909 tomato paste recipes

This delicious garden spaghetti sauce is packed with goodness and yumminess. It's thick, tasty and goes deliciously well with any recipe that calls for spaghetti sauce.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Easy chickpea soup with canned garbanzos, tomato paste, onion, and oregano. A pantry-staple dump-and-simmer one pot recipe that purees into a creamy, satisfying meal.

Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.

I needed taco sauce to the filling of Easy Bean Burritos. This sauce fulfilled my expectations. Thanks very much. PS. Hot as fire.

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

An easy, tasty yet wholesome week-night meal is all in one pot.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.