286 tomato paste recipes

Vegan Sicilian lentil pasta sauce simmered with mushrooms, garlic, tomato sauce, and tomato paste. Low-fat, high-protein, and hearty enough to replace any meat sauce over pasta or rice.

The tomatoes are getting ready in the garden, if you are like me you have an overabundance. I came up with this recipe to put on chopped steak and sausage sandwiches. I gave some to my sister and they like it on hamburgers and with stuffed peppers so I say it goes with everything. It is fresh-tasting and delicious.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Mystery pizza with a ricotta cheese crust made from just ricotta and flour, topped with tomato paste, oregano, Worcestershire sauce, mushrooms, and mozzarella. A gluten-light, no-yeast personal pizza.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.