Medium recipes with tomato

Cherry tomatoes

Mahjouba

Mahjouba, the traditional Algerian street food that’s incredibly easy to make at home with just a few simple, wholesome, and delicious ingredients.

1h 6 min

Medium

Double concentrated tomato paste

Stuffed Pumpkin Cutlets

These 100% plant-based stuffed pumpkin cutlets are a delicious alternative to classic cutlets. Perfect to please all palates, even during the holidays!

30 min

Medium

Tomato & Basil Pasta Sauce

Italian homemade panzerotti with tomato and basil sauce

Delicious panzerotti cooked in a pan, easy and quick to prepare, filled with tomato basil sauce and melting vegan cheese.

30 min

Medium

Double concentrated tomato paste

Scaloppine alla pizzaiola – Pizza-style scaloppine

From: Giulia Ruffoni

25 min

Medium

Tomato & Basil Pasta Sauce

caponata

a satisfying vegetarian dish from ChefsBest

30 min

Medium

Eggplant Parmigiana

from Chef Andrea Belfiore, with EVENTO. Hint: prepare the sauce in advance.

1h 10 min

Medium

Crushed tomatoes

Italian Baked Ziti (Ziti al Forno)

50 min

Medium

Crushed tomatoes with basil

OVEN-BRAISED CHICKEN, TORTELLINI, & PEAS IN TOMATO SAUCE

From: Chef Diana Andrews

50 min

Medium

Vegetable Lasagna made with Tomato Puree

This easy, homemade lasagna is full of flavor and completely vegetarian, featuring celery, carrots, asparagus, onions, garlic, and our smooth Passata. If you’re low on time, store-bought lasagna sheets work just fine!

1h

Medium

Crushed tomatoes

Fregola with Spicy Shrimp and Tomatoes

From Colu Henry ”A perfect dish for Feast of the Seven Fishes and because it uses two fish, you only have 5 more to go. You’ve got this!” – Colu Henry

30 min

Medium

Tomato Ravioli with Soft Cheese and Salmon

Ravioli are a famous italian type of stuffed pasta. This particular recipe combines the soft cheese and smoked salmon with the taste of ravioli made with concentrated tomato paste.

45 min

Medium

Whole peeled tomatoes

Lentil Soup with Tomatoes, Vegetables and Bacon

Fun Fact: Lentils are believed to bring good luck in Italy, and eating them on New Year’s Eve, shortly after midnight, is a long-standing tradition. The flat legumes were thought to resemble Roman coins, which is why they became associated with wealth and prosperity.

3h 45 min

Medium

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