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The best tomato recipes - 557 recipes

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1. Preheat the broiler. Spray a small baking dish with EVOO spray

  • 2 Tilapia fillets
  • EVOO spray
  • 1/2 lemon juiced
  • Italian seasoning, to taste
  • Sea salt and fresh pepper, to taste
  • Garlic powder, to taste
  • 1 onion, sliced
  • 2 tsp light butter
  • 1/4 cup white wine
  • 4 sun dried tomatoes, chopped
  • 3 Tbsp crumbled goat cheese
  • Small bunch of parsley, chopped
  • 4 cups fresh baby spinach
4.2/5 (6 Votes)

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Wash 8 quart jars, lids and rubber seals in hot soapy water and rinse

  • 20 pounds ripe red or yellow tomatoes
  • 6 teaspoons coarse salt - (to 8)
  • 12 teaspoons white wine vinegar or lemon juice
4.5/5 (2 Votes)

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1. Combine water & stock & bring to a slow simmer 2

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 bacon rashers diced
  • 2 pkts sliced mushrooms
  • 2 cups Arborio rice
  • 1 tsp crushed garlic
  • 1 400g can crushed tomato
  • 1 l chicken stock
  • 2 cups water
  • 1/2 cup Parmesan cheese
4/5 (1 Votes)

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This Avocado Toasts with Heirloom Tomatoes recipe is soo good! The spread features perfectly seasoned avocado, fres...

  • 1/4 medium red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 2 medium ripe heirloom tomatoes, cored and cut into bite-size pieces
  • 3/4 cup cherry or grape tomatoes, preferably Sungold tomatoes; halved
  • 1 cup mixed herbs, such as basil, cilantro and mint, roughly torn
  • 1 teaspoon sea salt, plus extra for serving
  • 1/2 cup extra-virgin olive oil plus 2 tablespoons
  • 2 thick slices Good quality day-old bread
  • 1 garlic clove, peeled and halved
  • 1/2 ripe Hass avocado, pitted, quartered lengthwise and peeled
  • 1 Persian cucumber, peeled and sliced into 1/4-inch rounds
  • Freshly ground black pepper
  • 2 tablespoons Crème fraîche (or yogurt), optional
4/5 (1 Votes)

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Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer

  • 1 pint (475 mL) grape tomatoes, quartered
  • 1 cup (250 mL) mini-bocconcini, halved
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tbsp (15 mL) minced capers
  • 1 tsp (5 mL) dried oregano
  • 2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
  • 1/4 cup (60 mL) seasoned dry bread crumbs
  • 1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
  • Pinch each of salt and freshly ground black pepper
  • 2 tbsp (30 mL) extra virgin olive oil
  • MIXED GREENS
  • 8 cups (2 L) mixed greens
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • Pinch each of salt and freshly ground black pepper
4/5 (1 Votes)

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A recipe from Proud Italian Cook

  • First layer; Sweet Vadalia onion ring slices on a nice drizzle of olive oil ( the pan I use gets them all caramelized on the bottom)
  • Sliced zucchini
  • Handful of romano cheese spread all over
  • Toasted homemade Italian bread crumbs spread about
  • Small cherry tomatoes placed all around
  • I had some cut leeks I needed to use so I threw them in, glad I did!
  • Drizzle with olive oil
  • More cheese
  • More breadcrumbs
  • Repeat!
  • Garnish with fresh snipped basil
4/5 (1 Votes)

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For grits: Bring the mascarpone, milk and chicken broth to a simmer in a stock pot over medium-high heat

  • 1 cup mascarpone cheese
  • 1 1/4 cups whole milk
  • 1 1/4 cups chicken broth
  • 1 tsp. ground nutmeg
  • 2 bay leaves
  • 3 Tbs. bacon fat
  • 1 Tbs. kosher salt
  • 3/4 cup instant white corn grits
  • 1 Tbs. minced chives
  • 4 (4-6 oz) salmon, skin-on
  • 1/2 cup olive oil
  • 1/2 dill pickle
  • 1/2 cup chives, chopped fine
  • zest and juice of 1 lemon
  • 3 Tbs. capers, smashed and chopped
  • 1 cup sungold or cherry tomatoes, sliced in half
  • 3 Tbs. red wine vinegar
  • 3 anchovy fillets, well-chopped to taste, salt
  • 2 cloves garlic, chopped fine
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh dill
4/5 (2 Votes)

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In a large bowl, combine watermelon, tomatoes, arugula and basil

  • 4 c cubed seedless watermelon
  • 20 cherry tomatoes, halved
  • 4 c arugula
  • 3 T chopped fresh basil
  • 1 t salt
  • 4 T olive oil
  • 1 T red wine vinegar
  • 1/2 t pepper
  • 1 c crumbled Tofu feta cheese
4/5 (1 Votes)

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Cook penne pasta according to directions, drain

  • 3/4 lb penne pasta
  • 2 T. butter
  • 1 onion, thinly sliced
  • 1/2 tsp. red pepper flakes
  • 2 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes, drained
  • 2 cups half and half
  • 1 cup frozen peas
  • 1/2 tsp salt
  • pepper
  • 1 roaster chicken (about 2 lbs) skinned and shredded into bite size pieces
3.8/5 (4 Votes)

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This chicken goulash is like the quintessential comfort food

  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 1 sweet red bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped finely
  • 3 large cloves garlic
  • 1 tablespoon paprika
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
3.9/5 (17 Votes)

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In a large stockpot over medium heat, melt the butter

  • 1 tablespoon unsalted butter
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, minced
  • 1 (4 ounce) jar diced pimientos
  • 1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
  • 1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 limes cut into wedges
  • Salt and freshly ground black pepper
3.9/5 (8 Votes)

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If you like tomato soup, you'll love this creamy Beach Bar Tomato Soup!

  • 1/2 stick butter
  • 1 medium onion, diced fine
  • 1 block cream cheese
  • 1 large can petite diced tomatoes
  • 6 cans condensed tomato soup
  • 1 quart milk or half and half
  • Croutons and mozzarella cheese for garnish
4.1/5 (18 Votes)

Any burning questions? Our chefs answer!

Beach Bar Tomato Soup Sundried Tomato and Goat Cheese Tilapia in a White Wine Sauce