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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the only mac and cheese my husband will eat. His mother used to make it for him when he was young. For added flavor use the stewed tomatoes with herbs and garlic.
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In this oven-braised brisket recipe, the meat is coated with a paprika rub, then slow-cooked with tomatoes, onion, and rosemary. A classic dish for Passover.
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Strands of baked spaghetti squash tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories.
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Ribbons of fresh basil decorate this salad made with fresh corn, green onions, and tomatoes and dressed with sour cream and Parmesan cheese.
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Cook your quinoa with jalapeno pepper, black beans, corn, and diced tomatoes to make this one-pan quinoa main dish with Mexican flavors.
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Fresh tomatoes, parsley, chives, garlic and basil create this beautiful, tasty dish. Add balsamic vinegar if you like. Serve on toasted French bread with pesto, or enjoy it all by itself.
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A hearty and satisfying Polish stew with cannellini beans, kielbasa, bacon, and tomatoes that sticks to the bones on a cold winter's night.
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This orzo salad includes artichoke hearts, tomatoes, olives, and Parmesan cheese tossed in a simple balsamic dressing for a nice lunch or dinner side dish.
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A homey casserole of cooked chicken, spicy tomatoes, veggies, processed cheese, and vermicelli is baked until golden brown. It also works in the slow cooker.
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Corn, stewed tomatoes, pinto and kidney beans are heated together with a bit of cayenne and tomato sauce in this quick meal.
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Using canned beans and tomatoes helps make a quick Italian-style soup featuring spinach and chicken sausage in this fairly simple recipe.