Type what you have

Ingredients

• ✓ tomato paste
• flour
• egg
• salt
• water

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

Ingredients

• ✓ tomato paste
• ground beef
• spaghetti sauce mix
• mushroom gravy mix
• water
• vegetable oil
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
4. 4 In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
5. 5 Bake in preheated oven for 20 minutes.

By Sharon Cormier

Ingredients

• ✓ tomato paste
• pasta
• olive oil
• garlic
• tomato
• anchovy
• caper
• olive
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. 3 Toss pasta with sauce, and serve.

By Pooche

Ingredients

• ✓ tomato paste
• olive oil
• eggplant
• green bell pepper
• onion
• garlic
• tomato
• sugar
• water
• egg noodle

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
3. 3 When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

By DIZTHEWONDERKID

Ingredients

• ✓ tomato paste
• salmon
• onion
• garlic
• mushroom
• basil pesto sauce
• olive oil
• basil
• water
• spaghetti

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente, 8 to 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms and cook until onion is transparent and mushrooms are tender. Stir in smoked salmon, pesto sauce, tomato paste, fresh basil, and water; cook gently until desired consistency is achieved, 5 to 10 minutes.
3. 3 Serve salmon pesto sauce over noodles.

By Alicia

Ingredients

• ✓ tomato paste
• lasagna noodle
• ground beef
• cottage cheese
• egg
• garlic powder
• parsley
• salt
• pepper
• tomato sauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
4. 4 In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

By Liz Peak

Ingredients

• ✓ tomato paste
• beef short rib
• salt
• garlic
• black peppercorn
• black pepper
• sage leaf
• rosemary
• bay leaf
• red wine
• salt

Instructions

1. 1 Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
2. 2 Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
3. 3 Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
4. 4 Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
5. 5 When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ tomato paste
• penne pasta
• olive oil
• turkey sausage
• onion
• white wine
• tomato sauce
• tomato
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
3. 3 Heat oil in a large, deep skillet. Add sausage and onion; cook over medium-high heat until evenly brown. Drain excess fat. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
4. 4 Stir in tomato sauce, diced tomatoes, and tomato paste. Simmer for 10 minutes, stirring occasionally.
5. 5 Toss with cooked penne, and place in a 9x13-inch baking dish. Sprinkle top with mozzarella.
6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.
7. 7 Serve hot and enjoy!

By SADIEQQ

Ingredients

• ✓ tomato paste
• chicken breast
• spaghetti sauce
• mushroom
• yellow onion
• green bell pepper
• garlic
• oregano
• basil
• black pepper
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken in a slow cooker.
3. 3 Stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes.
4. 4 Cover and cook on Low until chicken is tender, 6 to 8 hours.

By LDP5

Ingredients

• ✓ tomato paste
• fettuccine pasta
• olive oil cooking spray
• ground beef
• onion
• salt
• red pepper
• garlic
• fennel
• button mushroom
• tomato

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
3. 3 Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

By Hunt's

Ingredients

• ✓ tomato paste
• olive oil
• balsamic vinegar
• white vinegar
• honey
• anchovy
• green onion
• garlic
• rosemary
• kosher salt
• red pepper flake
• black pepper
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2. 2 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3. 3 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4. 4 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

By John Mitzewich

Ingredients

• ✓ tomato paste
• vegetable oil
• onion
• garlic
• celery
• tomato
• parsley
• basil
• oregano
• salt
• pepper

Instructions

1. 1 Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.

By Shannon

Ingredients

• ✓ tomato paste
• ground beef
• onion
• garlic
• tomato sauce
• salt
• oregano
• mozzarella cheese
• cottage cheese
• parmesan cheese
• lasagna noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground beef, onion, and garlic in a large skillet over medium heat until the meat is browned.
3. 3 Add tomato sauce, tomato paste, salt, and oregano and stir until well combined and heated through.
4. 4 Stir mozzarella, cottage cheese, and Parmesan together in a large bowl.
5. 5 Spoon a layer of the meat mixture onto the bottom of a slow cooker.
6. 6 Add a double layer of uncooked lasagna noodles, breaking noodles to fit into cooker as needed.
7. 7 Top noodles with a portion of cheese mixture.
8. 8 Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
9. 9 Cover and cook on Low until lasagna noodles are tender, about 4 to 6 hours.

By Kim

Ingredients

• ✓ tomato paste
• ground beef
• onion
• garlic
• green bell pepper
• tomato
• tomato sauce
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease.
3. 3 Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
4. 4 Serve hot and enjoy!

By Hank's Mom

Ingredients

• ✓ tomato paste
• vegetable oil
• eggplant
• celery
• onion
• green bell pepper
• red wine vinegar
• caper
• sugar
• salt
• green olive
• pimento
• black olive

Instructions

1. 1 Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
2. 2 Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
3. 3 Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
4. 4 Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
5. 5 Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

By Rosemarie Yandoli-Smith

Ingredients

• ✓ tomato paste
• zucchini
• vegetable broth
• onion
• tomato
• portobello mushroom
• garlic
• oregano
• thyme
• tarragon
• marjoram
• veggie meat substitute
• spinach

Instructions

1. 1 Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
2. 2 Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
3. 3 Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
4. 4 Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

By tjnurs

Ingredients

• ✓ tomato paste
• olive oil
• pancetta
• carrot
• onion
• celery
• salt
• black pepper
• ground beef
• merguez sausage
• chianti wine
• milk

Instructions

1. 1 Heat oil in a medium Dutch oven over medium heat until simmering. Add pancetta and cook, stirring often, until fat has rendered, 10 to 12 minutes. Add carrot, onion, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes.
2. 2 Add ground beef and merguez sausage and increase heat to medium-high. Cook, stirring to break meat into small pieces, until browned, 12 to 15 minutes. Drain excess fat as needed.
3. 3 Add Chianti and cook until liquid has almost evaporated. Reduce heat to medium and stir in tomato paste. Cook until sauce turns dark red, 3 to 5 minutes. Add enough milk to barely cover the meat. Continue to cook, stirring occasionally, until milk has evaporated and the mixture turns into a thick rich sauce, 1 to 1 1/2 hours. Adjust salt and pepper, if necessary.

By thedailygourmet

Ingredients

• ✓ tomato paste
• ground beef
• onion
• green bell pepper
• italian seasoning
• salt
• pepper
• water
• ricotta cheese
• egg
• mozzarella cheese
• lasagne noodle

Instructions

1. 1 Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
2. 2 In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
3. 3 Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
4. 4 Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
5. 5 Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.

By Lisa B.

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• potato
• tomato
• red bell pepper
• yellow bell pepper
• water
• caper
• basil
• black pepper

Instructions

1. 1 Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
2. 2 Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

By SpiceBazaar

Ingredients

• ✓ tomato paste
• ground beef
• ground pork
• olive oil
• onion
• garlic
• red wine
• mushroom
• oregano
• rosemary
• thyme
• tomato sauce

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef and pork in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Remove from the heat and set aside.
2. 2 Warm olive oil in another large skillet over medium heat. Sauté onions and garlic in hot oil until onions are tender, about 5 minutes. Pour in 1/2 cup wine; mix well.
3. 3 Add mushrooms, oregano, rosemary, and thyme to onion mixture. Pour in another 1/2 cup wine; cook and stir until mushrooms are tender, about 5 minutes.
4. 4 Add browned meat, tomato sauce, and tomato paste to mushroom mixture. Reduce the heat and simmer for 1 hour.
5. 5 Pour in remaining 2 cups wine. Continue simmering for 2 to 3 hours, stirring occasionally; serve.

By Debbie

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• tomato sauce
• tomato
• merlot wine
• chicken bouillon granules
• basil
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion translucent, 5 to 7 minutes.
2. 2 Stir in tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper; bring to a boil, reduce heat to low, and simmer, stirring frequently, 1 hour.

By Celeste Debruzzi

Ingredients

• ✓ tomato paste
• olive oil
• guanciale
• onion
• garlic
• red pepper flakes
• white wine
• plum tomato
• water
• spaghetti
• pecorino romano cheese
• basil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
2. 2 Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
3. 3 Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
4. 4 Meanwhile, 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, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
5. 5 Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

By Kim's Cooking Now

Ingredients

• ✓ tomato paste
• olive oil
• chicken breast
• salt
• black pepper
• potato
• green bell pepper
• oregano
• onion powder
• red pepper flakes
• tomato
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Season chicken breasts on both sides with salt and pepper. Cook chicken in hot oil until completely browned, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish; cover tightly with aluminum foil.
3. 3 Place potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until vegetables soften, 10 to 15 minutes. Add tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over chicken breasts; tightly cover again with the aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KXR173

Ingredients

• ✓ tomato paste
• sweet sausage
• water
• olive oil
• onion
• garlic
• tomato
• red wine
• oregano
• red pepper
• green bell pepper
• tortellini
• parsley

Instructions

1. 1 Combine sausage links and 1 cup water in a large skillet; bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain water from skillet.
2. 2 Cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes. Remove from skillet, cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
3. 3 Heat skillet over medium heat; add olive oil. Add onion; cook until tender but not brown, 3 to 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper flakes. Stir in bell pepper and cooked sausage. Bring to a boil, about 5 minutes. Reduce heat, cover, and simmer until reaches desired thickness, about 20 minutes.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini, reduce heat slightly, and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, filling is hot, and tender but still firm to the bite, 5 to 10 minutes. Drain. Return tortellini to the warm pot. Stir parsley into sausage mixture; pour sauce over tortellini. Serve immediately.

By wileedog

Ingredients

• ✓ tomato paste
• olive oil
• red onion
• ground beef
• bacon
• white wine
• tomato
• white sugar
• salt
• rotini pasta
• parmesan cheese
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
2. 2 Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
5. 5 Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
6. 6 Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
7. 7 Bake in the preheated oven until hot and melted, 30 to 45 minutes.

By MKK

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• tomato
• red wine
• sugar
• basil
• lemon juice
• red pepper flakes
• italian seasoning
• black pepper
• parsley

Instructions

1. 1 Heat oil in a large skillet or saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
2. 2 Stir in diced tomatoes, wine, tomato paste, sugar, basil, lemon juice, red pepper flakes, Italian seasoning, and black pepper; bring to a boil. Reduce heat to medium and simmer, uncovered, for about 15 minutes.
3. 3 Stir in parsley. Ladle sauce over hot cooked pasta of your choice.
4. 4 Serve hot and enjoy!

By Ellen

Ingredients

• ✓ tomato paste
• gnocchi
• olive oil
• shallot
• garlic
• ground sirloin
• salt
• red pepper flakes
• vodka
• heavy cream
• parmesan cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a pot of water to boil. Add gnocchi and cook until floating, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.
2. 2 Meanwhile, heat olive oil in a large pan over medium-low heat; add shallot and garlic. Gently cook until shallot has softened and garlic is fragrant, 3 to 5 minutes.
3. 3 Turn heat up to medium and add the ground sirloin, salt, and red pepper flakes. Add in tomato paste. Allow tomato paste to caramelize. Pour in vodka and deglaze the pan by bringing sauce to a boil while scraping the browned bits with a wooden spoon. Let simmer for 5 minutes.
4. 4 Pour cream into the pan and stir until the paste has completely incorporated. Allow to gently simmer until the sauce begins to thicken, 5 to 10 minutes. Sprinkle in 1/2 cup plus 2 tablespoons Parmesan cheese and stir until it melts.
5. 5 Add drained gnocchi to the pan along with reserved 1/2 cup water. Serve topped with basil leaves.

By thedailygourmet

Ingredients

• ✓ tomato paste
• ground beef
• black pepper
• tomato sauce
• tomato
• salt
• basil
• oregano
• garlic powder
• onion powder
• thyme
• red pepper flakes
• zucchini

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir in tomato paste.
3. 3 Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

By Sarah

Ingredients

• ✓ tomato paste
• olive oil
• sweet sausage
• celery
• yellow onion
• elbow macaroni
• chicken broth
• red pepper flakes
• oregano
• salt
• black pepper
• swiss chard
• cannellini bean
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta; cook and stir for 2 minutes.
3. 3 Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
4. 4 Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
5. 5 Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ tomato paste
• balsamic vinegar
• olive oil
• salt
• pepper
• tomato
• ground beef
• basil
• parmesan cheese
• garlic
• black pepper
• mozzarella cheese
• hamburger bun

Instructions

1. 1 Whisk balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.
4. 4 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.

By Sarah Stephan