Recipes with tomato paste

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.

One of our favorite quick weeknight meals that uses lean chicken breast that delivers the flavor or slow-cooked chicken cacciatore.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.

Green Lentil Rissoles with Vegan Yogurt Sauce recipe

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

A simple and savory dish that can be made in the convenience of your home, courtesy of your crockpot.

Ratatouille spaghetti pie turns a pressed spaghetti crust into the base for a chunky eggplant, zucchini, and pepper ratatouille, topped with pepperoni and a Parmesan-breadcrumb crust. A veg-packed pasta bake.

Spicy crab pasta in a quick tomato sauce with red pepper flakes, garlic, fish stock, and lemon zest. Low-fat, ready in 25 minutes, and full of heat.

Italian lentil minestrone soup with overnight-soaked lentils, cabbage, mushrooms, celery, and tomato paste, simmered with Italian herbs and finished with Parmesan.

An easy homemade pizza sauce from a can of whole tomatoes, garlic, and basil, with optional tomato paste for body. Simmer 15 minutes for bright and fresh or up to an hour for thick and deep. No jarred sauce needed.

Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.

Italian-style beef and potato stew braised in tomato paste, red wine, and oregano. Tender round steak cubes and fork-soft potatoes in a thick, savory tomato gravy. Serve with crusty Italian bread.

Wok-seared chicken marinated in lemongrass, ginger, turmeric, and tomato paste with a splash of fish sauce. A deeply aromatic Vietnamese stir-fry that marinates up to 24 hours.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

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.