100 Best Rated Dishes With Tomato

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag.

The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. 

Pizza Margherita is a delicacy that is literally fit for a queen. In 1889, Queen Margherita of Savoy visited Naples, where she was served a pizza that was made to resemble the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil.

It was made by a chef named Raffaele Esposito of Pizzeria Brandi, who is credited for its invention. The Queen loved the dish, and Esposito named it after her - pizza Margherita, but such a pizza was also made before that time, and can be dated back to at least 1866, when the most popular pizza toppings included basil, cheese, and tomatoes, but the pizza was not yet named Margherita. 

Chancho en piedra is a Chilean salsa that is essentially a variation of pebre salsa with more sauce-like consistency. Apart from the tomatoes, it contains garlic, chili peppers, onions, olive oil, salt, pepper, and parsley or coriander.

It is recommended to serve it with bread, sopapillas, or empanadas. The name chancho en piedra means pig on a stone or pig on a rock, referring to the preparation of this salsa in a stone mortar and pestle.

Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal.

The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. 

Chilaquiles are, at their most basic, an assembly of fried tortilla pieces drenched in chili sauce with optional meat and vegetables. The dish is popular both in Mexico and the United States as a great way to use up leftover, stale tortillas. The name of the dish is derived from chil-a-quilitl, meaning greens or herbs in a chili broth.

Today, there is a great number of regional variations of the dish, so in Sinaloa it is prepared with a white sauce, and in Mexico City, the dish is traditionally topped with epazote sprigs.

Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil.

It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt. 

A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yogurt are traditionally drizzled over the dish at the table.

It is recommended to pair this kebap with şıra, a Turkish beverage that is known to aid digestion.

This version of eggplant parmigiana is the most popular outside of Italy. Hailing from Campania, this variation on a dish is made with eggplants, olive oil, onions, basil, tomatoes, mozzarella or fior di latte cheese, and grated Parmigiano-Reggiano.

The eggplants are peeled, sliced, and shortly fried, then arranged in a baking dish over the tomato sauce along with the cheese, basil leaves, and grated Parmigiano-Reggiano. The layers are repeated, and the final one should end with tomato sauce and grated cheese. 

Hogao is a traditional sauce that is commonly used as a seasoning, dipping sauce, or topping. The savory combination of tomatoes, scallions, coriander, garlic, cumin, salt, and pepper is sautéed until the vegetables become tender and aromatic.

This flavorful sauce is typically served with various meat dishes, arepas, and rice. It can also be served as an accompaniment to the famous bandeja paisa. The name of the sauce is derived from the words ahogar and rehogar, referring to the technique of slow-cooking.