3,333 tomato sauce recipes

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.

Meatball zucchini Italiano is a fast one-skillet dinner: tender beef meatballs and sliced zucchini simmered in a quick tomato sauce and spooned over pasta. A weeknight-easy way to sneak in vegetables.

Spicy tuna burgers loaded with green chilies, smothered in chili-tomato sauce and bubbly Monterey Jack cheese. These Tex-Mex tuna patties bring bold heat to burger night in just 35 minutes.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Russian Jewish cabbage rolls (holishkes) stuff softened cabbage with seasoned ground beef and simmer 2 hours in a sweet-sour tomato-lemon sauce with caramelized sugar. Holiday tradition in one pot.

Kotopoulo me bamyes, Greek chicken with okra in a cinnamon-scented tomato-wine sauce. A classic Greek summer stew with tender chicken, silky okra, and warm aromatic spice. Served with potatoes.

Penne alla puttane d'Elba tosses hot pasta into a no-cook sauce of raw tomatoes, zucchini, capers, olives, basil, and chili. A sun-soaked Tuscan summer pasta from the island of Elba.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.

Shrimp scampi with a creamy twist: shrimp dredged in parmesan flour and fried golden, then a white wine and cream sauce built right in the same pan, finished with basil and tomato over angel hair pasta.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

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.

Russian Jewish cabbage rolls, or holishkes, are sweet and sour stuffed cabbage simmered in a tomato sauce lifted with caramelized sugar and fresh lemon juice. Classic grandmother cooking.