43 Tomato dishes

This is a list of tomato dishes. This list includes dishes in which the main ingredient or one of the essential ingredients is tomato. Dishes prepared with tomato sauces as a primary ingredient are not included in this list.

Afritada is a Spanish based Filipino dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common everyday Filipino meal. It can also be used to cook seafood.

Arroz a la cubana or arroz cubano is a dish mostly eaten in Cuba. Its defining ingredients are rice and a fried egg. A plantain or banana, and tomato sauce, are so frequently used as often to be considered defining ingredients. Its origin is not definitively known; various informal sources state without references that it originated in Peru, the Philippines, etc. Some authors consider that it may have originated from rice dishes with fried eggs from Cuba when it was a Spanish colony.

Bob chorba is a chorba, a Bulgarian soup. It is made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.

Butter chicken or murg makhani is a dish of chicken in a spiced tomato, butter and cream sauce. It originated in India.

Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula (rocket). It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno, and it may be eaten any time of day. The caprese salad is one form of a caprese dish; it may also be served as a caprese pizza or pasta.

Chraime is a spicy fish stew with tomatoes from the Maghreb. It is somewhat similar to an older dish called sharmola. The name of the dish comes from the Arabic word for "hot".

Esqueixada is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. Specific recipes vary, with some including ingredients such as eggplant and bell peppers. Esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish. It's often served as a tapas dish.

Fried green tomatoes are a side dish usually found in the Southern United States, made from unripe (green) tomatoes coated with cornmeal and fried.

Gazpacho, also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.

Italian tomato pie is an Italian-American and Italian-Canadian baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. In Rhode Island it is cut into long strips and often called pizza strips. Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish; for instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than foccacia.

Mattar paneer, also known as matar paneer, and mutter paneer is a vegetarian North Indian dish and Punjabi dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala.

Menemen is a traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil or sunflower oil. White cheese, and charcuterie products such as sucuk or pastırma may also be added. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. The dish is similar to shakshouka.

Menudo, also known as ginamay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce.

Moqueca is a Brazilian seafood stew. It is slowly cooked in a terracotta cassole. Moqueca can be made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The name moqueca comes from the term mu'keka in Kimbundu language. The full meal set is the fish stew, banana da terra stew, pirão and white rice. Each one in its own clay pan.

Pan pizza is a thin or thick pizza baked in a deep dish pan. The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan. Chicago and Detroit-style pizza may be considered a form of pan pizza. Pan pizza generally refers to the thin to thick style popularized by Pizza Hut in the 1960s.

Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled.

Pasta al pomodoro is an Italian food typically prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients. It is intended to be a quick light dish, rather than a dish in a heavy sauce.

Pico de gallo, also called salsa fresca and salsa cruda, is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, serrano peppers, with salt, lime juice, and cilantro.

Pizza pugliese is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It is named after the region of Apulia. It should not be confused with pizza barese, the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than pizza napoletana.

Porcupine meatballs are an American dish of ground beef and rice meatballs cooked in tomato sauce. They were a staple during the Great Depression requiring only a few basic ingredients: ground beef, uncooked long-grain rice, onion, and canned tomato soup. The name comes from the appearance of the meatballs, which appear prickly when the rice pokes out of them as they cook, resembling a porcupine.

Porra antequerana is a part of the gazpacho family of soups originating in Andalusia, in southern Spain. Porra antequerana consists of tomato and dried bread. As it is much thicker than its culinary cousins, gazpacho and salmorejo, it is more commonly served as tapas, not soup. Like all soups in this family, there can be variations on the recipe. The word 'Antequerana' derives from the town of Antequera. Porra is a type of club or truncheon and the use of the word in the dish's name likely refers to its traditional preparation with mortar and pestle.

Qalayet Bandora is a simple Jordanian and Palestinian dish of tomatoes, onions, hot peppers, olive oil, and salt. It is popular across the Levant, but especially in Jordan on account of its easy preparation and healthy ingredients. To make the dish, the olive oil is heated in a large frying pan. The onions and peppers are diced and the tomatoes are cubed and optionally peeled. The onions are then added and cooked until translucent, at which point the rest of the ingredients are added and the mixture is sautéed until it is thick but not dry. Qalayet Bandora is usually eaten with warm pita bread, which is used to scoop it up, though Qalayet Bandora can also be served over rice and eaten with utensils. When served in a restaurant or at a formal event, it is often garnished with toasted pine nuts.

Resek agvaniyot, or resek, Hebrew: רסק עגבניות or רסק‎, also known as grated tomato, or grated tomatoes, is an Israeli condiment made with tomatoes that is traditionally served with malawach, jachnun, bourekas, kubaneh, and other dishes. It frequently paired with zhug, and is also commonly served as part of the Israeli breakfast.

Salade niçoise, la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".

Sarsiado is a fish dish from the Philippines which features tomatoes and eggs. The name sarsiado in the Tagalog language means "cooked with a thick sauce". The name is derived from the Filipino word sarsa which in turn is from the Spanish word salsa, which means "sauce".

Sartù di riso is a typical dish of Neapolitan cuisine. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served.

Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “holy trinity” of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.

The Southern tomato pie is a tomato dish from the Southern United States. It consists of a pie shell with a filling of tomatoes, covered with a topping of grated cheese mixed with either mayonnaise or a white sauce. It is considered a summer dish, to be made when tomatoes are in season.

Stewed tomatoes is a dish typical of the United States, prepared using fresh tomatoes, garlic and herbs, and consumed with bread or meat. Stew refers to the combination of vegetables and food ingredients that are cooked in a liquid medium. Moreover, Stewed Tomatoes is a stew made of tomatoes, it includes cooking the tomato at slow heat to keep its shape intact and only cook to such point that its flavors oozes out in order to create a tangy taste. Eaten both as main dish and a side dish, stewed tomatoes have made a special place for themselves in cuisine of the United States and is prepared on occasions such as Thanksgiving. Although the dish is old, it is still part of the diet of many in the United States. It also has high nutritional value.

Stir-fried tomato and scrambled eggs is a common dish in China. It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens.

Strapatsada is a popular dish in many regions of Greece, due to the availability and low cost of its ingredients. It is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. The dish is also known as kagianas, koskosela or menemeni.

Stuffed crust pizza is pizza with cheese and possibly other toppings added into the crust. The stuffed crust pizza was popularized by Pizza Hut, which debuted this style of pizza in 1995.

Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice.

Taco soup is a type of soup composed of similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, onions, corn, beans and a packet of taco seasoning. Vegetarian versions combine beans with the other ingredients, except for the ground beef. Once cooked, the soup may be topped off with cheese, sour cream, raw onions, avocado, or tortilla chips

Tomato and egg soup is a dish from China consisting mainly of tomato and egg. It is a relatively easy soup to make, and as such is one of the most popular soups in households.

Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. It is of Dutch origin. "Bredie" is the Afrikaans word for "stew", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who were brought to the colony in most cases as slaves. The word bredie refers to oriental spinach. In tomato bredie tomato is used instead. Pumpkin, green beans and waterblommetjies are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists.

Tomato chutney is a type of chutney, native to the Indian subcontinent, prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes. It can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use. Homemade tomato chutney that is canned can have an improved flavor, due to the ingredients intermingling while the product is stored.

Tomato compote is a relish or side dish whose main ingredient is roasted or cooked tomatoes. In the United States, it has been prepared at least since 1876, when it appeared in the Little Dinners cookbook by Mary Hooper (1829–1904).

A tomato omelette is a breakfast dish prepared mostly in Maharashtra. It is referred to as an omelette because of its visual appearance, but actually contains no egg product or by-product. The main ingredient is chickpea flour or besan. Sometimes, it is also made with dosa batter, with a small quantity of besan only to provide binding, in which case it is classified as Uttapam.

A tomato sandwich is a sandwich of tomatoes between slices of bread. The bread of a tomato sandwich is typically spread with mayonnaise. A tomato sandwich may also be seasoned with salt, pepper, garlic, anchovies, parsley or basil. Adding cheese is also popular as an open-face sandwich.

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Popular toppings for tomato soup include sour cream or croutons. In the United States, the soup is frequently served with crackers, which may be crumbled onto the soup by the diner, and a grilled cheese sandwich. Tomato soup is one of the top comfort foods in Poland and the United States. It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.

Trenton tomato pie or New Jersey tomato pie is a type of circular, thin-crust Italian tomato pie created in Trenton, New Jersey, United States around the early 20th century in which cheese and other toppings are added on first, then the sauce.