Type what you have

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
• 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

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• tofu
• red lentil
• cilantro
• vegetable broth
• almond milk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
2. 2 Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

By Tridelice

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• water
• salt
• olive oil
• red chili flake
• spaghetti
• salt
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.
3. 3 Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.
4. 4 Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.
5. 5 Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.
6. 6 Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.
7. 7 Serve with a drizzle of olive oil and more chili flakes if desired.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• tomato
• eggplant
• zucchini
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Pour olive oil into a large pot over high heat. Add onions and garlic and sauté for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato purée, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.
2. 2 Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid or covered if the amount of liquid looks right.

By stella

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• salt
• black pepper
• red wine
• basil
• oregano
• butter
• sugar

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Season with salt and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add tomato puree, red wine, basil, and oregano. Increase heat a touch and bring to a simmer. Cook until sauce reaches desired consistency, 1 1/2 to 2 hours. Stir in butter and sugar; simmer for 10 more minutes. Remove from heat, allow to cool, and refrigerate 8 hours to overnight.
3. 3 For a smooth sauce, remove onion and garlic pieces before spreading sauce on pizza crust. For a chunky sauce, use as is.

By JMOTT1

Ingredients

• ✓ tomato puree
• pinto bean
• water
• chili powder
• salt
• ground beef
• onion
• garlic
• chili powder
• salt
• bread crumb

Instructions

1. 1 Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
2. 2 While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

By Tonysgirl

Ingredients

• ✓ tomato puree
• olive oil
• potato
• red onion
• garlic
• ginger root
• turmeric
• cumin seed
• salt
• pepper
• coconut milk
• parsley

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
2. 2 Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
3. 3 Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

By Achieng

Ingredients

• ✓ tomato puree
• ground beef
• onion
• tomato sauce
• tomato paste
• black pepper
• ketchup
• brown sugar
• yellow mustard
• celery salt
• onion salt
• garlic salt
• parmesan cheese

Instructions

1. 1 Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
2. 2 Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
3. 3 Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

By Michelle

Ingredients

• ✓ tomato puree
• olive oil
• onion
• green bell pepper
• mycoprotein
• garlic
• paprika
• tomato
• red wine
• oregano
• sugar
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat, and sauté the onion until tender, 5 minutes. Mix in green pepper and mycoprotein pieces, and sauté until pepper is tender, another 5 minutes. Mix in garlic and paprika.
2. 2 Stir tomatoes with their juice into the skillet. Mix in wine, oregano, and tomato purée. Bring mixture to a boil. Reduce heat to low, and simmer until thickened, about 25 minutes.
3. 3 Just before serving, stir in sugar and season with salt and pepper.

By ButtercupBento

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• ground beef
• kidney bean
• tomato
• water
• green chile pepper
• chili powder
• salt
• cumin
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
2. 2 Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato purée, water, green chile peppers, chili powder, salt, cumin, and black pepper.
3. 3 Cover the slow cooker. Cook on Low until flavors combine, 4 to 6 hours.
4. 4 Serve and enjoy.

By healthy girl

Ingredients

• ✓ tomato puree
• olive oil
• parsley
• pimento
• salt
• pepper
• tomato
• carrot
• celery
• garlic
• water
• lemon juice
• cod
• sugar

Instructions

1. 1 In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
2. 2 Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
3. 3 When the fish is cooked, remove from heat. Let cool and serve cold

By Sara

Ingredients

• ✓ tomato puree
• vegetable oil
• sweet potato
• beet
• pumpkin
• cauliflower
• onion
• red bell pepper
• garlic
• curry powder
• cumin
• coriander
• turmeric
• sugar
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
3. 3 Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
4. 4 Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
5. 5 Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
6. 6 Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

By SteveT

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• potato
• red lentil
• vegetable broth
• kidney bean
• corn
• paprika
• chili powder
• salt
• black pepper
• white sugar
• chive

Instructions

1. 1 Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
2. 2 Divide chili among 4 bowls and sprinkle with chives.

By ortmannnicole888

Ingredients

• ✓ tomato puree
• parsley
• white bread
• vegetable oil
• bittersweet chocolate
• bacon
• potato
• turnip
• leek
• onion
• carrot
• vegetable oil
• black pepper
• salt
• all-purpose flour
• mirepoix base
• rabbit

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
2. 2 Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
3. 3 Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
4. 4 Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
6. 6 Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
7. 7 Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

By DOSTANDEN

Ingredients

• ✓ tomato puree
• poblano pepper
• pinto bean
• cayenne pepper
• oregano
• cocoa powder
• water
• beer
• cinnamon
• black pepper
• paprika
• cumin
• garlic
• ancho chile powder
• salt
• onion
• ground beef
• vegetable oil

Instructions

1. 1 Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes.
2. 2 Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
3. 3 Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
4. 4 Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ tomato puree
• cherry tomato
• mushroom
• red onion
• yellow bell pepper
• red bell pepper
• bamboo skewer
• venison
• molasses
• honey
• liquid smoke
• rice vinegar
• ginger
• garlic
• brown sugar
• red pepper flakes
• black pepper
• mustard powder
• onion

Instructions

1. 1 Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
2. 2 Preheat a grill for medium heat.
3. 3 Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

By SerenaBloom

Ingredients

• ✓ tomato puree
• parmesan cheese
• water
• chicken broth
• corn
• green bean
• potato
• carrot
• black pepper
• salt
• garlic powder
• parsley
• chili powder
• italian seasoning
• celery
• garlic
• green bell pepper
• onion
• cooking spray

Instructions

1. 1 Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
2. 2 Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

By MORWEN

Ingredients

• ✓ tomato puree
• salt
• elbow macaroni
• brown sugar
• dijon mustard
• molasses
• apple cider vinegar
• tomato paste
• red pepper flakes
• celery salt
• garlic powder
• onion powder
• chili powder
• garlic
• celery
• carrot
• bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 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; set aside.
2. 2 Heat oil in another skillet over medium-high heat. Saute onion, bell pepper, carrots, celery, and garlic in the oil until onions are soft and slightly translucent, 4 to 6 minutes. Add chili powder, onion powder, garlic powder, celery salt, and red pepper flakes and continue to saute until fragrant, 1 to 2 minutes. Add cooked ground beef, tomato puree, tomato paste, vinegar, molasses, mustard, and brown sugar. Bring to a boil; reduce to a simmer, cover, and let cook while preparing pasta.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until almost tender yet firm to the bite, about 6 minutes. Drain.
4. 4 Transfer macaroni to the Sloppy Joe sauce and continue simmering until noodles are tender and have absorbed the sauce, 5 to 7 minutes. Season with salt and serve.

By sealegs

Ingredients

• ✓ tomato puree
• mixed vegetable
• all-purpose flour
• bay leaf
• salt
• rosemary
• red pepper flake
• onion powder
• garlic powder
• black pepper
• worcestershire sauce
• sriracha sauce
• garlic
• cooking sherry
• beef bouillon granules
• italian seasoning
• water
• fire-roasted diced tomato
• russet potato
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato purée, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
2. 2 Mix flour with remaining 1 1/2 cups of water in a small bowl until a thin slurry is formed. Slowly pour flour mixture into the boiling soup, stirring constantly, until well combined. Continue to boil soup, stirring often, until it begins to thicken, about 3 minutes.
3. 3 Reduce the heat to a simmer and stir in frozen vegetables. Simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ tomato puree
• heavy cream
• fenugreek leaf
• honey
• salt
• chili powder
• water
• green chile pepper
• garlic
• ginger
• garam masala
• butter
• garam masala
• butter
• ginger
• garlic
• olive oil
• yogurt
• salt
• chili powder
• lemon juice
• chicken breast

Instructions

1. 1 Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
2. 2 Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place chicken on skewers; arrange in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until almost cooked through, about 20 minutes.
6. 6 Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
7. 7 Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.

By Robert

Ingredients

• ✓ tomato puree
• black pepper
• salt
• basil
• parsley
• mussel
• shrimp
• dungeness crab
• cod
• lemon
• worcestershire sauce
• red pepper flakes
• oregano
• bay leaf
• water
• white wine
• garlic
• salt
• celery
• onion
• olive oil
• butter

Instructions

1. 1 Combine butter and olive oil in a large Dutch oven over medium-low heat.
2. 2 Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
3. 3 Stir wine into onion mixture; increase heat to high and bring to a simmer.
4. 4 Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer, 35 minutes.
5. 5 Increase heat to high and bring the mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
6. 6 Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
7. 7 Stir in fresh parsley and basil; season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ tomato puree
• parmesan cheese
• mozzarella cheese
• egg
• ricotta cheese
• lasagna noodle
• bay leaf
• oregano
• black pepper
• basil
• salt
• carrot
• mushroom
• zucchini
• eggplant
• tomato
• black pepper
• salt
• ground beef
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear, 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.
2. 2 Stir eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until flavors are well blended, about 1 hour. Remove and discard bay leaf.
3. 3 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.
4. 4 Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Coat the bottom of a large baking pan with the sauce. Layer noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.
7. 7 Bake in the preheated oven until bubbling furiously, 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown, 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.

By Nom

Ingredients

• ✓ tomato puree
• hot sauce
• red pepper flakes
• pepperoni sausage
• pizza cheese blend
• butter
• red pepper flakes
• oregano
• turkey sausage
• olive oil
• white sugar
• black pepper
• salt
• garlic powder
• onion powder
• ricotta cheese
• oregano
• butter
• all-purpose flour
• garlic powder
• salt
• olive oil
• water
• sugar
• dry yeast

Instructions

1. 1 In a large bowl, mix together the yeast, 1 teaspoon sugar, and 1/2 cup of warm water. Let the mixture stand until the yeast begins to bubble and form a layer of creamy foam on top, about 15 minutes. Stir in 2 more cups of warm water, olive oil, 1 tablespoon salt, garlic powder, and about 2 cups of flour. Mix together to form a loose batter, and begin beating in flour, about 1/2 cup at a time, until the dough is slightly sticky but not wet, about 3 more cups.
2. 2 Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place until double, about 30 minutes.
3. 3 Melt 2 tablespoons of butter in a saucepan over medium-low heat, and stir in the oregano. Let the oregano fry in the butter for a few seconds, then whisk in the ricotta cheese until the mixture makes a smooth paste. Whisk in the tomato puree, onion powder, 1 pinch garlic powder, 1 teaspoon of salt, black pepper, and 1 teaspoon sugar until the sauce is smooth. Bring the sauce to a boil, stirring occasionally, cover, and remove from heat.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Coat 3 12-inch pizza pans with about 1/2 teaspoon olive oil apiece.
5. 5 Place the sausage into a skillet over medium heat and sprinkle with 1 pinch dried oregano and 1 pinch crushed red pepper flakes, if desired. Brown the sausage, breaking it into small chunks as it cooks, until the sausage is no longer pink, about 10 minutes. Set the sausage aside.
6. 6 Place the dough on a floured surface, punch down the dough, and cut it into 3 equal pieces. Roll a dough piece out to the size of a prepared pizza pan, and place the dough on the pan. Stretch the edges of the dough a little beyond the pan, and fold the excess dough over to make a thicker edge. Press the folded dough together to seal. Repeat for the other 2 crusts.
7. 7 Bake the crusts in the preheated oven for about 15 minutes, then remove from oven and brush each crust with about 1/2 teaspoon melted butter (see Notes for details).
8. 8 Using a large spoon, spread a layer of sauce over each crust. Sprinkle with pizza cheese blend, dot pieces of browned sausage evenly over the cheese, spread pepperoni slices over the pizzas, and sprinkle each pizza with about 1/4 teaspoon of crushed red pepper. Shake 1 or more dashes of hot sauce over each pizza. Return the pizzas to the oven, and bake until the cheese is melted, bubbling, and beginning to brown, 15 to 20 more minutes.

By MissKittyLaine

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