30 tomato ketchup recipes

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Spicy Western slow-cooker beans combining pinto beans, red kidney beans, lentils, smoky bacon, and chili powder with tomatoes and cumin. Cowboy-style beans with a peppery kick.

Boiled beef brisket baked with pinto beans, bacon, hot chilies, corn, and tomatoes in a ketchup-based sauce. A hearty, make-ahead brisket and bean dinner best served the next day over rice.

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

Slow-baked navy beans in a tangy molasses, brown sugar, and bacon sauce with a surprise ingredient: lemon-lime soda. This from-scratch baked beans recipe simmers low and slow for fork-tender, smoky results every time.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.

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

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.