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Tomato Bread
Bread & Baking American

Tomato Bread

5.0

Prep
15 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
  3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
  4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
  5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
  6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Cream of Tomato Soup
Lunch American

Cream of Tomato Soup

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

By Julie Parton

Rich and Creamy Tomato Basil Soup
Soup American

Rich and Creamy Tomato Basil Soup

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
  3. 3 Remove the pot from heat. Add basil leaves to the pot.
  4. 4 Use an immersion blender to purée soup until smooth.
  5. 5 Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
  6. 6 Serve hot and enjoy!

By MARBALET

Manhattan Clam Chowder
Dinner American

Manhattan Clam Chowder

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
  2. 2 Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
  3. 3 Stir in undrained tomatoes and chopped clams and heat through.

By CORWYNN DARKHOLME

Rosy Refrigerator Rolls
Dinner American

Rosy Refrigerator Rolls

5.0

Prep
30 min
Cook
15 min
Total
300 min

Instructions

  1. 1 Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. 2 Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
  3. 3 Line baking sheets with parchment paper, and set aside.
  4. 4 Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
  5. 5 Preheat an oven to 375 degrees F (190 degrees C).
  6. 6 Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

By Lumielle

Bloody Mary Cocktail
Drink American

Bloody Mary Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
  2. 2 Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into the reserved ice-filled pint glass or goblet.
  3. 3 Garnish with celery stalk.

By Allrecipes

Classic Canadian Caesar
Drink American

Classic Canadian Caesar

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Wet the rim of a cocktail glass with lime wedge; set lime wedge aside for garnish.
  3. 3 Place celery salt in a small dish; press the rim of the glass into salt to coat. Add ice to the glass.
  4. 4 Pour vodka, Worcestershire sauce, and hot pepper sauce over ice.
  5. 5 Top with tomato-clam juice.
  6. 6 Garnish with lime wedge and celery stick. Serve with a straw.

By ambibambi

Chili Soup
Dinner American

Chili Soup

4.7

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Combine ground beef and onions in a large pot over medium heat; cook and stir until meat is browned and crumbly, about 5 minutes. Drain excess fat.
  2. 2 Add tomato juice, beans, tomato soup, potatoes, and chili powder. Stir in water and salt. Bring to a boil, then reduce heat to low and simmer until potatoes are tender and soup has thickened, about 1 hour.

By Dirk Zwart

True Wisconsin Bloody Mary
Breakfast American

True Wisconsin Bloody Mary

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Grandma's Vegetable Soup
Lunch American

Grandma's Vegetable Soup

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
  3. 3 Drain off grease and pour in tomato juice.
  4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3

Al's Bloody Marys
Drink American

Al's Bloody Marys

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.

By Bonnie Bee

Canned Tomato Soup
Lunch American

Canned Tomato Soup

4.1

Prep
15 min
Cook
60 min
Total
795 min

Instructions

  1. 1 Combine tomatoes, onions, and celery in a large pot; pour in just enough water to cover vegetables and bring to a boil. Reduce heat; simmer until tomatoes are tender, 20 to 30 minutes. Pour through a strainer or food mill, discard solids, and return liquid to the pot. Stir in sugar and salt.
  2. 2 Combine butter and flour in a blender; blend until smooth and creamy. Add tomato juice; blend until smooth. Pour tomato juice mixture into the pot; cook and stir over medium heat until soup is just hot.
  3. 3 Meanwhile, inspect about 4 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until soup is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack tomato soup into hot, sterilized jars, filling to within ¼ inch of tops. Run a 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 rings on tightly.
  5. 5 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 boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring water to a rolling boil, cover, and process for 20 to 30 minutes.
  6. 6 Remove jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area. Wait at least 12 hours before opening.

By jennyrose81

Pumpkin Chili
Dinner American

Pumpkin Chili

4.5

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook beef in a large pot over medium heat until browned and crumbly, about 5 to 7 minutes; drain.
  3. 3 Add onion and bell pepper; cook and stir for 5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar.
  4. 4 Simmer chili until thickened and flavors have blended, about 1 hour.
  5. 5 Serve and enjoy.

By Teresa

Mara's Pork Chops
Dinner American

Mara's Pork Chops

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
  3. 3 In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
  4. 4 Bake in preheated oven uncovered for one hour.

By Mara

U.S. Navy Minced Beef On Toast
Dinner American

U.S. Navy Minced Beef On Toast

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
  2. 2 Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken.
  3. 3 Stir in nutmeg and sugar; simmer until flavors are blended well.

By STILLATIT

A Michelada for All (Vegan and Gluten Free)
Drink American

A Michelada for All (Vegan and Gluten Free)

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour Sriracha salt onto a small, shallow plate. Moisten rim of a chilled, 1-pint mug; dip into Sriracha salt. Add ice cubes to mug until ¼ full.
  2. 2 Place 2 ice cubes in a cocktail shaker; add tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, black pepper, bitters, hot pepper sauce, and habanero powder. Cover and shake until the outside of the shaker has frosted.
  3. 3 Pour tomato juice mixture into the mug; top with gluten-free beer, stirring gently to combine. Top mug with more beer as you drink cocktail.

By Buckwheat Queen

Rice and Beef Stuffed Tomatoes
Dinner American

Rice and Beef Stuffed Tomatoes

4.5

Prep
20 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Cut tops off of tomatoes; set aside tops. Scoop out pulp into a bowl and place hollowed tomatoes into the prepared baking dish.
  3. 3 Bring water to a boil in a saucepan. Remove from heat and stir in instant rice. Cover and let stand until water is absorbed, about 5 minutes.
  4. 4 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; stir in tomato sauce and reserved tomato pulp. Bring to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
  5. 5 Fill each hollowed tomato with ground beef mixture. Cover each filled tomato with a tomato top. Pour tomato juice over filled tomatoes for extra juiciness.
  6. 6 Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

By Casey Floyd

Easy Skillet Spaghetti
Dinner American

Easy Skillet Spaghetti

5.0

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until flavors blended, about 30 minutes.
  3. 3 Add spaghetti to beef mixture; stir to separate strands. Cover skillet; simmer, stirring frequently, until spaghetti is tender, about 30 minutes.

By lilcreep

Beefy Cabbage Stew
Dinner American

Beefy Cabbage Stew

4.3

Prep
Cook
75 min
Total
75 min

Instructions

  1. 1 In a large pot over medium heat, cook beef until brown; drain.
  2. 2 Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.

By Kimberly Adams

Gazpacho Pasta Salad
Dinner American

Gazpacho Pasta Salad

4.1

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle pasta and return to a boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  2. 2 Combine pasta, tomatoes, cucumber, bell pepper, tomato juice, green onions, jalapeño, oil, lime juice, and garlic; season with salt and black pepper. Refrigerate for 2 hours. Toss before serving.

By JEFFANDREW

Cabbage Fat-Burning Soup
Dinner American

Cabbage Fat-Burning Soup

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place celery, carrots, onions, cabbage, bell peppers, and green beans in a large soup pot.
  3. 3 Add tomato juice, tomatoes, beef broth, and enough water to cover vegetables; add onion soup mix and stir to combine.
  4. 4 Bring to a boil over medium heat; reduce heat to low and simmer until vegetables are tender, about 25 minutes.
  5. 5 Serve and enjoy!

By Nell Marsh

Wisconsin Blue Ribbon Chili
Dinner American

Wisconsin Blue Ribbon Chili

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Place a large soup pot over medium heat. Add beef; cook and stir until crumbly and no longer pink, about 8 minutes. Stir in onion, celery, and bell pepper; cook until beef is browned, about 8 minutes more. Drain excess grease.
  2. 2 Stir diced tomatoes, water, tomato juice, bouillon cubes, chili powder, and brown sugar into beef mixture. Cover the pot, reduce heat, and simmer for 30 minutes.
  3. 3 Stir in macaroni; simmer until macaroni is tender, 10 to 15 minutes.

By Muffin Boots

Kathy's Award Winning Barbeque Sauce
Pantry American

Kathy's Award Winning Barbeque Sauce

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
  3. 3 Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.
  4. 4 Serve and enjoy!

By Kathy

Applesauce Meatballs
Dinner American

Applesauce Meatballs

3.9

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
  3. 3 Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
  4. 4 In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
  5. 5 Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.

By THERICKA