3,333 tomato sauce recipes

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

We love this recipe, very delicious, and all the ingredients are healthy.Worthy to try it.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Making your own pizza gives you more options to choose your favorite toppings. Spread with pizza sauce or tomato sauce, top with marinated artichoke hearts, roasted bell pepper and fresh mozzarella. Absolutely delicious.