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The best tomato recipes - 557 recipes

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*vegetable

  • 1 clove garlic minced
  • 2 T olive oil
  • 1 sweet onion chopped
  • 1/2 t orange zest
  • 3 T orange juice
  • 2 t honey
  • 4 # heirloom tomatoes sliced thickly
  • 2 C fresh bread crumbs
  • 1/4 C parmesan cheese
  • 1 T thyme
  • salt and pepper
4.4/5 (8 Votes)

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Great on hot dogs, all types of beans, purple hull peas; anything to which you want to add a little zip!

  • 24 large green tomatoes
  • 3 red bell peppers, halved and seeded
  • 3 green bell peppers, halved and seeded
  • 4-6 jalapeno peppers
  • 8 large onions
  • 3 tablespoons celery seed
  • 3 tablespoons mustard seed
  • 2 tablespoon salt
  • 5 cups white sugar (reduce to 4?)
  • 2 cups cider vinegar
4.1/5 (14 Votes)

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Nothing is more comforting than a bowl of this Tomato-Lentil Soup

  • 1 pound lentils, such as lentils de Norcia or small French lentils
  • 4 cloves garlic, 1 crushed and 3 chopped, divided
  • Salt, to taste
  • 2 tablespoons olive oil
  • 1 small bulb fennel, cut into small dice
  • 1 leek, quartered lengthwise then chopped
  • 2 to 3 ribs celery with leafy tops, chopped
  • 1 onion, chopped
  • 1 large bay leaf
  • Herb bundle of parsley, thyme and rosemary (a few sprigs of each)
  • Pepper, to taste
  • 6 cups vegetable stock
  • 2 cups passata or tomato purée
  • 1 (28-ounce) can San Marzano tomatoes
  • Chili flakes and Extra Virgin Olive Oil, to serve
4.4/5 (5 Votes)

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Recipe source: NY Times Food | David Tanis Though it can be made year round with canned tomatoes, it is sensational...

  • Extra-virgin olive oil
  • 3 large shallots, diced, about 1 cup
  • 4 garlic cloves, minced
  • Salt and pepper
  • 2 pounds large ripe tomatoes
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 ounces Greek feta cheese
  • 1/2 teaspoon dried oregano
  • 2 tablespoons roughly chopped mint
  • Nutritional Information
4.4/5 (5 Votes)

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Nutritional analysis per serving (6 servings) 191 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsatur...

  • 1 head cauliflower (about 2 pounds), white, green or Romanesco
  • 5 tablespoons olive oil, plus extra for drizzling
  • 3 medium garlic cloves, thinly sliced
  • 3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
  • 3/4 teaspoon finely chopped rosemary leaves
  • 1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
  • 1/4 cup dry white wine, plus extra for cooking
  • 3 dried pequin chiles, or 3 large pinches red pepper flakes
  • 1 teaspoon flaky salt, like Maldon, or kosher salt
4.4/5 (5 Votes)

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Combine creamy goat cheese with crunchy baguette slices for this yummy crostini! Sun-dried tomatoes and chives make

  • 4 ounces soft goat cheese
  • 2 sun-dried tomatoes in olive oil, drained, minced
  • 1 ⁄4 cup chives, snipped
  • 1 1⁄2 tablespoons extra-virgin olive oil, plus more for brushing on bread
  • 16 (1/4 inch thick) slices baguette
4.4/5 (5 Votes)

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A winning recipe at the 2013 "Great Tomato Recipe Contest" at the Historic Lewes Delaware Farmers Market, Adapted f

  • 1 Refrigerated Pie Crust
  • 2 Pounds Assorted Heirloom Tomatoes
  • 3 Garlic Cloves, chopped
  • 1 Large Red Onion, sliced thinly
  • 8 sprigs Fresh Thyme, leaves removed from stems
  • 4 sprigs Fresh Oregano, leaves removed from stems
  • 4 ounces Garlic Herb Goat Cheese (plain may be used)
  • 2 cups Mozzarella Cheese, shredded
  • 1/2 cup Romano Cheese, shredded
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 3 Tablespoons Fresh Basil Leaves, chiffonade
4.4/5 (5 Votes)

By

Fried tomatoes never tasted so good

  • DRESSING:
  • 3 to 4 beefsteak tomatoes, sliced about 1/4 inch thickness
  • 1 egg
  • 1/2 cup milk
  • 1 cup flour
  • 1 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Canola oil for frying
  • 2 celery stalks, sliced thin
  • 1/4 red onion, diced
  • Grated Romano or Parmesan cheese
  • 1 tablespoon capers, chopped plus a tablespoon of caper juice
  • Juice of 1/2 lemon
  • 2 to 3 tablespoons olive oil
4.4/5 (5 Votes)

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How to Make It 1 Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bo...

  • What You'll Need
  • 2 pounds ground beef
  • 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
  • 1 envelope (about 1 ounce) dry onion soup and recipe mix
  • 1/2 cup plain dry bread crumbs
  • 1 egg, beaten
  • 1/4 cup water
4.2/5 (19 Votes)

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Recipe source: Southern Living - August 2011

  • 2 medium tomatoes, thinly sliced (about 3/4 lb.)
  • 1/2 pint assorted small tomatoes, halved
  • 3/4 tsp. salt, divided
  • 1 (17.3-oz.) package frozen puff pastry, thawed
  • 1 (8-oz.) package shredded mozzarella cheese
  • 1 (4-oz.) package crumbled feta cheese
  • 1/4 cup finely chopped chives
  • 1 garlic clove, minced
  • 1/4 cup finely chopped assorted fresh herbs
  • 1 Tbsp. olive oil
4.4/5 (10 Votes)

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These baked eggs in tomato sauce make a comforting meal any time of the day

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 sprig parsley, left whole, plus 1 sprig, finely chopped
  • 6 mint leaves, minced
  • 1 clove garlic, lightly crushed
  • 1/4 cup red wine vinegar
  • 1 (16-ounce) can San Marzano tomatoes, crushed by hand
  • 3 basil leaves, cut into thin strips crosswise
  • 8 large eggs
  • 4 heaping spoonfuls of ricotta cheese
  • 8 tablespoons grated Parmesan cheese, plus more for serving
  • salt and pepper, to taste
4.1/5 (15 Votes)

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This bright green spaghetti dish gets a huge amount of color and flavor from a fresh herb pesto, which complements ...

  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup Italian parsley leaves
  • 1/4 cup arugula, washed and spun dry
  • 5 green tomatoes, chopped
  • 2 clove garlic, chopped
  • 1/4 cup extra-virgin olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 1 pound spaghetti
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish
4/5 (25 Votes)

Any burning questions? Our chefs answer!

Mario Batali's Spaghetti with Green Tomatoes Heirloom tomato gratin