Type what you have

Ingredients

• ✓ onion
• butter
• salmon
• heavy cream
• tomato
• parsley
• black pepper

Instructions

1. 1 Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

By Jennifer

Ingredients

• ✓ onion
• olive oil
• garlic
• tomato
• red pepper flakes
• italian seasoning
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

By SUNNILOVE

Ingredients

• ✓ onion
• mayonnaise
• red wine vinegar
• sugar
• italian seasoning
• garlic powder
• salt
• black pepper

Instructions

1. 1 Blend mayonnaise, onion, vinegar, sugar, Italian seasoning, garlic powder, salt, and pepper in a blender until smooth.

By Cathy

Ingredients

• ✓ onion
• olive oil
• italian seasoning
• ground beef
• tomato sauce
• fire-roasted diced tomato
• salt
• red wine

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; sauté onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to sauté until herbs are fragrant, about 3 minutes more.
2. 2 Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Stir tomato sauce and diced tomatoes into beef mixture; season with salt. Cover the skillet, reduce heat to low, and cook at a simmer for 1 hour.
4. 4 Splash wine over mixture; simmer and stir until thickened, about 20 minutes.

By animalluver

Ingredients

• ✓ onion
• ground beef
• garlic
• tomato puree
• tomato paste
• sugar
• italian seasoning
• salt

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
2. 2 In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

By KINGJN

Ingredients

• ✓ onion
• tomato
• basil
• olive oil
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook tomatoes and basil in a large saucepan over medium-low heat until tomatoes are soft.
3. 3 Meanwhile, heat olive oil in a medium skillet over medium heat; add onion and garlic and sauté until onion has softened and turned translucent, about 5 minutes.
4. 4 Add onion mixture to tomato mixture; season with salt and pepper. Simmer on low heat for 2 hours or until thick.

By Mindi

Ingredients

• ✓ onion
• olive oil
• green onion
• garlic
• tomato
• basil
• oregano
• sugar

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion, green onion, and garlic; cook until onions are translucent, 3 to 4 minutes.
2. 2 Stir in tomatoes, basil, oregano, and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
3. 3 Serve over pasta.

By Courtney Linda

Ingredients

• ✓ onion
• cremini mushroom
• garlic
• butter
• flour
• half and half
• cheese blend
• salt
• pepper

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ onion
• olive oil
• tomato puree
• water
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.
2. 2 Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.

By koko

Ingredients

• ✓ onion
• ground beef
• tomato sauce
• white sugar
• butter
• oregano
• basil
• salt
• black pepper
• garlic powder

Instructions

1. 1 Saute the beef and onion. Drain.
2. 2 Stir in the tomato sauce, butter and sugar. Add the oregano, basil, salt, pepper and garlic powder to taste. Cook over low heat until hot.

By Amanda Gates

Ingredients

• ✓ onion
• roma tomato
• olive oil
• parmesan cheese
• basil
• garlic
• red wine
• salt
• black pepper

Instructions

1. 1 Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
2. 2 Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

By Cara

Ingredients

• ✓ onion
• tomato
• olive oil
• garlic
• oregano
• basil
• cayenne pepper
• salt
• black pepper
• cinnamon

Instructions

1. 1 Place tomatoes, onion, olive oil, and garlic in a slow cooker; season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
2. 2 Cover the slow cooker. Cook on Low until reaches desired consistency and flavor, 10 to 15 hours.

By Michele

Ingredients

• ✓ onion
• olive oil
• garlic
• tomato
• red pepper flakes
• balsamic vinegar
• sugar
• basil
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

By Carolyn

Ingredients

• ✓ onion
• garlic
• green bell pepper
• vegetable oil
• tomato
• white sugar
• parsley
• oregano
• basil
• salt
• black pepper
• tomato paste

Instructions

1. 1 Sauté together onion, garlic, green pepper, and oil in a slow cooker. Cook until onion is transparent.
2. 2 Add tomatoes, sugar, parsley, oregano, basil, salt, and black pepper. Cook on Low for 2 to 3 hours. Stir frequently.
3. 3 Let sauce cool. Pour sauce into quart-size freezer containers. Store in freezer.
4. 4 Defrost the sauce in the refrigerator overnight or in the microwave. Transfer sauce to a saucepan over medium heat and stir in one 6-ounce can tomato paste per quart. Continue to cook, stirring frequently, until heated through.

By Stephanie Lane

Ingredients

• ✓ onion
• tomato
• tomato paste
• parsley
• garlic
• oregano
• salt
• black pepper
• olive oil
• white wine

Instructions

1. 1 Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
3. 3 Stir in blended tomato sauce and white wine.
4. 4 Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

By Jackie M

Ingredients

• ✓ onion
• olive oil
• tomato
• basil leaf
• garlic
• ground turkey
• italian seasoning
• oregano
• tomato sauce
• tomato paste
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add onion, tomato, basil, and garlic; sauté until onion begins to soften, about 5 minutes.
2. 2 Break ground turkey into small pieces and add to the pot; season with Italian seasoning and oregano. Cook and stir until turkey is completely browned, 7 to 10 minutes.
3. 3 Stir in tomato sauce and bring to a boil. Reduce the heat to low and simmer until sauce has thickened slightly, 20 to 25 minutes.
4. 4 Stir in tomato paste until mixture is evenly colored; season with salt and pepper. Cook for 1 to 2 more minutes.

By dinkytink

Ingredients

• ✓ onion
• roma tomato
• olive oil
• lemon juice
• red wine
• celery
• basil
• red sweet pepper
• garlic
• salt
• bay leaf
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add tomatoes, in batches, to boiling water for 30 to 45 seconds. Remove from boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove seeds using your finger or a spoon. Place in a colander to drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Combine tomatoes, onion, lemon juice, red wine, celery, basil, bell pepper, garlic, salt, bay leaves, and black pepper in a large pot over medium heat; cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.
4. 4 Inspect 8 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomato sauce is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack tomato sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot or canner and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By dhires

Ingredients

• ✓ onion
• olive oil
• garlic
• green bell pepper
• basil
• oregano
• chicken bouillon granules
• tomato
• tomato paste
• poultry seasoning
• white sugar
• salt
• pepper

Instructions

1. 1 Heat olive oil in a pot over medium heat. Add onion and garlic; cook 1 minute. Stir in green bell pepper; season with basil, oregano, and chicken bouillon. Stir in crushed tomatoes and tomato paste; season with poultry seasoning. Cook and stir 10 minutes.
2. 2 Stir sugar into sauce; season with salt and black pepper. Reduce heat to low; simmer 3 to 4 hours.

By Inger

Ingredients

• ✓ onion
• tomato
• butter
• olive oil
• carrot
• green bell pepper
• garlic
• burgundy wine
• basil
• italian seasoning
• celery
• bay leaf
• tomato paste

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of water to a boil. Prepare a large bowl of ice water.
3. 3 Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
4. 4 Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.
5. 5 Remove peels, squeeze out seeds and chop 8 tomatoes.
6. 6 Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
7. 7 Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.
8. 8 Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
9. 9 Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

By MOLSON7

Ingredients

• ✓ onion
• butter
• celery
• carrot
• ground beef
• ground pork
• tomato
• oregano
• tarragon
• sage
• rosemary
• black pepper
• salt
• bay leaf
• mushroom

Instructions

1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Ingredients

• ✓ onion
• olive oil
• carrot
• celery
• garlic
• ground beef
• red wine
• milk
• nutmeg
• tomato
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
2. 2 Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

By valerie160

Ingredients

• ✓ onion
• tomato
• mushroom
• tomato sauce
• tomato paste
• water
• basil
• garlic
• sugar
• baking soda
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.
3. 3 Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
4. 4 Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.
5. 5 Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.

By Barb Tucker

Ingredients

• ✓ onion
• ground beef
• turkey sausage
• carrot
• olive oil
• garlic
• tomato
• tomato sauce
• oregano
• brown sugar
• basil
• black pepper
• cinnamon
• salt

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
2. 2 Chop carrots and onion in the food processor.
3. 3 Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.

By Lisa H

Ingredients

• ✓ onion
• olive oil
• garlic
• mushroom
• red bell pepper
• flat-leaf parsley
• oregano
• white sugar
• basil
• rosemary
• sage
• red pepper flakes
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
2. 2 Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
3. 3 Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

By SunnyDaysNora

Ingredients

• ✓ onion
• olive oil
• tomato
• garlic
• bay leaf
• red wine
• honey
• basil
• oregano
• marjoram
• salt
• black pepper
• fennel seed
• red pepper
• balsamic vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Ingredients

• ✓ onion
• olive oil
• carrot
• garlic
• ground beef
• milk
• tomato
• tomato paste
• basil
• oregano
• salt
• black pepper
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 10 minutes. Add ground beef; cook, stirring and breaking up meat, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.
2. 2 Stir in 1 cup milk; bring to a simmer. Reduce heat to medium-low and cook until milk is absorbed, about 15 minutes.
3. 3 Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook on High for 2 hours. Stir in remaining ½ cup milk and Parmesan; cook for 2 more hours.

By VD711

Ingredients

• ✓ onion
• plum tomato puree
• turkey sausage
• mild sausage
• ground chuck
• salt
• black pepper
• garlic
• water
• tomato paste
• parmesan cheese
• basil
• oregano
• parsley

Instructions

1. 1 Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
2. 2 Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
3. 3 Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
4. 4 Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

By Linda T

Ingredients

• ✓ onion
• green bell pepper
• red bell pepper
• jalapeno pepper
• celery
• carrot
• cauliflower
• salt
• green olive
• pimento
• garlic
• oregano
• red pepper flake
• black pepper
• vinegar
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
3. 3 Drain salty water; rinse vegetables and set aside.
4. 4 Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.

By PHONETEK

Ingredients

• ✓ onion
• red wine
• pork neck bone
• mild sausage
• turkey sausage
• pepper
• salt
• milk
• egg
• bread crumb
• ground beef
• garlic powder
• flat leaf parsley
• tomato
• tomato
• garlic
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
2. 2 In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
3. 3 Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
4. 4 Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

By Flocco

Ingredients

• ✓ onion
• olive oil
• beef shank
• pork sparerib
• chicken thigh
• salt
• garlic
• tomato
• water
• tomato paste
• parmesan cheese
• flat-leaf parsley
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich