Ingredient

Tomatoes Recipes

78 recipes with tomatoes for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

78 recipes

Shakshuka with tomato, egg and onion — Israel recipe

🇮🇱IsraelAdvanced

Breakfast and Brunch

Shakshuka

Eggs poached directly in a spiced tomato and pepper sauce. One pan, 30 minutes. The sauce does most of the work — build it properly and the eggs finish themselves.

30 min230 kcal4 serves

🌿Vegetarian⚡Quick🌶️Spicy

Beef and Vegetable Soup with beef, potato and carrot — USA recipe

🇺🇸USAAdvanced

Soups

Beef and Vegetable Soup

Cheap, tough beef cuts braised low and slow in broth with root vegetables until the meat is tender enough to break with a spoon. The collagen from those cuts dissolves into the broth over time and makes it thick and glossy. Expensive steaks make thin, bland soup.

120 min380 kcal6 serves

💪High protein

Sausage and Pea Pasta with sausage, peas and parmesan — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Sausage and Pea Pasta

Italian pork sausages browned until the fat renders and the casing crisps, then simmered in a quick tomato-cream sauce with peas and finished with parmesan. This is the kind of pasta that feels like a restaurant dish but comes together in under 30 minutes on a weeknight. Rigatoni's ridged tubes hold the sauce inside and out — every forkful pulls a bit of everything.

30 min690 kcal4 serves

⚡Quick🌶️Spicy

Gumbo with chicken thighs, andouille sausage and shrimp — USA recipe

🇺🇸USAAdvanced

Soups

Gumbo

A rich Creole-style Louisiana gumbo with a dark roux, chicken, andouille sausage, shrimp, okra, and the holy trinity of onion, celery, and green bell pepper. Served over rice, it is deep, smoky, and comforting.

110 min520 kcal6 serves

🌶️Spicy

Keralan Fish Curry with fish, coconut milk and curry leaves — India recipe

🇮🇳IndiaMedium

Fish and Seafood Dishes

Keralan Fish Curry

South Indian fish curry from Kerala — tender white fish fillets simmered in a coconut milk sauce with curry leaves, mustard seeds, and tamarind. It is tangier than most creamy curries and deeply aromatic from the tempered spices and fresh curry leaves. In Kerala the sour note comes from kudampuli (kodampuli, Malabar tamarind), a dried souring fruit; ordinary tamarind paste is the easier-to-find stand-in used here, and it balances the richness of the coconut milk. The golden rule: never stir the fish, just shake the pan gently to keep the fillets intact.

35 min410 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Chickpea and Spinach Curry with chickpeas, spinach and tomatoes — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Chickpea and Spinach Curry

Two cans of chickpeas, a bag of spinach, tomatoes, coconut milk, and a handful of spices. One pan, 35 minutes. The kind of meal that costs almost nothing, reheats perfectly, and somehow gets better the next day. The spice list looks long but everything on it is standard pantry — once you have them, this recipe costs next to nothing per portion.

35 min340 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

High-Fiber White Bean & Chickpea Skillet with canned white beans, canned chickpeas and canned crushed tomatoes — Mediterranean recipe

🌊MediterraneanAdvanced

Vegetable and Mushroom Dishes

High-Fiber White Bean & Chickpea Skillet

White beans and chickpeas in a garlicky tomato base with smoked paprika and wilted spinach — one skillet, 25 minutes, around 18 g of fiber per serving. This is the kind of dinner that looks simple and then keeps you full for four hours. No meat, no gluten, and genuinely good enough to make on a weeknight without thinking of it as a compromise. Serve with crusty bread or flatbread to drag through the sauce.

25 min380 kcal4 serves

🌱Vegan🌾Gluten-free💪High protein

Lentil Bolognese with red lentils, crushed tomatoes and tomato paste — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Lentil Bolognese

Red lentils simmered with soffritto, tomato paste, crushed tomatoes, and red wine into a thick, deeply savory pasta sauce. No meat, no substitutes — just lentils doing what they do best when you give them enough time and heat. The sauce works because red lentils dissolve into the tomato base, thickening it while adding body and protein. Walnuts, added near the end, give the sauce a slight richness and something to chew on. The whole thing takes about 40 minutes and tastes better the next day.

45 min480 kcal4 serves

🌿Vegetarian🌱Vegan

Chickpea Tikka Masala with chickpeas, coconut milk and garam masala — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Chickpea Tikka Masala

Chickpeas simmered in a creamy, deeply spiced tomato and coconut sauce. The flavor builds in layers: caramelized onion as the base, garlic and fresh ginger for sharpness, bloomed spices for depth, tomato paste cooked until it darkens, then coconut milk pulled in at the end to soften everything into something rich and velvety. This is the version of tikka masala that makes people think vegan food is actually good. It reheats better than almost anything and tastes noticeably better the day after you make it.

40 min420 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Vegan Chili with kidney beans, black beans and chipotle — USA recipe

🇺🇸USAAdvanced

Soups

Vegan Chili

Three kinds of beans and a rich, dark, smoky tomato-based sauce built on chipotle peppers, bloomed spices, and a small amount of cocoa powder. This is the version of vegan chili that wins cook-offs. The cocoa sounds unusual until you taste what it does — it deepens the existing flavors without adding any sweetness or chocolate flavor, the same way it works in a mole. The chipotle gives smoke. The long simmer gives body. A splash of apple cider vinegar at the end lifts everything. Make it the day before if you can.

55 min390 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Butter Chicken with chicken thighs, yogurt and Kashmiri chilli powder — India recipe

🇮🇳IndiaAdvanced

Meat Dishes

Butter Chicken

Murgh makhani — yogurt-marinated chicken thighs seared until charred at the edges, then finished in a silky tomato-and-cashew sauce with butter, cream, and kasuri methi. The dish came out of Moti Mahal restaurant in Delhi in the 1950s, apparently by accident: leftover tandoori chicken dropped into a pot of spiced tomato gravy with butter. That origin story is either true or a very good myth, but the result is real. The sauce needs to be blended smooth, the chicken needs actual char on it, and the kasuri methi at the end is not optional if you want the flavor to land.

60 min520 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

Chicken Tikka Masala with chicken thighs, yogurt and Kashmiri chilli powder — India recipe

🇮🇳IndiaAdvanced

Meat Dishes

Chicken Tikka Masala

Yogurt-marinated chicken thighs seared until charred, then simmered in a spiced tomato-and-onion sauce with cream. The two-stage process is the point: first the tikka — small pieces of chicken cooked hard over direct heat — then the masala, the spiced sauce they finish in. The char on the chicken is not incidental. It sits in contrast to the cream, and without it you have a decent tomato curry rather than tikka masala. The sauce needs properly browned onion, bloomed spices, and enough cooking time for the tomatoes to lose their sharpness. The chicken marinates for at least an hour, ideally overnight.

65 min490 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside tomatoes across the archive. Pick one to drill deeper.

garlic onion beef chickpeas basil cucumber carrot shrimp mozzarella parsley bell pepper paprika