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
• sauerkraut
• sugar
• bacon
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13-inch casserole dish.
3. 3 Bake in the preheated oven until bubbly around the edges and caramelized on top, about 2 hours and 15 minutes.

By SHELLEY SHARPIN

Ingredients

• ✓ tomato
• cucumber
• red onion
• olive oil
• salt
• banana pepper
• parsley

Instructions

1. 1 Combine tomatoes, cucumber, and red onion in a bowl. Drizzle with olive oil; stir. Season with salt. Sprinkle banana pepper slices on top; garnish with parsley.

By Bill Baldasti

Ingredients

• ✓ tomato
• butter
• onion
• chicken broth
• brown lentil
• red wine
• garlic
• nutmeg
• clove

Instructions

1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Ingredients

• ✓ tomato
• ground beef
• turkey sausage
• bacon
• tomato sauce
• white sugar
• spaghettini

Instructions

1. 1 In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
2. 2 Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Preheat oven to 300 degrees F (150 degrees C).
5. 5 Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.

By Sara

Ingredients

• ✓ tomato
• cucumber
• red onion
• garlic
• red wine vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Prepare a bowl with ice water.
2. 2 Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.
3. 3 Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
4. 4 If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
5. 5 Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.
6. 6 Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.

By gartenfee

Ingredients

• ✓ tomato
• bacon
• potato
• chicken stock
• salt
• black pepper
• savoy cabbage

Instructions

1. 1 Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
2. 2 Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
3. 3 Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

By Ita

Ingredients

• ✓ tomato
• ground beef
• onion
• vegetable oil
• salt
• instant mashed potato flakes
• cheddar cheese

Instructions

1. 1 Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
2. 2 In the meantime, prepare the mashed potatoes as directed on the packet.
3. 3 Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
4. 4 Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

By Gaby

Ingredients

• ✓ tomato
• bacon
• butter
• margarine
• egg
• mushroom
• soda bread

Instructions

1. 1 Lay bacon slices in a single layer in a large skillet. Fry over medium heat until starting to brown. Fry on both sides. Remove from the pan, but save the grease.
2. 2 Add butter to the skillet and melt. Crack eggs into the pan, being careful not to break the yolks. Place tomato slices, mushrooms, and bread into the skillet, keeping everything separate. Fry gently, stirring mushrooms and tomatoes occasionally. Flip bread to brown on both sides.
3. 3 When egg whites are set but the yolks are still runny, dish half of everything onto each of two warmed plates and serve immediately.

By jenn

Ingredients

• ✓ tomato
• plain yogurt
• ranch dressing mix
• cucumber
• ground beef
• onion
• pita bread
• lettuce

Instructions

1. 1 In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
2. 2 Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
3. 3 Grill patties on medium heat for 7 minutes each side, turning once.
4. 4 Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

By Theresa

Ingredients

• ✓ tomato
• cream cheese
• butter
• garlic
• french bread
• sausage
• cucumber
• egg

Instructions

1. 1 Stir together cream cheese, butter, and garlic in a small bowl until well combined. Spread onto each bread slice. Top each with a sausage slice, cucumber slice, and tomato slice, then sprinkle chopped egg over each one. Serve open-faced.

By UKRAINIANCOOK

Ingredients

• ✓ tomato
• ground beef
• celery
• green onion
• beef broth
• bulgur
• salt
• cayenne pepper

Instructions

1. 1 Cook ground beef in a skillet over medium-high heat until crumbly and almost cooked through. Drain the grease, then reduce the heat to medium. Stir in celery, green onions, and tomato. Cook until celery is tender and beef is browned.
2. 2 While the beef is cooking, bring beef broth to a boil in a saucepan. Add bulgur wheat, cover, and reduce the heat to low. Simmer for about 10 minutes, until tender. Stir bulgur wheat into beef mixture and season with salt and cayenne pepper.

By Traveling_Is_Love

Ingredients

• ✓ tomato
• eggplant
• green bell pepper
• onion
• white sugar
• salt
• vegetable oil
• red wine vinegar
• water

Instructions

1. 1 Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

By Natalia

Ingredients

• ✓ tomato
• linguine pasta
• bacon
• chicken breast
• salt
• rosemary
• feta cheese
• black olive
• artichoke heart

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Ingredients

• ✓ tomato
• puff pastry
• milk
• egg
• salt
• black pepper
• swiss cheese
• bacon

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C).
2. 2 Press puff pastry into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.
3. 3 Beat milk and eggs together in a bowl until blended; season with salt and black pepper. Sprinkle a thin layer of Swiss cheese on bottom of crust; sprinkle crumbled bacon over cheese. Pour egg mixture into crust; sprinkle with remaining Swiss cheese. Arrange tomato slices on top.
4. 4 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is brown, about 30 minutes more.

By FroogleFamily

Ingredients

• ✓ tomato
• olive oil
• onion
• carrot
• celery
• garlic
• paprika
• chicken stock
• lentil
• bay leaf
• salt
• black pepper
• white wine
• parmesan cheese
• parsley

Instructions

1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
3. 3 Sprinkle soup with Parmesan and parsley before serving.

By Gabriella

Ingredients

• ✓ tomato
• romaine lettuce
• cucumber
• onion
• parsley
• salt
• lemon juice
• olive oil
• sour cream

Instructions

1. 1 Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

By Gianna Petrosyan

Ingredients

• ✓ tomato
• farfalle pasta
• chorizo sausage
• basil
• pine nut
• garlic
• parmesan cheese
• olive oil
• red wine vinegar

Instructions

1. 1 Cook pasta in salted, boiling water until al dente.
2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

By Karyn

Ingredients

• ✓ tomato
• vegetable oil
• pork sausage
• hash brown
• bacon
• mushroom
• egg
• white bread
• butter

Instructions

1. 1 Heat the oil in a skillet over medium heat. Add the sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato, bacon and mushrooms. The idea is to start cooking with the things that take the longest.
2. 2 When the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.

By Cate83

Ingredients

• ✓ tomato
• waffle fry
• ground beef
• taco seasoning
• mexican cheese blend
• black olive
• jalapeno pepper
• romaine lettuce
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange waffle fries in a single layer on a rimmed baking sheet.
3. 3 Bake in the preheated oven until light golden in color, 12 to 20 minutes.
4. 4 Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in taco seasoning and cook for 1 to 2 minutes more.
5. 5 Transfer baked fries to a 9x13-inch baking pan. Spread seasoned ground beef evenly over fries. Cover beef with cheese.
6. 6 Return to the oven until cheese has melted, about 5 minutes.
7. 7 Garnish with tomatoes, olives, jalapeños, and lettuce to serve. Dollop sour cream and guacamole on top.

By GailC

Ingredients

• ✓ tomato
• olive oil
• potato
• salt
• pepper
• onion
• egg
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
3. 3 Whisk eggs in a bowl; season with salt and pepper.
4. 4 Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
5. 5 Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
6. 6 Serve warm, garnished with tomato and green onion.

By PATTY5

Ingredients

• ✓ tomato
• bologna
• white vinegar
• vegetable oil
• onion
• garlic
• chive
• parsley
• dill pickle

Instructions

1. 1 Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
2. 2 Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

By MEAF0RDM0

Ingredients

• ✓ tomato
• ground beef
• water
• white rice
• tomato sauce
• green bell pepper
• onion
• chili powder
• garlic salt

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
2. 2 Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

By jubilation

Ingredients

• ✓ tomato
• olive oil
• onion
• ham
• egg
• parsley
• salt
• pepper
• pizza crust dough

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
3. 3 Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
4. 4 Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.

By IIJUAN12

Ingredients

• ✓ tomato
• butter
• onion
• celery
• garlic
• cabbage
• salt
• pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
2. 2 Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

By Kim

Ingredients

• ✓ tomato
• cabbage
• carrot
• onion
• celery
• ketchup
• tomato vegetable juice
• vegetable broth
• chicken broth

Instructions

1. 1 Place chopped cabbage into an 8-quart soup pot.
2. 2 Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
3. 3 Microwave diced celery in 2 tablespoons water for 4 minutes on high.
4. 4 Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
5. 5 Reduce heat to simmer and cook for 2 to 3 hours.
6. 6 Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

By Carol Fetsco

Ingredients

• ✓ tomato
• white rice
• tomato sauce
• chicken broth
• corn
• bacon
• onion
• red bell pepper
• black olive
• salsa
• chili powder
• cumin

Instructions

1. 1 Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

By suept

Ingredients

• ✓ tomato
• cucumber
• onion
• green bell pepper
• jalapeno pepper
• lemon
• balsamic vinegar
• olive oil
• salt
• black pepper
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
3. 3 In a blender or food processor, puree half of the mixture until smooth.
4. 4 Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

By Amy

Ingredients

• ✓ tomato
• canola oil
• onion
• garlic
• cumin seed
• all-purpose flour
• beet
• water
• salt

Instructions

1. 1 Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. 2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

By SHECOOKS2

Ingredients

• ✓ tomato
• olive oil
• sugar
• salt
• garlic
• green bell pepper
• zucchini
• onion
• olive oil
• egg

Instructions

1. 1 Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
2. 2 Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
3. 3 Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Divide vegetable stew amongst 4 plates and top each with a fried egg.

By Allrecipes Member