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Drop in spoonfuls in above mixture and boil 20 minutes without lifting lid

  • Cook together:
  • 1 large can tomatoes
  • 1 cup cold water
  • 1 onion, cut up
  • Butter, size of an egg
  • Salt and pepper to taste
  • Dumplings:
  • 1 egg, beaten stiffly
  • 1/2 tsp. salt
  • butter, size of an egg
  • 2 cups flour
  • 2 tsp. baking powder
  • (add enough milk to make a stiff batter)
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Preheat oven to 425 degrees Spray a baking sheet with non cooking spray In a skillet on medium heat add olive oil,...

  • 2 Flatbreads (I use packaged Naan)
  • 2 cups mozzarella cheese shredded
  • 3/4 cup roasted cherry tomatoes
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • fresh basil for garnish
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Brown the sausage in a pan

  • 1 lb ground sweet or spicy Italian sausage (We prefer spicy. Note: If you can only find sausage links, remove the casing before cooking.)
  • 24 oz jar of pasta sauce
  • 1 can of cannellini beans, drained and rinsed
  • 1 box of frozen chopped spinach
  • 1/2 pound of carrots (about 4 large carrots), peeled and chopped into bite-sized pieces
  • 1 small yellow onion, diced (about one cup)
  • 4 cups of chicken broth
  • 1 cup uncooked pasta (I like to use elbow macaroni or ditalini)
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1 Wash and dry all produce

  • 12 ounce
  • Chicken Breast
  • 0.25 cup
  • Parmesan Cheese
  • (ContainsMilk)
  • 1 unit
  • Roma Tomato
  • 0.25 cup
  • Panko
  • (ContainsWheat)
  • 1 tablespoon
  • Italian Seasoning
  • 4 ounce
  • Fresh Mozzarella
  • (ContainsMilk)
  • 1 unit
  • Zucchini
  • 1 unit
  • Lemon
  • 3 ounce
  • Orzo
  • (ContainsWheat)
  • 4 teaspoon
  • Olive Oil*
  • unit
  • Salt*
  • unit
  • Pepper*
  • 0.25 ounce
  • Parsley
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Combine all ingredients in blender container

  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
  • 1 cup light mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Hunt's® Tomato Paste
  • 1-1/2 teaspoons granulated sugar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper
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great in omlets, and pasta sauce

  • 1 green pepper
  • 1 tomato
  • 1/2 red onion.
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Instructions Preheat oven to 375 degrees (F)

  • For the White Wine Tomato Basil Sauce:
  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 large cloves (or 3 smaller cloves) garlic, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • 1/4 cup dry white wine
  • 1/2 cup fresh basil, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon fresh ground black pepper (more to taste)
  • For the Cod:
  • 2 tablespoons olive oil
  • 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
  • Salt and pepper
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1. Use a peeler to thinly slice zucchini into “linguini” noodles

  • For the zucchini “linguini”:
  • 2 zucchinis, peeled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • For the creamy sauce:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1/2 cup Greek yogurt
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon dried basil
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Prep/Cook: 20 minutes Serves 4

  • 1 tbsp. butter or margarine
  • 1 medium onion, chopped
  • 1 can (10 3/4 oz) Campbells cream of mushroom with roasted garlic soup
  • 1/2 cup milk
  • 1 cup diced canned tomatoes
  • 1 lb. fish fillets (flounder, haddock or halibut) cut into 2 pieces
  • 4 cups hot cooked linguine
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Heat oil in a large stockpot over medium-high heat

  • 1 Tbsp. olive oil
  • 1 small white onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 4 cloves garlic
  • 2 cups of chicken stock
  • 2 (28 oz.) cans whole tomatoes (with their juices)
  • 1 (14 oz.) can cannelinni beans
  • 1 lb or more of brined cubed chicken
  • 2 handfuls baby spinach or broccoli
  • 1/4 cup roughly chopped fresh basil
  • 1/2 tsp rosemary
  • 1 tsp oregano
  • 1/4 cup fresh Italian parsley
  • Salt to taste
  • 1/2 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes
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For the Chile-Tomato Vodka At least 3 hours before serving Preheat a water bath to 140°F (60°C)

  • For the Chile-Tomato Vodka
  • 2 dried guajillo chiles
  • 1 dried chipotle chiles
  • 1/2 cup sun-dried tomatoes
  • 375 ml vodka, (1.6 cups)
  • For the Bloody Mary
  • 4 ounces Bloody Mary mix
  • 1 ounce Chile-Tomato Vodka, from above
  • 1/2 celery stick
  • Sun-dried tomatoes, thinly sliced
  • Guajillo chiles, thinly sliced
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Heat the oil in a large soup pot over medium heat

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 (14 1/2 ounce) cansno salt added diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken broth or 2 cups vegetable broth
  • 2 tablespoons heavy cream
  • 2 teaspoons sugar
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon white pepper
  • 2 tablespoons chopped fresh chives
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Ellie Krieger's Creamy Tomato Soup Tomato Dumplings