Tomato Recipes: From Fresh Salads to Rich Stews

Roasted poblanos filled with spiced picadillo, topped with mild walnut sauce and finished with pomegranate and parsley. A festive Mexican main course with savory, sweet, creamy and fresh flavors.

Fresh cactus leaves, juicy tomato and crumbly queso fresco come together in a satisfying main-course salad. Serve it with warm corn tortillas for a hearty lunch or dinner.

Roasted poblano peppers, filled with melting cheese and coated in a light egg-white batter: these chiles rellenos come with a simple, savory tomato sauce. Take your time peeling the peppers and fill them gently so they stay intact.

Salty, spiced salted cod with soft tomato and onion, tender-crisp yardlong beans and mild rice. Allow 8–24 hours to soak the fish in the fridge; the active cooking is simple.

At a high temperature, tomatoes turn soft and juicy, with the occasional roasted edge. Crispy garlic crumbs, green basil oil and a splash of red wine vinegar keep everything fresh and give each bite contrast.

A golden-brown casserole with spiced chicken tucked between soft layers of pomtayer. Orange and lemon keep the filling fresh, while the top develops a firm, lightly toasted crust in the oven.

Firm green tomatoes develop dark, seared surfaces in a hot pan while staying juicy and bright with a tangy freshness inside. Lemon, salty feta, fresh coriander and toasted pumpkin seeds make this a colorful side dish with both soft and crunchy textures.

Tender chard, salty feta and bright lemon under golden, crisp filo pastry: this Greek-inspired tart makes a lovely meal with a simple tomato salad on the side.

This Thai salad combines soft, springy glass noodles with juicy shrimp, tomato and celery. Lime, fish sauce and chili make a sharp, salty dressing that’s at its best when the salad is served straight away.

This Northern Thai dip is savory, lightly smoky and bright with the tang of tomato. Put it on the table with crunchy vegetables and sticky rice so everyone can make their own combinations.

Chickpeas simmer in a spiced tomato sauce with a bright, tangy flavor from amchur. Let the sauce reduce gently: it will cling to the chickpeas, keeping the dish thick enough to serve with rice or roti.

Tender white beans, ripe tomato and wedges of hard-boiled egg come together under a creamy tahini, lemon and vinegar dressing. This Turkish piyaz is a hearty side dish that goes well with grilled meat, but can also be served with bread as a mezze.

Ripe tomatoes slowly stew into a glossy, savory sauce with soft pieces of tomato, garlic, chili, and coriander. Serve this Lebanese side dish warm or at room temperature, with flatbread for soaking up the sauce.

Tender potatoes, spiced ground beef and tomatoes come together in this hearty Turkish casserole. A fresh herb salad and a spoonful of yogurt keep it light.

Ripe tomatoes get a savoury, slightly tangy dressing of white miso and rice vinegar. Spring onion adds freshness; toasted buckwheat brings just the right nutty crunch at the very end.

In strapatsada, ripe tomato isn’t a garnish for the eggs; it forms the concentrated, slightly tangy base. Let the tomato cook down gently, and stir in the eggs only at the very end: that way, they stay soft, and every bite has tomato, egg and salty feta.

Ripe tomatoes are hollowed out and filled with rice, onion, parsley and mint. In the oven, the filling cooks in the tomato juices while the tomatoes soften and their flavor intensifies.

Small, open dough rounds from Baalbek get a generous topping of juicy tomato, parsley and spiced ground lamb. Bake them on a hot baking sheet: this helps the bases brown quickly while the meat cooks in a thin layer.

A hearty lunch salad with tender chickpeas, crunchy cucumber, ripe tomato and salty feta. Lemon and oregano bring freshness to the olive oil dressing; serve with warm flatbread to mop it up.

In menemen, ripe tomatoes and green pepper are slowly softened in olive oil, then the eggs are stirred in until just set. Serve the pan straight away, with bread for soaking up the juicy tomato sauce.

Warm tomatoes with caramelized edges, cool lemon-dill cream, and crunchy pumpkin seeds: a simple lunch with juicy, creamy, and crisp textures on sourdough.

Ripe tomatoes, crisp cucumber and parsley get a lively kick from lemon and sumac. Toasted flatbread soaks up some of the tomato juices just before serving, while still keeping a little crunch.

This Turkish salad from Gaziantep combines small cubes of ripe tomato and cucumber with crunchy walnuts. Pomegranate molasses, lemon and sumac turn the tomato juices into a fresh, fruity dressing.

This Turkish salad brings together juicy tomatoes, crunchy green pepper and walnuts with a fresh dressing of pomegranate molasses, lemon and sumac. Chop the vegetables finely so the sweet-and-sour dressing coats everything well and every bite has a little crunch.