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The best tomato recipes - 557 recipes

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Voted chef of the year by Chef magazine in 2004, Bernard Gu at La Jolla Beach & Tennis Club in La Jolla, California...

  • AVACADO TOMATO SALSA FRESCA
  • 3 tomatoes, diced
  • 1 avocado, pitted, and cut into ¼-inch dice.
  • 3 green onions, white and light green parts,
  • thinly sliced
  • I small jalapeflo chili seeds removed and finely chopped .
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • CRABMEAT OMELET
  • 8 ounces cook
  • crabmeat, picked oveR and shells removed
  • 1 small red bell pepper, seeds and ribs removed and finely chopped
  • 2 teaspoons finely chopped fresh chives
  • Juice of 1 lemon
  • 8 eggs
  • 1/4 cup water
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground pepper
  • 4 ounces Monterey Jack cheese
  • 1 avocado, pitted, peeled, and sliced
  • 4 sprigs fresh cilantro
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* In a blender, combine the first six ingredients

  • 1 * 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 * 1 cup vegetable oil
  • 1/2 * 1/2 cup cider vinegar
  • 1 * 1 cup sugar
  • 1 * 1 small onion, quartered
  • 1/2 * 1/2 teaspoon salt
  • * Salad greens and vegetables of your choice
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Papaw found this in Hints from Heloise June 2010

  • 1 - 18oz. box dry chocolate cake mix
  • 10.75oz. can condensed tomato soup - UNDILUTED
  • 1 tsp. baking soda
  • 2 eggs
  • marshmallows (only if using as topping)
0/5 (0 Votes)

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Here's a colorful and flavorful pasta salad that's easily made special with the addition of fresh vegetables and an...

  • Dressing:
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 cup broccoli florets
  • 1 cup carrots, shredded
  • 1/2 cup black olives, sliced
  • 2 pounds rotini tri-colored pasta
  • 1 1/4 cups canola oil
  • 1 teaspoon pepper
  • 3/4 cup red-wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon granulated garlic
  • 3 tablespoons Spike All Purpose Seasoning
  • 1/2 cup grated Romano cheese
  • 1/4 cup mayonnaise
  • Additional Romano cheese for garnish (optional)
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In a large fry pan, melt butter

  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 2 cups sliced mushrooms
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 red pepper, chopped
  • 1 tsp. dried oregano
  • 1 lb. pork tenderloin
  • 2 tbsp. all-purpose flour
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 cups milk
  • 3 cups penne pasta
  • 1 can 14 oz. tomato sauce
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Delicious Soup! You don't have to smoke the tomatoes, simply add 1t of liquid smoke if you want the smokey flavor,...

  • 1 pound sweet Italian Sausage
  • 1 large red onion, peeled and chopped
  • 1- 14 oz. can artichoke hearts, drained
  • 1- 28 oz. can Italian plum tomatoes with juice (smoked-optional)
  • 3 cups chicken stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon fennel seed
  • 1/4 pound penne pasta
  • salt and pepper to taste
  • *Add water, as desired
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Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice

  • 3 large globe artichokes
  • 1/2 lemon, juiced, plus 2 lemons, zested and juiced
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 2 bulbs fennel, finely sliced lengthwise
  • Salt and pepper
  • 2 tablespoons peanut oil
  • 6 (6-ounce) rockfish or halibut fillets
  • 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
  • 4 plum tomatoes, peeled, seeded, and large diced
  • 1 cup dry white wine
  • 1 cup fish or chicken stock, optional
  • 2 tablespoons capers
  • 1 tablespoon chiffonaded basil leaves
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This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, tho...

  • 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
  • Salt to taste
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, sliced thin across the grain
  • 2 to 4 garlic cloves (to taste), minced
  • 1 (28-ounce) can chopped tomatoes
  • 2 tablespoons tomato paste
  • Pinch of sugar
  • 1/8 teaspoon cinnamon
  • 1 sprig basil
  • 1 (15-ounce) can chickpeas, drained
  • 3 tablespoons chopped flat-leaf parsley (optional)
5/5 (1 Votes)

By

Preheat oven to 400 degrees

  • 1/4 cup olive oil.
  • 1/2 cup finely chopped onion.
  • 1 teaspoon crushed red pepper.
  • 1-1/2 pounds medium shrimp, peeled and
  • deveined with tails intact
  • 1/2 cup diced tomato drained
  • Salt to taste
  • 2/3 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
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To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste

  • Pesto:
  • 2 tablespoons minced onion
  • 1/2 cup diced red bell pepper
  • 5-6 tablespoons oilve oil
  • 2 cups prepared risotto, cooled
  • 2 cups Panko (Japanese bread crumbs), plus more for coating
  • 4 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 16 ounces Phillips Crab Meat
  • 1/2 cup pine nuts, toasted
  • 1-2 bunches (2 ounces) basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese
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In all honesty, this is one of those recipies that I really enjoy that isn't always a good sell to others

  • 1 3/4 cup of V8
  • 1 package of lemon jello
  • 2 Tablespoons of fresh lemon juice.
5/5 (1 Votes)

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Preheat oven to 450 degrees

  • 2 tablespoons olive oil preferably
  • extra-virgin
  • 3 cups thinly-sliced onion - (1 large)
  • 1/2 pound sliced cremini mushrooms
  • 1 homemade or prepared 9" pie crust
  • 4 ounces chevre (goat cheese) crumbled
  • 2 teaspoons coarsely-chopped fresh thyme or rosemary (or 1/2 tspn dried thyme or rosemary)
  • 2 medium tomatoes - (to 3) cut 1/4"-thk slices, then cut in half
  • Salt to taste
  • Freshly-ground black pepper to taste
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Tomato-Mushroom Galette BAJA OMELET WITH AVOCADO- TOMATO SALSA FRESCA