Quickly-Cooked Halibut With Roasted Tomato Jalapeno Salsa recipe - The Daily Meal
Sweet, tender halibut is perfect when topped with roasted tomato and jalapeño salsa. Try serving it alongside cilantro-lime rice or a lightly-dressed green salad.
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5
Roasted tomato grilled cheese
Soft sourdough bread and Cheddar cheese is the perfect complement to almost-charred roasted tomatoes.
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4.666665
Roasted Tomato and Tomatillo Salsa
While most other recipes call for either roasted tomatoes or tomatillos as a base, this recipe calls for both. The result; a flavorful fusion of tart and sweet best served a little chilled. Recipe courtesy of Mexican Please
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4.5
Roasted Tomato Soup recipe - The Daily Meal
Tomato soup resonates deeply with people as one of the most comforting foods out there—perhaps it's because it's something almost everyone's parent or grandparent made for them from a young age. Paired with a grilled cheese, you have the quintessential perfect meal.This recipe is by executive chef Patrick Broadhead of Burt & Max’s in Delray Beach, Florida. This recipe was originally published in the South Florida Sun Sentinel.
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4.5
Zesty Fire-Roasted Tomato Salsa
This delicious salsa combines fire-roasted tomatoes, red onion, cilantro and lime juice for an easy-to-make recipe, perfect-for-summer appetizer. Recipe courtesy of Ready Set Eat
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4.5
The easy process of roasting tomatoes yields two other versatile ingredients: roasted garlic and delicious cooking juices. Roast more tomatoes than are to be used. They can be refrigerated up to 2 weeks and frozen for as long as 3 months. For the freezer, it's important to wrap them airtight to prevent any off-freezer odors. Once tomatoes are roasted, consider any recipe — except salads — that use tomatoes. The flavor is more intense than the canned variety. This recipe is by Abby Mandel and was originally published in The Chicago Tribune. 
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4.5
Roasted Tomato and Jalapeño Salsa recipe - The Daily Meal
This spicy and flavorful salsa is great spooned over almost any white fish, grilled chicken or pork. Try it in this quick-cooking halibut recipe.
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4.285715
Lentil Soup
I stayed home sick from work the other day, and, because it was freezing cold out, I decided to make myself a soup with whatever I had on hand. It turned out to be a bag of lentils, a can of beans, some cherry tomatoes and a block of Parmigiano-Reggiano. The soup was easy, filling and delicious -- plus I didn't have to leave my house to make it.Try making this at home, then storing the lentil soup (pre-tomato addition) in the refrigerator or freezer for a quick, re-heated weeknight meal. You can also use this as a base for adding onions or other vegetables or fresh herbs.
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3.8
Chicken salad
Summer isn't summer without fresh cherry tomatoes of all colors picked still-warm from the sun from my family's garden. My favorite way to prepare them... Slowly roasting them with a sprinkle of salt in the oven. It's foolproof — if the tomatoes are a bit too watery, like they are this summer, roasting them concentrates all the flavor, adding a subtle textural element that is perfect in green salads, omelettes, or, as I've done here, in a chicken salad (or chicken salad sandwich).  Click here to see more Tasty Tomato Recipes.
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3.666665
Naan Bhajji with Roasted Tomato Chutney
Bhajji (also bajji) are afternoon snacks typically consumed before dinner and typically consist of fried food. This is one you probably won't find anywhere in India, though, since it's more Indian-inspired than actually Indian. Special thanks to my dear friend Deepak Venkatachalam for his invaluable help with this recipe. Click here to see 5 Naan-Inspired Recipes.
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3.666665
tomatoes
I love everything there is about tomatoes — I even eat them like apples. Everything, that is, except for sun-dried tomatoes. I don't know whether it's the chewy texture or the intense flavor (which doesn't taste like a tomato to me), but I really don't like them. It's the one ingredient that can steer me away from a dish.  However, this recipe is as close to a sun-dried tomato as I can get. I only cook them for 2 ½ hours so that they still retain some of their juices but have a more concentrated flavor. If you'd like, you can continue to cook them for 3-4 hours total, so that they shrivel up and more closely resemble a sun-dried tomato (or oven-dried tomato rather). I use these in pastas, with grilled pork, steak, chicken, or quickly cooked fish. To be honest, I also just eat them as they are. Click here to see more Tasty Tomato Recipes.  
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3.09524
Salsa is one of those condiments people just automatically think to buy at the store, but everyone should know that it's fairly easy — and healthier — to make your own at home. Rick Bayless' is described as mellow, but can be spiced up with the addition of more chiles or red pepper flakes. It goes great on top of his Swiss Chard Tacos. 
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2.5