Type what you have

Ingredients

• ✓ tomato
• red bell pepper
• olive oil
• garlic
• jalapeno pepper
• salt
• semolina
• salt
• water
• olive oil
• olive oil

Instructions

1. 1 Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. 2 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. 3 Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. 4 For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. 5 To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

By Corey Habbas

Ingredients

• ✓ tomato
• water
• couscous
• basil
• mozzarella cheese
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Pour boiling water over couscous in a bowl. Cover the bowl with plastic wrap; set aside until water is completely absorbed, about 5 minutes.
3. 3 Slice tops from tomatoes; cut a very small slice from bottoms so they stand upright. Remove and discard tomato seeds and pulp using a spoon. Place tomatoes in the prepared baking dish, right-sides up.
4. 4 Bake tomatoes in the preheated oven until slightly soft, about 20 minutes.
5. 5 Line insides of each tomato with 4 basil leaves.
6. 6 Toss couscous and mozzarella cheese together; stuff evenly into tomatoes. Drizzle vinegar over top.

By C Murphy

Ingredients

• ✓ tomato
• cooking spray
• garlic salt
• black pepper
• egg
• water
• parmesan cheese

Instructions

1. 1 Spray a skillet with cooking spray and place over medium heat. Add tomato and season with garlic salt, and pepper.
2. 2 Whisk egg, water, and Parmesan cheese together in a small bowl. Add to the skillet, and reduce heat to medium-low. Use a spatula or wooden spoon to scrape egg from edges of pan to center once it begins to set. Continue scraping the spatula along the bottom of the pan to redistribute egg as it cooks.
3. 3 Cook until egg is set but still slightly moist, about 5 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ tomato
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• shrimp
• egg
• milk
• curry powder
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ tomato

Instructions

1. 1 Fill a large bowl with ice cubes and water and set aside.
2. 2 Bring a large pot of water to a boil.
3. 3 Cut an X in the bottom of each tomato with a knife.
4. 4 Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
5. 5 Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
6. 6 Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

By John Mitzewich

Ingredients

• ✓ tomato
• ✓ tomato
• onion
• basil
• garlic

Instructions

1. 1 Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce the heat and simmer until slightly reduced, about 30 minutes.

By Joy Andrews

Ingredients

• ✓ tomato
• tilapia fillet

Instructions

1. 1 Heat tomatoes in a large skillet over medium heat until simmering; add tilapia. Spoon tomatoes over tilapia to coat; cover skillet. Simmer until fish flakes easily with a fork, about 10 minutes.

By Autumn

Ingredients

• ✓ tomato
• salt

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.
3. 3 Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour. Keep in mind that larger tomatoes will require more oven time.

By Kellie

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
• fiesta salsa mix
• white vinegar

Instructions

1. 1 Inspect 2 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ tomato
• green chile
• processed cheese food

Instructions

1. 1 Combine the tomatoes with chiles and cheese food in a slow cooker; cook on High setting until melted, stirring occasionally, about 1 hour.

By BOYDCL

Ingredients

• ✓ tomato
• green chili
• prepared cheese product

Instructions

1. 1 Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
2. 2 Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.

By Red Gold

Ingredients

• ✓ tomato
• pesto
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
3. 3 Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

By lovedody

Ingredients

• ✓ tomato
• onion
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
3. 3 Bake for 30 minutes in the preheated oven, or until top is golden and crispy.

By Debra

Ingredients

• ✓ tomato
• ✓ tomato
• green chile pepper
• bread crumb
• cheddar cheese
• smoked sausage

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the tops off tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out flesh. Place tomatoes in a small baking dish.
3. 3 Combine diced tomatoes with green chiles, bread crumbs, and 1/3 cup of shredded cheese in a small bowl. Stir in smoked sausage pieces; mix well.
4. 4 Spoon the mixture into tomato skins and top with remaining 1/3 cup of shredded cheese.
5. 5 Bake stuffed tomatoes in preheated oven until tomatoes are warmed through and cheese has melted, about 15 minutes.

By Stephanie Burr

Ingredients

• ✓ tomato
• top round london broil
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place London broil in a roasting pan. Pour stewed tomatoes over meat and sprinkle with garlic salt.
3. 3 Roast in the preheated oven until meat is fork tender, 2 1/2 to 3 hours. Let stand for about 10 minutes before carving and serving.

By LSERAMONE

Ingredients

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

Instructions

1. 1 Bring a pot of water to a boil. Cook tomatoes in boiling water until skins begin to split, about 1 minute. Immediately remove tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove tomatoes from ice water; remove and discard tomato skins. Cut tomatoes into chunks. Blend tomatoes in a food processor until smooth.
2. 2 Heat oil in a saucepan over medium heat; cook garlic in oil until fragrant, being careful not to brown, 1 to 2 minutes. Add blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir in basil. Allow the sauce to sit for a few minutes to allow basil flavor to blend into the sauce.

By she_cooks

Ingredients

• ✓ tomato
• white wine vinegar
• basil
• thyme
• mustard

Instructions

1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Ingredients

• ✓ tomato
• avocado
• red onion
• black pepper
• balsamic vinaigrette salad dressing

Instructions

1. 1 Toss together tomatoes, avocados, and red onion in a large serving bowl. Dust lightly with black pepper, then pour salad dressing over. Cover and chill in the refrigerator until flavors blend, at least 1 hour.

By Mica

Ingredients

• ✓ tomato
• lime juice
• cilantro
• black bean

Instructions

1. 1 Drain Rotel, and reserve liquid.
2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Ingredients

• ✓ tomato
• ✓ tomato
• jalapeno pepper
• tomato bisque
• green chili
• pasta shell
• colby monterey jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
3. 3 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
4. 4 Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

By j Morgan

Ingredients

• ✓ tomato
• sausage
• green chile pepper
• cream cheese

Instructions

1. 1 Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
2. 2 Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

By Kelly

Ingredients

• ✓ tomato
• pork sausage
• green chili
• cream cheese

Instructions

1. 1 Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

By Emily

Ingredients

• ✓ tomato
• ✓ tomato
• green chile pepper
• onion
• celery
• green bell pepper
• white sugar

Instructions

1. 1 Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

By Suzanne

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
• chicken breast
• onion
• italian seasoning
• garlic

Instructions

1. 1 Arrange chicken in a slow cooker. Pour tomatoes over chicken; add onion, Italian seasoning, and garlic.
2. 2 Cook on Low for 6 to 8 hours.

By Melissa franz

Ingredients

• ✓ tomato
• cavatappi pasta
• bacon
• processed cheese food

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain.
3. 3 While the pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not yet crisp, about 10 minutes. Drain bacon slices on paper towels and then cut into small, bite-sized pieces.
4. 4 Mix pasta, bacon, crushed tomatoes, and processed cheese together in a large bowl. Transfer to a baking dish.
5. 5 Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

By Susan Falcone Daquino

Ingredients

• ✓ tomato
• cucumber
• onion
• salad dressing
• parmesan cheese

Instructions

1. 1 Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

By Beth

Ingredients

• ✓ tomato
• olive oil
• garlic
• salt
• black pepper
• red pepper flakes
• basil

Instructions

1. 1 Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
2. 2 Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
3. 3 Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
4. 4 Stir in fresh basil and remove from the heat. Serve immediately.

By thedailygourmet

Ingredients

• ✓ tomato
• whole grain bread
• spread
• cheddar cheese

Instructions

1. 1 Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
2. 2 Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
3. 3 Cook until lightly browned on one side. Flip over and cook until cheese is melted.

By Country Crock