3,457 tomato sauce recipes

Parmesan-crusted chicken breasts pan-fried and topped with a rosemary mushroom tomato sauce. A quick Sicilian-style skillet dinner served over pasta in 40 minutes.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Meat spagetti sauce that uses whisky. The best pasta sauce I have ever had. With a bushel of fresh in-season plum tomatoes I made enough for the winter. It was worth it! This is a reguler large size version.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

Homemade egg pasta layered with ricotta-spinach filling, fresh tomato-red wine sauce, mozzarella, and silky bechamel. A from-scratch vegetarian lasagna worth every minute.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Mexican meatball tidbits made with ground beef, cornmeal, and chili seasoning simmered in a spicy tomato-lemon sauce. Bite-sized party appetizers served with toothpicks.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Chilled summer spaghetti tossed with raw gazpacho sauce of tomatoes, cucumber, red onion, bell pepper, sherry, and saffron. Spanish-inspired no-cook hot weather pasta.

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.

Southern-style shrimp with bacon, okra, tomatoes, and beer simmered into a stew-thick sauce. Served over rice for an old-school Lowcountry-leaning dinner.