629 tomato suace recipes

Create-a-casserole: a customizable baked pasta with your choice of meat, tomato sauce, and cheese. A flexible pantry dinner that uses up leftover cooked beef or chicken in 30 minutes of oven time.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.

Layered noodle casserole with ground beef, tomato sauce, and a triple-cheese filling of cream cheese, sour cream, and cottage cheese. Old-school comfort food.

Pollo Raphael with cumin-spiced chicken, zucchini, and onions simmered in a picante tomato sauce. A quick Mexican-inspired skillet dinner ready in 40 minutes.

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

A simple crockpot recipe that creates a delicious spaghetti sauce that can be served with any type of pasta.

Easy Coney sauce: a smooth, no-bean meat sauce simmered with tomato, mustard, and a hint of cinnamon and nutmeg. The classic Coney dog topping that turns a plain hot dog Detroit-style.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

Zucchini halves stuffed with their own sauteed pulp, tomato sauce, garlic, and matzo meal, then baked until tender. A simple Passover-friendly appetizer that's naturally vegan.

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

Pesto and pasta with rotelle tossed in basil pesto then topped with a creamy tomato-pesto sauce. A quick four-ingredient dinner where pesto hits twice for double the basil flavor.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.