Type what you have

Ingredients

• ✓ tomato
• ranch salad dressing
• cilantro leaves
• jalapeno pepper
• avocado

Instructions

1. 1 Blend ranch dressing, cilantro, jalapeño pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

By Nicole

Ingredients

• ✓ tomato
• water
• olive oil
• white sugar
• garlic salt
• white vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Place water, tomatoes, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture into a large pot.
3. 3 Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, stirring occasionally, about 1 to 2 hours.
4. 4 Pour tomato mixture into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until very smooth. Repeat with any remaining tomato mixture.

By ObsessedWithPizza

Ingredients

• ✓ tomato
• onion
• jalapeno pepper
• cilantro
• garlic
• vinegar
• salt

Instructions

1. 1 Combine tomatoes, onion, jalapeños, cilantro, garlic, vinegar, and salt in a blender; blend until smooth. Store in a quart jar or an airtight container.

By Kenda Watley

Ingredients

• ✓ tomato
• olive oil
• onion
• tomato puree
• salt
• pepper

Instructions

1. 1 In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

By Lima

Ingredients

• ✓ tomato
• green chile pepper
• jalapeno pepper
• onion
• green chile pepper
• cilantro
• garlic powder
• salt

Instructions

1. 1 In a food processor, combine diced tomatoes with chiles, jalapenos and onion; process until desired texture is achieved. Transfer to a bowl and stir in the can of green chiles, cilantro, garlic powder and salt.

By Saundra

Ingredients

• ✓ tomato
• apple
• peach
• onion
• celery
• vinegar
• pickling spice
• salt

Instructions

1. 1 Combine tomatoes, apples, peaches, onions, celery, vinegar, pickling spice, and salt in a large stockpot; bring to a boil. Reduce heat to low; simmer until thickened, about 2 hours.
2. 2 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack chutney in hot, sterilized jars, filling to within ¼ 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 rings on tightly.
4. 4 Store chutney in the refrigerator.

By Lucy Danylewich

Ingredients

• ✓ tomato
• bacon
• onion
• tomato sauce
• white sugar
• black pepper
• butter

Instructions

1. 1 Cook bacon in a Dutch oven over medium heat, stirring occasionally, until fat starts to render, about 2 minutes. Add onion; cook and stir until onion softened and turned translucent, about 5 minutes. Stir in diced tomatoes and tomato sauce; season with sugar and black pepper. Simmer until sauce is reduced by at least one-fourth and up to one-third, 30 to 45 minutes. Stir in butter just before serving.

By Bud W

Ingredients

• ✓ tomato
• red bell pepper
• apple cider vinegar
• onion
• sugar
• brown sugar
• lime juice
• hot chile pepper
• salt

Instructions

1. 1 Place tomatoes in a large pot over medium heat; simmer for 1 hour, skimming off any excess liquid or foam as necessary.
2. 2 Stir bell peppers, vinegar, onion, white sugar, brown sugar, lime juice, chile peppers, and salt into tomatoes. Reduce heat to low; simmer until liquid reduces and sauce thickens, 3 to 5 hours more. Taste; adjust seasonings.
3. 3 Meanwhile, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm, soapy water.
4. 4 Off heat, skim off any foam from sauce. Pack into the hot, sterilized jars, filling to within ¼ 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 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 to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Janet Larsen

Ingredients

• ✓ tomato
• olive oil
• onion
• green bell pepper
• garlic
• white wine
• salt
• pepper

Instructions

1. 1 In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
2. 2 Mix ingredients well; cover and simmer for 30 minutes. Serve.

By KARMELE

Ingredients

• ✓ tomato
• red bell pepper
• garlic
• olive oil
• kosher salt
• bread
• almond
• red wine vinegar
• paprika
• red pepper flakes

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano

Ingredients

• ✓ tomato
• corn
• green bell pepper
• red bell pepper
• onion
• cucumber
• apple cider vinegar
• sugar
• salt
• celery seed
• mustard seed

Instructions

1. 1 Cut corn from the cobs. Scrape the cobs with a large spoon to remove any remaining juices.
2. 2 Place corn and juices in a large saucepan; add tomatoes, green bell peppers, red bell peppers, onion, and cucumber.
3. 3 Combine apple cider vinegar, sugar, salt, celery seed, and mustard seed in a medium bowl; pour over vegetable mixture in the saucepan. Bring to a boil; reduce heat and simmer for 1 hour.
4. 4 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly. Refrigerate until serving.

By Paula

Ingredients

• ✓ tomato
• water
• brown sugar
• cider vinegar
• apple juice
• salt
• black pepper
• mustard
• allspice
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Fill a large bowl with ice and cold water; set aside. Place tomatoes in a large pot; pour boiling water over tomatoes and set aside for 5 minutes. Transfer tomatoes to the prepared ice water bath; immerse until cool enough to handle. Slip skins and stems off.
2. 2 Transfer tomatoes to the bowl of a food processor; pulse until coarsely chopped, reserving any juices.
3. 3 Combine brown sugar, vinegar, apple juice, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely. Stir in chopped tomatoes and juices; bring to a boil. Reduce heat; simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add lemon slices; cook 15 minutes more.
4. 4 Meanwhile, sterilize 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. 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 rings on tightly.
6. 6 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 30 minutes.
7. 7 Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart, until cool. Press tops of lids with a finger to ensure lids do not move up or down. Remove rings and store in a cool, dark area.

By DLAMB3

Ingredients

• ✓ tomato
• hot chile pepper
• onion
• date
• basil
• parsley
• beef bouillon powder
• garlic
• vegetable oil
• salt
• lemon juice

Instructions

1. 1 Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
2. 2 Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
3. 3 Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

By Shilo

Ingredients

• ✓ tomato
• water
• white sugar
• white vinegar
• onion powder
• garlic powder
• salt
• celery salt
• mustard powder
• black pepper
• cayenne pepper
• clove

Instructions

1. 1 Pour crushed tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into the slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
2. 2 Cook on High, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
3. 3 Use an immersion blender for about 20 seconds to smooth the texture of the ketchup.
4. 4 Ladle ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
5. 5 Transfer strained ketchup to a bowl. Cool completely.
6. 6 Taste and adjust salt, black pepper, and cayenne pepper as desired.

By John Mitzewich

Ingredients

• ✓ tomato
• olive oil
• garlic
• basil
• white sugar
• onion powder
• garlic powder
• red pepper flakes
• black pepper
• salt
• cucumber
• red bell pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in garlic; cook until fragrant, 1 to 3 minutes. Stir in dried basil; cook a few seconds more.
2. 2 Add tomatoes, sugar, onion powder, garlic powder, red pepper flakes, black pepper, and salt. Bring to a simmer; stir in cucumber and bell pepper.
3. 3 Simmer, stirring occasionally, until mixture reduces and thickens, 10 to 15 minutes.

By Zucchini-Houdini

Ingredients

• ✓ tomato
• penne pasta
• olive oil
• zucchini
• red bell pepper
• mushroom
• spinach
• vegetable broth
• sour cream
• tomato paste
• salt
• black pepper
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Ingredients

• ✓ tomato
• beef soup bone
• onion
• carrot
• water
• potato
• celery
• parsnip
• parsley
• salt
• thyme
• garlic
• bay leaf
• black peppercorn

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
3. 3 Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
4. 4 Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
5. 5 Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

By Wolverine

Ingredients

• ✓ tomato
• green tomato
• cabbage
• onion
• cucumber
• green bell pepper
• red bell pepper
• salt
• vinegar
• brown sugar
• celery seed
• cinnamon
• mustard seed
• garlic
• ginger
• clove

Instructions

1. 1 Combine green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper in a large bowl: add salt until well mixed. Let stand in a cool place for 12 to 14 hours. Drain and rinse thoroughly.
2. 2 Inspect 8 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine vinegar, brown sugar, celery seed, cinnamon, garlic, mustard seed, ginger, and cloves in a large pot. Bring to a boil, stirring to dissolve sugar. Reduce heat to low, and simmer for 10 minutes. Add vegetables: cook for 30 minutes more.
4. 4 Bring vegetables to a boil. Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. 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 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 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By TAZZIEBP

Ingredients

• ✓ tomato
• pepper
• salt
• sugar
• oregano
• thyme
• garlic
• basil
• spinach
• zucchini
• red bell pepper
• green bell pepper
• carrot
• mushroom
• onion
• olive oil
• ground beef
• sweet sausage

Instructions

1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

Ingredients

• ✓ tomato
• black pepper
• salt
• thyme
• basil
• oregano
• saffron
• paprika
• red pepper flake
• orange
• white wine
• clam juice
• bay leaf
• chicken bouillon granules
• water
• garlic
• carrot
• green bell pepper
• onion
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

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
• ginger
• garlic
• cilantro
• chili powder
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, ginger, garlic, cilantro, chili powder, sugar, and salt in a saucepan over medium heat, stirring occasionally, until thick and tomatoes have broken down, about 10 minutes.

By Patrick7

Ingredients

• ✓ tomato
• sweet onion
• garlic
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Cut an "X" in the bottom of each tomato. Fill a large mixing bowl with ice water.
2. 2 Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water until cool enough to handle, 1 to 2 minutes.
3. 3 Remove tomatoes from the ice water; peel off and discard skins. Transfer skinned tomatoes to a blender and blend until liquefied. Pour into a medium saucepan; add onion, garlic, oregano, basil, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
4. 4 Puree pizza sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

By Xandera

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes (if using) and increase heat to medium-high.
3. 3 Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
4. 4 Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
5. 5 Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

By John Mitzewich

Ingredients

• ✓ tomato
• basil
• olive oil
• onion
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook tomatoes and basil in a large saucepan over medium-low heat until tomatoes are soft.
3. 3 Meanwhile, heat olive oil in a medium skillet over medium heat; add onion and garlic and sauté until onion has softened and turned translucent, about 5 minutes.
4. 4 Add onion mixture to tomato mixture; season with salt and pepper. Simmer on low heat for 2 hours or until thick.

By Mindi

Ingredients

• ✓ tomato
• ✓ tomato
• ground beef
• yellow onion
• green bell pepper
• garlic
• white sugar
• basil
• oregano
• salt
• pepper

Instructions

1. 1 Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

By SHERIMA1

Ingredients

• ✓ tomato
• onion
• butter
• salmon
• heavy cream
• parsley
• black pepper

Instructions

1. 1 Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

By Jennifer

Ingredients

• ✓ tomato
• olive oil
• basil leaf
• garlic
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat olive oil in a saucepan. Pour crushed tomatoes into the saucepan and place over low heat. Stir basil, garlic, salt, and black pepper into the tomatoes; bring to a simmer. Add Parmesan cheese to sauce to serve.

By rabit100

Ingredients

• ✓ tomato
• olive oil
• onion
• garlic
• red pepper flakes
• italian seasoning
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

By SUNNILOVE

Ingredients

• ✓ tomato
• bacon
• onion
• tomato sauce
• cilantro
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until slightly browned and grease forms in the skillet, about 5 minutes. Add onion; cook and stir onion in bacon grease until onion is transparent, 5 to 10 minutes, while continuing to cook bacon until crisp and browned. Remove bacon from the skillet to drain on a paper towel-lined plate; crumble.
2. 2 Stir chopped tomatoes, tomato sauce, cilantro, jalapeño pepper, crumbled bacon, salt, and black pepper into onion in the skillet. Bring to a simmer and cook until flavors blend, about 15 minutes.

By Andrea