Type what you have

Ingredients

• ✓ tomato
• salt

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside.
2. 2 Cut a shallow X on the bottom of each tomato. This will make peeling much easier. Place tomatoes in boiling water until the skin begins to peel back, about 30 seconds to 1 minute.
3. 3 Transfer tomatoes into the bowl of ice water; set aside for 5 minutes.
4. 4 Remove tomatoes from water; peel off the skin with your hands and slice into quarters.
5. 5 Transfer tomatoes into a large saucepan over low heat; stir in salt. Simmer, stirring occasionally to prevent burning, until slightly thickened, about 20 to 30 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ tomato
• bread
• white sugar
• butter
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
2. 2 Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
3. 3 Bake until hot and the tomatoes are tender, about 45 minutes.

By Clotho98

Ingredients

• ✓ tomato
• cucumber
• red onion
• mayonnaise
• garlic
• black pepper
• salt

Instructions

1. 1 Toss together tomatoes, cucumber, onion, mayonnaise, and garlic in a large serving bowl. Season with pepper and salt.

By POLYCHIP

Ingredients

• ✓ tomato
• olive oil
• garlic
• basil
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over low heat; add garlic and sauté until tender, about 2 minutes.
3. 3 Stir in crushed tomatoes, basil, salt, and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Serve immediately.

By LIAROSE

Ingredients

• ✓ tomato
• whole kernel corn
• sweet onion
• green onion
• cilantro leaves
• lime
• rice vinegar
• kosher salt

Instructions

1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Ingredients

• ✓ tomato
• sweet corn
• orange bell pepper
• celery
• red onion
• garlic
• ranch salad dressing
• cilantro

Instructions

1. 1 Combine corn, tomato, bell pepper, celery, red onion, and garlic in a bowl; stir in ranch dressing to coat. Fold all but 1 tablespoon cilantro into salad. Sprinkle reserved 1 tablespoon cilantro over top; serve.

By MECTE

Ingredients

• ✓ tomato
• macaroni
• celery
• tuna
• mayonnaise
• salad dressing
• sugar
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomatoes, celery, and tuna.
3. 3 Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar, and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

By Annelle Majeran

Ingredients

• ✓ tomato
• pie crust
• salt
• garlic
• basil
• cheddar cheese
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
2. 2 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and cool completely; reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 While the crust is cooling, place tomato slices in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
4. 4 Arrange 1/2 of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat layers once more, then spread mayonnaise over the top.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

By Elizabeth

Ingredients

• ✓ tomato
• onion
• white sugar
• salt
• black pepper
• butter
• all-purpose flour
• milk

Instructions

1. 1 Bring tomatoes, onion, sugar, salt, and pepper to a simmer in a saucepan over medium heat; cook until onion is soft, 5 to 10 minutes. Strain broth into a bowl; discard any solids.
2. 2 Melt butter in a saucepan over medium-low heat. Stir in flour and cook until fragrant, about 3 minutes. Slowly whisk in milk and cook until thickened, 5 to 7 minutes. Stir in strained tomato broth and cook until heated through, 5 to 6 minutes. Serve hot.

By Karen Gibson

Ingredients

• ✓ tomato
• beef stew meat
• corn
• green bean
• carrot
• potato
• beef with onion soup mix
• salt
• pepper

Instructions

1. 1 Place crushed tomatoes, beef, corn, green beans, carrots, potatoes, onion soup mix, salt, and pepper into a slow cooker; stir to combine.
2. 2 Cook on Low for at least 6 hours. Add water if necessary.

By JUDY G

Ingredients

• ✓ tomato
• butter
• garlic
• broccoli
• brussels sprout
• salt
• red pepper flakes

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining 2 tablespoons butter. Season with salt and red pepper flakes.
2. 2 Stir Brussels sprouts mixture until well combined, then cover the skillet and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

By Howard

Ingredients

• ✓ tomato
• eggplant
• salt
• olive oil
• balsamic vinegar
• oregano
• black pepper

Instructions

1. 1 Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
2. 2 Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
3. 3 Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

By Kim's Cooking Now

Ingredients

• ✓ tomato
• bacon
• okra
• onion
• green pepper
• celery
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crisp. Drain; crumble bacon onto a plate and set aside.
2. 2 Add okra, onion, pepper, and celery to the pan; sauté until tender. Add tomatoes, salt, and pepper; cook and stir until tomatoes are heated through.
3. 3 Garnish with crumbled bacon.

By GWYNN

Ingredients

• ✓ tomato
• eggplant
• salt
• pepper
• zucchini
• yellow onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.
3. 3 Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.
4. 4 Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven until vegetables are tender, about 30 minutes.

By homecook626

Ingredients

• ✓ tomato
• butter
• onion
• garlic
• water
• chicken bouillon
• zucchini
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add onion; cook and stir until onion is tender, about 5 minutes.
3. 3 Add garlic; cook and stir until fragrant, about 1 minute more.
4. 4 Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.
5. 5 Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.
6. 6 Season with black pepper and serve.

By FrackFamily5 CACT

Ingredients

• ✓ tomato
• butter
• panko bread crumb
• garlic powder
• olive oil
• salt
• black pepper
• blue cheese

Instructions

1. 1 Set an oven rack 4 to 5 inches from the heat source and preheat the oven's broiler.
2. 2 Melt butter in a small skillet over medium heat. Stir in panko bread crumbs and garlic powder until well combined and cook until bread crumbs are very lightly browned, 1 to 2 minutes. Remove from heat.
3. 3 Cut tomatoes in half lengthwise and place on a baking sheet, cut sides up. Brush with olive oil and sprinkle with salt and pepper. Broil tomatoes until warmed through and lightly browned, about 3 minutes.
4. 4 Finely chop blue cheese if there are any large chunks. Sprinkle on top of tomatoes, then top with bread crumb mixture. Broil until cheese is melted and bread crumbs are golden brown, about 1 more minute. Watch carefully, as bread crumbs can burn quickly.

By France Cevallos

Ingredients

• ✓ tomato
• watermelon
• sweet onion
• green onion
• balsamic vinegar
• olive oil
• saccharine-based sugar substitute
• salt
• black pepper

Instructions

1. 1 Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
2. 2 Refrigerate at least 30 minutes before serving.

By klcrfa

Ingredients

• ✓ tomato
• olive oil
• white wine vinegar
• salt
• black pepper
• dijon mustard
• white sugar
• mint

Instructions

1. 1 Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

By Shandeen Gemanis

Ingredients

• ✓ tomato
• butter
• onion
• salt
• black pepper
• basil
• brown sugar
• white bread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Sauté butter and onion in a medium saucepan over medium heat until onion is translucent, 3 to 4 minutes. Add salt, pepper, basil, brown sugar, and tomatoes; mix well. Stir in bread until well combined. Pour tomato-bread mixture into the prepared dish.
3. 3 Bake in the preheated oven for 30 to 35 minutes. Enjoy.

By Linda

Ingredients

• ✓ tomato
• pinto bean
• bacon
• salt
• garlic powder
• dark lager beer
• cilantro
• green onion
• jalapeno pepper

Instructions

1. 1 Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
2. 2 Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
3. 3 Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

By CAL

Ingredients

• ✓ tomato
• corn
• cream-style corn
• green chile pepper
• corn muffin mix
• sour cream
• cheddar cheese
• onion
• egg
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
2. 2 Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
3. 3 Bake in the preheated oven until firm in the center, about 50 minutes.

By CrisDee

Ingredients

• ✓ tomato
• cider vinegar
• vegetable oil
• sugar
• salt
• dill weed
• black pepper
• cucumber
• red onion

Instructions

1. 1 Whisk vinegar, oil, sugar, salt, dill, and black pepper together in a large bowl. Add cucumbers, tomatoes, and onion; toss to coat. Set aside before serving, at least 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ tomato
• green cabbage
• vegetable broth
• carrot
• celery
• onion
• garlic
• apple cider vinegar
• lemon juice
• sage

Instructions

1. 1 Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot).
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ tomato
• olive oil
• basil
• oregano
• garlic
• salt
• black pepper
• bread crumb
• mozzarella cheese
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
2. 2 Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
3. 3 Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
4. 4 Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
5. 5 Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

By lutzflcat

Ingredients

• ✓ tomato
• rotini pasta
• bacon
• mayonnaise
• ranch salad dressing mix
• garlic pepper
• garlic powder
• milk
• black olive
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
4. 4 Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.
5. 5 Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.
6. 6 Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

By Wilemon

Ingredients

• ✓ tomato
• eggplant
• salt
• olive oil
• onion
• balsamic vinegar
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt and let stand for about 10 minutes. Drain off liquid.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
3. 3 Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
4. 4 Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
5. 5 Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.

By Luke Patterson

Ingredients

• ✓ tomato
• black-eyed pea
• lemon juice
• onion
• cilantro
• olive oil
• oregano
• salt
• garlic
• black pepper

Instructions

1. 1 Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a large bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

By chefcs

Ingredients

• ✓ tomato
• corn
• vegetable oil
• onion
• green bell pepper
• milk
• salt
• cayenne pepper
• bacon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is tender, about 5 to 8 minutes.
4. 4 Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil.
5. 5 Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
6. 6 Stir in bacon and green onions. Remove from heat and serve.

By Jodi Hanlon

Ingredients

• ✓ tomato
• black-eyed pea
• red bell pepper
• green bell pepper
• red onion
• celery
• parsley
• balsamic vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
3. 3 In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables.
4. 4 Cover, and chill in the refrigerator 8 hours, or overnight.

By LADYEM

Ingredients

• ✓ tomato
• plum
• peach
• cherry
• parsley
• lemon zest
• lemon juice
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine plums, peach, tomato, cherries, parsley, lemon zest, lemon juice, garlic, salt, and black pepper in a large bowl until; set aside to allow flavors to blend, at least 5 minutes. Drizzle with olive oil; stir to combine.

By VirginiaWillis