Type what you have

Ingredients

• ✓ tomato
• red onion
• queso fresco
• corn tortilla
• egg
• canola oil

Instructions

1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Ingredients

• ✓ tomato
• quinoa
• chicken broth
• basil pesto
• salt
• pepper

Instructions

1. 1 Bring quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until liquid is completely absorbed, about 15 minutes.
2. 2 Remove the saucepan from heat; stir pesto into quinoa. Fold tomato into mixture. Season with salt and pepper.

By Sarah

Ingredients

• ✓ tomato
• radish
• cilantro
• onion
• salt
• red pepper flake
• lemon

Instructions

1. 1 In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. Stir in lemon juice. Let stand for 15 minutes before serving to blend the flavors.

By HawnBoricua

Ingredients

• ✓ tomato
• vegetable oil
• onion
• garlic
• green bell pepper
• oregano
• salt
• pepper
• cumin
• bay leaf
• tomato sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add bell pepper and sauté until tender. Season with oregano, salt, pepper, cumin, and bay leaves. Continue cooking until mixture looks like a yummy green paste with oil around it.
2. 2 Add tomatoes; cook and stir until all of the liquid is released. Gradually mix in tomato sauce; simmer until sauce looks really red. Taste and adjust seasonings if desired. Remove bay leaves.
3. 3 Add sauce to meat, rice, beans, fish, or potatoes. Thin sauce down if necessary with water, wine, beer, or whatever is handy.

By Stacie

Ingredients

• ✓ tomato
• scallion
• cilantro
• red wine vinegar
• chile-garlic sauce
• garlic
• olive oil
• garlic salt

Instructions

1. 1 Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.

By bdweld

Ingredients

• ✓ tomato
• water
• onion
• lentil
• vegetable oil
• cumin
• salt
• yellow potato

Instructions

1. 1 Combine water, onion, tomato, lentils, oil, cumin, and salt in a large pot over medium heat; bring to a boil. Boil, stirring occasionally, until lentils are soft, about 30 minutes.
2. 2 Add potatoes; cook until tender, about 15 minutes.

By caro0888

Ingredients

• ✓ tomato
• vegetable oil
• long-grain rice
• onion
• water
• carrot
• celery
• chicken bouillon granules

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
2. 2 Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

By ruth1234

Ingredients

• ✓ tomato
• vegetable oil
• pork roast
• onion
• banana
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. 2 Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

By LUSCIOUSLEMONADE

Ingredients

• ✓ tomato
• vegetable oil
• sugar
• chicken thigh
• salt
• black pepper
• onion
• chicken broth

Instructions

1. 1 Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
2. 2 Transfer browned chicken to a plate. Remove skin.
3. 3 Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

By Carrie Cozinha

Ingredients

• ✓ tomato
• olive oil
• oat
• onion
• garlic
• water
• cilantro
• chicken bouillon granules
• salt

Instructions

1. 1 Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
2. 2 In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

By AlejandraGomez

Ingredients

• ✓ tomato
• ✓ tomato
• onion
• lemon juice
• olive oil
• oyster
• green onion
• ketchup
• soy sauce
• parsley
• garlic salt
• granulated sugar
• salt

Instructions

1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta

Ingredients

• ✓ tomato
• cilantro
• onion
• jalapeno pepper
• garlic
• olive oil
• lime
• sugar
• apple cider vinegar
• salt
• green onion

Instructions

1. 1 Combine tomato, cilantro, onion, jalapeño, and garlic in the bowl of a food processor; add oil, lime juice, sugar, vinegar, and salt. Pulse until a coarse paste forms. Fold in green onions.

By Jesse Clark

Ingredients

• ✓ tomato
• halibut
• lime juice
• cilantro
• green bell pepper
• green onion
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
2. 2 Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

By Spencer Serena

Ingredients

• ✓ tomato
• cilantro
• olive oil
• red wine vinegar
• onion
• lemon
• chile pepper
• garlic
• salt
• pepper

Instructions

1. 1 Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

By Heidi

Ingredients

• ✓ tomato
• shrimp
• avocado
• yellow tomato
• bell pepper
• green onion top
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Cut shrimp into 2 or 3 pieces and place in a large bowl. Add avocados, red and yellow tomatoes, bell pepper, green onion, cilantro, and lime juice; mix until well combined. Season with salt and pepper. Refrigerate for at least 15 minutes before serving.

By La AfroCubana

Ingredients

• ✓ tomato
• red bell pepper
• cucumber
• onion
• parsley
• lime juice
• olive oil
• green onion
• cilantro
• cider vinegar
• salt
• black pepper

Instructions

1. 1 Combine tomatoes, bell pepper, cucumber, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and black pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

By Kevin Marcelle

Ingredients

• ✓ tomato
• salt
• red onion
• english cucumber
• rice vinegar
• lime juice
• white wine vinegar
• jalapeno pepper
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Ingredients

• ✓ tomato
• chicken thigh
• garlic
• black pepper
• cumin
• oregano
• vegetable oil
• beer
• red onion
• cilantro

Instructions

1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Ingredients

• ✓ tomato
• aji pepper
• onion
• cilantro
• garlic
• lime
• olive oil
• red wine vinegar
• salt
• pepper
• jalapeno pepper

Instructions

1. 1 Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
2. 2 Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
3. 3 Stir pebre to combine. Top with sliced jalapeno before serving.

By Buckwheat Queen

Ingredients

• ✓ tomato
• shrimp
• lime juice
• onion
• cilantro
• worcestershire sauce
• ketchup
• hot pepper sauce
• salt
• pepper
• avocado
• saltine cracker

Instructions

1. 1 Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cure them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. 2 Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. 3 Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

By Andre Racine

Ingredients

• ✓ tomato
• chicken breast
• olive oil
• onion
• red bell pepper
• garlic
• cooking sherry
• caper
• salt
• cilantro

Instructions

1. 1 Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
3. 3 Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

By Nicole S

Ingredients

• ✓ tomato
• french fry
• vegetable oil
• beef tri tip
• salt
• pepper
• onion
• yellow chili pepper
• white vinegar
• soy sauce
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange frozen French fries in a single layer on an ungreased cookie sheet.
3. 3 Bake in the preheated oven until light golden, 22 to 24 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Season sliced beef with salt and pepper. Cook and stir beef in hot oil until just cooked and the juices release. Use a slotted spoon to transfer beef to a plate.
5. 5 Cook and stir onions in beef drippings in the pan until translucent, 3 to 4 minutes. Stir in tomato and aji amarillo; cook until tomato softens. Pour in vinegar and soy sauce.
6. 6 Add French fries and beef to the pan. Cover and cook until beef is cooked through, about 3 minutes. Season with salt and pepper; sprinkle with chopped parsley to serve.

By Perricholi

Ingredients

• ✓ tomato
• onion
• parsley
• garlic
• oregano
• paprika
• salt
• black pepper
• olive oil
• red wine vinegar
• water

Instructions

1. 1 Combine onion, tomato, parsley, garlic, oregano, paprika, salt, and black pepper. Add olive oil, red wine vinegar, and water; stir to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

By Dache

Ingredients

• ✓ tomato
• romaine lettuce
• avocado
• red onion
• black bean
• lime juice
• honey
• garlic
• cumin
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
2. 2 Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
3. 3 Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

By lutzflcat

Ingredients

• ✓ tomato
• lemon juice
• sugar
• butter
• rum
• banana
• water
• brown rice
• black bean
• vegetable oil
• sausage
• dill
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Ingredients

• ✓ tomato
• black bean
• water
• olive oil
• garlic
• onion
• carrot
• bacon
• parsley
• salt
• pepper

Instructions

1. 1 Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
2. 2 Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
3. 3 Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
4. 4 Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

By Marlies Monika

Ingredients

• ✓ tomato
• canola oil
• garlic
• chile pepper
• chicken
• soy sauce
• cumin
• red onion
• green bean
• white wine vinegar
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ tomato
• lime zest
• lime juice
• tequila
• honey
• vegetable oil
• cornstarch
• garlic salt
• black pepper
• chicken breast
• flour tortilla
• avocado
• lime

Instructions

1. 1 Preheat oven to Broil.
2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Ingredients

• ✓ tomato
• olive oil
• onion
• garlic
• chicken chunk
• red bell pepper
• raisin
• stuffed green olive
• red wine vinegar
• oregano
• cumin
• bay leaf

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH

Ingredients

• ✓ tomato
• water
• white rice
• potato
• vegetable oil
• bread crumb
• beef top sirloin
• salt
• egg
• onion
• red chile pepper
• olive oil

Instructions

1. 1 Bring 4 cups 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.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.
3. 3 Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
4. 4 Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
5. 5 Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.
6. 6 Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
7. 7 Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
8. 8 Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.

By Mara Rene Rada