Type what you have

Ingredients

• ✓ tomato sauce
• bagel
• mozzarella cheese
• onion
• green bell pepper
• pepperoni sausage

Instructions

1. 1 Spread bottom bagel half with tomato sauce; add cheese, onion, bell pepper and pepperoni. Place other half of bagel on top.
2. 2 Preheat toaster oven to 425 degrees F (220 degrees C).
3. 3 Place bagel in preheated toaster oven and toast about 10 minutes, or until bagel is golden brown.

By SYNEVA B

Ingredients

• ✓ tomato sauce
• ground beef
• chili seasoning
• cinnamon
• cheddar cheese
• onion

Instructions

1. 1 Brown ground beef in large skillet on medium-high heat until beef is no longer pink, about 5 minutes. Drain fat.
2. 2 Stir tomato sauce, chili seasoning, and cinnamon into the skillet. Bring to boil. Reduce heat to low; simmer 10 minutes. Sprinkle with Cheddar cheese and onion.

By McCormick Spice

Ingredients

• ✓ tomato sauce
• cornbread
• enchilada sauce
• mexican cheese blend
• salt
• ground beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
3. 3 Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
4. 4 While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.

By Shelley

Ingredients

• ✓ tomato sauce
• ground beef
• processed cheese food
• kidney bean
• tomato
• green chili
• red onion
• cayenne pepper

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.

By Lee Ellen BrunGates

Ingredients

• ✓ tomato sauce
• ground beef
• onion
• taco seasoning
• water
• processed cheese food
• green chili
• jalapeno pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is completely browned and crumbly, 7 to 10 minutes.
2. 2 Sprinkle taco seasoning over hamburger mixture. Stir in water; bring to a simmer and cook for 5 minutes.
3. 3 Place cheese cubes into the crock of your slow cooker; add hamburger mixture, green chiles, tomato sauce, and jalapeño peppers.
4. 4 Cover and cook on Low, stirring occasionally, until cheese is melted and smooth, about 45 minutes.

By Angellina

Ingredients

• ✓ tomato sauce
• olive oil
• shallot
• garlic
• white wine
• lobster stock
• mussel
• french baguette
• duck fat
• basil leaves

Instructions

1. 1 Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
4. 4 Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

By Chef and a Baker

Ingredients

• ✓ tomato sauce
• olive oil
• pizza dough
• garlic salt
• pepperoni
• bell pepper
• red onion
• cheese
• salami
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Use the oil to lightly grease the cups of two 12-cup muffin tins.
2. 2 Take pizza dough and put enough in each cup to cover the bottom and 1/3 to 1/2 up the sides. Sprinkle garlic salt over top, then spoon 1 tablespoon sauce onto each crust.
3. 3 Layer toppings on the sauce: pepperoni, bell pepper, and onion. Add about 1 tablespoon Mexican cheese to each and continue layering toppings: salami, more bell pepper, and more pepperoni. Add a layer of mozzarella cheese and Cheddar cheese. Continue layering toppings until muffin cups are slightly overfull; the toppings should not overflow during cooking, they will settle into the tin.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and cool in the tins for 2 minutes before serving.

By Tegan Gordon

Ingredients

• ✓ tomato sauce
• olive oil
• zucchini
• red pepper flakes
• garlic salt
• onion salt
• romano cheese
• cheese blend

Instructions

1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Ingredients

• ✓ tomato sauce
• water
• cornstarch
• salt
• italian seasoning
• chili powder
• brown sugar
• tomato
• white vinegar
• tomato paste
• jalapeno pepper
• banana pepper
• anaheim chile pepper
• red bell pepper
• green bell pepper
• tomato
• onion

Instructions

1. 1 In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
2. 2 Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

By KB COUNTRYGIRL

Ingredients

• ✓ tomato sauce
• onion
• jalapeno pepper
• serrano pepper
• garlic
• lime
• salt
• black pepper
• cilantro

Instructions

1. 1 Place onion in a large bowl and set aside. Combine tomato sauce, jalapeño peppers, serrano pepper, garlic, lime juice, salt, and black pepper in a blender. Blend well. Place cilantro in the blender, and pulse several times to chop. Do not over-blend.
2. 2 Pour the tomato sauce mixture into the bowl with onion and stir well to combine. Refrigerate at least 1 hour to blend flavors before serving.

By toenacious

Ingredients

• ✓ tomato sauce
• olive oil
• onion
• green bell pepper
• garlic
• cayenne pepper
• avocado
• lemon juice
• olive oil
• coriander
• cilantro

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
2. 2 Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
3. 3 Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

By Chris Degener

Ingredients

• ✓ tomato sauce
• cooking spray
• ground beef
• onion
• black olive
• water
• hot sauce
• egg
• taco seasoning mix
• flour tortilla
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2. 2 Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
3. 3 Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
4. 4 Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
5. 5 Bake in the preheated oven until heated through, about 25 minutes.

By James B

Ingredients

• ✓ tomato sauce
• olive oil
• onion
• garlic
• ground beef
• parsley
• egg
• bread crumb
• fontina cheese
• kosher salt
• black pepper
• cayenne pepper
• butter
• dinner roll
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
3. 3 Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
5. 5 Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
6. 6 Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
7. 7 Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
8. 8 Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ tomato sauce
• toothpick
• cinnamon
• garlic
• wine
• olive oil
• butter
• black pepper
• salt
• marjoram
• lemon zest
• egg
• parsley
• bread crumb
• ground lamb
• shallot
• butter

Instructions

1. 1 Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
2. 2 Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
3. 3 Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
4. 4 Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

By Kathy Bezemes Walstrom

Ingredients

• ✓ tomato sauce
• eggplant
• salt
• zucchini
• olive oil
• chicken thigh
• balsamic vinegar
• yellow onion
• garlic
• basil
• black pepper
• whole-wheat spaghetti

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
3. 3 Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
4. 4 Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
5. 5 Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
7. 7 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

By Sere

Ingredients

• ✓ tomato sauce
• zucchini
• olive oil
• onion
• garlic
• ground lamb
• salt
• black pepper
• tomato
• feta cheese
• pine nut
• mint leaf
• water
• mint leaf
• bread crumb
• mozzarella cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
4. 4 Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
5. 5 Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

By Larry Short

Ingredients

• ✓ tomato sauce
• parmesan cheese
• pizza cheese
• cheddar cheese
• mozzarella cheese
• banana pepper
• red onion
• chourico sausage
• black pepper
• salt
• italian seasoning
• garlic
• olive oil
• pizza dough
• flour
• chicken breast
• olive oil

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
2. 2 Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
3. 3 Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
4. 4 Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
5. 5 Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.

By Raquel Teixeira

Ingredients

• ✓ tomato sauce
• balsamic vinegar
• mint
• black pepper
• salt
• rosemary
• basil
• coriander
• lemon zest
• worcestershire sauce
• thyme
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ tomato sauce
• red pepper flakes
• mint
• chicken stock
• cayenne pepper
• cinnamon
• black pepper
• oregano
• salt
• cumin
• rosemary
• tomato paste
• olive oil
• garlic
• egg
• ground lamb
• milk
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
2. 2 Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
3. 3 Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
4. 4 Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
5. 5 Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
6. 6 Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.

By John Mitzewich

Ingredients

• ✓ tomato sauce
• muenster cheese
• naan bread
• black pepper
• salt
• mint
• basil
• caper
• black pepper
• salt
• olive oil
• garlic
• onion
• egg
• ground lamb
• parsley
• basil
• mint
• paprika
• garlic powder
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

Ingredients

• ✓ tomato sauce
• pasta
• butter

Instructions

1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
2. 2 Meanwhile, in a small saucepan mix together the tomato sauce and butter. Simmer for 1 or 2 minutes.
3. 3 Combine the cool and drained pasta with the tomato sauce. Cool for 5 minutes and serve.

By Isabel Anderson

Ingredients

• ✓ tomato sauce
• sugar
• basil
• italian seasoning
• onion

Instructions

1. 1 Stir tomato sauce, sugar, basil, Italian seasoning, and minced onion together in a saucepan over medium heat; bring to a simmer, reduce heat to low, and cook for 10 minutes.

By AdoptK9

Ingredients

• ✓ tomato sauce
• harissa
• olive oil
• garlic
• caraway seed
• coriander

Instructions

1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Ingredients

• ✓ tomato sauce
• mayonnaise
• ketchup
• whiskey

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

By Lucia

Ingredients

• ✓ tomato sauce
• garlic
• oregano
• basil

Instructions

1. 1 Mix tomato sauce, garlic, oregano, and basil in a bowl until well combined. Spread mixture over pizza crusts as desired.

By Melanie Harvey

Ingredients

• ✓ tomato sauce
• onion powder
• sugar
• oregano
• garlic pepper

Instructions

1. 1 Stir tomato sauce, onion powder, sugar, oregano, and garlic pepper seasoning together in a bowl until smooth.

By DIVIANA

Ingredients

• ✓ tomato sauce
• tomato paste
• vegetable oil
• garlic
• salt
• oregano
• white sugar
• black pepper

Instructions

1. 1 Stir tomato sauce, tomato paste, vegetable oil, garlic, salt, oregano, sugar, and pepper together in a bowl; refrigerate until chilled completely, at least 15 minutes.

By Andrew Blaine

Ingredients

• ✓ tomato sauce
• cauliflower
• ground beef
• bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

Ingredients

• ✓ tomato sauce
• onion
• cumin
• chili powder
• oregano
• paprika
• garlic
• salt

Instructions

1. 1 Combine tomato sauce, onion, cumin, chili powder, oregano, paprika, garlic, and salt in a blender. Blend until smooth. Taste for seasoning.

By Lora

Ingredients

• ✓ tomato sauce
• ground beef
• green bell pepper
• onion
• macaroni

Instructions

1. 1 Cook pasta according to package directions. Drain.
2. 2 In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
3. 3 Serve sauce over pasta.

By Luann Charity