Get the latest Tomato-y flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/tomato-y A very simple Martha Stewart recipe that can be used as a base for new ideas. Easily adapted for vegans. http://www.grouprecipes.com/93789/marthas-tomato-soup.html This should become your 'go-to' all purpose tomato sauce. Nothing in a can will do once you make this stuff! Roasting the tomatoes gives a special richness and savory-ness making you the SAUCE MASTER in the neighborhood (or with your family, friends and mother in law!) :) http://www.grouprecipes.com/93425/roasted-tomato-sauce.html A new twist on an old favorite. Use the freshest tomatoes you can find. Perfect for a Summer day. http://www.grouprecipes.com/92719/gazpacho.html From allrecipes via STEFANIE74, this could be made as a simple sauce, a pasta dish as it is here or chicken, shrimp, etc. could be added. It just reads like a delicious dish! http://www.grouprecipes.com/90932/habanero-pepper-cream-pasta.html Delightful sounding Cuban stew taken from The Philadelphia Inquirer and courtesy of Executive Chef Rafael Gonzalez of The Four Seasons Philadelphia. The olives and fried potatoes are optional. Serve with white rice and fried plantains. http://www.grouprecipes.com/90691/cuban-picadillo-with-sausage.html The source? The Philadelphia Inquirer. The dish? Souvlaki Sausage Stew courtesy of Tom Vasiliades of South Street Souvlaki. http://www.grouprecipes.com/90690/souvlaki-sausage-stew.html Submitted by shelbi lynn to allrecipes, these are much lighter than my mother's potato gnocchis. We used to call hers "belly bombs"! We LOVED them... The times posted seem a tad hinky to me but I guess I'm required to use them as published. http://www.grouprecipes.com/90154/ricotta-gnocchi-with-spicy-sauce.html From allrecipes and submitted by CSANDST1, this is such a great use for basil even though I've never heard this terminology. It is pronounced Roo-ee. She serves this with her favorite dippers.. baguette slices, pita chips, etc. Cook time does not include overnight refrigeration. http://www.grouprecipes.com/89356/basil-roui.html This is a recipe I have cobbled together from several others, most notably one on NOLA Cuisine.com. It looks difficult, but it’s really not-it is, however, time-consuming. You can experiment with the amount of seasonings and vegetables, but you really SHOULD prepare and use the shrimp stock-it makes a world of difference ! http://www.grouprecipes.com/88897/my-favorite-shrimp-creole.html I have made several friends on the Recipe Exchange at AllRecipes.com. One of them posted a request asking other members to each suggest one ingredient and challenged me to make a dish out of only those ingredients, plus salt and pepper. After 15 minutes, she gave me the list. People had so much fun participating and I had a blast creating the dish. It turned out so good that my kids licked their plates! The recipe you see here is the result of that incredibly fun challenge. http://www.grouprecipes.com/86799/gang-up-pasta-with-shrimp.html