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
• bacon
• onion
• green bean

Instructions

1. 1 Fry the bacon in a large skillet over medium heat until browned and crisp. Drain off all but a thin coating of the grease. Add onions to the skillet; cook and stir until browned, about 5 minutes. Mix in tomatoes, stirring to remove any stuck on bits of bacon from the bottom of the skillet. Drain two cans of the beans, leave the liquid in the other two; pour into the skillet. Cook and stir until heated through.

By MYCHELLIE

Ingredients

• ✓ tomato
• mozzarella cheese
• basil
• olive oil
• sea salt

Instructions

1. 1 Alternate and overlap tomato slices, mozzarella cheese slices, and basil leaves on a large platter. Drizzle with olive oil. Season with sea salt and pepper.

By Jackie

Ingredients

• ✓ tomato
• olive oil
• lemon juice
• salt
• black pepper
• asparagus

Instructions

1. 1 Whisk olive oil, lemon juice, salt, and pepper together in a large bowl. Add asparagus and grape tomatoes. Stir to combine and let sit for 5 minutes while you preheat the air fryer.
2. 2 Preheat the air fryer to 370 degrees F (180 degrees C) for 5 minutes.
3. 3 Add asparagus and tomato mixture to the air fryer basket.
4. 4 Cook in the air fryer until vegetables are tender, about 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ tomato
• cabbage
• cucumber
• onion
• sugar
• salt
• black pepper
• mayonnaise

Instructions

1. 1 In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.

By BLUEWOULF

Ingredients

• ✓ tomato
• olive oil
• onion
• spinach
• salt
• pepper
• roquefort cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

By Elizabeth

Ingredients

• ✓ tomato
• chickpea
• arugula
• garlic
• feta cheese
• parmesan cheese
• olive oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

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
• black bean
• lime
• chili powder
• cumin
• garlic powder

Instructions

1. 1 Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

By Liz Eck

Ingredients

• ✓ tomato
• yellow peach
• sweet onion
• cider vinegar
• white sugar
• raisin
• lime
• ginger
• salt
• cinnamon
• red pepper

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ tomato
• quinoa
• chicken broth
• basil pesto
• salt
• pepper

Instructions

1. 1 Bring quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until liquid is completely absorbed, about 15 minutes.
2. 2 Remove the saucepan from heat; stir pesto into quinoa. Fold tomato into mixture. Season with salt and pepper.

By Sarah

Ingredients

• ✓ tomato
• water
• sugar
• red wine vinegar
• celery seed
• red onion
• cucumber
• green bell pepper
• red bell pepper

Instructions

1. 1 In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
2. 2 In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

By annabell

Ingredients

• ✓ tomato
• olive oil
• onion
• corn kernel
• cream cheese
• water
• parsley
• basil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

By VirginiaWillis

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
• honey
• orange
• garlic
• soy sauce
• balsamic vinegar
• black pepper
• water
• green bean
• olive oil

Instructions

1. 1 Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
2. 2 Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

By jennzy910

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
• mozzarella cheese
• red onion
• olive oil
• balsamic vinegar
• basil
• salt
• pepper

Instructions

1. 1 In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

By katquilter

Ingredients

• ✓ tomato
• vegetable oil
• onion
• green bell pepper
• yellow bell pepper
• chicken broth
• black bean
• kidney bean
• pinto bean
• green chile pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook and stir until softened, about 5 minutes.
2. 2 Stir in chicken broth, black beans, kidney beans, pinto beans, and diced tomatoes. Cook until heated through, 10 to 15 minutes.

By Debbie F.

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
• bacon
• green onion
• garlic
• green bean
• basil
• oregano
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels.
3. 3 Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from the heat.
4. 4 In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar.
5. 5 Crumble in the bacon and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.

By Jenna McGarvey

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
• water
• onion
• lentil
• vegetable oil
• cumin
• salt
• yellow potato

Instructions

1. 1 Combine water, onion, tomato, lentils, oil, cumin, and salt in a large pot over medium heat; bring to a boil. Boil, stirring occasionally, until lentils are soft, about 30 minutes.
2. 2 Add potatoes; cook until tender, about 15 minutes.

By caro0888

Ingredients

• ✓ tomato
• olive oil
• onion
• garlic
• green bean
• sugar
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
2. 2 Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

By COLEE576

Ingredients

• ✓ tomato
• long grain white rice
• water
• vegetable oil
• zucchini
• green onion
• garlic
• garlic salt
• basil
• paprika
• oregano
• cheddar cheese

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 3 Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. 4 Bake uncovered 20 minutes, or until cheese is melted and bubbly.

By Debi Blair McGinness

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