As the seasons change and summer’s warmth gives way to autumn’s chill, one ingredient remains a constant star: the humble tomato. Whether you’re craving a comforting bowl of homemade pasta sauce or a flavorful salad to brighten up your weeknight dinner routine, there’s no denying the allure of this ripe red gem.
In the midst of busy nights and hectic schedules, it can be easy to fall into a culinary rut, relying on the same old recipes and ingredients. But with the right inspiration, you can elevate your cooking game and create hearty, satisfying meals that satisfy both your taste buds and your sense of accomplishment.
To help you do just that, we’ve compiled our favorite 18 tomato dinner recipes, each one showcasing the versatility and flavor of this beloved ingredient in a new and exciting way. From classic spaghetti dishes to innovative twists on familiar flavors, these recipes are sure to become new staples in your culinary repertoire.
Classic Spaghetti with Fresh Tomato Basil Sauce
A timeless Italian favorite, this recipe brings together the simplicity of spaghetti with the bold flavors of fresh tomatoes and basil. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 oz spaghetti
– 3 lbs fresh tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 4 cloves garlic, minced
– 1/2 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. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add diced tomatoes and cook for 10-12 minutes or until they release their juices and start to break down.
4. Stir in chopped basil leaves and season with salt and pepper to taste.
5. Combine cooked spaghetti and tomato sauce, adding some reserved pasta water if needed to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
One-Pan Tomato and Garlic Shrimp Pasta
This recipe is a flavorful and easy-to-make dinner that combines succulent shrimp, tender pasta, and a rich tomato sauce all cooked in one pan.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 lb (450g) large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 can (28 oz/794g) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper, to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add the garlic and cook for 1 minute.
3. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Add the crushed tomatoes, oregano, salt, and pepper to the skillet. Stir to combine.
5. Simmer the sauce for 2-3 minutes, stirring occasionally.
6. Add the cooked pasta to the skillet, tossing to coat with the tomato sauce. If needed, add some reserved pasta water to achieve desired consistency.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Slow Cooker Tomato Basil Chicken
This recipe combines the flavors of juicy chicken, sweet tomatoes, and fresh basil to create a deliciously easy meal that’s perfect for a weeknight dinner. With minimal prep and cooking time, you can enjoy this mouthwatering dish with your family and friends.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Season the chicken with salt, pepper, and oregano.
2. In a slow cooker, combine the chicken, diced tomatoes, basil, and garlic.
3. Drizzle with olive oil and stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Stuffed Tomatoes with Ground Turkey and Quinoa
This recipe combines the flavors of ground turkey, quinoa, and fresh tomatoes to create a nutritious and satisfying meal. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large tomatoes
– 1 lb ground turkey
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the cooked quinoa and season with salt and pepper to taste.
6. Stuff each tomato with the turkey-quinoa mixture, filling to the top.
7. Place the stuffed tomatoes on a baking sheet and drizzle with olive oil.
8. Bake for 25-30 minutes or until the tomatoes are tender.
Cooking Time: 25-30 minutes
Tomato and Mozzarella Stuffed Chicken Breast
Elevate your chicken game with this flavorful and visually appealing dish, perfect for a weeknight dinner or special occasion. Fresh mozzarella and juicy tomatoes add a burst of flavor to tender chicken breasts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together mozzarella cheese, diced tomatoes, basil, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the tomato-mozzarella mixture.
5. Season with salt and pepper to taste.
6. Drizzle olive oil over the chicken and bake for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Roasted Tomato and Red Pepper Soup with Grilled Cheese
Roasted Tomato and Red Pepper Soup with Grilled Cheese: A Warm and Cozy Classic
This hearty soup is the perfect comfort food on a chilly day, served with a crispy grilled cheese sandwich for dipping. The roasted tomatoes and red peppers add a rich depth of flavor that will leave you feeling satisfied.
Ingredients:
– 3 lbs fresh tomatoes, cored and halved
– 2 red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 slices of bread (white or whole wheat)
– Cheese for grilling (such as cheddar, Swiss, or mozzarella)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatoes and red peppers in a single layer on a baking sheet with olive oil, onion, and garlic for 30 minutes.
3. Blend the roasted vegetables into a smooth soup with vegetable broth and thyme.
4. Season with salt and pepper to taste.
5. Grill the bread slices with cheese until crispy.
6. Serve the soup hot with grilled cheese sandwiches on the side.
Cooking Time: 1 hour
Tomato and Spinach Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and nutritious recipe that combines the earthiness of portobello mushrooms with the brightness of fresh tomatoes and spinach.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/2 cup fresh spinach leaves
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cherry tomatoes; cook for an additional 2-3 minutes or until they release their juices.
4. Stuff each mushroom cap with the tomato mixture, dividing it evenly among the four mushrooms.
5. Top each mushroom with a sprinkle of spinach and a drizzle of balsamic vinegar.
6. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top.
7. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Tomato and Olive Braised Chicken Thighs
Succulent chicken thighs smothered in a rich tomato and olive sauce, perfect for a cozy dinner.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 can (28 oz) crushed tomatoes
– 1/2 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes per side. Remove from heat and set aside.
4. In the same skillet, add the garlic and cook for 1 minute, until fragrant.
5. Add the crushed tomatoes, olives, oregano, salt, and pepper to the skillet. Stir to combine.
6. Return the chicken thighs to the skillet, spooning some of the tomato sauce over them.
7. Transfer the skillet to the preheated oven and braise for 25-30 minutes, or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Tomato and Feta Stuffed Bell Peppers
This recipe combines the sweetness of bell peppers with the tanginess of feta cheese, all wrapped up in a flavorful package. Perfect for a quick and easy dinner or as a side dish for your next gathering.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cherry tomatoes, feta cheese, parsley, and garlic.
4. Stuff each bell pepper with the tomato-feta mixture, filling to the top.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 30-40 minutes or until bell peppers are tender.
Cooking Time: 30-40 minutes
Tomato and Avocado Grilled Chicken Salad
This refreshing salad combines the flavors of grilled chicken, juicy tomatoes, creamy avocado, and tangy feta cheese for a light and satisfying meal. Perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 large ripe avocados, diced
– 3-4 cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine diced avocado, halved cherry tomatoes, crumbled feta cheese, and chopped parsley.
4. Slice grilled chicken into strips and add to the salad.
5. Drizzle with olive oil and toss to combine.
Cooking Time: 15-20 minutes
Tomato and Eggplant Parmesan Casserole
A classic Italian-inspired casserole featuring the flavors of tomato, eggplant, and melted mozzarella cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 ounces mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the eggplant slices in olive oil until tender and lightly browned.
3. In a separate bowl, combine breadcrumbs, Parmesan cheese, and basil.
4. In a 9×13-inch baking dish, create a layer of tomato, followed by a layer of eggplant, then sprinkle with half the breadcrumb mixture.
5. Repeat the layers, finishing with the remaining breadcrumb mixture on top.
6. Sprinkle mozzarella cheese over the top and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Tomato and White Bean Stew with Crusty Bread
This comforting stew combines the flavors of juicy tomatoes, creamy white beans, and crusty bread for a satisfying meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked cannellini beans
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 baguette, cut into 1-inch slices
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in diced tomatoes, vegetable broth, and oregano. Bring to a simmer.
5. Add cooked cannellini beans and season with salt and pepper. Simmer for 10-15 minutes.
6. Serve stew hot with crusty bread slices on the side.
Cooking Time: 25-30 minutes
Tomato and Corn Risotto with Fresh Herbs
This vibrant risotto celebrates the flavors of summer, pairing fresh corn and juicy tomatoes with fragrant herbs. A perfect side dish or light lunch, this recipe is sure to delight.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen, thawed)
– 2 large tomatoes, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic, corn, tomatoes, parsley, and basil. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
3. Add rice and stir to combine. Cook for 1 minute.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes, or until the rice is creamy and cooked.
5. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Tomato and Sausage One-Pot Pasta
This hearty pasta dish combines the flavors of juicy sausage and sweet tomatoes with al dente pasta, all cooked in one pot for a quick and easy dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 1 lb. sweet Italian sausage, casings removed
– 2 cups mixed cherry tomatoes, halved
– 1 onion, diced
– 3 garlic cloves, minced
– 1 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot or Dutch oven, cook sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
3. Remove sausage from pot; set aside. Add onion and garlic to the pot, cooking until softened (about 5 minutes).
4. Add cherry tomatoes to the pot, along with chicken broth and cooked pasta. Stir to combine.
5. Return sausage to the pot and stir to distribute. Season with salt and pepper as needed.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Tomato and Goat Cheese Tart with Puff Pastry
Savor the sweet flavors of summer with this simple yet elegant tart, perfect for a light lunch or dinner party. Fresh tomatoes and creamy goat cheese pair beautifully within a flaky puff pastry crust.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 8 oz goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange tomato slices on one half of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle crumbled goat cheese over the tomatoes.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Tomato and Lentil Curry with Coconut Milk
This flavorful and nutritious curry is a perfect blend of Indian spices, tender lentils, and sweet tomatoes, all smothered in creamy coconut milk. A comforting and aromatic dish that’s easy to make and packed with protein and fiber.
Ingredients:
– 1 cup red or brown lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, diced tomatoes, salt, and 2 cups water. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
4. Stir in coconut milk. Simmer for an additional 5-10 minutes or until sauce has thickened slightly.
5. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 45 minutes
Tomato and Zucchini Lasagna Rolls
Tomato and Zucchini Lasagna Rolls Recipe
A twist on the classic lasagna, these rolls combine the flavors of tomato and zucchini with a crispy outside and a creamy inside.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini slices in a little olive oil until tender. Season with salt and pepper to taste.
4. In a separate bowl, combine ricotta cheese, egg, salt, and pepper. Mix well to combine.
5. To assemble the rolls, lay a lasagna noodle flat on a surface. Spread a thin layer of marinara sauce on the noodle, followed by a spoonful of the ricotta mixture, and top with a few slices of sautéed zucchini. Sprinkle mozzarella cheese on top.
6. Roll up the noodle tightly and place seam-side down on a baking sheet lined with parchment paper. Repeat with remaining noodles and filling ingredients.
7. Bake for 25-30 minutes or until golden brown.
Serve warm, garnished with chopped fresh basil leaves if desired.
Tomato and Bacon Carbonara Pasta
This classic Italian pasta dish gets a flavorful twist with the addition of juicy tomatoes and crispy bacon. Rich, creamy, and utterly delicious, this recipe is sure to become a new favorite.
Ingredients:
– 12 oz spaghetti
– 6 slices of bacon, diced
– 2 large tomatoes, diced
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add diced tomatoes to the same skillet and cook for 3-4 minutes or until they start to release their juices.
4. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
5. Add cooked spaghetti to the bowl with egg mixture and toss until well combined.
6. Add reserved pasta water if needed to achieve creamy consistency.
7. Combine cooked bacon and tomato mixture into the pasta. Toss until all ingredients are well coated.
Cooking Time: 15-20 minutes
Summary
Get ready to savor the flavors of fresh tomatoes with these 18 hearty dinner recipes perfect for busy nights. From classic spaghetti with homemade tomato basil sauce to slow cooker chicken and quinoa, there’s something for everyone. Try one-pot pasta dishes like shrimp and garlic or sausage and tomato, or go Mediterranean with stuffed portobello mushrooms and braised chicken thighs. And don’t forget the show-stoppers: roasted tomato soup with grilled cheese and tomato-topped lasagna rolls. Whatever your taste, these recipes are sure to satisfy.
