Type what you have

Ingredients

• ✓ tomato

Instructions

1. 1 Fill a large bowl with ice cubes and water and set aside.
2. 2 Bring a large pot of water to a boil.
3. 3 Cut an X in the bottom of each tomato with a knife.
4. 4 Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
5. 5 Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
6. 6 Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

By John Mitzewich

Ingredients

• ✓ tomato
• ✓ tomato
• onion
• basil
• garlic

Instructions

1. 1 Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce the heat and simmer until slightly reduced, about 30 minutes.

By Joy Andrews

Ingredients

• ✓ tomato
• tilapia fillet

Instructions

1. 1 Heat tomatoes in a large skillet over medium heat until simmering; add tilapia. Spoon tomatoes over tilapia to coat; cover skillet. Simmer until fish flakes easily with a fork, about 10 minutes.

By Autumn

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
• salt

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside.
2. 2 Cut a shallow X on the bottom of each tomato. This will make peeling much easier. Place tomatoes in boiling water until the skin begins to peel back, about 30 seconds to 1 minute.
3. 3 Transfer tomatoes into the bowl of ice water; set aside for 5 minutes.
4. 4 Remove tomatoes from water; peel off the skin with your hands and slice into quarters.
5. 5 Transfer tomatoes into a large saucepan over low heat; stir in salt. Simmer, stirring occasionally to prevent burning, until slightly thickened, about 20 to 30 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ tomato
• fiesta salsa mix
• white vinegar

Instructions

1. 1 Inspect 2 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ 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 on rings tightly.
4. 4 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 35 minutes.
5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ tomato
• onion
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
3. 3 Bake for 30 minutes in the preheated oven, or until top is golden and crispy.

By Debra

Ingredients

• ✓ tomato
• olive oil
• garlic
• salt
• basil leaf

Instructions

1. 1 Bring a pot of water to a boil. Cook tomatoes in boiling water until skins begin to split, about 1 minute. Immediately remove tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove tomatoes from ice water; remove and discard tomato skins. Cut tomatoes into chunks. Blend tomatoes in a food processor until smooth.
2. 2 Heat oil in a saucepan over medium heat; cook garlic in oil until fragrant, being careful not to brown, 1 to 2 minutes. Add blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir in basil. Allow the sauce to sit for a few minutes to allow basil flavor to blend into the sauce.

By she_cooks

Ingredients

• ✓ tomato
• green chile
• processed cheese food

Instructions

1. 1 Combine the tomatoes with chiles and cheese food in a slow cooker; cook on High setting until melted, stirring occasionally, about 1 hour.

By BOYDCL

Ingredients

• ✓ tomato
• ✓ tomato
• green chile pepper
• bread crumb
• cheddar cheese
• smoked sausage

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the tops off tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out flesh. Place tomatoes in a small baking dish.
3. 3 Combine diced tomatoes with green chiles, bread crumbs, and 1/3 cup of shredded cheese in a small bowl. Stir in smoked sausage pieces; mix well.
4. 4 Spoon the mixture into tomato skins and top with remaining 1/3 cup of shredded cheese.
5. 5 Bake stuffed tomatoes in preheated oven until tomatoes are warmed through and cheese has melted, about 15 minutes.

By Stephanie Burr

Ingredients

• ✓ tomato
• cucumber
• onion
• salad dressing
• parmesan cheese

Instructions

1. 1 Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

By Beth

Ingredients

• ✓ tomato
• white wine vinegar
• basil
• thyme
• mustard

Instructions

1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Ingredients

• ✓ tomato
• green chili
• prepared cheese product

Instructions

1. 1 Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
2. 2 Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.

By Red Gold

Ingredients

• ✓ tomato
• pesto
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
3. 3 Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

By lovedody

Ingredients

• ✓ tomato
• top round london broil
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place London broil in a roasting pan. Pour stewed tomatoes over meat and sprinkle with garlic salt.
3. 3 Roast in the preheated oven until meat is fork tender, 2 1/2 to 3 hours. Let stand for about 10 minutes before carving and serving.

By LSERAMONE

Ingredients

• ✓ tomato
• avocado
• red onion
• black pepper
• balsamic vinaigrette salad dressing

Instructions

1. 1 Toss together tomatoes, avocados, and red onion in a large serving bowl. Dust lightly with black pepper, then pour salad dressing over. Cover and chill in the refrigerator until flavors blend, at least 1 hour.

By Mica

Ingredients

• ✓ tomato
• lime juice
• cilantro
• black bean

Instructions

1. 1 Drain Rotel, and reserve liquid.
2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Ingredients

• ✓ tomato
• ✓ tomato
• jalapeno pepper
• tomato bisque
• green chili
• pasta shell
• colby monterey jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
3. 3 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
4. 4 Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

By j Morgan

Ingredients

• ✓ tomato
• sausage
• green chile pepper
• cream cheese

Instructions

1. 1 Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
2. 2 Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

By Kelly

Ingredients

• ✓ tomato
• pork sausage
• green chili
• cream cheese

Instructions

1. 1 Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

By Emily

Ingredients

• ✓ tomato
• ✓ tomato
• green chile pepper
• onion
• celery
• green bell pepper
• white sugar

Instructions

1. 1 Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

By Suzanne

Ingredients

• ✓ tomato
• bacon
• onion
• green bean

Instructions

1. 1 Fry the bacon in a large skillet over medium heat until browned and crisp. Drain off all but a thin coating of the grease. Add onions to the skillet; cook and stir until browned, about 5 minutes. Mix in tomatoes, stirring to remove any stuck on bits of bacon from the bottom of the skillet. Drain two cans of the beans, leave the liquid in the other two; pour into the skillet. Cook and stir until heated through.

By MYCHELLIE

Ingredients

• ✓ tomato
• chicken breast
• onion
• italian seasoning
• garlic

Instructions

1. 1 Arrange chicken in a slow cooker. Pour tomatoes over chicken; add onion, Italian seasoning, and garlic.
2. 2 Cook on Low for 6 to 8 hours.

By Melissa franz

Ingredients

• ✓ tomato
• cavatappi pasta
• bacon
• processed cheese food

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain.
3. 3 While the pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not yet crisp, about 10 minutes. Drain bacon slices on paper towels and then cut into small, bite-sized pieces.
4. 4 Mix pasta, bacon, crushed tomatoes, and processed cheese together in a large bowl. Transfer to a baking dish.
5. 5 Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

By Susan Falcone Daquino

Ingredients

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

Instructions

1. 1 Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
2. 2 Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
3. 3 Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
4. 4 Stir in fresh basil and remove from the heat. Serve immediately.

By thedailygourmet

Ingredients

• ✓ tomato
• whole grain bread
• spread
• cheddar cheese

Instructions

1. 1 Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
2. 2 Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
3. 3 Cook until lightly browned on one side. Flip over and cook until cheese is melted.

By Country Crock

Ingredients

• ✓ tomato
• olive oil
• garlic powder
• basil
• salt
• oregano
• black pepper

Instructions

1. 1 Place tomatoes and olive oil in a blender; pulse until smooth. Add garlic powder, basil, salt, oregano, and pepper; mix until well combined.

By Fioa

Ingredients

• ✓ tomato
• onion
• white sugar
• salt
• clove
• black pepper
• evaporated milk

Instructions

1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Ingredients

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

Instructions

1. 1 Combine tomatoes, olive oil, and red pepper flakes in a large saucepan. Simmer until sauce is thickened, 30 to 40 minutes.
2. 2 Stir in garlic and simmer for 10 minutes. Remove from heat and stir in basil, salt, and pepper.

By Rick Ogg

Ingredients

• ✓ tomato
• egg white
• whole-wheat english muffin
• spinach

Instructions

1. 1 Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
2. 2 Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

By Molly