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The best tomato recipes - 557 recipes

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Preheat a large saute pan over medium-high heat

  • 1 boneless beef chuck roast (3-4 pounds)
  • 1/4 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 3 large carrots, peeled and diced
  • 3 stalks of celery, diced
  • salt and black pepper
  • 6 clove of garlic, finely minced
  • 1 28-ounce can whole tomatoes, with juice
  • 1 1/2 cups beef broth
  • 1 cup red wine
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish
  • 1 teaspoon granulated sugar
  • salt and black pepper
  • 1 tablespoon corn starch mixed with 1 tablespoon water (more or less depending on how you like the consistency of your gravy)
0/5 (0 Votes)

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Prepare the sauce by adding all of the ingredients to a medium saucepan

  • FALAFEL:
  • 1 head of cauliflower
  • 2 eggs
  • 1/2 cup flour
  • 1 T chopped parsley
  • 1 t cumin
  • 1/2 t yellow curry powder
  • 1/2 t cayenne pepper
  • 1 t salt
  • 2 cloves garlic
  • SPICY TOMATO SAUCE:
  • 1 14 oz. can diced tomatoes
  • 1 T lemon juice
  • 1 T orange juice
  • 3 cloves garlic (pressed)
  • 2 T brown sugar
  • 1/2 t hot chili powder
  • 1 T Sriracha
  • 1/2 t salt
0/5 (0 Votes)

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Bring large pot of water to a boil for rigatoni

  • 3 Tbps olive oil
  • 1 pgk large cherry tomatoes
  • 1 lb sausage ground
  • small onion chopped
  • 2 cloves garlic choped
  • salt pepper
  • 1/2 cup sweet vermouth
  • 1 bunch of kale, stemmed and chopped
  • 1 lb rigatoni
  • 1 to 2 cups ricotta cheese
  • olive oil for drizzling
  • shaved Parmesan cheese
0/5 (0 Votes)

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Brown meat ,onion and shortening add mustard ,ketchup and chicken gumbo simmer 10-15 Min

  • 1 LB ground beef
  • 1/2 Chopped Onion
  • 1 TBS Shortening
  • 1 Can Chicken Gumbo Soup
  • 2 TBS Ketchup
  • 1 TBS Mustard
0/5 (0 Votes)

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Home Canned Condiment recipe shared with me by Hallie Roope from West Virginia

  • 1 Peck of Green tomatoes sliced thin (a peck is approximately 2 gallons liquid measurement, or 32 cups, or 8 quarts)
  • 4 large onions finely chopped
  • 4 large green bell peppers finely chopped
  • 1/2 cup regular table salt or canning salt
  • 1 pint apple cider vinegar (2 cups)
  • 2 lbs sugar (4 cups)
  • pickle spice to taste (about 1/4 cup)
  • 12 to 15 [2 pint] canning jars and enough lids and bands to fit the jars
0/5 (0 Votes)

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Preheat oven to 400 degrees

  • 2 medium Russet potatoes, scrubbed and sliced into very thin disks (less than 1/8 inch)
  • 1 1/2 tablespoons olive oil
  • salt and pepper to taste
  • 1 small red bell pepper, chopped
  • 1/2 cup frozen spinach, thawed and drained of all liquid
  • 1/2 cup sliced mushrooms (canned works fine)
  • 5 or 6 cherry tomatoes, cut into halves
  • 1/2 cup cheese (any cheese you have on hand- cheddar is always great)
  • 7 eggs
  • 3/4 cup milk
0/5 (0 Votes)

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CAKE: Preheat oven to 350 degrees F

  • CAKE:
  • 1 cup (2 sticks) butter, softened
  • 2 1/2 cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups diced green tomatoes
  • 1 cup golden raisins
  • 1 cup chopped walnut
  • BROWN BUTTER ICING:
  • 1/2 cup (1 stick) butter
  • 1 cup confectioners' sugar
4/5 (4 Votes)

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6-8 servings. Make double or triple batch & freeze in qt size containers

  • 2 lg red bell peppers, seeded & cut into strips
  • 1 T EVOO
  • 1 c chopped onion
  • 4 cloves garlic, minced
  • 10 med tomatoes, chopped
  • 1 c chicken broth
  • 2 T balsamic vinegar
  • 1 t salt
  • 1/2 t dried basil
  • 1/2 t dried oregano
  • 1/2 t ground black pepper
  • Garnish: fresh oregano
5/5 (1 Votes)

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Bake biscuits according to package directions; set aside

  • 16-oz. tube refrigerated buttermilk biscuits
  • 1/2 lb. bacon
  • 1 c. buttermilk
  • 1-1/2 c. self-rising cornmeal
  • salt and pepper to taste
  • 2 green tomatoes, thickly sliced
  • Garnish: mayonnaise
0/5 (0 Votes)

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Heat oil in skillet over medium-high heat

  • 2 tsp. olive oil or butter
  • 1 shallot, chopped
  • 2 cups cherry tomatoes, halved
  • 1/2 tsp. salt, optional
  • 2 cups old-fashioned rolled oats
  • 1 clove garlic, minced (1 tsp.)
  • 1 1/2 oz. Brie, cut into small cubes
  • 1/4 cup fresh basil leaves, torn
  • 1 Tbs. toasted pine nuts
0/5 (0 Votes)

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Rutgers ext. Very good around holidays

  • 1/5 teas. seeded lemon, chopped
  • 1/5 teas. garlic clove, chopped
  • 1 cup green tomatoes, chopped
  • 7 1/4 tab. brown sugar
  • 4 tab. raisins
  • 2 + tab. fresh ginger root, finely chopped
  • 1/4 teas. salt
  • pinch cayenne
  • 6 1/2 tab. cider vinegar
  • 1/2 tab. fresh red pepper. chopped
0/5 (0 Votes)

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from Sam Choy's Island Flavors Sam says:When I was a kid and came home from school, my dad would go to the refriger...

  • 1 pound round steak, flank steak, or beef of your choice
  • Beef Marinade (recipe below)
  • 1 Tablespoon vegetable oil
  • 3 medium tomatoes, cut into wedges
  • 1 medium onion, sliced into half-moons
  • 1 large green bell pepper (sweet pepper), sliced into strips
  • 4 green onions, cut into 1-inch lengths
  • 1 stalk celery, thinly sliced on the diagonal
  • Stir-Fry Sauce (recipe below)
  • Salt and pepper to taste
  • Beef Marinade (makes about 1/4 cup)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sherry
  • 1 Tablespoon vegetable oil
  • 1-1/2 teaspoons granulated sugar
  • 1 clove fresh garlic, minced
  • 1/4 finger of fresh ginger, peeled and minced
  • Combine and mix well.
  • Stir-Fry Sauce (makes 1 cup)
  • 1 cup stock (chicken, beef, vegetable)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons soy sauce
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 1 teaspoon oyster sauce
  • Combine and mix well.
0/5 (0 Votes)

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Papa Choy's Tomato Beef Slow Cooker Pot Roast with Tomato-Based Gravy