste
  • 2 cups cored and chopped tomatoes
  • 1 medium ripe avocado, pitted, peeled and chopped
  • 2 fresh small chilies, like Thai, seeded and minced
  • Salt and black pepper
  • 1/2 cup chopped fresh cilantro, more or less
4.5/5 (6 Votes)

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Preheat oven to 350F. Press pastry dough into tart shell and dock the dough by pricking all over the bottom

  • 1 Pastry Dough (or your favorite store-bought)
  • 1/4 cup Olive Oil
  • 1/2 pound Heirloom Tomatoes (sliced)
  • 1/2 bunch Thyme (leaves only)
  • 2 Garlic cloves (sliced)
  • Cracked Black Pepper
  • Salt
  • 8 ounces Ricotta
4.5/5 (6 Votes)

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Preparation time includes roasting tomatoes

  • 1 pound tomatoes
  • 2 tablespoons good olive oil
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 2 bay leaves
  • salt and pepper to season
  • 2 cups water
  • salt and pepper
  • 1 tablespoon tomato paste
  • Add ons: cream, basil.
4.4/5 (16 Votes)

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PREHEAT grill to medium-high heat

  • 1 medium onion, chopped
  • 2 medium yellow squash, cut into 1/4-inch-thick slices
  • 4 large plum tomatoes, quartered
  • 1/4 cup chopped fresh basil
  • 1/3 cup shredded Parmesan Cheese
4.5/5 (6 Votes)

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Preheat oven 400 degrees. Bring vegetable broth and water to boil

  • 1 1/2 cups vegetable broth
  • 1 1/2 cups water
  • 1 cup quick cooking polenta
  • vegetable spray
  • 8 ounces goat cheese
  • 2 cups arugula
  • 10 Campari tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried basil
4.6/5 (7 Votes)

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Calories: 249 Calories from fat: 30% Fat: 8

  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh sage
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup coarse yellow dry polenta
4.5/5 (6 Votes)

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1. On a clean work surface, lay your flour out and make a well in the middle

  • 1 1/2 cup Whole Wheat Flour (King Arthur is suggested)
  • 1 egg
  • 1 tbsp Olive Oil
  • 1 tbsp Dried Basil
  • 1/2 tsp Salt
  • 1/2 cup Tomato Paste
  • 1/2 tbsp Water
4.5/5 (6 Votes)

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Make Martha Stewart's Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish recipe

  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons plus
  • 1 teaspoon coarse salt
  • 2 bone-in rib-eye steaks (each 2 pounds and 1 1/2 to 2 inches thick), room temperature
  • 8 ounces fresh medium-to-large okra
  • 8 ounces plum tomatoes (about 3), halved lengthwise
  • 1 jalapeno chile
  • 1 teaspoon safflower oil, plus more for brushing
  • 1/4 cup chopped fresh mint leaves
4.5/5 (6 Votes)

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Masala-Spiced Rib-Eye Steaks with Tomato-Okra Relish Creamy Tomato Pasta