Are you looking for some inspiration to elevate your dinner game? Look no further! Tomatoes are a staple ingredient in many cuisines around the world, and when paired with a variety of flavors and textures, they can create truly mouth-watering dishes. From classic pasta sauces to bold and zesty curries, we’ve gathered 20 of the most flavorful tomato dinner recipes for you to try. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to delight your taste buds and leave you wanting more.
In this article, we’ll be exploring a range of dishes that showcase the versatility and deliciousness of tomatoes. From hearty pasta bakes to vibrant salads, each recipe has been carefully selected to highlight the best of what tomatoes have to offer. So go ahead, get cooking, and let the tomato magic begin!
Classic Spaghetti with Fresh Tomato Basil Sauce
This timeless Italian dish is a staple for a reason – the simplicity of fresh ingredients and the depth of flavor from the sauce make it a crowd-pleaser. In this recipe, we’ll show you how to create a deliciously straightforward spaghetti dinner that’s perfect for any occasion.
Ingredients:
– 12 oz spaghetti
– 3 lbs fresh tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add diced tomatoes and season with salt and pepper. Simmer for 20-25 minutes, stirring occasionally, until sauce has thickened slightly.
4. Stir in chopped basil leaves.
5. Combine cooked spaghetti and tomato sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Slow-Roasted Tomato and Garlic Pasta
This recipe brings together the rich flavors of roasted tomatoes and garlic with the comforting warmth of pasta, perfect for a cozy dinner.
Ingredients:
– 12 oz. pasta of your choice (e.g., spaghetti or pappardelle)
– 3 large tomatoes, cored and halved
– 4 cloves of garlic, peeled and minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 275°F (135°C).
2. Toss the tomato halves with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes, or until the tomatoes are tender.
3. While the tomatoes roast, cook the pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium-low. Add the minced garlic and cook for 10-12 minutes, stirring occasionally, until golden brown and fragrant.
5. Combine the cooked pasta, roasted tomatoes, and garlic in a serving dish. Toss to combine, adding salt and pepper to taste. Top with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes (including roasting time)
Tomato and Mozzarella Stuffed Chicken Breast
Elevate your chicken game with this flavorful and visually appealing recipe that combines the best of Italian cuisine: juicy chicken breast, fresh mozzarella, and sweet tomato.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Butterfly the chicken breasts by cutting them lengthwise to create a pocket.
3. In a bowl, mix together diced tomatoes, mozzarella cheese, and chopped basil.
4. Stuff each chicken breast with the tomato-mozzarella mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
One-Pan Tomato Basil Salmon with Asparagus
A flavorful and nutritious one-pan meal that combines the omega-rich benefits of salmon with the sweetness of tomatoes, the freshness of basil, and the crunch of asparagus. This recipe is perfect for a quick weeknight dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 lb fresh asparagus, trimmed
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 400°F.
2. Line a large skillet or baking sheet with aluminum foil or parchment paper.
3. Place the salmon fillets in the prepared pan, leaving some space between each piece.
4. Top each salmon fillet with a few asparagus spears, then sprinkle with diced tomatoes, garlic, and basil.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 12-15 minutes or until the salmon is cooked through and the vegetables are tender.
7. Serve hot, with lemon wedges on the side if desired.
Cooking Time: 12-15 minutes
Balsamic Glazed Tomato and Mushroom Risotto
Experience the rich flavors of Italy with this creamy risotto dish, bursting with sweet tomatoes, earthy mushrooms, and a tangy balsamic glaze.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons balsamic vinegar
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add broth, one cup at a time, stirring until absorbed before adding more.
6. After 20-25 minutes of cooking, stir in diced tomatoes and white wine (if using).
7. In a small saucepan, reduce balsamic vinegar over medium heat to a glaze-like consistency.
8. Stir glaze into risotto and cook for an additional 2-3 minutes.
9. Serve hot, topped with chopped parsley if desired.
Cooking Time: 25-30 minutes
Grilled Tomato and Halloumi Salad with Herbs
A refreshing summer salad that combines the sweetness of grilled tomatoes with the salty tanginess of halloumi cheese, all tied together with a sprinkle of fresh herbs.
Ingredients:
– 4 large tomatoes, sliced into 1/2-inch thick rounds
– 120g halloumi cheese, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh oregano leaves, chopped (about 1 tsp)
– Fresh parsley leaves, chopped (about 1 tsp)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush tomato slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender.
3. Meanwhile, brush halloumi cubes with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, until golden brown.
4. In a large bowl, combine grilled tomatoes, halloumi cheese, lemon juice, chopped oregano, and chopped parsley.
5. Toss gently to combine and adjust seasoning as needed.
Cooking Time: 15-20 minutes
Tomato and Spinach Stuffed Portobello Mushrooms
A flavorful twist on the classic stuffed mushroom, this recipe combines the earthy goodness of portobellos with the bright flavors of fresh tomato and spinach.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 cup fresh tomatoes, diced
– 1/2 cup fresh spinach leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine diced tomatoes, chopped spinach, minced garlic, salt, and pepper.
3. Stuff each mushroom cap with the tomato-spinach mixture, dividing it evenly among the four mushrooms.
4. Drizzle tops with olive oil and sprinkle with Parmesan cheese (if using).
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Creamy Tomato and Coconut Lentil Curry
This flavorful and aromatic curry is a perfect blend of Indian spices, coconut cream, and tender lentils. It’s a hearty and comforting meal that’s easy to make and packed with nutrients.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cumin
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger until the onion is translucent.
2. Add the lentils, curry powder, turmeric, and cumin. Cook for 1 minute.
3. Add the diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25 minutes
Tomato and Feta Cheese Phyllo Pie
A Mediterranean-inspired savory pie filled with the sweetness of caramelized tomatoes and the tanginess of feta cheese, all wrapped up in crispy phyllo pastry.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 2 large ripe tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add diced tomatoes and cook until caramelized, stirring occasionally, for about 15-20 minutes.
4. Layer phyllo dough in a 9-inch pie dish, brushing each sheet with melted butter (about 6-8 sheets).
5. Spread the tomato mixture evenly over the phyllo layers. Sprinkle feta cheese on top.
6. Roll out remaining phyllo sheets to fit the top of the pie and place on top of the filling.
7. Bake for 30-40 minutes, or until phyllo is golden brown.
Cooking Time: 30-40 minutes
Roasted Tomato and Red Pepper Soup with Croutons
Roasted Tomato and Red Pepper Soup with Croutons: A hearty and flavorful soup that combines the sweetness of roasted tomatoes and red peppers with crunchy croutons for a delightful texture.
Ingredients:
– 3 lbs ripe tomatoes, cored and halved
– 2 large red bell peppers, seeded and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/2 cup croutons (see below for recipe)
– Fresh parsley or basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss tomatoes and red peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little oil until softened.
4. Add roasted vegetables, broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Purée soup with an immersion blender or regular blender.
6. Serve hot, topped with croutons and chopped parsley or basil leaves if desired.
Crouton Recipe:
– 1/2 cup bread crumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt to taste
Preheat oven to 350°F (180°C). Toss bread crumbs, Parmesan cheese, and salt. Add olive oil and mix until crumbly. Spread on a baking sheet and bake for 10-12 minutes or until golden brown.
Tomato and Avocado Quinoa Bowl with Lime Dressing
This vibrant quinoa bowl combines the freshness of lime juice with the creaminess of avocado, all wrapped up with a flavorful tomato sauce. Perfect for a quick and healthy lunch or dinner!
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 medium tomatoes, diced
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water.
2. In a separate pan, heat the olive oil over medium heat. Add diced tomatoes and cook until they release their juices and start to break down, about 5 minutes.
3. Stir in lime juice and season with salt to taste.
4. In a large bowl, combine cooked quinoa, tomato mixture, and diced avocado.
5. Garnish with fresh cilantro leaves if desired.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Tomato and Eggplant Parmesan Casserole
A flavorful twist on the classic Italian dish, this casserole combines tender eggplant and tomatoes with melted mozzarella cheese and a crispy breadcrumb topping.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 3 large tomatoes, diced
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss eggplant slices with salt and let sit for 30 minutes. Rinse and pat dry.
3. In a separate pan, sauté eggplant slices in olive oil until tender and lightly browned. Set aside.
4. In a large casserole dish, combine cooked eggplant, diced tomatoes, and chopped basil (if using).
5. Sprinkle Parmesan cheese over the top, followed by shredded mozzarella cheese.
6. Top with breadcrumbs and bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Tomato and Chickpea Shakshuka with Feta
Tomato and Chickpea Shakshuka with Feta Recipe
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Elevate your brunch game with this flavorful and nutritious Tomato and Chickpea Shakshuka with Feta. This North African-inspired dish combines the creaminess of feta cheese with the sweetness of caramelized tomatoes, all wrapped up in a crispy skillet.
Ingredients:
————
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 large ripe tomatoes, diced
– 1/4 cup olive oil
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley or cilantro for garnish
Instructions:
————-
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chickpeas, smoked paprika, salt, and pepper. Stir to combine.
5. Create 3-4 wells in the mixture and add a spoonful of tomato paste to each well.
6. Arrange the diced tomatoes on top of the mixture, slightly overlapping them.
7. Reduce heat to medium-low and cook for 20-25 minutes, or until the eggs are set and the feta is golden brown.
8. Sprinkle crumbled feta cheese over the top and garnish with parsley or cilantro.
Cooking Time: 25 minutes
Tomato and Black Bean Enchiladas with Cheese
A flavorful and nutritious twist on traditional enchiladas, this recipe combines the savory taste of black beans and tomatoes with melted cheese. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 1 onion, chopped
– 1 garlic clove, minced
– 8-10 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened. Add black beans and cook until heated through.
3. Stir in chopped tomatoes and season with salt and pepper to taste.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spooning bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining tortillas.
6. Top with shredded cheese and drizzle with olive oil.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Tomato and Zucchini Noodles with Pesto
This recipe combines the sweetness of tomatoes and zucchinis with the creaminess of pesto sauce, all wrapped up in a delightful noodle dish. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 medium zucchini
– 2 medium tomatoes, diced
– 8 oz noodles (zucchini or vegetable-based)
– 1/4 cup freshly made pesto sauce
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, sauté the diced tomatoes and zucchini over medium heat until tender, about 5 minutes.
3. Add the cooked noodles to the skillet and toss with the tomato-zucchini mixture.
4. Stir in the pesto sauce and season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Tomato and Bacon Carbonara with Fresh Herbs
Elevate a classic Italian dish by adding fresh herbs and a burst of juicy tomato flavor to this creamy pasta recipe.
Ingredients:
– 12 oz spaghetti
– 6 slices of bacon, diced
– 2 large tomatoes, diced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp chopped fresh parsley
– 1 tsp chopped fresh basil
– Salt and black pepper, to taste
– 3 large eggs
Instructions:
1. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add olive oil, garlic, and diced tomatoes. Cook for 3-4 minutes or until tomatoes are tender.
4. Add reserved pasta water to the skillet, then stir in Parmesan cheese.
5. In a large bowl, whisk together eggs and cooked spaghetti. Add cooked tomato mixture and toss until combined.
6. Stir in chopped parsley and basil. Season with salt and black pepper to taste.
Cooking Time: 15-20 minutes
Tomato and Corn Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of corn and tomatoes with the crunch of bell peppers. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup fresh corn kernels
– 2 medium tomatoes, diced
– 1/2 cup cooked white rice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, mix together corn kernels, diced tomatoes, cooked rice, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the corn mixture, filling to the top.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes or until bell peppers are tender.
7. Serve hot, topped with shredded cheese if desired.
Cooking Time: 35-40 minutes
Tomato and Goat Cheese Tart with Thyme
This flavorful tart combines the sweetness of tomatoes, the creaminess of goat cheese, and the earthiness of thyme for a perfect summer side dish or light lunch.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled goat cheese
– 2 tablespoons olive oil
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Arrange tomato slices on one half of the pastry, leaving a 1-inch border around edges.
4. Sprinkle goat cheese and chopped thyme over tomatoes.
5. Fold other half of pastry over filling, pressing edges to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Tomato and White Bean Stew with Rosemary
This Italian-inspired stew is a perfect blend of flavors, textures, and aromas. With the warmth of rosemary and the sweetness of tomatoes, it’s a comforting dish for any time of the year.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white beans (such as cannellini or navy)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the chopped rosemary and cook for 30 seconds.
5. Add the diced tomatoes, white beans, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25 minutes
Tomato and Garlic Butter Shrimp Scampi
A classic seafood dish gets a flavorful twist with the addition of fresh tomatoes and garlic butter, making this a quick and delicious weeknight option.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 2 tablespoons white wine (optional)
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– Fettuccine or linguine pasta for serving
Instructions:
1. Bring a large pot of salted water to a boil and cook fettuccine or linguine according to package instructions.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove shrimp from skillet and set aside. Add cherry tomatoes to the skillet and cook for an additional 2 minutes.
5. Stir in white wine (if using) and bring to a simmer. Season with salt and pepper to taste.
6. Serve shrimp over pasta, spooning tomato and garlic butter sauce over the top. Garnish with chopped parsley.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the flavors of fresh tomatoes! This collection of 20 delicious dinner recipes showcases the versatility and taste of tomatoes. From classic spaghetti dishes like Spaghetti with Fresh Tomato Basil Sauce, to international inspirations such as Tomato and Chickpea Shakshuka with Feta, there’s something for every palate. Discover hearty pasta bakes, flavorful salads, and comforting curries that highlight the star ingredient – the humble tomato. Whether you’re a busy home cook or a food enthusiast, these recipes are sure to inspire your next meal.
