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Tomato sauce

Explore 142 recipes, 119 videos, and more

Light Spinach and Leek Lasagna

Time:1 hour 15 mins
Ingredients
  • 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
  • 1/4 teaspoon red-pepper flakes
  • 1/3 cup chopped fresh parsley
  • 1 1/2 teaspoons fresh lemon juice
  • 5 cups prepared pasta sauce
  • 8 no-boil lasagna noodles
  • 1 3/4 cups grated Parmesan (3 1/4 ounces)
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Tomato and Artichoke Sauce

Ingredients
  • 1 halved lemon
  • 4 thinly sliced large artichoke hearts
  • 1/4 cup extra-virgin olive oil
  • 2 minced large cloves garlic
  • Coarse salt, to taste
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 tablespoon roughly chopped parsley
  • 2 tablespoons finely julienned basil
  • Freshly ground black pepper, to taste
  • 1 cup Italian dry vermouth
  • 5 tablespoons tomato sauce (preferably homemade)
  • 1/2 cup Homemade Chicken Stock
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Pizza Margherita

Ingredients
  • 1 Basic Pizza Dough, divided into 6 pieces
  • 1/3 cup yellow cornmeal
  • 2 tablespoons extra-virgin olive oil
  • 1 Basic Italian Tomato Sauce
  • 1 pound fresh mozzarella, sliced thin
  • 36 fresh basil leaves, washed and dried
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Meatloaf and Baked Mashed Potatoes

Time:1 hour 30 mins
Ingredients
  • 1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
  • 3 slices (1 ounce each) white sandwich bread, torn into very small pieces
  • 1 1/4 cups milk
  • 1 1/2 pounds ground beef chuck
  • 1 small onion, grated
  • 2 garlic cloves, minced
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups store-bought marinara sauce
  • Coarse salt and ground pepper
  • 4 tablespoons (1/2 stick) butter
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Spinach Roulade

Ingredients
  • 6 tablespoons all-purpose flour, plus more for baking sheet
  • 1 1/2 cups skim milk
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons coarse salt
  • Pinch of ground cayenne pepper
  • 2 large egg yolks
  • 8 large egg whites
  • Large pinch cream of tartar
  • 1/2 cup grated Parmesan cheese (1 1/2 ounces)
  • 2 pounds spinach, cleaned and large stems removed
  • 1 onion, finely diced
  • 16 ounces fat-free ricotta cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream
  • Tomato-Pepper Sauce
  • Vegetable-oil cooking spray
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Tomato and Shrimp Pasta with Feta

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1/3 cup pitted Kalamata olives, chopped
  • 1 tablespoon capers, rinsed (optional)
  • 12 ounces penne rigate or other short ridged pasta
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 8 ounces feta
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Eggplant Parmesan

Ingredients
  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought or homemade chunky tomato sauce
  • 1 1/2 cups shredded mozzarella
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Mark Strausman's Tomato Sauce

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Chicken Parmigiana

Ingredients
  • 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total), tendons removed
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 3 matzos, finely crushed
  • 3 large eggs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup soy or grapeseed oil
  • 2 cups Spicy Tomato Sauce
  • 8 ounces fresh mozzarella cheese, thinly sliced and torn into pieces
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Classic Spaghetti Puttanesca

Time:30 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups grape tomatoes, quartered lengthwise
  • 2 tablespoons capers, rinsed, drained, and coarsely chopped
  • 3 anchovy fillets, minced
  • 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups tomato puree (from a 15-ounce can)
  • Coarse salt and ground pepper
  • 1 pound spaghetti
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