20 Delicious Tomato Dinner Recipes Flavorful

Tomatoes are the ultimate kitchen superhero—juicy, versatile, and packed with flavor! Whether you’re craving a quick weeknight pasta, a cozy soup, or a showstopping casserole, we’ve rounded up 20 delicious tomato dinner recipes that’ll make your taste buds sing. From garden-fresh summer dishes to hearty comfort food, there’s something here for every craving. Ready to dive in? Let’s get cooking!

Classic Spaghetti with Tomato Basil Sauce

Nothing beats the comforting simplicity of spaghetti tossed in a vibrant, garlicky tomato sauce with fresh basil—it’s weeknight magic in under 30 minutes.

Ingredients:

• 8 oz spaghetti
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt, plus more for pasta water
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the pasta: Boil spaghetti in a large pot of salted water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Sauté the aromatics: Heat olive oil in a deep skillet over medium. Add garlic and red pepper flakes; cook for 1 minute until fragrant but not browned.
3. Simmer the sauce: Pour in crushed tomatoes, sugar, and 1 tsp salt. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
4. Combine: Toss cooked spaghetti into the sauce with 1/4 cup reserved pasta water. Stir in basil and Parmesan until glossy.

The secret? A pinch of sugar balances the tomatoes’ acidity, while starchy pasta water creates a silky, restaurant-worthy finish.

Tip: For extra richness, swirl in a pat of butter with the Parmesan.

Tomato and Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with melty mozzarella and sun-dried tomatoes—this dish feels fancy but comes together with minimal fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Slice a deep pocket into the side of each chicken breast, being careful not to cut through completely.
3. In a bowl, mix 1/2 cup mozzarella, 1/4 cup sun-dried tomatoes, and 2 tbsp basil. Stuff evenly into each chicken pocket, securing with toothpicks if needed.
4. Rub chicken with 1 tbsp olive oil, then sprinkle evenly with 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp Italian seasoning.
5. Bake for 22–25 minutes, until chicken reaches 165°F internally and cheese is bubbly. Let rest 5 minutes before serving.

The gooey cheese and tangy tomatoes burst with flavor in every bite, while the Italian seasoning gives the crispy exterior a savory kick. Tip: For extra color, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Roasted Tomato and Garlic Soup

This rich, velvety soup gets its deep flavor from caramelized roasted tomatoes and garlic—a cozy upgrade to the classic.

Ingredients

• 3 lbs ripe Roma tomatoes, halved
• 1 whole garlic bulb, top sliced off to expose cloves
• 3 tbsp olive oil, divided
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 medium yellow onion, diced
• 2 cups vegetable broth
• 1 tbsp balsamic vinegar
• ½ tsp sugar (optional)
• ¼ cup fresh basil leaves, thinly sliced

Instructions

1. Roast the veggies: Preheat oven to 400°F. Arrange tomatoes (cut-side up) and garlic bulb on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp black pepper. Roast for 40 minutes until tomatoes collapse and garlic is golden.
2. Sauté the base: In a pot, heat 1 tbsp olive oil over medium. Add onion and cook for 5 minutes until translucent.
3. Blend it smooth: Squeeze roasted garlic cloves into the pot. Add tomatoes (with juices), vegetable broth, balsamic vinegar, and sugar. Simmer for 10 minutes, then blend with an immersion blender until silky.
4. Finish and serve: Stir in basil. Taste and adjust salt if needed. Ladle into bowls and drizzle with extra olive oil if desired.

The roasted garlic melts into the soup, adding a subtle sweetness that balances the tomatoes’ acidity perfectly.

Tip: For extra creaminess, swirl in a spoonful of mascarpone or coconut milk before serving.

Tomato and Herb Risotto

This creamy tomato and herb risotto is comfort food at its finest—rich, velvety, and packed with bright, garden-fresh flavors.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups low-sodium vegetable broth, warmed
• 1 cup cherry tomatoes, halved
• ¼ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in ½ cup white wine and simmer until mostly absorbed, about 2 minutes.
3. Begin adding warm broth, ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more (about 20 minutes total).
4. Fold in cherry tomatoes, ¼ cup Parmesan, 2 tbsp butter, 1 tbsp basil, 1 tbsp parsley, 1 tsp salt, and ½ tsp black pepper. Stir until creamy and tomatoes soften slightly, about 2 minutes.

The trick here? Letting the tomatoes warm just enough to burst with sweetness against the rich, cheesy rice—no mushy textures here!

Tip: For extra depth, stir in a splash of balsamic glaze just before serving.

Stuffed Tomatoes with Ground Beef and Rice

These juicy stuffed tomatoes are packed with savory ground beef, fluffy rice, and herbs—a hearty dish that feels fancy but comes together with simple pantry staples.

Ingredients:

• 6 large beefsteak tomatoes (about 3 inches wide)
• 1 lb ground beef (85% lean)
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup beef broth

Instructions:

1. Preheat oven to 375°F. Slice the tops off the tomatoes and scoop out the pulp (reserve 1/4 cup of pulp, finely chopped). Lightly sprinkle the insides with 1/4 tsp salt.
2. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, ground beef, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, breaking up the meat, until browned.
3. Add rice, reserved tomato pulp, oregano, and beef broth. Cover, reduce heat to low, and simmer for 15 minutes until rice is tender. Stir in Parmesan and parsley.
4. Stuff the tomatoes with the beef-rice mixture, packing lightly. Place in a baking dish and bake for 20–25 minutes until tomatoes are tender but still hold their shape.

The Parmesan melts into the filling, creating a rich, cheesy contrast with the bright, juicy tomato shells. Perfect for a summer dinner party or meal prep—leftovers reheat like a dream!

Tip: For extra flavor, drizzle the stuffed tomatoes with a little balsamic glaze before serving.

Tomato and Spinach Stuffed Shells

These cheesy stuffed shells are packed with bright tomato flavor and tender spinach—comfort food that feels fresh and satisfying.

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, finely chopped
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, diced tomatoes, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Fill each shell with the ricotta mixture and arrange in the dish. Top with remaining 1 cup marinara and 1/2 cup mozzarella.
4. Bake at 375°F for 25 minutes until bubbly and cheese is lightly browned.

The juicy tomatoes and creamy ricotta balance perfectly, while the spinach adds just enough earthy depth. A crowd-pleaser that reheats beautifully!

Tip: For extra flavor, stir 1 tbsp chopped fresh basil into the filling.

Tomato and Basil Bruschetta

This classic Italian appetizer is a crowd-pleaser—juicy tomatoes, fresh basil, and crispy bread come together in minutes for a bite that tastes like summer.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 4 medium ripe tomatoes, diced (about 2 cups)
• ¼ cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced (divided)
• 3 tbsp extra-virgin olive oil (divided)
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Brush with 1 tbsp olive oil and bake for 8–10 minutes until golden and crisp.
2. While bread toasts, combine tomatoes, basil, half the minced garlic, remaining 2 tbsp olive oil, balsamic vinegar, salt, and black pepper in a bowl. Toss gently and let sit 5 minutes to meld flavors.
3. Rub the warm toasted bread with the remaining garlic. Spoon the tomato mixture generously over each slice. Serve immediately.

The magic here? Rubbing the toasted bread with raw garlic gives it a subtle kick that balances the sweet tomatoes—no one can resist!

Tip: For the best texture, let the tomato mixture sit no longer than 15 minutes to prevent the bread from getting soggy.

Tomato and Feta Stuffed Peppers

These vibrant stuffed peppers are bursting with Mediterranean flavors—juicy tomatoes, briny feta, and fresh herbs make them a weeknight winner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup crumbled feta cheese
• 1 cup diced tomatoes (fresh or canned)
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with 1 tbsp olive oil.
2. In a bowl, mix feta cheese, tomatoes, parsley, oregano, salt, and black pepper.
3. Spoon the filling evenly into the bell peppers. Drizzle with remaining 1 tbsp olive oil.
4. Bake for 30–35 minutes until peppers are tender and filling is bubbly.

The tangy feta melts into the sweet tomatoes, creating a creamy contrast to the tender-crisp peppers—no pre-cooking required!

Tip: For extra richness, sprinkle a little extra feta on top before baking.

Tomato and Avocado Salad with Lime Dressing

Bright, creamy, and zesty—this no-cook salad is a refreshing side dish that comes together in minutes.

Ingredients:

• 2 large ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, gently toss together the diced avocados, halved cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until combined.
3. Drizzle the dressing over the salad and fold gently to coat—avoid overmixing to keep the avocados intact.
4. Serve immediately, or chill for up to 15 minutes to let flavors meld.

The lime dressing’s tangy kick balances the richness of the avocado, while the juicy tomatoes add a burst of sweetness—perfect for picnics or as a light lunch.

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips just before serving.

Tomato and Goat Cheese Tart

This savory tart is a showstopper with its buttery crust, creamy goat cheese, and juicy tomatoes—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium tomatoes, thinly sliced
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. In a small bowl, mix the goat cheese, 1 tbsp olive oil, honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Spread evenly over the pastry, leaving a 1-inch border.
3. Arrange the tomato slices in a single layer over the goat cheese mixture. Drizzle with the remaining 1 tbsp olive oil and sprinkle with thyme.
4. Bake for 25 minutes until the crust is golden and the tomatoes are slightly caramelized. Let cool for 5 minutes before slicing.

The honey balances the tangy goat cheese, while the thyme adds an herby freshness—making every bite irresistible.

Tip: For extra crispiness, bake the pastry alone for 5 minutes before adding toppings.

Tomato and Bacon Pasta Bake

This hearty pasta bake combines smoky bacon, tangy tomatoes, and melty cheese for a crowd-pleasing dish that’s as easy to make as it is satisfying.

Ingredients:

• 8 oz penne pasta
• 6 slices bacon, chopped
• 1 (28 oz) can crushed tomatoes
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat until crispy, about 6–8 minutes. Drain excess grease, leaving about 1 tbsp in the pan.
3. Add crushed tomatoes, garlic powder, oregano, salt, and black pepper to the skillet. Simmer for 5 minutes, stirring occasionally.
4. Toss cooked penne with the tomato-bacon sauce, then transfer to a greased 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
5. Bake for 20 minutes until bubbly and golden. Let rest 5 minutes, then garnish with fresh basil if using.

The crispy bacon bits add a salty crunch to every bite, while the bubbly cheese pulls everything together in gooey perfection.

Tip: For extra depth, stir in 1/2 tsp red pepper flakes with the tomatoes for a subtle kick.

Tomato and Lentil Curry

This cozy, spiced curry is a weeknight hero—packed with protein and simmered in a rich tomato sauce that’ll have you licking the spoon.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in the diced tomatoes (with juices), lentils, and 2 cups broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
4. Stir in 1/2 tsp salt and 1/2 cup coconut milk, simmering uncovered for 5 minutes to thicken slightly. Garnish with cilantro.

The creamy coconut milk balances the earthy lentils and tangy tomatoes perfectly—comfort food with just the right kick.

Tip: For extra depth, swap 1/2 cup broth for 1 tbsp tomato paste dissolved in water.

Tomato and Shrimp Scampi

This bright and garlicky shrimp scampi gets a juicy upgrade with sweet cherry tomatoes—perfect for tossing with pasta or serving over crusty bread.

Ingredients:

• 12 oz large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 cup cherry tomatoes, halved
• 1/4 cup dry white wine (or chicken broth)
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 1–2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, add 4 cloves minced garlic and 1/4 tsp red pepper flakes. Cook for 30 seconds until fragrant. Stir in 1 cup cherry tomatoes and cook for 2 minutes until they soften.
3. Pour in 1/4 cup white wine and 2 tbsp lemon juice, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
4. Reduce heat to low and swirl in 2 tbsp butter until melted. Return shrimp to the skillet, tossing to coat. Sprinkle with 1/4 cup parsley and serve immediately.

The tomatoes burst into the buttery sauce, adding pops of sweetness that balance the garlic and lemon beautifully. Tip: For extra richness, finish with a drizzle of olive oil and a pinch of flaky salt.

Tomato and Mushroom Quiche

This savory quiche is a perfect balance of juicy tomatoes, earthy mushrooms, and creamy custard—ideal for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in cherry tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme. Cook for 2 more minutes, then remove from heat.
3. In a bowl, whisk eggs and milk until smooth. Sprinkle half the Gruyère over the pre-baked crust, then spread the mushroom-tomato mixture evenly on top. Pour the egg mixture over the filling and top with remaining cheese.
4. Bake for 30–35 minutes until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The Gruyère adds a nutty depth to the custard, while the tomatoes keep every bite bright and fresh.

Tip: For a crispier crust, brush the edges with egg wash before baking.

Tomato and Eggplant Parmesan

This cozy twist on classic eggplant Parmesan layers juicy tomatoes and tender eggplant for a dish that’s hearty but never heavy.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F. Brush both sides of eggplant slices with olive oil and arrange on a baking sheet. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 20 minutes, flipping halfway, until tender.
2. In a small bowl, mix 1 tsp oregano and 1/2 tsp garlic powder into the marinara sauce. Spread 1/2 cup sauce in the bottom of a 9×13-inch baking dish.
3. Layer half the eggplant over the sauce, followed by 1/2 cup mozzarella and 1/4 cup Parmesan. Repeat layers, ending with remaining cheese.
4. Bake uncovered for 25 minutes until bubbly and golden. Let rest 5 minutes, then top with fresh basil.

The double-cheese layer creates a gooey, crispy top that contrasts perfectly with the silky eggplant underneath. Serve with crusty bread to soak up the extra sauce!

Tip: Salting the eggplant before baking draws out bitterness—just pat dry with paper towels after 10 minutes if you have time.

Tomato and Chickpea Stew

This hearty, spiced stew is the kind of cozy meal that simmers into something greater than the sum of its parts—perfect for spooning over rice or sopping up with crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes, chickpeas, and 1 cup vegetable broth. Stir in 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
3. Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup parsley. Taste and adjust salt if needed.

The magic here is in the smoky-sweet paprika and bright lemon finish—it turns humble pantry staples into a deeply satisfying meal.

Tip: For extra creaminess, mash a handful of the chickpeas against the pot before adding the broth.

Tomato and Zucchini Fritters

These crispy, veggie-packed fritters are a fantastic way to use up summer produce—bursting with fresh flavor and ready in under 30 minutes!

Ingredients:

• 1 medium zucchini, grated (about 1 cup)
• 1/2 cup cherry tomatoes, diced
• 1/4 cup finely chopped red onion
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying

Instructions:

1. Prep the veggies: Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Transfer to a bowl and mix with tomatoes, red onion, egg, flour, Parmesan, basil, garlic powder, salt, and black pepper.
2. Cook the fritters: Heat olive oil in a large skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
3. Drain & serve: Transfer fritters to a paper towel-lined plate to absorb excess oil. Serve warm with a dollop of yogurt or extra basil.

The juicy tomatoes keep these fritters tender inside while the edges turn irresistibly crispy—perfect for a light lunch or appetizer!

Tip: For extra crunch, swap half the flour for fine breadcrumbs.

Tomato and Corn Chowder

This creamy, summery chowder is bursting with sweet corn and juicy tomatoes—comfort food that tastes like sunshine in a bowl.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 3 cups fresh or frozen corn kernels
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add corn, canned tomatoes with juices, and 2 cups vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
3. Reduce heat to low. Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes.
4. Remove from heat and stir in 1/4 cup fresh basil. Serve warm.

The smoky paprika and bright basil make this chowder anything but ordinary—it’s rich yet fresh, with just the right kick from the red pepper flakes.

Tip: For extra texture, reserve 1/2 cup of corn and add it at the end with the basil.

Tomato and Beef Casserole

This hearty casserole is pure comfort in a dish—juicy beef, tangy tomatoes, and melty cheese come together for a family-friendly meal that’s as easy as it is satisfying.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-high. Add onion and cook for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Drain excess fat.
3. Stir in crushed tomatoes, tomato paste, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Simmer for 5 minutes.
4. Transfer mixture to a greased 9×9-inch baking dish. Top evenly with cheddar cheese and Parmesan cheese.
5. Bake for 20 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The secret here? The tomato paste deepens the flavor, giving this humble casserole a rich, almost slow-cooked taste without the wait.

Tip: For a crispy top, broil for the last 2 minutes—just keep an eye on it!

Tomato and Pesto Pizza

This vibrant pizza combines juicy tomatoes and fragrant pesto for a fresh, summery twist on a classic—perfect for a quick weeknight dinner or a casual gathering.

Ingredients:

• 1 lb store-bought or homemade pizza dough
• 1/2 cup basil pesto
• 2 cups shredded mozzarella cheese
• 1 large tomato, thinly sliced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Roll out the pizza dough on a floured surface into a 12-inch round and transfer to a greased baking sheet.
2. Spread the 1/2 cup pesto evenly over the dough, leaving a 1-inch border. Sprinkle with the mozzarella, then layer the tomato slices on top.
3. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
4. Bake for 15–18 minutes until the crust is golden and the cheese is bubbly. Let cool for 2 minutes before slicing.

The pesto adds a herby punch that balances the sweetness of the tomatoes, while the red pepper flakes give just a hint of heat. Serve with a crisp green salad for a complete meal!

Tip: For extra flavor, brush the crust edges with garlic butter before baking.

Conclusion

With 20 mouthwatering tomato dinner recipes, this roundup has something for every home cook—whether you’re craving comfort food or fresh, vibrant flavors. We hope you find a new favorite to add to your rotation! Don’t forget to leave a comment with which dish you loved most and share this list on Pinterest to spread the tomato love. Happy cooking!