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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

Fasoulia (Breakfast Kidney Bean Dish)
Breakfast Middle Eastern

Fasoulia (Breakfast Kidney Bean Dish)

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
  2. 2 Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
  3. 3 Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.

By AiyahM

Mexican Shakshuka
Breakfast Mexican

Mexican Shakshuka

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
  2. 2 Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
  3. 3 Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

By Candice

Dad's Ultimate Pizza Sauce
Breakfast Italian

Dad's Ultimate Pizza Sauce

4.7

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Melt butter with oil in a large skillet over medium heat. Add onion, celery, and garlic. Cook until vegetables are soft, 5 to 7 minutes.
  2. 2 Stir tomato sauce and tomato paste into vegetable mixture until combined. Add Parmesan cheese, fennel, basil, oregano, salt, sugar, pepper, and bay leaf. Bring to a simmer, stirring occasionally, about 1 hour. Remove and discard bay leaf before using.

By BetterCookingForSingleFathers

Shakshooka
Breakfast Middle Eastern

Shakshooka

4.1

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
  2. 2 Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
  3. 3 When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.

By Hanna R

Classic Greek Spinach
Dinner Greek

Classic Greek Spinach

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
  2. 2 Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
  3. 3 Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

By Vasiliki

Dolmas (Stuffed Grape Leaves)
Dinner Greek

Dolmas (Stuffed Grape Leaves)

3.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
  2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
  3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
  4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
  5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Dorothy's Stefado
Dinner Greek

Dorothy's Stefado

4.5

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
  2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom

Greek Meat Pasta (Makaronia me kima)
Dinner Greek

Greek Meat Pasta (Makaronia me kima)

4.2

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
  5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

By GreekMuse

Clams Kokkinisto
Dinner Greek

Clams Kokkinisto

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

By ICYREDD

Fasolatha
Soup Greek

Fasolatha

4.5

Prep
Cook
Total

Instructions

  1. 1 Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
  2. 2 Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
  3. 3 If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

By CORWYNN DARKHOLME

Greek Lentil Soup (Fakes)
Dinner Greek

Greek Lentil Soup (Fakes)

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  2. 2 Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
  3. 3 Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.

By Diana Moutsopoulos

My Big Fat Greek Baked Beans
Dinner Greek

My Big Fat Greek Baked Beans

4.5

Prep
15 min
Cook
105 min
Total
600 min

Instructions

  1. 1 Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
  2. 2 Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
  5. 5 Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  6. 6 Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

By John Mitzewich

Greek-Style Beef Stew (Stifado)
Dinner Greek

Greek-Style Beef Stew (Stifado)

4.9

Prep
25 min
Cook
155 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
  7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
  10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  11. 11 Taste and adjust seasonings before serving.
  12. 12 Serve and enjoy!

By John Mitzewich

Greek Style Beef Stew
Dinner Greek

Greek Style Beef Stew

4.3

Prep
35 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Pastitsio
Dinner Greek

Pastitsio

4.7

Prep
20 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  2. 2 Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.
  3. 3 Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
  4. 4 Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.
  5. 5 Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.
  6. 6 To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.
  7. 7 Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes.
  8. 8 Let stand for 10 minutes before cutting into squares.

By ALKHATIB

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

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