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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

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

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

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

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

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

Quick Curry Ketchup
European

Quick Curry Ketchup

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.

By Allrecipes Member

Homemade Tomato Juice Cocktail
Breakfast

Homemade Tomato Juice Cocktail

4.7

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.

By MTARARAT

Tomato Chicken Skewers
Dinner

Tomato Chicken Skewers

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
  2. 2 Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
  4. 4 Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
  5. 5 Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  6. 6 Transfer to a serving plate and garnish with sprigs of fresh rosemary.

By Babs35

Balsamic-Tomato Dipping Oil
Dinner

Balsamic-Tomato Dipping Oil

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
  2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT

Dad's Spaghetti
Dinner

Dad's Spaghetti

4.3

Prep
Cook
25 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

By VICKI C

Worcestershire Ribs
Dinner

Worcestershire Ribs

3.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cover a roasting pan with aluminum foil and place ribs into the pan.
  2. 2 Bake in the preheated oven for 20 minutes, turning ribs halfway through.
  3. 3 While the ribs are cooking, stir tomato paste, Worcestershire sauce, golden syrup, and hot pepper sauce together in a bowl.
  4. 4 Remove ribs from the oven and drain off fat. Drizzle sauce over ribs and bake for 30 minutes.
  5. 5 Sprinkle red pepper and onion over ribs and continue to bake until meat pulls away easily from the bone, about 10 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Seafood Rick

Chipotle Cauliflower 'Rice'
Dinner

Chipotle Cauliflower 'Rice'

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Pulse cauliflower in a blender until it is broken up and looks like rice.
  2. 2 Combine cauliflower 'rice' and water in a nonstick pan or cast iron skillet; saute over medium heat until slightly browned and softened, 5 to 8 minutes. Stir in chipotle sauce, recaito, tomato paste, and garlic powder. Cook, stirring occasionally, until liquid reduces and mixture thickens, about 20 minutes.

By Kristen Flowers

Instant Pot Beef-Stuffed Peppers
Dinner

Instant Pot Beef-Stuffed Peppers

4.1

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Add olive oil to the inner liner of a multi-functional electric pressure cooker (such as Instant Pot) and select Saute function. Add beef and onion to the hot oil and cook until beef is browned and no longer pink, about 5 minutes. Remove from pot and drain.
  2. 2 Return beef and onion to the pot, still on Saute mode. Stir in water, tomato paste, and taco seasoning. Bring mixture to a simmer and cook until thickened, 8 to 10 minutes. Fill bell peppers with the mixture.
  3. 3 Pour 1 cup of water into the inner liner; set trivet inside and place stuffed bell peppers on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By bdweld

In-a-Pinch Ketchup

In-a-Pinch Ketchup

4.4

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.

By outnumbered

Quick Spaghetti Sauce

Quick Spaghetti Sauce

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
  2. 2 Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.

By Jon

Restaurant Style Spaghetti Sauce
Italian

Restaurant Style Spaghetti Sauce

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
  2. 2 Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.

By az_starshine

Homemade Red Pasta Dough
Dinner Italian

Homemade Red Pasta Dough

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place flour on a marble or wooden work surface. Make a well in the center; crack eggs into center. Add tomato paste and salt. Gently beat eggs and tomato paste with a fork, incorporating the surrounding flour, until dough is runny. Bring remaining flour into dough using a bench scraper until forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
  2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 to 60 minutes.
  4. 4 Roll dough out using a pasta machine or rolling pin. Turn into your favorite pasta shape.

By Alemarsi

Baby Back Ribs with Papaya Sauce
Dinner

Baby Back Ribs with Papaya Sauce

3.3

Prep
10 min
Cook
110 min
Total
480 min

Instructions

  1. 1 Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
  2. 2 Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
  3. 3 Preheat an oven to 400 degrees F (200 degrees C).
  4. 4 Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  5. 5 Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.

By Amber