974 tomato sauce recipes

Vegetable lasagne layered with ricotta, mozzarella, zucchini, mushrooms, and a garlicky tomato sauce. A meatless comfort classic that feeds a crowd and freezes beautifully.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Chinese flour noodles toss with ginger-garlic stir-fried broccoli, bean sprouts, cherry tomatoes, and fresh spinach in a soy-sesame sauce for a vegetable-loaded weeknight dinner in 25 minutes.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.

Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.

Lean ostrich steak sliced thin and stir-fried with fresh tomatoes, bell pepper, ginger, garlic, and red pepper flakes. A low-fat, high-protein alternative to beef that cooks in minutes.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Crisp mixed greens meet crunchy vegetables in a creamy sesame-peanut dressing spiked with lime and ginger. Roasted peanuts add texture while brown rice syrup brings subtle sweetness to balance the tangy, garlicky Asian-inspired flavors.

Eugenia Potter's 27-ingredient chili con carne with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A loaded, crowd-feeding chili for serious chili lovers.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.