20 Flavorful Tomato Dinner Recipes Delicious

Zesty, juicy, and bursting with flavor—tomatoes are the star of so many delicious dinners. Whether you’re craving a quick weeknight meal, a cozy comfort dish, or something fresh and seasonal, we’ve gathered 20 mouthwatering recipes that put tomatoes front and center. Get ready to fall in love with your favorite fruit (yes, fruit!) all over again. Let’s dive in!

Classic Spaghetti with Fresh Tomato Basil Sauce

OBSESSED with how simple this classic tastes when you make it from scratch. Grab your skillet—we’re transforming basic pantry staples into the most vibrant, fresh pasta you’ll crave all week. No fancy techniques needed, just pure flavor magic.

Ingredients

– 1 lb spaghetti
– 3 tbsp olive oil
– 4 cloves garlic
– 2 lbs ripe tomatoes
– 1/4 cup fresh basil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 lb spaghetti and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining the spaghetti.
4. While pasta cooks, core and dice 2 lbs ripe tomatoes into 1/2-inch pieces.
5. Mince 4 cloves garlic finely.
6. Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in diced tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
9. Cook for 8 minutes, crushing tomatoes slightly with your spoon to release juices.
10. Chop 1/4 cup fresh basil and stir half into the sauce.
11. Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water.
12. Toss continuously for 2 minutes until sauce coats every strand, adding more pasta water if needed.
13. Remove from heat and stir in remaining fresh basil.
14. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Bright, tangy tomatoes cling to perfectly al dente spaghetti in this vibrant dish. The fresh basil adds a peppery kick that balances the garlic’s warmth beautifully. Try topping with extra red pepper flakes for heat or serving alongside garlic bread to soak up every last drop of sauce.

Slow-Roasted Tomato and Garlic Pasta

Grab your fork because this slow-roasted tomato and garlic pasta will change your weeknight dinner game forever. Get ready for the most flavorful, effortless pasta that tastes like it simmered for hours but comes together in minutes after some smart prep work.

Ingredients

– 2 lbs Roma tomatoes
– 1 head garlic
– 3 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb pasta
– 1/4 cup fresh basil
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 300°F.
2. Slice 2 lbs Roma tomatoes in half lengthwise.
3. Separate 1 head garlic into individual cloves but keep the skins on.
4. Arrange tomatoes cut-side up on a baking sheet with garlic cloves scattered around them.
5. Drizzle 3 tbsp olive oil evenly over tomatoes and garlic.
6. Sprinkle 1 tsp salt and 1/2 tsp black pepper over everything.
7. Roast at 300°F for 2 hours until tomatoes are shriveled and caramelized at the edges.
8. While tomatoes roast, cook 1 lb pasta according to package directions until al dente.
9. Reserve 1 cup pasta water before draining.
10. Squeeze roasted garlic cloves from their skins into a large bowl.
11. Add roasted tomatoes to the bowl with garlic.
12. Mash tomatoes and garlic together with a fork until saucy but still textured.
13. Add hot cooked pasta directly to the tomato mixture.
14. Toss vigorously, adding reserved pasta water 1/4 cup at a time until sauce coats pasta beautifully.
15. Chop 1/4 cup fresh basil and stir into pasta.
16. Top with 1/4 cup grated Parmesan cheese before serving.

Every bite delivers sweet, concentrated tomato flavor with mellow roasted garlic that melts into the silky sauce. The slow roasting transforms ordinary tomatoes into something magical, creating a rich depth that clings perfectly to each pasta strand. Try topping with toasted breadcrumbs for extra crunch or serving alongside grilled chicken for a complete meal.

Tomato and Mozzarella Stuffed Chicken Breast

Viral-worthy and ridiculously delicious, this stuffed chicken breast transforms basic ingredients into restaurant-quality magic. Velvety mozzarella and sun-drenched tomatoes burst through every juicy bite—your weeknight dinner just got a major upgrade.

Ingredients

– 2 large boneless, skinless chicken breasts
– 1/2 cup shredded mozzarella cheese
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 1 tsp Italian seasoning
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
3. Season both sides of the chicken evenly with salt, black pepper, garlic powder, and Italian seasoning.
4. Layer shredded mozzarella and chopped sun-dried tomatoes down the center of each chicken breast.
5. Carefully roll each breast tightly, starting from the longer side, ensuring the filling stays enclosed.
6. Secure the rolls with 2-3 toothpicks placed diagonally through the seam to prevent unraveling during cooking.
7. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
8. Sear the chicken rolls for 2-3 minutes per side until golden brown, creating a flavorful crust that locks in juices.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F.
10. Let the chicken rest for 5 minutes before removing toothpicks and slicing—this allows the juices to redistribute for maximum tenderness.
11. Serve immediately while the mozzarella is still warm and stretchy.

Unbelievably tender chicken gives way to molten mozzarella pockets and tangy tomato bursts in every slice. Upgrade your plating by serving over creamy polenta or alongside crisp roasted asparagus—the vibrant colors and textures make it Instagram-ready straight from the pan.

One-Pan Tomato Basil Salmon with Asparagus

Huddle up, food lovers! This one-pan wonder delivers restaurant-quality salmon with zero fuss. Seriously—flaky fish, roasted asparagus, and burst cherry tomatoes all cook together while you kick back.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb asparagus, trimmed
• 2 cups cherry tomatoes
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat the salmon fillets completely dry with paper towels.
3. Arrange salmon, asparagus, and cherry tomatoes on a large baking sheet.
4. Drizzle all ingredients evenly with 3 tbsp olive oil.
5. Sprinkle minced garlic, salt, and black pepper over everything.
6. Toss the asparagus and tomatoes gently to coat in oil and seasonings.
7. Roast at 400°F for 12 minutes.
8. Check that salmon flakes easily with a fork and asparagus is tender-crisp.
9. Remove the pan from the oven.
10. Drizzle 1 tbsp lemon juice over the salmon and vegetables.
11. Scatter fresh basil evenly across the dish.
12. Let rest for 2 minutes before serving.

The salmon stays incredibly moist while the tomatoes caramelize into sweet bursts. Serve it straight from the pan over creamy polenta or with crusty bread to soak up the garlicky juices.

Balsamic Glazed Tomato and Mushroom Risotto

Ditch the boring weeknight dinners—this creamy risotto brings restaurant-quality flavor to your kitchen in under 30 minutes. Grab your wooden spoon and transform simple ingredients into a velvety, umami-packed masterpiece that’ll have everyone begging for seconds.

Ingredients

– 1 tbsp olive oil
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 cup sliced cremini mushrooms
– 1 cup cherry tomatoes
– 2 tbsp balsamic vinegar
– 1/2 cup grated Parmesan cheese
– 2 cloves minced garlic
– 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sliced mushrooms and sauté for 5 minutes until golden brown and moisture evaporates.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent around edges.
5. Pour in 1/2 cup warm vegetable broth and stir continuously until liquid is fully absorbed.
6. Continue adding broth 1/2 cup at a time, stirring after each addition until absorbed before adding more.
7. After 15 minutes of adding broth, stir in cherry tomatoes and balsamic vinegar.
8. Cook for additional 5 minutes until rice is al dente with creamy consistency.
9. Remove skillet from heat and let rest for 2 minutes.
10. Fold in grated Parmesan cheese until melted and fully incorporated.
11. Garnish with chopped fresh basil before serving.

Glide your spoon through the creamy, velvety texture that perfectly balances earthy mushrooms with sweet-tart balsamic notes. The cherry tomatoes burst with bright acidity against the rich Parmesan backdrop—serve it family-style in the skillet for maximum Instagram appeal, or top with extra basil for a fresh finish that cuts through the richness.

Grilled Tomato and Halloumi Salad with Herbs

Kick off your summer meals with this vibrant grilled salad that brings smoky char and creamy cheese together. Fire up your grill for halloumi that gets golden and tomatoes that burst with sweet juice. Toss everything with fresh herbs for a dish that screams sunshine on a plate.

Ingredients

– 8 oz halloumi cheese
– 1 lb cherry tomatoes
– 2 tbsp olive oil
– 1/4 cup fresh basil leaves
– 1/4 cup fresh mint leaves
– 2 tbsp red wine vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Slice halloumi into 1/2-inch thick pieces.
3. Thread cherry tomatoes onto metal skewers for easy flipping.
4. Brush halloumi slices and tomato skewers with 1 tablespoon olive oil.
5. Place halloumi directly on grill grates and cook for 3 minutes per side until golden grill marks appear.
6. Grill tomato skewers for 4-5 minutes, turning occasionally, until skins blister and slightly charred.
7. Remove halloumi and tomatoes from grill and let cool for 2 minutes.
8. Chop basil and mint leaves roughly.
9. Whisk together remaining 1 tablespoon olive oil, red wine vinegar, salt, and black pepper in a large bowl.
10. Cut grilled halloumi into bite-sized cubes.
11. Remove tomatoes from skewers and add to the dressing bowl along with halloumi cubes.
12. Gently toss everything with fresh herbs until evenly coated.
13. Serve immediately while halloumi is still slightly warm. You’ll love the contrast between the squeaky grilled cheese and the juicy burst tomatoes, while the herb dressing cuts through the richness perfectly. Try serving it over toasted sourdough or alongside grilled chicken for a complete meal that celebrates fresh summer flavors.

Tomato and Spinach Stuffed Portobello Mushrooms

Ready to transform basic mushrooms into a flavor-packed main event? Roast these beauties until they’re juicy and tender, then stuff them with a vibrant mix of tomatoes and spinach for a meal that’s as satisfying as it is simple.

Ingredients

• 4 large portobello mushroom caps
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Brush both sides of the portobello mushroom caps with 1 tablespoon of olive oil.
3. Sprinkle the mushroom caps evenly with salt and black pepper.
4. Place the mushrooms gill-side up on a baking sheet lined with parchment paper.
5. Roast the mushrooms in the preheated oven for 10 minutes.
6. While the mushrooms roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
7. Sauté the minced garlic in the skillet for 1 minute until fragrant.
8. Add the fresh spinach to the skillet and cook for 2–3 minutes until wilted.
9. Stir in the halved cherry tomatoes and cook for another 2 minutes until they soften slightly.
10. Remove the mushrooms from the oven and carefully drain any liquid from the caps.
11. Spoon the spinach and tomato mixture evenly into each mushroom cap.
12. Sprinkle the shredded mozzarella cheese over the stuffed mushrooms.
13. Top with the grated Parmesan cheese.
14. Return the baking sheet to the oven and bake for 8–10 minutes until the cheese is melted and bubbly.
15. Let the mushrooms rest for 2 minutes before serving.

Perfectly tender mushrooms cradle a savory, garlicky filling with bursts of sweet tomato. Pair these with a crisp salad or serve over quinoa for a complete, restaurant-worthy meal that’s surprisingly easy to pull off.

Creamy Tomato and Coconut Lentil Curry

Zesty flavors collide in this creamy dream! Transform basic lentils into a rich, satisfying curry that cooks in one pot. Get ready for the easiest weeknight dinner that tastes like you spent hours.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/4 tsp red pepper flakes
– 1 cup brown lentils
– 1 (14.5 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 2 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Dice 1 medium yellow onion and add to the pot.
3. Sauté onions for 5 minutes until translucent, stirring occasionally.
4. Mince 3 cloves garlic and 1 tbsp fresh ginger, then add to the pot.
5. Cook garlic and ginger for 1 minute until fragrant.
6. Add 1 tbsp curry powder, 1 tsp ground cumin, and 1/4 tsp red pepper flakes.
7. Toast spices for 30 seconds to release their oils and aroma.
8. Rinse 1 cup brown lentils under cold water and drain completely.
9. Add rinsed lentils to the pot and stir to coat with spices.
10. Pour in 1 can diced tomatoes with their juices.
11. Add 1 can coconut milk and 2 cups vegetable broth.
12. Season with 1 tsp salt and 1/2 tsp black pepper.
13. Bring mixture to a boil over high heat.
14. Reduce heat to low, cover pot, and simmer for 25 minutes.
15. Uncover and simmer for 10 more minutes until lentils are tender but not mushy.
16. Chop 1/4 cup fresh cilantro and stir into the curry.
17. Remove from heat and let rest for 5 minutes before serving.

So velvety and rich from the coconut milk, with just enough spice to warm you up. Serve it over fluffy rice or with naan for dipping—the creamy tomato sauce clings perfectly. This curry tastes even better the next day as the flavors fully meld together.

Tomato and Feta Cheese Phyllo Pie

Just discovered your new favorite savory pie. Juicy tomatoes and salty feta wrapped in crispy phyllo—this Mediterranean masterpiece delivers maximum flavor with minimal effort.

Ingredients

– 1 package phyllo dough
– 8 oz feta cheese
– 4 medium tomatoes
– 1/4 cup olive oil
– 1 egg
– 1/4 cup fresh basil
– 1 tsp dried oregano
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Thaw phyllo dough according to package directions, keeping it covered with a damp towel to prevent drying.
3. Slice tomatoes into 1/4-inch thick rounds.
4. Crumble feta cheese into small pieces.
5. Whisk egg in a small bowl until uniform.
6. Brush a 9-inch pie dish with 1 tablespoon olive oil.
7. Layer 8 phyllo sheets in the dish, brushing each sheet lightly with olive oil before adding the next.
8. Arrange tomato slices in a single layer over the phyllo.
9. Sprinkle crumbled feta evenly over tomatoes.
10. Chop fresh basil and sprinkle over feta along with oregano and black pepper.
11. Top with remaining 8 phyllo sheets, brushing each with olive oil.
12. Brush the final layer with the whisked egg for golden browning.
13. Bake at 375°F for 35-40 minutes until the crust is deep golden brown and crispy.
14. Let the pie rest for 15 minutes before slicing to allow layers to set.
Final bite delivers flaky, buttery layers that shatter with each forkful. The tangy feta balances the sweet roasted tomatoes perfectly. Serve warm slices with a simple arugula salad for a complete meal that impresses with zero stress.

Roasted Tomato and Red Pepper Soup with Croutons

Roast those garden tomatoes and sweet red peppers into a velvety masterpiece. Blend them into a silky soup that hugs your soul. Top with crispy, garlicky croutons for the ultimate comfort bowl.

Ingredients

– 2 lbs Roma tomatoes
– 2 large red bell peppers
– 1 medium yellow onion
– 4 cloves garlic
– 3 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 4 slices crusty bread
– 2 tbsp butter
– 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F.
2. Cut tomatoes and peppers into large chunks, removing pepper seeds and stems.
3. Peel and quarter the onion.
4. Arrange tomatoes, peppers, onion, and whole garlic cloves on a baking sheet.
5. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
6. Roast for 35 minutes until vegetables are soft and slightly charred at the edges.
7. While vegetables roast, cut bread into 1-inch cubes.
8. Melt butter with remaining 1 tablespoon olive oil in a skillet over medium heat.
9. Add bread cubes and garlic powder, tossing to coat evenly.
10. Toast croutons for 8-10 minutes, stirring frequently, until golden brown and crisp.
11. Transfer roasted vegetables to a blender, scraping all pan juices into the blender.
12. Add vegetable broth and blend on high speed for 2 minutes until completely smooth.
13. Pour blended soup into a large pot and bring to a simmer over medium heat.
14. Stir in heavy cream and heat for 3 minutes without boiling.
15. Ladle soup into bowls and top generously with croutons.

Unbelievably creamy with a sweet, smoky depth from the roasted vegetables. The crunchy croutons add perfect texture contrast against the velvety soup. Try swirling in a dollop of pesto or topping with fresh basil for an extra flavor boost.

Tomato and Avocado Quinoa Bowl with Lime Dressing

Ready for a lunch that actually fuels your afternoon? This vibrant quinoa bowl combines creamy avocado, juicy tomatoes, and zesty lime dressing. Rethink your meal prep with this protein-packed powerhouse.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1/4 cup fresh cilantro
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1/4 teaspoon black pepper

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 teaspoon salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then reduce heat to low and cover.
4. Simmer quinoa for 15 minutes until all water is absorbed and grains are tender.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. Halve 1 pint cherry tomatoes and dice 2 ripe avocados into 1/2-inch cubes.
8. Whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, and 1/4 teaspoon black pepper in a small bowl.
9. Chop 1/4 cup fresh cilantro leaves, reserving a few whole sprigs for garnish.
10. Combine cooled quinoa, tomatoes, avocados, and chopped cilantro in a large bowl.
11. Pour dressing over quinoa mixture and toss gently to coat all ingredients evenly.
12. Divide quinoa bowl among serving dishes and garnish with reserved cilantro sprigs.

What makes this bowl special is the contrast between fluffy quinoa and creamy avocado chunks. The lime dressing brightens every bite while the cherry tomatoes burst with sweetness. Try serving it in hollowed-out bell peppers for a portable lunch option that turns heads in the breakroom.

Tomato and Eggplant Parmesan Casserole

Overwhelm your taste buds with this layered masterpiece. Oven-baked tomato sauce meets tender eggplant and melted cheese in a dish that screams comfort. Get ready for the most satisfying forkfuls of your week.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups Italian breadcrumbs
• 1/2 cup olive oil
• 4 cups marinara sauce
• 16 oz mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tbsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice the eggplants into 1/4-inch thick rounds.
3. Sprinkle the eggplant slices with 1 tsp salt and let sit for 20 minutes to draw out moisture.
4. Pat the eggplant slices completely dry with paper towels.
5. Set up three shallow bowls: one with 1 cup flour, one with 3 beaten eggs, and one with 2 cups breadcrumbs mixed with 1 tbsp dried basil and 1/2 tsp black pepper.
6. Dredge each eggplant slice first in flour, then egg, then breadcrumb mixture.
7. Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering.
8. Fry eggplant slices in batches for 3-4 minutes per side until golden brown, adding remaining oil as needed.
9. Spread 1 cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
10. Layer half the fried eggplant slices over the sauce.
11. Sprinkle half the mozzarella and half the Parmesan over the eggplant.
12. Repeat layers with remaining sauce, eggplant, and cheeses.
13. Bake uncovered for 35-40 minutes until cheese is bubbly and golden brown.
14. Let rest for 10 minutes before serving to allow layers to set.

Amazingly creamy eggplant contrasts with crispy edges and tangy tomato sauce. The triple-cheese blend creates irresistible stretchy pulls with every scoop. Serve over garlic bread or alongside a crisp green salad for the ultimate comfort meal.

Tomato and Chickpea Shakshuka with Feta

Craving something cozy yet vibrant? This tomato and chickpea shakshuka brings Mediterranean sunshine to your skillet. Crack those eggs right into the simmering sauce for the ultimate brunch centerpiece.

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/4 tsp red pepper flakes
– 28 oz canned crushed tomatoes
– 15 oz canned chickpeas, drained and rinsed
– 4 large eggs
– 1/2 cup crumbled feta cheese
– 2 tbsp chopped fresh parsley
– Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add smoked paprika, cumin, and red pepper flakes, toasting for 30 seconds to bloom the spices.
5. Pour in crushed tomatoes and bring to a simmer.
6. Add drained chickpeas and simmer for 8 minutes, stirring occasionally.
7. Season with salt and continue simmering for 2 more minutes.
8. Create 4 small wells in the sauce using the back of a spoon.
9. Crack one egg into each well, spacing them evenly.
10. Cover the skillet and cook for 6-8 minutes until egg whites are set but yolks remain runny.
11. Sprinkle crumbled feta cheese evenly over the surface.
12. Garnish with chopped parsley before serving.

Eggs poached directly in the spiced tomato sauce create creamy yolks that mingle with the smoky paprika and tangy feta. The chickpeas add satisfying texture against the silky sauce. Serve it straight from the skillet with crusty bread for dipping into every last bit of flavor.

Tomato and Black Bean Enchiladas with Cheese

Brace yourself for the most crave-worthy enchiladas you’ll make this week. These tomato and black bean beauties deliver serious flavor with minimal effort. Get ready to impress your taste buds and your feed.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 can (15 oz) black beans
– 1 can (15 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– 8 flour tortillas (8-inch)
– 2 cups shredded Monterey Jack cheese
– 1 can (10 oz) red enchilada sauce
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute.
3. Dice 1 medium yellow onion and add to the hot skillet.
4. Sauté the onion for 5 minutes until translucent and slightly golden.
5. Mince 2 cloves garlic and add to the skillet.
6. Cook the garlic for 1 minute until fragrant.
7. Drain and rinse 1 can black beans, then add to the skillet.
8. Add 1 can diced tomatoes (undrained), 1 tsp cumin, and 1 tsp chili powder.
9. Simmer the mixture for 8 minutes until slightly thickened.
10. Warm 8 flour tortillas in the microwave for 20 seconds to prevent cracking.
11. Spread 1/2 cup enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
12. Spoon 1/3 cup of the bean mixture onto each tortilla.
13. Sprinkle 2 tbsp shredded cheese over the filling on each tortilla.
14. Roll each tortilla tightly and place seam-side down in the baking dish.
15. Pour the remaining enchilada sauce over the assembled enchiladas.
16. Sprinkle the remaining 1 cup cheese evenly over the top.
17. Bake at 375°F for 20 minutes until the cheese is bubbly and golden.
18. Remove from oven and let rest for 5 minutes before serving.
19. Garnish with 1/4 cup chopped fresh cilantro.

These enchiladas emerge from the oven with perfectly melted cheese and a satisfying texture contrast between the soft tortillas and hearty bean filling. The cumin and chili powder create a warm, smoky flavor that pairs beautifully with the bright tomato notes. Serve them with a dollop of sour cream or slice into smaller portions for perfect party appetizers.

Tomato and Zucchini Noodles with Pesto

Feeling that lunchtime slump? Forget boring salads—this vibrant veggie noodle bowl delivers fresh flavors in under 20 minutes. Transform zucchini into tender ribbons and toss with juicy tomatoes and bold pesto for a meal that’s both nourishing and satisfying.

Ingredients

– 2 medium zucchinis
– 1 cup cherry tomatoes
– 1/4 cup basil pesto
– 2 tbsp olive oil
– 2 cloves garlic
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Wash and dry 2 medium zucchinis thoroughly.
2. Use a spiralizer to create zucchini noodles, collecting them in a large bowl.
3. Halve 1 cup cherry tomatoes using a sharp knife.
4. Mince 2 cloves garlic until finely chopped.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat for 1 minute.
6. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
7. Add zucchini noodles to the skillet and cook for 3 minutes, tossing constantly with tongs.
8. Add halved cherry tomatoes and cook for 2 more minutes until tomatoes soften slightly.
9. Remove skillet from heat and stir in 1/4 cup basil pesto until evenly coated.
10. Season with 1/4 tsp salt and 1/4 tsp black pepper, tossing to combine.

Light and refreshing, these veggie noodles offer a satisfying al dente bite alongside burst cherry tomatoes. The garlic-infused pesto clings beautifully to each strand, creating a vibrant dish that’s perfect for packing cold in lunchboxes or topping with grilled shrimp for extra protein.

Tomato and Bacon Carbonara with Fresh Herbs

Craving comfort food that actually delivers? This tomato and bacon carbonara brings serious flavor without the fuss. Creamy, smoky, and fresh—it’s the weeknight hero you’ll make on repeat.

Ingredients

– 8 ounces spaghetti
– 6 slices thick-cut bacon
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1 cup cherry tomatoes
– 2 cloves garlic
– 1/4 cup fresh basil
– 2 tablespoons fresh parsley
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces spaghetti and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, dice 6 slices thick-cut bacon into 1/2-inch pieces.
4. Cook bacon in a large skillet over medium heat for 6–8 minutes until crispy, stirring frequently.
5. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving 1 tablespoon bacon fat in the skillet.
6. Halve 1 cup cherry tomatoes and mince 2 cloves garlic.
7. Sauté tomatoes and garlic in the bacon fat over medium heat for 3–4 minutes until tomatoes soften and release juices.
8. Whisk 2 large eggs, 1/2 cup grated Parmesan, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a medium bowl until smooth.
9. Reserve 1/2 cup pasta water before draining spaghetti.
10. Immediately transfer hot spaghetti to the skillet with tomatoes, tossing to coat.
11. Remove skillet from heat and quickly stir in egg mixture, tossing constantly to create a creamy sauce without scrambling the eggs.
12. Gradually add reserved pasta water, 1 tablespoon at a time, until sauce reaches a silky consistency.
13. Fold in crispy bacon, 1/4 cup chopped fresh basil, and 2 tablespoons chopped fresh parsley.
14. Serve immediately while warm.

Rich, velvety sauce clings to every strand of pasta, with pops of sweet tomato and salty bacon in each bite. Try topping with extra basil and a sprinkle of red pepper flakes for a spicy kick, or serve alongside a crisp arugula salad to balance the richness.

Tomato and Corn Stuffed Bell Peppers

Dazzle your dinner table with these vibrant stuffed peppers that scream summer freshness. Grab those garden tomatoes and sweet corn for a dish that delivers both flavor and visual appeal in every bite.

Ingredients

• 4 large bell peppers
• 1 cup corn kernels
• 2 cups diced tomatoes
• 1 cup cooked rice
• 1/2 cup shredded cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Heat olive oil in a large skillet over medium heat for 1 minute.
4. Add corn kernels and cook for 3-4 minutes until they start to brown slightly.
5. Stir in diced tomatoes and cook for another 2 minutes until they soften.
6. Mix in cooked rice, salt, and black pepper, combining thoroughly.
7. Remove the skillet from heat and fold in chopped basil gently.
8. Fill each bell pepper with the corn and tomato mixture, packing it down firmly.
9. Sprinkle shredded cheese evenly over the top of each stuffed pepper.
10. Bake for 25-30 minutes until peppers are tender and cheese is golden brown.
11. Let the peppers rest for 5 minutes before serving to allow flavors to meld.

Zesty, sweet corn pops against the juicy tomatoes, while the pepper shells provide a satisfying crunch. Serve these beauties with a dollop of Greek yogurt or crumble some crispy bacon on top for extra indulgence.

Tomato and Goat Cheese Tart with Thyme

Just when you thought tomatoes couldn’t get better—roast them with goat cheese on buttery pastry. This tart transforms simple ingredients into pure elegance. Seriously, your taste buds will thank you.

Ingredients

– 1 sheet frozen puff pastry
– 2 cups cherry tomatoes
– 4 ounces goat cheese
– 2 tablespoons olive oil
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg

Instructions

1. Thaw the puff pastry at room temperature for 40 minutes until pliable but still cold.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Unfold the pastry sheet onto the prepared baking sheet.
4. Use a fork to prick the entire surface of the pastry, leaving a 1-inch border unpricked around the edges.
5. Whisk the egg with 1 tablespoon of water in a small bowl.
6. Brush the egg wash over the 1-inch border of the pastry.
7. Crumble the goat cheese evenly over the center of the pastry.
8. Arrange the cherry tomatoes in a single layer over the goat cheese.
9. Drizzle the olive oil evenly over the tomatoes and pastry.
10. Sprinkle the thyme leaves, salt, and pepper over the entire tart.
11. Bake at 400°F for 22-25 minutes until the pastry is golden brown and puffed.
12. Let the tart cool on the baking sheet for 5 minutes before slicing.

Let the flaky, buttery crust contrast beautifully with the creamy goat cheese and burst-in-your-mouth tomatoes. The thyme adds an herby freshness that makes this feel gourmet. Serve it warm with a crisp green salad or slice it into squares for the perfect party appetizer.

Tomato and White Bean Stew with Rosemary

Zesty and satisfying, this tomato and white bean stew brings cozy comfort in under 30 minutes. Grab your Dutch oven and let’s transform simple ingredients into a rich, herb-kissed masterpiece. Your weeknight dinner game just leveled up.

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh rosemary
– 28 oz canned crushed tomatoes
– 15 oz canned cannellini beans
– 2 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Dice 1 medium yellow onion and sauté for 5 minutes until translucent.
3. Mince 3 cloves garlic and add to the pot, stirring for 1 minute until fragrant.
4. Chop 1 tbsp fresh rosemary and stir into the onion mixture for 30 seconds to release oils.
5. Pour in 28 oz canned crushed tomatoes, scraping any browned bits from the bottom.
6. Drain and rinse 15 oz canned cannellini beans, then add to the pot.
7. Pour in 2 cups vegetable broth and bring to a gentle boil.
8. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
9. Stir in 1 tsp salt and 1/2 tsp black pepper during the last 5 minutes of cooking.

Velvety tomatoes create a lush base that clings to tender beans in every spoonful. The rosemary infuses each bite with earthy warmth, perfect for dunking crusty bread or serving over polenta. This stew tastes even better the next day as flavors continue to deepen.

Tomato and Garlic Butter Shrimp Scampi

Unexpectedly crave-worthy and ready in minutes—this garlicky shrimp scampi delivers restaurant-quality flavor with zero fuss. Sauté plump shrimp in a buttery garlic bath, then toss with cherry tomatoes that burst into the sauce. Serve over pasta or crusty bread to soak up every last drop of savory goodness.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes
• Salt to taste
• 8 oz linguine pasta

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Melt butter in a large skillet over medium-high heat until foaming subsides.
5. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque.
6. Transfer shrimp to a plate, leaving butter in the skillet.
7. Add minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
8. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom.
9. Add halved cherry tomatoes and cook for 2-3 minutes until skins begin to wrinkle.
10. Return shrimp to the skillet along with any accumulated juices.
11. Drizzle in lemon juice and sprinkle with red pepper flakes, stirring to combine.
12. Drain cooked linguine, reserving 1/4 cup pasta water.
13. Add linguine to the skillet with 2 tablespoons of reserved pasta water, tossing to coat.
14. Stir in chopped parsley and season with salt until properly balanced.
15. Remove from heat and serve immediately. Rich, buttery sauce clings to tender shrimp while burst tomatoes add bright acidity. For maximum indulgence, serve in shallow bowls with extra lemon wedges for squeezing over the top—the garlic-infused butter pools perfectly for dipping crusty bread.
    

    Summary

    Cooking with tomatoes has never been more exciting! These 20 flavorful dinner recipes showcase the incredible versatility of this beloved ingredient. We hope you’ll try a few, leave a comment sharing your favorites, and pin this article on Pinterest to save for your next kitchen adventure. Happy cooking!