664 tomato paste recipes

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Mike's lasagne layers hot Italian sausage, ground beef, ricotta, and mozzarella between noodles with a red wine-spiked tomato sauce. Hearty, slow-simmered Italian-American lasagna.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Low-sodium pasta sauce simmered with tomato puree, white wine, garlic, shallots, and a pinch of nutmeg. A fresh, herb-bright marinara for weeknight pasta without the salt.

Hearty vegetarian chili with kidney beans, mushrooms, and carrots, deepened with cocoa powder, cinnamon, and mustard seeds. Thick, smoky, and satisfying without any meat.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

Vegetarian Creole bean casserole loaded with bell pepper, celery, garlic, and tomatoes, topped with crispy breadcrumbs. Serve over rice with salsa for a hearty meatless meal.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Pasta e fagioli with sweet Italian sausage, white beans, Roma tomatoes, white wine, and fusilli. A hearty Italian pasta and bean dish loaded with herbs and Parmesan.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.