Type what you have

Ingredients

• ✓ tomato paste
• olive oil
• garlic
• tomato
• basil
• oregano

Instructions

1. 1 Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ tomato paste
• basil
• olive oil
• garlic
• sun-dried tomato
• salt
• sugar
• garlic salt

Instructions

1. 1 In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

By don

Ingredients

• ✓ tomato paste
• cooking spray
• beef bone
• water
• onion
• carrot
• garlic
• bay leaf

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
2. 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.
3. 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.
4. 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
5. 5 Cook on Low for at least 24 hours.
6. 6 Strain broth through a fine-mesh strainer into a container and refrigerate.

By mwm080709

Ingredients

• ✓ tomato paste
• ground beef
• green bell pepper
• red bell pepper
• yellow onion
• red onion
• water
• red pepper flakes
• torpedo roll

Instructions

1. 1 Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
2. 2 Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

By pukanopolis

Ingredients

• ✓ tomato paste
• black pepper
• salt
• garlic
• oregano
• red wine vinegar
• olive oil
• parmesan cheese
• red onion
• basil
• pea
• carrot
• yellow bell pepper
• zucchini
• white bean
• tomato
• rotini pasta

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water.
2. 2 Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
3. 3 Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

By Contadina

Ingredients

• ✓ tomato paste
• water
• split pea
• water
• turmeric
• chile pepper
• salt
• lemon juice
• vegetable oil
• garlic
• cumin seed

Instructions

1. 1 Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
2. 2 Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
3. 3 Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
4. 4 Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

By Pantaloons

Ingredients

• ✓ tomato paste
• butter
• onion
• garlic
• chicken stock
• heavy cream
• lemon juice
• pecan
• chipotle chile in adobo sauce
• salt
• pecan

Instructions

1. 1 Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
2. 2 Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
3. 3 Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. 4 Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

By ArtistColumbus

Ingredients

• ✓ tomato paste
• coconut oil
• yellow onion
• garlic
• all purpose baking flour
• vegetable broth
• tomato
• basil
• lemon juice
• maple syrup
• bay leaf
• coconut milk
• sea salt
• basil

Instructions

1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Ingredients

• ✓ tomato paste
• carrot
• onion
• sweet potato
• garlic
• parsley
• water
• vegetable broth
• hot pepper sauce
• salt
• black pepper
• paprika

Instructions

1. 1 Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
2. 2 Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
3. 3 Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By What's for dinner, mom?

Ingredients

• ✓ tomato paste
• lime
• guacamole
• cilantro
• tomato
• lettuce
• flour tortilla
• vegan corn tortilla
• hot sauce
• adobo
• chipotle chile in adobo sauce
• water
• green lentil
• brown lentil
• garlic
• onion
• olive oil
• fennel seed
• salt
• oregano
• coriander
• cumin
• ancho chile powder

Instructions

1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra

Ingredients

• ✓ tomato paste
• ditalini pasta
• olive oil
• onion
• bacon
• garlic
• chicken broth
• romano bean
• chile pepper
• parsley
• salt
• black pepper
• romano cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
2. 2 Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
3. 3 Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

By debbie eckstein

Ingredients

• ✓ tomato paste
• olive oil
• garlic
• ground turkey
• tomato
• onion
• green bell pepper
• parsley
• red pepper flakes
• salt
• black pepper
• lemon
• hamburger bun
• american cheese

Instructions

1. 1 Heat olive oil in a pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Break ground turkey into the pot. Cover pot with lid and cook meat until browned on the outside, 2 to 3 minutes. With a slivered wooden spoon, break meat up into very small pieces; continue to cook and stir until nearly completely browned, 3 to 5 minutes.
2. 2 Stir tomato, onion, green bell pepper, parsley, and red pepper flakes into the turkey mixture; season with salt and black pepper; cook until the tomato softens, 3 to 4 minutes. Add tomato past and lemon juice; stir to coat vegetables with tomato paste. Cover pot with lid, reduce heat to low, and cook until the vegetables are tender, 7 to 10 minutes. Serve on toasted hamburger buns topped with cheese.

By mtomasino

Ingredients

• ✓ tomato paste
• olive oil
• onion
• celery
• salt
• tomato
• garlic
• sugar
• salt
• anchovy paste
• white wine vinegar
• herbes de provence
• red pepper flakes
• flat-leaf parsley
• water

Instructions

1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Ingredients

• ✓ tomato paste
• ghee
• ground beef
• salt
• black pepper
• yellow onion
• garlic
• russet potato
• carrot
• bone broth
• basil
• oregano
• cabbage
• sea salt
• zucchini
• green bean

Instructions

1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Ingredients

• ✓ tomato paste
• mussel
• clam
• cod
• shrimp
• black pepper
• red pepper flakes
• oregano
• basil
• parsley
• white wine
• chicken broth
• tomato
• garlic
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
2. 2 Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
3. 3 Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

By norm

Ingredients

• ✓ tomato paste
• salt
• basil
• black pepper
• parsley
• garlic powder
• parmesan cheese
• chickpea
• elbow macaroni
• heavy cream
• spinach
• tomato
• kidney bean
• chicken broth
• mixed vegetable
• onion
• butter

Instructions

1. 1 Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
2. 2 Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.
3. 3 Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.
4. 4 Ladle into bowls and sprinkle with remaining Parmesan cheese.

By Chef Ron

Ingredients

• ✓ tomato paste
• parsley
• tarragon
• potato
• cayenne pepper
• black pepper
• tomato
• celery
• carrot
• chicken broth
• clam juice
• all-purpose flour
• kosher salt
• garlic
• onion
• bacon
• clam
• baby clam

Instructions

1. 1 Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
2. 2 Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
3. 3 Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
4. 4 Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
5. 5 Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
6. 6 Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

By John Mitzewich

Ingredients

• ✓ tomato paste
• black pepper
• salt
• red wine
• garlic powder
• italian seasoning
• worcestershire sauce
• brown sugar
• vegetable soup mix
• beef bouillon
• tomato
• water
• celery
• carrot
• cabbage
• onion
• ground beef
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add beef and onions; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
2. 2 Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
3. 3 Reduce the heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

By topazintn

Ingredients

• ✓ tomato paste
• pepper
• salt
• parmesan cheese
• lemon juice
• parsley
• tarragon
• dill
• garlic
• onion
• green bell pepper
• olive oil
• white sugar
• chicken broth
• water
• tomato
• tomato
• salt
• zucchini

Instructions

1. 1 Place zucchini in a colander; sprinkle with 2 teaspoons salt. Set aside to drain, about 30 minutes.
2. 2 Meanwhile, combine Roma tomatoes, stewed tomatoes, tomato paste, and water in a blender; blend until smooth.
3. 3 Pour tomato mixture and chicken broth into a large stockpot; bring to a boil over medium heat. Reduce heat to low; stir in sugar and simmer, stirring occasionally.
4. 4 Heat oil in a skillet over medium heat. Add zucchini, bell pepper, onion, and garlic; cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender; pulse a few times to chop.
5. 5 Transfer zucchini mixture to the stockpot; stir in dill, tarragon, parsley, and lemon juice. Simmer, uncovered, for 35 minutes, stirring occasionally; stir in Parmesan cheese. Season with salt and black pepper; simmer 5 minutes. Let stand before serving, 10 minutes.

By Elizabeth

Ingredients

• ✓ tomato paste
• parmesan cheese
• shell pasta
• salt
• black pepper
• italian seasoning
• garlic powder
• cabbage
• beefy onion soup mix
• carrot
• tomato
• green bean
• chickpea
• kidney bean
• cannellini bean
• tomato sauce
• beef bouillon
• water
• beef stock
• garlic
• onion
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Ingredients

• ✓ tomato paste
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• dill
• kalamata olive
• all-purpose flour
• tomato
• caper
• dill pickle
• mushroom
• black peppercorn
• bay leaf
• beef stock
• kielbasa sausage
• ham
• veal
• onion
• butter
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Ingredients

• ✓ tomato paste
• guava
• tomato sauce
• water
• brown sugar
• liquid smoke
• lemon juice
• worcestershire sauce
• habanero hot sauce
• molasses
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

By Sue Lau

Ingredients

• ✓ tomato paste
• corn oil
• beef round steak
• garlic
• black pepper
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• bay leaf
• potato
• carrot
• olive

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ tomato paste
• chicken
• adobo sazon criollo
• red onion
• cubanelle pepper
• sazon liquido
• garlic
• vegetable oil
• brown sugar
• celery
• chicken bouillon powder
• water

Instructions

1. 1 Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
2. 2 Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
3. 3 Add reserved vegetables and liquid, water, tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

By Pepita

Ingredients

• ✓ tomato paste
• beef chuck pot roast
• red bell pepper
• green bell pepper
• onion
• onion
• garlic
• red wine vinegar
• garlic powder
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

By NC baking girl

Ingredients

• ✓ tomato paste
• avocado oil
• beef sirloin tip roast
• fire-roasted diced tomato
• beef broth
• bell pepper
• onion
• garlic
• olive oil
• red wine vinegar
• cumin
• salt
• cilantro

Instructions

1. 1 Heat avocado oil in a large skillet over medium-high heat. Add roast; sear until brown, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add bell peppers and onions to slow cooker.
2. 2 Combine tomato paste, garlic, olive oil, vinegar, cumin, and salt in a bowl; pour over bell peppers and onions. Cover the slow cooker.
3. 3 Cook on High for 1 hour. Decrease heat to Low; cook until beef is tender enough to shred, about 8 hours.
4. 4 Transfer beef to a work surface; shred using 2 forks. Return shredded beef to slow cooker; stir in cilantro. Cover the slow cooker. Cook on Low 1 hour more.

By abussone

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• ginger root
• ketchup
• brown sugar
• molasses
• rum
• hoisin sauce
• sherry vinegar
• chili powder
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

Ingredients

• ✓ tomato paste
• vegetable oil
• celery
• carrot
• onion
• green bell pepper
• garlic
• clam juice
• potato
• tomato
• worcestershire sauce
• jalapeno pepper
• black pepper
• bay leaf
• red snapper fillet

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

Ingredients

• ✓ tomato paste
• beef oxtail
• onion
• thyme
• browning sauce
• scallion
• red pepper flake
• ginger root
• allspice
• garlic
• bay leaf
• beef broth
• water
• butter bean
• salt
• black pepper

Instructions

1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah

Ingredients

• ✓ tomato paste
• cilantro
• green olive
• pea
• red pepper flakes
• bay leaf
• chicken broth
• tomato
• medium-grain rice
• garlic
• onion
• red bell pepper
• green bell pepper
• olive oil
• adobo seasoning
• black pepper
• chicken thigh

Instructions

1. 1 Season chicken thighs with black pepper and adobo seasoning.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand