845 tomato sauce recipes

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!

I made two pizzas today, but since my target audience does not much like mushrooms I only took a photo of this one.

Use garlicky olive oil as the base instead of tomato sauce, sauteed spinach, sun-dried or home oven-dried tomatoes and feta cheese are tasty toppings.

Lighter spaghetti and meatballs with baked turkey meatballs in a veggie-packed tomato sauce. Carrots, celery, peppers, and onion build a sauce that's wholesome and deeply flavorful.

I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

Brussel sprouts are sauteed with browned mushrooms, braised in a tasty tomato sauce, and served with toasted pine nuts and homemade croutons.

Cheesy chili mac for a crowd with ground beef, kidney beans, tomatoes, and melted cheddar cheese sauce over pasta. Family-friendly one-pot chili that feeds 12.