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The best tomato recipes - 557 recipes

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Light a grill. Separate the dark green leek tops from the white and tender green parts

  • 2.00 large leeks
  • Extra-virgin olive oil
  • Salt
  • 0.50 tsp. lime zest
  • 0.50 tsp. tangerine or orange zest
  • 2.00 tbsp. lime juice
  • 2.00 tbsp. tangerine juice
  • 1.00 tbsp. soy sauce
  • 1.00 pinch crushed red pepper
  • 0.50 c. fresh corn kernels
  • 1.00 c. mixed heirloom cherry tomatoes
4.8/5 (4 Votes)

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For the Tomato Water: Smoke the tomatoes in a covered grill or smoker at 90-100 degrees for about an hour

  • For the Tomato Water:
  • 18 large red tomatoes, cored and cut in half
  • 1 cup fresh basil
  • 1/4 cup fresh mint
  • 2 tablespoons salt
  • For Poached Oysters:
  • 8 fresh, small or medium size oysters, Beausoleil, James River or Rappahannock are good choices
  • 2 cups tomato water, see recipe above
  • To Serve (Garnish):
  • 4 slices of bacon, cooked crispy
  • 2 organic/heirloom cucumbers, peeled, small dice
  • 1 1/2 pounds mixed heirloom tomatoes, some sliced, some diced, some whole if small
  • olive oil
  • 1/4 cup Thai basil, picked
  • 1/4 cup mint, picked
  • sea salt, to taste
4.8/5 (4 Votes)

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If you’ve got eggs, you’ve got a meal! This skillet pie made kind of like a frittata or an omelette is full of...

  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon sea salt
  • 1/4 cup roasted garlic cloves (I get mine from the grocery store deli salad bar~~keep these items on hand!)
  • 3 tablespoons oil (olive oil, canola oil, coconut oil~~your choice)
  • 1 packed cup broccoli slaw (pre-packaged in produce/salad department
  • 2 Roma tomatoes, cut into chunks (your desired size)
  • 1/3 cup rough chopped flat parsley & cilantro (50/50 combo)
  • 3 tablespoons chives, chopped
  • 1 1/4 cups sharp cheddar cheese, shredded
4.8/5 (4 Votes)

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This delicious recipe if from @805foodie

  • 2 tablespoons unsalted butter
  • 2 bay leaves
  • 1/2 medium red onion, minced
  • 2 cloves garlic, minced or smashed between the cutting board and the flat side of the blade of your knife
  • 1/2 of an 8-ounce jar Mezzetta-brand julienne-cut sun-dried tomatoes in oil
  • 1 cup cream (container will say "heavy whipping cream"; or substitute half-and-half)
  • 5 or 6 sprigs fresh thyme
  • 1/4 to 1/2 cup Ventura Limoncello or Ventura Blood Orangecello
  • 1 1/2 to 2 pounds Manila clams
  • Freshly ground black pepper, to taste
  • Juice of 1 lemon
  • Zest or 1 lemon or of 1 blood orange, depending on the type of liqueur you are using
  • Warm baquette or similar bread, for dipping
4.8/5 (4 Votes)

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1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker

  • 2 (14 oz) cans diced tomatoes, with juice (3 c. for stove-top)
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 tsp dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil
  • 4 cups chicken broth
  • 1/2 bay leaf
  • 1/2 cup flour
  • 1 cup Parmesan cheese
  • 1/2 cup butter
  • 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
  • 1 tsp salt
  • 1/4 tsp black pepper
4.5/5 (24 Votes)

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Wash and cut the tomatoes (1/2 or 1/4) and put in large stockpot Add the ingredients and mix with wooden spoon

  • 26 - 30 lbs tomatoes (preferably Roma or similar "paste" tomato)
  • 1 cup olive oil
  • 1/2 to 3/4 cup red wine
  • 1/3 cup dried herbs (whatever you like - I used - 2 tsp. rosemary, 2 tsp. sage, 2 tbsp oregano, 2 tbsp basil)
  • 6 to 7 large garlics smashed
  • 4 - 6 large bay leaves
  • Salt to taste (about 2 tbsp)
  • 1 cup lemon juice (Real Lemon)
4.6/5 (20 Votes)

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Heat the oil in a frying pan over a medium heat and add the onion and peppers

  • For the salsa:
  • 2 tablespoons of olive oil
  • 1 red onion, peeled and sliced
  • 3 courgettes (preferably with flowers), sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 6 eggs, beaten
  • 50 g parmesan cheese
  • Salt and pepper to taste
  • 4 ripe tomatoes, diced
  • 50 g pitted olives, cut in half
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • Pinch of dried chilli flakes
  • Small bunch of basil leaves, torn
4.8/5 (4 Votes)

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preheat oven 375 degrees (Prepare polenta as directed on package

  • 3 cups vegetable broth
  • 1 cup quick cooking polenta
  • 2 tablespoons olive oil
  • 6 ounces Gorgonzola
  • 1/2 pint heirloom cherry tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6-8 basil leaves
4.8/5 (4 Votes)

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Cut ends from beans& then cut into 2 inch pieces; cook in boiling water until crisp tender (about 10 minutes)

  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped garlic
  • 14 ounces green beans
  • 1 tomato
  • salt and pepper
4.6/5 (20 Votes)

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My version of tomato and kale soup, invented one snowy afternoon in late December

  • 1 TB butter
  • 1 TB olive oil
  • A bunch of chopped up kale, stems removed
  • 1 onion, chopped
  • garlic, chopped
  • 1 carrot, chopped
  • 1 red bell pepper, chopped
  • 1 quart of canned tomatoes (I used home-canned from tomatoes I grew in my garden)
  • 1 tsp Kikkoman Aji-Mirin sweet cooking rice seasoning
  • 1 tsp hot sauce
  • 1/2 tsp thyme
  • 1/2 tsp italian seasoning
  • 1/2 tsp salt
  • ground pepper
  • 3 TB cream cheese (about 1/8 of a package)
4.6/5 (20 Votes)

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This amped-up version of a traditional BLT offers plenty of vitamin A, vitamin C, and calcium

  • 2 large tomatoes
  • 1/4 cup light sour cream
  • 1 green onion, thinly sliced
  • 1 clove garlic, minced
  • 1/8 teaspoon cayenne pepper or 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 4 1/2-inch slices bakery-style or sandwich-style whole wheat bread
  • 2 cups fresh spinach leaves
  • 8 slices turkey bacon, cooked according to package directions
  • 1/2 cup shredded reduced-fat Mexican-style cheese blend (2 ounces)
4.6/5 (15 Votes)

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The nutty quinoa is coated with the olive oil and lemon dressing and complemented by crunchy cucumber, sweet tomato...

  • For the Quinoa Salad:
  • 1 cup quinoa
  • 1 cup cherry tomatoes, sliced
  • 1/2 orange bell pepper, diced
  • 1/2 cucumber, diced
  • 1/2 cup feta cheese crumbles
  • 3 tablespoons chives, chopped
  • 3 tablespoons parsley, chopped
  • For the Lemon Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • 2 teaspoons honey
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper
4.4/5 (27 Votes)

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Greek Tomato-Feta Quinoa Salad Grilled Leeks with Leek-Tomato Salad and Citrus Dressing