Tomato dishes

Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish gazpacho andaluz), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool.

thumb|Individual portion of shakshouka

Italian salad made of sliced fresh mozzarella, tomatoes, and sweet basil

soup, basicly made of tomato pulp

composed tomato, egg, fish and vegetable salad

Indian curry dish

Turkish tomato, fresh pepper and optional onion with egg.

Mexican condiment

A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce or tomatoes, toasting or not, or adding mayonnaise. More pronounced variants include using turkey bacon or tofu in place of regular bacon, removing the lettuce entirely, or adding other ingredients such as a fried egg, avocado (BLAT), or sprouts.

Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, and coriander. Some recipes include annatto, palm oil, and coconut milk, depending on the regional variation.

tomato dish

Afritada is a Philippine dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. It can also be cooked with seafood.

typical Italian dish

rice dish

Italian soup dish

Indian cheese and peas dish

thumb|Esqueixada Esqueixada () is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. Specific recipes vary, with some including ingredients such as eggplant and bell peppers. Esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish. It is often served as a tapas dish.

Chinese dish of scrambled eggs and tomato wedges

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".

thumb|Pizzaiola in Venice, Italy thumb|Pizzaiola with potatoes and artichokes Pizzaiola, also known as '''''', is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.

chutney prepared using tomatoes

baked pasta

Bulgarian bean soup

dish in the United States

thumb|right|Amiwo Amiwo is a traditional dish in Benin, consisting of a savory pudding made from spices (onions, garlic, black pepper, salt), cornflour and tomato paste, cooking oil or more traditionally palm oil. It is often served as a side with fried or grilled chicken or fish and a fresh tomato and onion relish. It literally translates to fat pudding.

pizza baked in a pan

type of sandwich

Chinese soup dish

South African stew

Italian-American baked good

Strapatsada (Greek: στραπατσάδα) is a popular dish in many regions of Greece, especially the Ionian Islands, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). It is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. The dish is also known as kagianas, koskosela (in Cyclades) or menemeni.

Levantine dish of tomatoes

Philippine stew

Kabkabou or Kabkabu () is a fish and tomato stew traditionally prepared in Tunisia. The dish consists of a sauce in which fish steak is cooked, and capers, olives and lemons are added. Many species of fish are used, such as grouper, angel shark, tuna or mackerel. The main ingredients used in the preparation are onion, olive oil, tomato paste, garlic, harissa, salt, pepper, cumin, caper, lemon, pitted black olives, pitted green olives and saffron.

Axoa (pronunciation: ashoa) is a typical Basque dish prepared with minced (ground) veal, onions, tomatoes sauté and flavoured with red Espelette pepper.

Tomatokeftedes are fried tomato balls served as an appetizer on the Greek island of Santorini, and generally Cyclades. The dish is made from crushed or pureed tomatoes fried in oil. The batter is tomatoes and flour kneaded into a dough along with spices, parsley, onion, and mint; the dough is then fried in cooking oil and served as an appetizer. Santorini-grown tomatoes are preferred, as the island's rugged terrain and pumice-laced soil makes for more robust fruits.

Indian breakfast dish prepared mostly in Maharashtra

Bouyiourdi () or bouyourdi is a Greek meze.

typical dish of Naples

Tipical Italian dish

type of Arab salad

traditional dish

Sarsiado (also sometimes spelled as sarciado) is a fish dish from the Philippines which features tomatoes and eggs.

jam made from tomatos

pizza with cheese or other toppings added into the crust

Spanish cold soup