Tomato Recipes

A classic Neapolitan-style pizza with a chewy crust, San Marzano tomato sauce, fresh mozzarella, and basil.

A specialty from Puglia, often eaten mid-morning. A soft, dimpled flatbread embedded with cherry tomatoes and olives, baked in lots of olive oil.

A quick, savory Neapolitan breakfast or light meal consisting of eggs poached directly in a rich, spicy tomato and garlic sauce.

Tiny, soft, savory pizzas topped with tomato sauce and mozzarella. A common mid-morning snack (merenda) for Italian school children.

A savory, healthy breakfast option common in rural Italy, featuring a tray of leftover roasted vegetables reheated with olive oil and topped with poached eggs.

The salad of Capri. A simple, vibrant dish reflecting the colors of the Italian flag: red tomatoes, white mozzarella, and green basil.

A fiercely spicy, garlic-heavy Roman tomato sauce tossed with penne pasta. 'Arrabbiata' means 'angry' in Italian, referring to the heat of the chili peppers.

Perfectly grilled rustic bread rubbed with raw garlic, topped with a vibrant mixture of chopped tomatoes, basil, and high-quality olive oil.

A brilliant Tuscan invention to use up stale bread. The hard bread is soaked in tomato juices and vinegar, tossed with cucumbers, onions, and basil.

The ultimate Italian summer lunch. Cold, al dente rice tossed with a vibrant, colorful mix of pickled vegetables, tuna, cheese, and olives.

Soft potato dumplings baked in a rich, bubbling tomato sauce with fresh basil and molten, stringy mozzarella cheese.

A robust, classic Roman pasta dish featuring thick, hollow bucatini noodles in a sauce of sweet tomatoes, crispy guanciale, and sharp Pecorino cheese.

Layers of fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella and parmesan cheese, baked until bubbling and golden.

A vibrant, briny potato salad from the volcanic island of Pantelleria, featuring capers, olives, tomatoes, and red onions.

A hearty, thick, comforting soup made with seasonal vegetables, beans, and small pasta, topped with a generous grating of Parmesan cheese.

A classic Neapolitan folded pizza, baked until the crust is blistered and puffed, filled with a molten core of ricotta, salami, and mozzarella.

A soul-warming, thick, starchy Roman classic. Part soup, part pasta dish, cooked entirely in one pot with rosemary and garlic.

The ubiquitous side salad found in every Italian home and restaurant. Crisp, refreshing greens dressed simply with olive oil and vinegar.

A hearty, rustic Tuscan side dish or vegetarian lunch of creamy cannellini beans stewed in tomato sauce, garlic, and fresh sage.

Soft, tender Italian meatballs simmered slowly in a rich tomato sauce. Eaten as a main course with bread, NOT with spaghetti.

A sweet, soft, savory stew of red and yellow bell peppers, onions, and tomatoes cooked down slowly in olive oil. Often eaten with crusty bread for a light lunch.

Southern Italian comfort food: thin slices of beef stuffed with garlic, parsley, cheese, and sometimes pine nuts, rolled up and braised slowly in Sunday tomato sauce.

A rustic, robust 'hunter-style' chicken braise, cooked with tomatoes, onions, herbs, and wine. A staple of countryside Italian cooking.

A dramatic, pitch-black risotto originating from Venice, flavored with the ink and tender meat of fresh cuttlefish or squid, carrying a deep briny taste of the sea.

A deeply savory, intense Tuscan stew made from wild boar braised slowly in red wine, tomatoes, juniper berries, and herbs.

A simple, elegant Italian way to roast a whole fish. The fish is baked over a bed of thinly sliced potatoes that absorb all the delicious seafood juices.

The ultimate Roman 'quinto quarto' (offal) dish. Oxtail slowly stewed for hours in tomatoes, celery, and white wine until the meat melts off the bone.

A hearty, rustic, one-pan meal of sweet Italian sausages cooked with cannellini beans, tomatoes, and sage. Perfect for cold evenings.

A fast, healthy, and incredibly flavorful method for poaching fish. The 'crazy water' is a vibrant broth of cherry tomatoes, garlic, white wine, and parsley.

A beloved Roman offal dish. Honeycomb tripe slow-cooked until meltingly tender in a rich tomato sauce, heavily flavored with wild mint (mentuccia) and Pecorino Romano cheese.

A comforting seafood stew. Tender cuttlefish braised in a light tomato sauce, paired with the sweetness of green peas.

A majestic, rustic coastal soup loaded with a variety of fish, shellfish, and crustaceans, simmering in a saffron and tomato-infused broth. Served over toasted garlic bread.

The classic Italian antipasto or snack. Grilled rustic bread rubbed with raw garlic and topped with heavily seasoned, juicy ripe tomatoes.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

The original Neapolitan fast food. A smaller, softer Margherita pizza, folded into quarters like a wallet ('portafoglio') to be eaten while walking.

A fiery, rich, and aromatic Sri Lankan fish curry cooked in a spiced tomato and coconut milk gravy — a staple dish served daily in Sri Lankan households alongside rice.

A deeply aromatic and richly spiced Sri Lankan chicken curry, slow-cooked with roasted curry powder, coconut milk, and fragrant spices — one of the most celebrated dishes in Sri Lankan cuisine.

A thick, hearty Sri Lankan curry made with young green jackfruit (polos) cooked in a rich, spiced coconut milk gravy — a beloved vegan dish that perfectly mimics the texture of pulled meat.

Succulent, juicy prawns cooked in a fragrant and fiery Sri Lankan coconut milk curry, bursting with the flavors of curry leaves, chili, and roasted spices.

Hard-boiled eggs simmered in a rich, aromatic Sri Lankan coconut milk curry — a budget-friendly, delicious, and deeply satisfying everyday dish served with rice or roti.

A bold, deeply spiced Sri Lankan beef curry slow-cooked with roasted curry powder, coconut milk, and warming whole spices until the meat is fall-apart tender and the gravy is rich and dark.

Tender, aromatic mutton pieces slow-cooked in a rich Sri Lankan spice blend with coconut milk, curry leaves, and roasted spices — a festive dish beloved for Sunday lunches and special occasions.

A fiery, sticky, sweet-and-spicy Sri Lankan stir-fry of crispy fried chicken pieces tossed with capsicum, onion, tomatoes, and a bold chili sauce — a wildly popular party and restaurant dish.

A luxurious, intensely flavored Sri Lankan coconut milk crab curry — whole crabs cooked in a rich, aromatic, fiery gravy of coconut milk and roasted spices, best eaten with your hands.

A fiery Maharashtrian breakfast featuring a spicy sprouted moth bean curry, topped with crunchy farsan and served with buttered bread rolls.

A beloved Bengali Sunday breakfast: perfectly white, puffed, deep-fried flatbreads (Luchi) served with a rich, spiced potato curry (Aloo Dum).

A classic North Indian and Punjabi breakfast combination of spicy chickpea curry (Chole) and puffy, fermented deep-fried bread (Bhature).

A legendary North Indian breakfast of crisp, lentil-stuffed deep-fried bread (Bedmi) served with a watery, highly spiced potato curry.

The world-famous Murgh Makhani. Tender chicken pieces marinated in yogurt and spices, charred, and then simmered in a rich, buttery, creamy tomato sauce.

A nutritious, vibrant green vegetarian curry featuring soft cubes of Indian cottage cheese (paneer) in a mildly spiced, smooth spinach puree.

A lusciously creamy, slow-cooked black lentil and kidney bean curry, infused with smoky flavors, butter, and cream.

The ultimate North Indian comfort food: soft, creamy red kidney beans cooked in a spiced onion-tomato gravy, served over steaming hot rice.

A rustic, smoky Punjabi dish made by fire-roasting a whole eggplant, mashing it, and cooking it with onions, tomatoes, and pungent garlic.

Marinated, grilled cubes of paneer and capsicum immersed in a robust, spiced, and tangy onion-tomato gravy.

A mild, elegant, and highly aromatic Kerala-style fish stew cooked in sweet coconut milk, flavored with ginger, green chilies, and curry leaves.

The world-renowned curry featuring roasted chunks of chicken enveloped in a deeply spiced, vibrant, and creamy tomato-coriander sauce.

A hearty, spiced chickpea curry cooked in a tangy and robust onion-tomato gravy, flavored with roasted cumin and dry mango powder.

A classic, comforting dry curry made with potatoes and cauliflower florets, stir-fried with fragrant spices and fresh ginger.

A delicious, semi-dry okra (lady's finger) stir-fry tossed in a spicy and tangy onion-tomato base.

A beloved North Indian curry featuring sweet green peas and soft paneer cubes in a rich, spiced tomato and onion gravy.

Deep-fried, melt-in-the-mouth potato and paneer dumplings (Koftas) served in a luxuriously rich, sweet, and creamy white or red gravy.

A vibrant, spicy, and tangy stir-fry of mixed vegetables and paneer tossed in a thick tomato sauce with bell peppers.

One of the most popular paneer dishes globally, featuring soft cottage cheese cubes in a mildly spiced, sweet, and tangy buttery tomato gravy.

A hearty, nutritious South Indian lentil and mixed vegetable stew, flavored with a unique spice blend (Sambar powder) and tamarind.

A robust, highly spiced, and comforting dry curry made with minced meat (usually lamb or mutton) and sweet green peas.

A rich, slow-cooked delicacy of tender lamb or mutton braised in a spiced, vibrant green spinach and mustard leaf puree.

A robust and intensely flavorful chicken curry cooked with double the amount of onions added at two different stages.

An exquisite dinner party dish of paneer sandwiches stuffed with nuts and khoya, shallow fried, and served in a luscious, creamy onion-tomato gravy.

A wildly popular, rustic, wok-tossed chicken curry characterized by its thick, spicy tomato base and chunks of crunchy bell peppers.

A light, fragrant, and deeply comforting Bengali fish stew cooked with potatoes in a mustard oil and nigella seed base.

The ultimate Indian comfort food—creamy yellow lentils tempered twice with garlic, cumin, and dried red chilies in smoking hot ghee.

Melt-in-the-mouth potato and paneer dumplings (koftas) deep-fried and served in a luxuriously rich, sweet, and creamy cashew-tomato gravy.

A vibrant, healthy, and incredibly flavorful curry of fresh spinach puree heavily spiced and studded with cubes of soft cottage cheese.

The globally adored classic—smoky, tandoor-roasted chicken pieces simmered in a velvety, sweet, and tangy tomato-butter gravy.

A robust, tangy, and deeply spiced chickpea curry cooked with onions, tomatoes, and a special blend of roasted spices.

A smoky, rustic mash of fire-roasted eggplants cooked with onions, tomatoes, garlic, and fresh green chilies.

Char-grilled, fiercely marinated chicken chunks (Tikka) enveloped in a thick, spiced, and creamy tomato-onion sauce.

A comforting, dry, spiced stir-fry of potatoes and cauliflower florets tossed with turmeric, ginger, and cumin.

A spicy, tangy, and completely non-slimy okra stir-fry cooked with caramelized onions, tomatoes, and dry mango powder.

A comforting, everyday North Indian curry made with sweet green peas and soft cottage cheese cubes in a simple tomato-onion gravy.

A famously fiery, deeply aromatic South Indian chicken curry made with a freshly roasted paste of coconut, black pepper, and stone flower.

A fragrant, mildly spiced South Indian mixed vegetable stew simmered in a luscious coconut, poppy seed, and cashew base.

A deeply comforting, rich Punjabi curry made with red kidney beans simmered in a thick, spiced onion-tomato gravy.

A gentle, fragrant Kerala-style fish stew simmered in a light coconut milk broth with mild spices and tomatoes.

A robust, spicy curry made with minced meat (lamb, mutton, or chicken) and sweet green peas, cooked with a heavy hand of aromatics.

A traditional Punjabi winter delicacy made from slow-cooked mustard greens, spinach, and bathua, heavily tempered with garlic and ghee.

A highly addictive, sweet, spicy, and tangy Mumbai street-food salad made of puffed rice, crunchy sev, onions, potatoes, and chutneys.

A wildly popular Mumbai street food consisting of a heavily spiced, buttery vegetable mash (Bhaji) served with butter-toasted soft bread rolls (Pav).

A bright, tangy, and highly refreshing protein-packed salad made with boiled chickpeas, fresh veggies, and sharp chaat spices.

The crown jewel of Indo-Chinese street food. Crispy battered cauliflower florets tossed in a sticky, sweet, spicy, and fiercely garlicky soy sauce.

A classic Indian restaurant appetizer. A large, crispy roasted lentil wafer topped with a spicy, tangy, crunchy onion-tomato salad.

Mumbai's legendary multi-layered vegetable sandwich, loaded with spicy green chutney, thinly sliced raw veggies, boiled potatoes, and toasted to a buttery crunch.

The ultimate Chinese home-style comfort food. Soft scrambled eggs and juicy, slightly sweet tomatoes cooked down into a rich sauce, perfect over rice.

A deeply savory, comforting bowl of tender braised beef shank, chewy wheat noodles, and a rich, spiced dark broth.