Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ tomato
• eggplant
• vegetable broth
• olive oil
• red bell pepper
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.
2. 2 Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.
4. 4 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.
5. 5 Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.

By Barbara Sauermann

Ingredients

• ✓ tomato
• tomato juice
• clam juice
• shrimp
• avocado
• cucumber
• red onion
• cilantro
• lemon juice
• salt
• pepper

Instructions

1. 1 Combine tomato and clam juice cocktail, shrimp, avocados, tomatoes, cucumbers, onion, cilantro, lemon juice, salt, and pepper together in a large bowl.
2. 2 Cover the bowl with plastic and refrigerate until ready to serve.

By Dawn

Ingredients

• ✓ tomato
• beef stew meat
• salt
• black pepper
• onion
• garlic
• potato
• sofrito
• green olive

Instructions

1. 1 Heat a large skillet over medium heat. Add beef; cook until completely browned, about 5 minutes. Season with salt and black pepper; transfer to a slow cooker, retaining some drippings in the skillet.
2. 2 Heat drippings in skillet; add onion and garlic. Sauté until softened, about 5 minutes; add to slow cooker.
3. 3 Stir potatoes, diced tomatoes, sofrito, and olives into beef mixture.
4. 4 Cook on Low until beef and potatoes fork-tender, 4 to 5 hours.

By Moefunk04

Ingredients

• ✓ tomato
• olive oil
• garlic
• green bean
• chive
• pine nut
• lemon juice
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
2. 2 Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

By jed

Ingredients

• ✓ tomato
• ground beef
• onion
• cabbage
• tomato sauce
• water
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
4. 4 Serve hot and enjoy!

By tlc_adams

Ingredients

• ✓ tomato
• vegetable oil
• cube steak
• all-purpose flour
• mushroom
• onion
• brown gravy mix
• salt
• pepper
• egg noodle

Instructions

1. 1 Heat oil in a Dutch oven over medium heat.
2. 2 Dredge steak strips in flour; shake off excess.
3. 3 Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
4. 4 Return browned steak to the Dutch oven. Stir in stewed tomatoes, mushrooms, onion, gravy mix, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.
5. 5 About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles to boiling water and cook until al dente, about 8 to 10 minutes; drain.
6. 6 Serve Swiss steak over noodles.

By Helene Rose-Carson

Ingredients

• ✓ tomato
• olive oil
• red onion
• green pepper
• garlic
• mushroom
• eggplant
• kalamata olive
• chickpea
• rosemary
• parsley

Instructions

1. 1 In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ tomato
• butter
• onion
• green bell pepper
• celery
• garlic
• chili powder
• beef bouillon granules
• salt
• white rice

Instructions

1. 1 Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

By Cathy C

Ingredients

• ✓ tomato
• butter
• onion
• jalapeno pepper
• white rice
• salt
• black pepper
• water
• sour cream
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeño peppers in butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Add just enough water to cover rice.
2. 2 Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

By Megan

Ingredients

• ✓ tomato
• cod
• lemon
• salt
• potato
• onion
• bay leaf
• olive oil
• black olive
• parsley

Instructions

1. 1 Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
2. 2 Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
5. 5 Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

By Vólola

Ingredients

• ✓ tomato
• green cabbage
• ground beef
• salt
• parsley
• onion powder
• black pepper
• water
• rice
• tomato soup

Instructions

1. 1 Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
2. 2 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 salt, parsley, onion powder, and black pepper into ground beef.
3. 3 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
6. 6 Bake in the preheated oven until bubbling, about 45 minutes.

By cjsmart

Ingredients

• ✓ tomato
• vegetable oil
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• garlic
• quinoa
• vegetable broth
• tomato puree
• italian seasoning

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. 2 Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

By CHEESEWEASEL

Ingredients

• ✓ tomato
• cucumber
• green bell pepper
• onion
• red wine vinegar
• garlic
• olive oil
• salt
• black pepper
• egg
• green olive
• pimento

Instructions

1. 1 Combine tomatoes, cucumber, green pepper, and onion in a bowl.
2. 2 Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
3. 3 Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
4. 4 Garnish the salad with hard-boiled egg wedges and olives before serving.

By lutzflcat

Ingredients

• ✓ tomato
• squid
• shrimp
• orange roughy fillet
• onion
• olive oil
• salt
• paprika
• white wine
• white bread
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
2. 2 Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
3. 3 Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
4. 4 Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
5. 5 Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

By Deb

Ingredients

• ✓ tomato
• penne pasta
• olive oil
• onion
• garlic
• mushroom
• spinach
• salt
• pepper
• red pepper flakes
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

By Allrecipes Member