Type what you have

Ingredients

• ✓ tomato puree
• garlic
• mushroom
• vegetable oil
• spinach
• garlic salt
• italian seasoning
• soft tofu
• instant lasagna noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. 3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. 4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. 5 Bake 45 minutes in the preheated oven.

By Shaun

Ingredients

• ✓ tomato puree
• ground beef
• bread crumb
• yellow onion
• garlic
• parsley
• egg
• spaghetti sauce
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Place ground beef, bread crumbs, onion, garlic, parsley, and egg in a large bowl. Mix well until evenly combined; shape into 16 meatballs.
3. 3 Pour spaghetti sauce and crushed tomatoes into the slow cooker; stir in tomato puree. Place the meatballs into the sauce mixture.
4. 4 Cover and cook on Low for 6 to 8 hours.
5. 5 Enjoy!

By HUNNIE0913

Ingredients

• ✓ tomato puree
• eggplant
• salt
• salt
• garlic
• basil leaf
• olive oil
• penne pasta
• ricotta salata
• cayenne pepper

Instructions

1. 1 Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
2. 2 Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
4. 4 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 and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

By Buckwheat Queen

Ingredients

• ✓ tomato puree
• olive oil
• eggplant
• basil
• salt
• olive oil
• garlic
• mozzarella cheese
• oregano
• parmesan cheese

Instructions

1. 1 Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
2. 2 Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
3. 3 Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
4. 4 Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
6. 6 Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
7. 7 Editor's Note:
8. 8 Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

By AndreaCiotti

Ingredients

• ✓ tomato puree
• conchiglie pasta
• olive oil
• fennel bulb
• zucchini
• celery
• shallot
• garlic
• red chile pepper
• prawn
• fennel seed
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
2. 2 Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
3. 3 Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

By deliciousbali

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• tuna
• tomato
• black olive
• basil
• oregano
• black pepper
• angel hair pasta
• parmesan cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
2. 2 Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

By AIRAMA

Ingredients

• ✓ tomato puree
• eggplant
• salt
• vegetable oil
• flour
• olive oil
• onion
• garlic
• basil
• salt
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
2. 2 Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
3. 3 Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
4. 4 Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
7. 7 Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

By Beatrice

Ingredients

• ✓ tomato puree
• pork shoulder roast
• salt
• black pepper
• olive oil
• carrot
• red onion
• shallot
• garlic
• red wine
• beef broth
• parsley
• thyme

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry pork roast. Season all sides with salt and pepper.
3. 3 Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
4. 4 Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Sauté in the pan drippings until onion has softened and turned translucent, about 5 minutes; do not overcook.
5. 5 Pour red wine, beef broth, and tomato purée over the roast in the baking dish. Add sautéed vegetables, parsley, and thyme.
6. 6 Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

By Alison Willette

Ingredients

• ✓ tomato puree
• beef oxtail
• olive oil
• salt
• black pepper
• yellow onion
• garlic
• tomato sauce
• chicken broth
• oxtail
• sherry vinegar
• thyme
• oregano
• rosemary
• kosher salt
• red chili flake

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.
2. 2 Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.
3. 3 Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.
4. 4 Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

By John Mitzewich

Ingredients

• ✓ tomato puree
• olive oil
• turkey sausage
• mild sausage
• onion
• salt
• ancho chile powder
• paprika
• cumin
• black pepper
• chipotle chile powder
• oregano
• water
• cannellini bean
• red bell pepper
• green bell pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook and stir hot and mild Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
2. 2 Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
3. 3 Pour in water and tomato purée; bring to a simmer. Reduce heat to medium-low and cook at a steady simmer until sausage is tender, about 45 minutes. Add more water as needed and skim any fat that floats to the top.
4. 4 Stir in beans and bell peppers. Simmer until vegetables are tender, about 30 minutes. Season with salt.

By John Mitzewich

Ingredients

• ✓ tomato puree
• celery
• olive oil
• onion
• eggplant
• red bell pepper
• zucchini
• white vinegar
• sugar
• black olive
• raisin
• pine nut
• caper
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
3. 3 Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

By Carmencita

Ingredients

• ✓ tomato puree
• parmigiano-reggiano cheese
• bread crumb
• olive oil
• onion
• vegetable broth
• pea
• basil
• oregano
• thyme
• garlic
• black pepper
• red pepper flakes
• short-grain white rice
• water
• provolone cheese

Instructions

1. 1 Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
2. 2 Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
3. 3 While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
5. 5 Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ tomato puree
• pork neck bone
• kosher salt
• black pepper
• olive oil
• turkey sausage
• onion
• garlic
• tomato paste
• tomato
• water
• white sugar
• bay leaf
• basil
• oregano
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle neck bones on all sides with salt and pepper.
3. 3 Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
4. 4 Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
5. 5 Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
6. 6 Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
7. 7 Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
8. 8 Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
9. 9 Serve and enjoy!

By Nicole McLaughlin

Ingredients

• ✓ tomato puree
• parsley
• chickpea
• spinach pasta
• spinach
• zucchini
• pepper
• salt
• basil
• oregano
• red wine
• water
• condensed french onion soup
• beef broth
• tomato
• carrot
• celery
• ground beef
• garlic
• onion
• bacon

Instructions

1. 1 In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
2. 2 Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

By Ann Satler

Ingredients

• ✓ tomato puree
• water
• brown sugar
• basil
• salt
• white bread
• butter

Instructions

1. 1 In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
3. 3 Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
4. 4 Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

By Randi

Ingredients

• ✓ tomato puree
• vegetable oil
• bacon
• turkey meat
• onion
• brown sugar
• mustard
• salt
• black pepper
• kidney bean
• cannellini bean

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
2. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
3. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

By SOIABEA

Ingredients

• ✓ tomato puree
• ground lamb
• basmati rice
• mint
• salt
• black pepper
• zucchini
• yellow squash
• salt
• garlic
• lemon juice
• mint

Instructions

1. 1 Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
2. 2 Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
3. 3 Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. 4 Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

By KELLYJEANNE

Ingredients

• ✓ tomato puree
• penne pasta
• olive oil
• chicken breast
• red bell pepper
• chorizo sausage
• cream
• red pepper flakes
• cheddar cheese
• mozzarella cheese
• parmesan cheese

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 pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. 3 Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
4. 4 Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

By Simon Wraight

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• ground beef
• tomato
• salt
• black pepper
• turkey sausage
• green bell pepper
• onion
• rigatoni
• mozzarella cheese
• ricotta cheese

Instructions

1. 1 Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
2. 2 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. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
3. 3 Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot.
6. 6 Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.
7. 7 Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
8. 8 Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

By Mike Connors

Ingredients

• ✓ tomato puree
• vegetable oil
• onion
• water
• white sugar
• basil
• ziti
• ground beef
• ricotta cheese
• water
• green pea
• parmesan cheese
• egg
• mozzarella cheese

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; saute until translucent, about 5 minutes. Mix in tomato puree and water; cook for 10 minutes. Stir in sugar and basil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
2. 2 While the sauce is cooking, bring a very large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
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. Drain and discard grease. Add ground beef to cooked pasta. Mix in enough tomato sauce to lightly coat the pasta.
4. 4 Mix ricotta cheese and water in a bowl until it reaches a spreadable consistency.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Spread a ladleful of sauce in the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta, all of the ricotta cheese, peas, and 1/2 of the Parmesan cheese. Layer the sliced eggs on every section of the pasta; cover with 1/2 of the mozzarella cheese. Pour remaining pasta, Parmesan cheese, sauce, and mozzarella on top. Cover with aluminum foil.
7. 7 Bake in the preheated oven until golden brown and bubbly, 40 to 50 minutes. Let stand for about 10 minutes before cutting, so slices don't fall apart.

By sabinact

Ingredients

• ✓ tomato puree
• ground beef
• onion
• tomato sauce
• water
• pinto bean
• corn
• taco seasoning mix

Instructions

1. 1 In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
2. 2 Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
3. 3 Top with cheese, corn chips, sour cream and olives.

By Patricia

Ingredients

• ✓ tomato puree
• penne pasta
• olive oil
• onion
• mushroom
• carrot
• red bell pepper
• green bell pepper
• garlic
• basil
• chicken sausage
• parsley
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
3. 3 Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
4. 4 Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

By Contadina

Ingredients

• ✓ tomato puree
• bacon grease
• ground beef
• onion
• garlic
• chili powder
• paprika
• oregano
• salt
• black pepper
• water
• tomato paste
• sugar
• beef bouillon

Instructions

1. 1 Heat bacon grease in a large pot over medium-high heat. Cook and stir ground beef in the hot pot until almost browned, about 5 minutes. Reduce heat to medium and add onion; cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add garlic, chili powder, paprika, oregano, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add tomato puree, water, tomato paste, sugar, and bouillon cube. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 60 minutes.

By JHawk

Ingredients

• ✓ tomato puree
• chicken leg quarter
• salt
• vegetable oil
• red bell pepper
• onion
• garlic
• oregano
• thyme
• water
• cannellini bean
• red wine vinegar
• fusilli pasta
• penne pasta

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3. 3 Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
4. 4 Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
5. 5 Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
6. 6 Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

By ChefBillT

Ingredients

• ✓ tomato puree
• ground beef
• onion
• potato
• water
• kidney bean
• chili powder
• salt

Instructions

1. 1 Heat a large saucepan over medium-high heat. Sauté beef and onion in the hot pan until onion is almost tender, about 5 minutes. Drain excess grease.
2. 2 Stir in potatoes, water, tomato purée, beans, chili powder, and salt; bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Add more water if a thinner chili is desired.

By Nena Charles

Ingredients

• ✓ tomato puree
• salt
• mustard powder
• garlic
• hot green chile pepper
• hot pepper sauce
• white vinegar
• onion
• vegetable oil
• lemon juice
• water
• leg of lamb
• black pepper
• salt
• garlic
• white vinegar
• vegetable oil

Instructions

1. 1 Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
2. 2 Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
3. 3 Preheat an outdoor grill for medium-low heat, and lightly oil grate.
4. 4 Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.

By dwd1249

Ingredients

• ✓ tomato puree
• vegetable oil
• onion
• garlic
• ground turkey
• chili powder
• cumin
• coriander
• cayenne pepper
• garlic salt
• kidney bean
• black bean
• tomato
• chicken broth
• green chili
• cilantro

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Saute onion and garlic until softened and translucent, about 5 minutes. Add turkey; cook and stir until browned, about 6 minutes. Add chili powder, cumin, coriander, cayenne pepper, and garlic salt. Cook until fragrant, about 1 minute. Add kidney beans, black beans, diced tomatoes, broth, tomato puree, and green chiles. Bring to a boil. Reduce heat to low; simmer until flavors blend, about 30 minutes. Top chili with cilantro.

By Bonnie Blue

Ingredients

• ✓ tomato puree
• olive oil
• onion
• yellow bell pepper
• red bell pepper
• serrano chile pepper
• hot chili seasoning
• ground beef
• red kidney bean
• great northern bean
• tomato
• ketchup
• habanero pepper
• sugar
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
2. 2 Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
3. 3 Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

By Wayne Mowery

Ingredients

• ✓ tomato puree
• vegetable oil
• fideo noodle
• onion
• garlic
• bay leaf
• water
• chicken bouillon granules
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
2. 2 Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

By Josefina Mijares

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• water
• red wine
• salt
• sugar
• red pepper
• linguine pasta
• squid

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
2. 2 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

By ELEANOR1052