Type what you have

Ingredients

• ✓ tomato puree
• vegetable oil
• onion
• ginger garlic paste
• bay leaf
• potato
• pea
• garam masala
• paprika
• sugar
• salt
• cilantro

Instructions

1. 1 Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
2. 2 Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

By VAIJAYANTI

Ingredients

• ✓ tomato puree
• vegetable oil
• onion
• garlic
• ginger paste
• coriander
• cumin
• turmeric
• chile powder
• black pepper
• water
• vinegar
• salt
• egg

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
2. 2 Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

By Louella

Ingredients

• ✓ tomato puree
• red lentil
• water
• vegetable oil
• onion
• curry paste
• curry powder
• turmeric
• cumin
• chili powder
• salt
• sugar
• garlic
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Wash lentils in cold water until water runs clear.
3. 3 Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils covered, until tender, 15 to 20 minutes. Drain.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
5. 5 Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions.
6. 6 Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
7. 7 Stir in tomato puree and lentils; cook until warmed through.
8. 8 Serve and enjoy!

By Emma Maher

Ingredients

• ✓ tomato puree
• olive oil
• onion
• chili powder
• turmeric
• coriander
• cumin
• ginger
• chickpea flour
• cumin
• coriander
• salt
• water
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. 2 Cook the onions: Heat oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Mix in chili powder, then stir in turmeric, coriander, cumin, and ginger until well combined. Remove from the heat.
3. 3 Make the batter: Mix chickpea flour, cumin, coriander, and salt together in a bowl until well combined. Mix in onions and tomato purée, then add a little water until mixture is wet and easy to stir.
4. 4 Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
5. 5 Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 more minutes.

By honeyandspice

Ingredients

• ✓ tomato puree
• olive oil
• yellow onion
• garlic
• ginger root
• serrano pepper
• red chile powder
• cumin
• coriander
• garam masala
• turmeric
• ketchup
• pea
• paneer
• heavy cream
• cilantro

Instructions

1. 1 Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
2. 2 Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
3. 3 Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.

By MELLY28

Ingredients

• ✓ tomato puree
• cilantro
• onion
• clarified butter
• lamb
• black pepper
• fenugreek
• coriander
• cumin
• garam masala
• chili powder
• salt
• ginger root
• ghost chile pepper
• garlic
• water
• tomato

Instructions

1. 1 Combine tomatoes, water, garlic, ghost peppers, ginger, tomato purée, salt, chili powder, garam masala, cumin, coriander, fenugreek, and pepper in a blender. Pulse several times to chop ingredients, then blend until liquefied.
2. 2 Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.
3. 3 Melt ghee in a large pot over medium-high heat. Add onion and cook, stirring constantly, until golden brown, 10 to 15 minutes. Carefully pour lamb and marinade into the pot and bring to a boil. Cook and stir until sauce begins to thicken about 5 minutes. Reduce the heat to low and simmer until lamb is tender, about 20 minutes.
4. 4 Ladle into bowls and garnish with cilantro.

By Jonathan

Ingredients

• ✓ tomato puree
• water
• cornstarch
• cayenne pepper
• chicken thigh
• black pepper
• salt
• yogurt
• half and half
• bay leaf
• cumin
• chili powder
• garam masala
• lemon juice
• ginger garlic paste
• butter
• onion
• shallot
• peanut oil

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
7. 7 Serve over rice with naan.

By MITCHMAN21

Ingredients

• ✓ tomato puree
• cilantro
• coconut milk
• salt
• turmeric
• coriander
• chili powder
• green chile pepper
• onion
• garlic
• ginger root
• sesame seed
• onion seed
• fenugreek seed
• cumin seed
• vegetable oil
• eggplant
• vegetable oil

Instructions

1. 1 Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
2. 2 Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
3. 3 Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

By meenal

Ingredients

• ✓ tomato puree
• cilantro
• garam masala
• nutmeg
• water
• chicken breast
• salt
• coriander
• cumin
• turmeric
• red chili pepper
• ginger
• garlic
• green chile pepper
• onion
• cardamom pod
• clove
• cooking oil

Instructions

1. 1 Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
2. 2 Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
3. 3 Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.

By Myree

Ingredients

• ✓ tomato puree
• cilantro
• cashew
• yogurt
• half and half
• ginger
• lemon juice
• garlic
• onion
• butter
• chicken thigh
• black pepper
• salt
• cayenne pepper
• cardamom
• cumin
• curry powder
• tandoori masala powder
• garam masala

Instructions

1. 1 Gather the ingredients.
2. 2 Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
3. 3 Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
4. 4 Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
5. 5 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
6. 6 Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
7. 7 Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
8. 8 Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

By RFalgout

Ingredients

• ✓ tomato puree
• cream
• fenugreek leaf
• butter
• coriander
• chili powder
• cayenne pepper
• turmeric
• garlic
• ginger
• clove
• bay leaf
• cinnamon stick
• cardamom pod
• cumin seed
• vegetable oil
• salt
• water
• water
• kidney bean
• lentil

Instructions

1. 1 Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
2. 2 Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
3. 3 Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
4. 4 Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
5. 5 Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

By SOGOLONDJATA

Ingredients

• ✓ tomato puree
• cilantro
• cream
• fenugreek leaves
• water
• salt
• fennel seed
• garam masala
• red chili powder
• sugar
• ginger root
• garlic
• cooking oil
• cooking oil
• salt
• garam masala
• garlic
• ginger root
• bread crumb
• green chile pepper
• egg
• ground beef

Instructions

1. 1 Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
2. 2 Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
3. 3 To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

By SUSMITA

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
• 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
• 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

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