3,457 tomato sauce recipes

Mike's Baked Stuffed Eggplant fills eggplant shells with a Parmesan, breadcrumb, and egg stuffing, then bakes over a rustic potato-tomato sauce for 90 minutes. A hearty Italian-style vegetarian main.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Shrimp and cheese enchiladas in a creamy jalapeño-pepper sauce with Monterey Jack, sour cream, and fresh tomatoes. A rich, Tex-Mex seafood enchilada baked until bubbly.

Foolproof lasagna with ground beef in tomato sauce, layered with ricotta and mozzarella, then topped with a creamy parmesan béchamel for the crowning finish.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

A hearty gnocchi in a flavor-packed thick brandied bacon and ground beef crushed tomato sauce augmented with vegetables and olives.

Spaghetti with shrimp and browned eggplant in a fresh tomato-basil sauce. A Sicilian-style pasta with sea and garden in one bowl, finished with parmesan.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.

Pork steaks braised with red, green, and yellow bell peppers, fresh tomato, garlic, and onion soup mix into a rustic one-skillet dinner. A weeknight pork supper with a bold tri-pepper sauce.

Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.

Spaghetti with a rich simmered ground beef sauce loaded with mushrooms, scallions, garlic, and tomatoes. Inspired by the Italian port city of Brindisi, ready in 45 minutes.

Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.