347 tomato puree recipes

British-style tuna pasta bake layered with sweetcorn, peas, tomatoes, and mushroom soup, topped with cheddar and golden anchovy puff pastry spirals. A proper crowd-pleasing family supper.

Lean beef meatballs in tomato mushroom sauce stuffed into whole wheat pita with a creamy horseradish yogurt drizzle. A lighter take on the meatball sub with big flavor.

Baked 7 beans and barley with molasses, honey, tomato, and turmeric. A hearty vegan one-dish bake that swaps the bacon and white beans of traditional recipes for a chewy multi-bean blend.

The sauce was too much like spagetti sauce. I cooked the pork chops in the sauce for hours and it was tender, but the pork flavor was diminished; I would prefer to taste the pork more.

Italian meat sauce mix is a bulk-batch freezer sauce: hot Italian sausage and ground beef slow-simmered for 8 hours with tomato puree, basil, and hidden broccoli and cauliflower florets. Makes 8 pints to stash.

Quick sweet and sour prawns in an orange juice, soy, ginger, and brown sugar sauce thickened with cornstarch. Ready in 20 minutes, served over rice with beansprouts.

Chicken tortilla soup with a tomato-chile broth, fried tortilla strips, shredded chicken, and topped with cheese and avocado. A classic Mexican soup with crispy, crunchy texture.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Fresh clams steamed in a garlicky tomato and white wine sauce over vermicelli. This Italian red clam sauce uses whole shell-on clams for a restaurant-worthy seafood pasta at home.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.

Smoky South American BBQ sauce with tomato puree, red wine vinegar, dark brown sugar, and crushed chili peppers. A bold basting sauce for spareribs, beef, or grilled chicken.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Hearty Caribbean stew with browned chicken, cubed pork, sweet potatoes, and bananas simmered in a spiced tomato broth with thyme, cloves, and coconut.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!