627 tomato sauce recipes

Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

Onion and corn relish slow-cooked with pearl onions, tomatoes, white wine, currants, and fennel seeds into a thick, sweet-tart condiment. A gourmet homemade relish for grilled meats and cheese boards.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Versatile spaghetti sauce built from sauteed onion, garlic, blended fresh tomatoes, oregano, and basil. Works as pasta sauce, veggie-loaded ragu, or homemade pizza base.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

Puttanesca sauce with briny olives, capers, and red pepper flakes simmered in crushed Roma tomatoes and tossed with spaghetti for a bold, punchy weeknight pasta.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.