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Garlic Lentils with Kale
Side Dish American

Garlic Lentils with Kale

4.3

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
  2. 2 Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
  3. 3 Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
  4. 4 Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

By bolshevik

Chunky Tomato Potato Soup
Side Dish American

Chunky Tomato Potato Soup

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

By Kitchen Kitty

Peach Barbecue Sauce
Side Dish American

Peach Barbecue Sauce

5.0

Prep
30 min
Cook
90 min
Total
635 min

Instructions

  1. 1 Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
  2. 2 Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.
  3. 3 Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.
  4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.
  6. 6 Remove the jars from the stockpot and place on a heat-proof surface several inches apart until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Karen Barris Calabro

Bryan's Sweet and Hot Tomato Pasta Sauce
Side Dish Italian

Bryan's Sweet and Hot Tomato Pasta Sauce

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
  2. 2 Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.

By Bryan

Tomato Freekeh
Side Dish Middle Eastern

Tomato Freekeh

3.8

Prep
10 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
  2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
  3. 3 Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

By Nesreen

Instant Pot British Baked Beans
Side Dish European

Instant Pot British Baked Beans

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
  4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
  5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

'Anything Goes' Easy Black Beans
Side Dish Mexican

'Anything Goes' Easy Black Beans

3.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine black beans, 1 cup chicken broth, tomato paste, and cumin in a heavy pot over low heat; simmer until hot, 5 to 10 minutes.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeño; cook until softened, 5 to 7 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Stir into beans to combine.
  3. 3 Stir sugar into bean mixture; add more chicken broth if you like a more liquid consistency. Season with hot sauce; simmer until broth develops a savory flavor from vegetables, 10 to 15 minutes.

By Chris Barila

British Baked Beans
Side Dish European

British Baked Beans

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
  2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
  3. 3 Sprinkle with parsley before serving.

By lutzflcat

Homemade Italian Red Sauce
Side Dish Italian

Homemade Italian Red Sauce

4.7

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  2. 2 Reduce the heat to medium-low. Stir in tomatoes, water, tomato paste, basil, baking soda, sugar, salt, and pepper; bring to a simmer. Cook at a simmer until sauce is thickened, about 2 hours.

By Ignazia Vella

Rio Grande Especial
Side Dish Mexican

Rio Grande Especial

4.4

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  2. 2 Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

By Kim Grant

Chef John's Patatas Bravas
Side Dish European

Chef John's Patatas Bravas

4.6

Prep
25 min
Cook
20 min
Total
90 min

Instructions

  1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
  2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
  3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
  6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Coney Island Hot Dog Chili Sauce
American

Coney Island Hot Dog Chili Sauce

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

By OLIVIAC15163

Mama's Tomato Gravy
Pantry American

Mama's Tomato Gravy

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat bacon drippings in a skillet over medium-high heat. Stir flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour water into flour mixture while whisking. Whisk in tomato paste and continue to cook until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

By Melissa Dommert

Country Goulash
American

Country Goulash

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
  3. 3 Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

By Kelly Nagy Cramer

Patrick's Arrabiata Sauce
American

Patrick's Arrabiata Sauce

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
  2. 2 Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
  3. 3 Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.

By Patrick Lavigne

Tomato Chicken Skewers
Dinner American

Tomato Chicken Skewers

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent burning during cooking.
  2. 2 Combine tomato paste, honey, Worcestershire sauce, and chopped rosemary in a large glass or ceramic bowl. Add chicken pieces to glaze; stir to coat.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
  4. 4 Alternately thread chicken pieces and cherry tomatoes onto skewers; place on a broiler pan. Spoon remaining glaze over skewers.
  5. 5 Cook under the preheated broiler, flipping occasionally, until chicken is no longer pink in centers and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).
  6. 6 Transfer to a serving plate; garnish with rosemary sprigs.

By Babs35

Bone Broth
Lunch American

Bone Broth

4.6

Prep
10 min
Cook
1470 min
Total
1480 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
  2. 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.
  3. 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.
  4. 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
  5. 5 Cook on Low for at least 24 hours.
  6. 6 Strain broth through a fine-mesh strainer into a container and refrigerate.

By mwm080709

Slow Cooker Barbequed Beef Ribs
Dinner American

Slow Cooker Barbequed Beef Ribs

4.4

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker; stir well to dissolve brown sugar and salt.
  2. 2 Place short ribs into the sauce and stir to coat. Cover and cook until ribs are tender, about 8 hours on Low or 4 hours on High.

By sharron

Sarah's Roasted Red Pepper Dip
Appetizer American

Sarah's Roasted Red Pepper Dip

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to broil.
  2. 2 Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
  3. 3 Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
  4. 4 Refrigerate until ready to serve.

By sarah with an h

Annie's Lobster Bisque
American

Annie's Lobster Bisque

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
  2. 2 Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.

By Annie

Vegan Barbeque Sauce
Pantry American

Vegan Barbeque Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
  3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce
Pantry American

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce

3.8

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tomato paste, ketchup, and sugar in a saucepan. Pour in pineapple juice, vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
  2. 2 Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

By John Mitzewich

Dynamites
Dinner American

Dynamites

4.1

Prep
15 min
Cook
245 min
Total
260 min

Instructions

  1. 1 Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
  2. 2 Reduce heat to medium-low; simmer until peppers are soft and beef is tender, 4 to 6 hours.

By AddiesMom6

Prawn Saganaki
Dinner American

Prawn Saganaki

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
  3. 3 Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
  4. 4 Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
  5. 5 Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

By Angie

Easy Tomato-Beet Soup
Dinner American

Easy Tomato-Beet Soup

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
  2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
  3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Sloppy Joe Casserole with Noodles
Dinner American

Sloppy Joe Casserole with Noodles

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 /12-quart casserole with cooking spray.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook shell macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water, tomato sauce, tomato paste, and seasoning mix. Reduce heat and simmer for about 10 minutes.
  4. 4 Drain and rinse macaroni. Spread 1/2 of the macaroni into the bottom of the prepared casserole dish. Top with cottage cheese, then the beef mixture. Repeat layers of macaroni, cottage cheese, and meat. Cover with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is melted and casserole is bubbly, 35 to 40 minutes. Serve hot.

By lxydn