Type what you have

Ingredients

• ✓ roma tomato
• cheddar cheese
• mayonnaise
• iceberg lettuce
• black olive
• pea
• water chestnut
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ roma tomato
• ground beef
• muffin liner
• salt
• black pepper
• mayonnaise
• ketchup
• mustard
• sweet pickle relish
• burger bun

Instructions

1. 1 Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
2. 2 Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
3. 3 Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
4. 4 Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
5. 5 Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

By John Mitzewich

Ingredients

• ✓ roma tomato
• butter
• garlic
• bread
• olive oil
• spinach
• giardiniera
• mozzarella cheese
• provolone cheese
• asiago cheese
• fontina cheese

Instructions

1. 1 Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
3. 3 Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
4. 4 Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

By noaddedsaltguy

Ingredients

• ✓ roma tomato
• baguette
• olive oil
• sea salt
• mozzarella cheese
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut baguette into 30 slices; brush slices with 2 tablespoons olive oil on both sides. Arrange on a baking sheet; sprinkle with salt.
3. 3 Toast in the preheated oven until light golden brown and crisp, about 5 minutes.
4. 4 Meanwhile, cut each tomato into 6 slices.
5. 5 Flip bread slices; top each with 1 slice each tomato and mozzarella. Sprinkle with salt.
6. 6 Bake in the preheated oven until tomato is warmed through and mozzarella is melted, about 5 minutes.
7. 7 Transfer crostini to a serving platter; sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil; sprinkle lightly with salt and black pepper.

By Amanda

Ingredients

• ✓ roma tomato
• black pepper
• salt
• sour cream
• vegetable broth
• parsley
• garlic
• cucumber
• red pepper
• honey
• mint
• lime juice
• lime zest
• lemon juice
• green onion
• red bell pepper
• watermelon
• watermelon

Instructions

1. 1 For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
2. 2 For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
3. 3 For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
4. 4 To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

By thehungryscientist

Ingredients

• ✓ roma tomato
• olive oil
• balsamic vinegar
• garlic
• sugar
• sea salt
• black pepper
• mozzarella cheese
• basil
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
3. 3 Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
4. 4 Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

By Jackie

Ingredients

• ✓ roma tomato
• cucumber
• green bell pepper
• yellow onion
• malt vinegar
• white sugar
• olive oil
• black pepper
• salt
• garlic
• kalamata olive
• feta cheese

Instructions

1. 1 Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
2. 2 Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

By apak

Ingredients

• ✓ roma tomato
• cucumber
• red bell pepper
• parsley
• purple onion
• mint
• garlic
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Toss cucumbers, tomatoes, bell pepper, parsley, onion, mint, and garlic together in a bowl. Drizzle olive oil and lemon juice over salad; toss to coat. Season with salt and black pepper.

By mimitomany

Ingredients

• ✓ roma tomato
• egg
• olive oil
• black pepper
• salt
• cilantro
• oil-cured black olive
• carrot
• lemon zest
• lemon
• green chile pepper
• green bell pepper
• red onion
• garlic
• lentil
• salt
• water

Instructions

1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Ingredients

• ✓ roma tomato
• sour cream
• salad dressing
• cheddar cheese
• bacon bits
• green onion

Instructions

1. 1 Combine sour cream, creamy salad dressing, cheese, tomatoes, and bacon in a bowl; refrigerate. Top with green onion just before serving.

By Suzanne Marzano

Ingredients

• ✓ roma tomato
• corn
• green bell pepper
• red onion
• cilantro
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
3. 3 Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
4. 4 Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.

By AMBERT77

Ingredients

• ✓ roma tomato
• corn
• cucumber
• green bell pepper
• red onion
• cilantro
• jalapeno pepper
• lime juice
• ranch salad dressing

Instructions

1. 1 Combine corn, cucumber, tomato, bell pepper, and red onion in a large bowl; stir in cilantro and jalapeño.
2. 2 Sprinkle lime juice over salad; add ranch dressing and stir. Cover the bowl with plastic wrap; refrigerate until ready to serve, at least 30 minutes.

By Angela H

Ingredients

• ✓ roma tomato
• poblano pepper
• anaheim pepper
• jalapeno pepper
• processed cheese food
• onion
• butter
• cumin
• heavy cream

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

By SHRIMPBAIT

Ingredients

• ✓ roma tomato
• green bell pepper
• onion
• garlic
• olive oil
• garlic powder
• sea salt
• black pepper
• mayonnaise
• chipotle pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
3. 3 Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
4. 4 Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.

By honeykaron

Ingredients

• ✓ roma tomato
• onion
• red bell pepper
• olive oil
• salt
• black pepper
• garlic
• chicken broth
• basil
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Spread tomatoes, onion, and red bell pepper in one layer onto the prepared baking sheet. Drizzle olive oil over the tomato mixture and season with salt and pepper.
3. 3 Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
4. 4 Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
5. 5 Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed.
6. 6 Pour pureed tomato mixture into the stockpot with chicken broth. Puree remaining half of the tomato mixture and add to chicken stock mixture, stirring well. Simmer until heated through, about 5 minutes.
7. 7 Serve and enjoy!

By Cindy Anschutz Barbieri

Ingredients

• ✓ roma tomato
• aluminum foil
• yellow squash
• onion
• butter
• basil
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
3. 3 Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
4. 4 Bake 15 to 18 minutes on the cookie sheet.
5. 5 Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

By Reynolds KitchensR

Ingredients

• ✓ roma tomato
• mozzarella ball
• olive oil
• garlic
• basil
• oregano
• egg
• water
• panko bread crumb
• zucchini
• pepperoni

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
2. 2 Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
3. 3 Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
4. 4 Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
5. 5 Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
6. 6 Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
7. 7 Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
8. 8 Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ roma tomato
• olive oil
• onion
• fennel bulb
• garlic
• seafood broth
• potato
• saffron
• white fish
• shrimp
• bread

Instructions

1. 1 In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
2. 2 Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
3. 3 Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

By Campbell's Canada

Ingredients

• ✓ roma tomato
• olive oil
• grouper fillet
• sea salt
• black pepper
• red onion
• garlic
• red wine vinegar
• agave nectar
• caper
• parsley

Instructions

1. 1 Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
2. 2 Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
3. 3 Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
4. 4 Serve fillets with vegetables; garnish with parsley.

By Bibi

Ingredients

• ✓ roma tomato
• corn chip
• beef tenderloin fillet
• olive oil
• salt
• butter
• white wine vinegar
• water
• garlic
• shallot
• corn oil
• water
• black pepper
• celery seed
• coriander seed
• button mushroom
• yellow bell pepper
• red bell pepper
• corn oil
• chicken broth
• lemon
• jalapeno pepper
• shallot
• avocado

Instructions

1. 1 Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
2. 2 Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
3. 3 Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
4. 4 Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
5. 5 Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
6. 6 Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.

By Toasted Garlic

Ingredients

• ✓ roma tomato
• olive oil
• carrot
• onion
• red bell pepper
• zucchini
• garlic
• italian seasoning
• salt
• red pepper flakes
• cavatappi pasta
• cheese blend

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.
3. 3 Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.
5. 5 Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)
6. 6 Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.
7. 7 Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.

By thedailygourmet

Ingredients

• ✓ roma tomato
• pie crust
• heirloom tomato
• bacon
• leek
• cheddar cheese
• fontina cheese
• mayonnaise
• basil
• egg
• mustard
• salt
• black pepper

Instructions

1. 1 Place a baking sheet on the lowest rack of the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Press pastry into a 9-inch deep-dish pie plate. Cover with two layers of aluminum foil, then add pie weights or dried beans.
3. 3 Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.
4. 4 Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
5. 5 Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke bottom of crust several times with a fork to keep it from puffing up. Return pie crust to the baking sheet and bake until light golden brown on the bottom, about 8 more minutes. Remove from the oven and let cool.
6. 6 Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove from the oven and let cool for about 15 minutes; keep the oven on.
7. 7 While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towel-lined plate and let cool, about 5 minutes.
8. 8 Combine Cheddar, Fontina, mayonnaise, basil, egg, Dijon, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.
9. 9 Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press in reserved fresh heirloom slices in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.
10. 10 Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving, about 1 hour.

By Buckwheat Queen

Ingredients

• ✓ roma tomato
• cauliflower rice
• olive oil
• onion
• garlic
• ground beef
• bell pepper
• parmesan cheese
• tomato sauce
• flat-leaf parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.
3. 3 Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.
4. 4 While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).
5. 5 Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.
6. 6 Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.
7. 7 Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

By Edible Times

Ingredients

• ✓ roma tomato
• olive oil
• pork shoulder
• garlic
• onion
• cumin
• oregano
• anaheim chile
• new mexico chile
• serrano chile pepper
• russet potato
• vegetable broth
• salt

Instructions

1. 1 Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
2. 2 Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
3. 3 Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

By Six Pack To Go

Ingredients

• ✓ roma tomato
• clam
• cornmeal
• olive oil
• garlic
• chourico sausage
• red onion
• red pepper flakes
• dark beer
• clam juice
• oregano
• salt
• pepper

Instructions

1. 1 Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
2. 2 Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
3. 3 Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

By SKISMITTY

Ingredients

• ✓ roma tomato
• vegetable oil
• beef chuck roast
• onion
• garlic
• green chile pepper
• beer
• beef broth
• oregano
• cumin
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat beef dry with paper towels. Cook and stir beef in hot oil in batches until browned. Remove meat to a bowl with a slotted spoon; set aside.
2. 2 Cook onions in drippings in the pot until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. 3 Return meat to the pot with any juices in the bowl. Add tomatoes with juice, chile peppers, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper.
4. 4 Bring to a boil and reduce heat. Simmer, partially covered, until meat is tender, about 2 hours 30 minutes.

By Kimber

Ingredients

• ✓ roma tomato
• pastry
• yellow squash
• zucchini
• kosher salt
• butter
• flour
• herbes de provence
• black pepper
• milk
• gruyere cheese
• bread crumb
• onion
• egg
• herb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Allow the dough to come to room temperature, about 20 minutes.
3. 3 Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.
4. 4 Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.
5. 5 Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.
6. 6 If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.
7. 7 Blot tomatoes and squash with paper towels.
8. 8 Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.
9. 9 Brush beaten egg onto the folded pie dough.
10. 10 Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
11. 11 Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
12. 12 Allow to cool for 5 minutes. Garnish with fresh herbs and serve.

By Bibi

Ingredients

• ✓ roma tomato
• mustard
• lime juice
• lime zest
• sugar
• olive oil
• salt
• black pepper
• albacore tuna
• red onion
• cucumber
• parsley
• caper
• pretzel crisp
• kalamata olive
• feta cheese

Instructions

1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Ingredients

• ✓ roma tomato
• cooking spray
• angel hair pasta
• olive oil
• salt
• black pepper
• butter
• red onion
• garlic
• basil
• shrimp
• mushroom
• garlic powder
• lemon juice
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
3. 3 Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
4. 4 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
5. 5 Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
6. 6 Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
7. 7 Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.

By Jen

Ingredients

• ✓ roma tomato
• great northern bean
• olive oil
• onion
• garlic
• ground lamb
• carrot
• celery
• parsley
• thyme
• oregano
• black pepper
• salt
• chicken broth
• spinach
• feta cheese

Instructions

1. 1 Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
2. 2 Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.
3. 3 Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
4. 4 Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.

By HARDT