Popular Tomatoes Recipes
Tomatoes are so good fresh from the garden and sliced for a salad, sometimes we forget about their versatility. But from soups and salsas to sauces and so much more, tomatoes can be a key ingredient in your dinner tonight.
Chicken Stuffed with Tomato and Cheese
From Family Circle
Greek Stuffed Meatballs
There's a surprise hiding inside these beef and lamb meatballs: a piece of creamy feta cheese. Simmer a batch in your slow cooker for a party-friendly appetizer or serve a few on a baguette for a super sub sandwich.
From Midwest Living
Grilled Squash and Manchego Quesadillas with Nectarine-Tomato Salsa
Put your grill to use for these better-than-takeout quesadillas that feature ripe summer produce. Serve them with store-bought salsa, if desired, to simplify the recipe slightly.
From Better Homes and Gardens
Two-Tomato, Herb, and Asiago Spaghetti Squash
Just like pasta only light as air and gluten free, this spaghetti squash dish makes for a perfect potluck side dish. Or, serve it as a main dish with grilled chicken or fish, or even beans on top.
From Better Homes and Gardens
Fire-Roasted Tomato and Italian Sausage Grinders
From Better Homes and Gardens
Tomato, Corn and Avocado Salad with Spicy Vinaigrette
This flavorful side dish pairs perfectly with grilled chicken or pork and makes the most of some favorite summer vegetables. Adjust the amount of jalepeņo to make the dressing more (or less) spicy.
Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.
The addition of richly flavored dried mushrooms and the whole-grain goodness of bulgur increases the vitamins and minerals and decreases the saturated fat of this meatloaf. The loaf is free-form, rather than baked in a loaf pan, which means more delicious, browned crust. This recipe is large enough to feed a big group or, even better, have leftovers for a cold sandwich the next day.
Steamed Mussels in Tomato Broth
With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
Grilled Pizza with Pesto, Tomatoes & Feta
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.
Tabbouleh with Grilled Vegetables
Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.
These high-fiber veggie burgers get added body and a pleasant mild flavor from millet, a nutrition powerhouse. They get their spectacular punch from Olive Ketchup and feta cheese.
Salmon Roasted with Tomatoes & Olives
Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.
Roasted Ratatouille with Eggs & Cheese
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.
Pasta with Greens & Tomato Sauce
This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.
Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.
Indian Vegetable Stew
Sweet sauteed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew.
Black Bean & Tomato Salsa
Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos.
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
Salad of Boston Lettuce with Creamy Orange-Shallot Dressing
Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.
Tomato juice replaces much of the oil and helps this French-style dressing coat the salad greens. In addition to crisp lettuce salads, it is delicious with grilled vegetables and bean or pasta salads.
Quinoa Salad with Dried Apricots & Baby Spinach
This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time.
Warm Shrimp & Arugula Salad
Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish - and work well against the salty shrimp and peppery arugula.
Gratin of Zucchini & Tomatoes
Two of summer's stellar vegetables are layered here, along with a few other choice ingredients, to make a delicious baked gratin. As soon as it's pulled from the oven, fresh Parmesan cheese is sprinkled over the top.
Fusilli with Garden-Fresh Tomato "Sauce"
This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient-especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.
Top 25 Slides in Tomatoes Recipes
- Chicken Stuffed with Tomato and Cheese
- Greek Stuffed Meatballs
- Grilled Squash and Manchego Quesadillas with Nectarine-Tomato Salsa
- Two-Tomato, Herb, and Asiago Spaghetti Squash
- Fire-Roasted Tomato and Italian Sausage Grinders
- Tomato, Corn and Avocado Salad with Spicy Vinaigrette
- Athenian Orzo
- Steamed Mussels in Tomato Broth
- Grilled Pizza with Pesto, Tomatoes & Feta
- Tabbouleh with Grilled Vegetables
- Mediterranean Burgers
- Salmon Roasted with Tomatoes & Olives
- Roasted Ratatouille with Eggs & Cheese
- Pasta with Greens & Tomato Sauce
- Turkish-Style Pizza
- Indian Vegetable Stew
- Black Bean & Tomato Salsa
- Zucchini Frittata
- Salad of Boston Lettuce with Creamy Orange-Shallot Dressing
- Tomato-Herb Dressing
- Quinoa Salad with Dried Apricots & Baby Spinach
- Warm Shrimp & Arugula Salad
- Gratin of Zucchini & Tomatoes
- Fusilli with Garden-Fresh Tomato "Sauce"