909 tomato paste recipes

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Texas Island dressing blends mayo with Pace picante sauce, tomato paste, and sweet dill relish for a spicy Southwestern twist on Thousand Island. No cooking, ready in 5 minutes.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Chunky veggie spaghetti sauce with pressed tofu, broccoli, zucchini, mushrooms, carrots, and sunflower seeds in a tomato-herb base. Meaty texture, fully plant-based.

Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Spanahorizo is a traditional Greek one-pot dish of spinach and rice simmered in a garlicky tomato broth with olive oil and fresh parsley. Naturally vegan and deeply comforting.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.