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
• vegetable oil
• garlic
• onion
• tomato
• chicken
• water
• potato
• green bell pepper
• carrot
• salt
• black pepper

Instructions

1. 1 Heat oil in a large wok over medium heat. Add garlic; cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in chopped tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
2. 2 Add chicken to the wok; cook and stir until lightly browned, about 5 minutes. Pour in water; cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
3. 3 Add potatoes to the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and black pepper.

By candysweetemo

Ingredients

• ✓ tomato sauce
• beef chuck
• chorizo sausage
• garlic
• white vinegar
• soy sauce
• olive oil
• onion
• green bell pepper
• potato
• pea
• salt
• black pepper

Instructions

1. 1 Combine beef, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef is browned and liquid is reduced, about 20 minutes. Remove from heat.
2. 2 Meanwhile, heat olive oil in a pot over medium heat; cook and stir onion and bell pepper in hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
3. 3 Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes.
4. 4 Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

By steve2464

Ingredients

• ✓ tomato sauce
• oil
• garlic
• ground beef
• water
• black pepper
• red potato
• carrot
• soy sauce
• raisin
• salt
• orange bell pepper
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. 3 Add beef and 1/2 cup water; cook and stir until browned and crumbly, 5 to 7 minutes. Season with black pepper and add more water as needed; do not let beef dry out.
4. 4 Add potatoes, carrots, and 3 tablespoons soy sauce; cook for 4 minutes, adding more water if mixture is too dry. Add raisins and cook for 2 to 3 minutes, again adding water as needed.
5. 5 Pour in one can tomato sauce. Fill the can with water and swirl to remove excess sauce; pour into the saucepan. Stir in remaining 1/2 can sauce until combined. Add more water as needed to create a saucy but not soupy consistency.
6. 6 Stir in bell pepper, sugar, and remaining 3 tablespoons soy sauce. Cook, stirring occasionally and adding water as needed so sauce does not dry out, until all vegetables are tender, about 3 to 5 minutes.

By Pamela Leyva

Ingredients

• ✓ tomato sauce
• goat meat
• vinegar
• soy sauce
• garlic
• vegetable oil
• onion
• red bell pepper
• beef stock
• potato
• carrot
• green pea
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic separately.
2. 2 Heat oil in a large pot over medium-high heat. Working in batches, cook goat meat in hot oil, stirring occasionally, until browned, 10 to 15 minutes. Transfer goat meat to a plate and set aside. Reserve drippings in the pot.
3. 3 Add onion, bell pepper, and reserved garlic to drippings. Cook and stir over medium heat until onion is translucent, about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened, about 5 minutes.
4. 4 Return goat meat to sauce. Pour in beef stock and reserved marinade; bring to a boil. Reduce heat to low, cover the pot, and simmer until meat is partially tender, 30 to 40 minutes.
5. 5 Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

By Olivia Tuggle

Ingredients

• ✓ tomato sauce
• soy sauce
• peanut oil
• garlic
• black pepper
• cumin
• chicken breast
• vegetable oil
• onion
• garlic
• water
• peanut butter
• soy sauce
• white sugar
• lemon juice
• skewer

Instructions

1. 1 In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. 2 Preheat the grill for high heat.
3. 3 Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. 4 Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

By Bunda Estherlita Suryoputro

Ingredients

• ✓ tomato sauce
• hot pepper sauce
• bay leaf
• olive
• pineapple chunk
• cocktail sausage
• carrot
• red bell pepper
• red potato
• tomato paste
• onion
• pineapple juice
• water
• garlic
• black pepper
• salt
• beef stew meat
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
2. 2 Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

By MattOlay V-H

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