I just prepared what seems to be the conventional tomato beef stew that comes to mind whenever I think of Egyptian cuisine. Green peas, green beans, lima beans, okra, even spinach...all of these veggies are commonly prepared with ground beef and tomato sauce. What other cultures are so dominated by this fleshy fruit? What is this romance between the dull and the red-dressed tomato? I'd like to see if you can identify a comprehensive list of dishes that are heavily defined by the tomatic contribution. Bon apetit!