937 tomato sauce recipes

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.

Pork chops with fennel and caper sauce sears thick-cut chops, then braises them in a fennel, shallot, tomato, and white wine sauce finished with capers and lemon zest.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Rosie's Pizza Dough uses durum semolina flour and a food processor to make 8 individual crusts with a chewy, pizzeria-style texture. Includes a quick herb tomato sauce.

Layered elbow macaroni with ground beef, pork sausage, and tomato sauce, topped with sharp cheddar. Simple 50-minute casserole.

Roasted garlic stuffed chicken breasts: pockets filled with 20-clove confit garlic paste, pan-seared, then finished in a Provencal tomato-caper-wine sauce. Elegant dinner-party chicken.

Baked mozzarella penne with Roma tomatoes, fresh basil, and Parmesan in a quick tomato sauce. A 30-minute dinner for two with a golden, bubbly cheese top.

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.

Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.

Chicken cacciatore braised in tomatoes, tomato paste, and pearl onions with garlic and bay leaf. Classic Italian hunter-style chicken simmered until fork-tender in a rich tomato sauce.

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Crab marinara with a pound of crab meat simmered in a from-scratch tomato sauce with fresh tomatoes, oregano, basil, and a kick of cayenne. Served over spaghetti or rice.