2,216 tomato pasto recipes

Mom's best spaghetti sauce with Italian sausage, ground beef, slow-browned onions and garlic, tomato sauce and paste, simmered for hours into a deeply seasoned Sunday gravy. Choose your meat or use both.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Homemade Beef a Roni with ground beef, pasta shells, mushrooms, and corn in a rich tomato sauce. A filling weeknight dinner the whole family will devour in 45 minutes.

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

A hearty ground turkey meatloaf seasoned with barbecue spice and Worcestershire, bound with bread and egg, and finished under a tomato paste glaze. Sliced and re-baked so every piece gets crisp edges.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

If you're looking for a new kind of chicken and vegetable soup, this delicious crockpot recipe is your ultimate answer!

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Browned chicken and Italian sausage simmer with peppers, zucchini, and mushrooms in a tomato-herb sauce that practically cooks itself in your crockpot.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Five-ingredient bacon and Velveeta casserole with stewed tomatoes and elbow macaroni, baked until bubbly with melted cheese on top. Comfort food in an hour.

Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday's roast.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Easy Italian mushroom spaghetti sauce built from fresh roma tomatoes, tomato paste, and four herbs, simmered with plenty of mushrooms. Vegetarian as-is, or add meatballs or browned beef.