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Tomato sauce

Explore 142 recipes, 121 videos, and more

Romesco Sauce

Other Ideas:
Plum tomatoes, Spanish
Ingredients
  • 5 plum tomatoes (about 1 pound)
  • 1 pasilla chile, soaked for 1 hour, seeded and minced
  • 1/2 teaspoon cayenne pepper, or to taste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 1/4 cup olive oil
  • 1 slice country bread, crusts removed, 1/2 inch thick
  • 1 1/2 cups coarsely chopped onion (1 onion)
  • 1/4 cup red-wine vinegar
  • 1 1/4 cups homemade or low-sodium canned chicken stock
  • 1 1/2 teaspoons coarse salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
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Tomato Sauce

Other Ideas:
Italian, Plum tomatoes
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Enchilada Sauce

Other Ideas:
Mexican, Red chiles, Tomatoes
Ingredients
  • 5 long fresh red chiles
  • 1 cup homemade or low-sodium canned chicken stock
  • 2 cups water
  • 4 large tomatoes
  • 1 small poblano pepper
  • 1/4 cup extra-virgin olive oil
  • 1 white onion, cut into 1/2-inch dice
  • 2 scallion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon coarse salt
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Roasted Tomato Sauce

Time:1 day 30 mins
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Chicken Parmigiana

Time:35 mins
Ingredients
  • 3/4 cup plain breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
  • 1/4 cup olive oil
  • 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
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Pepperoni Pasta Bake

Time:50 mins
Ingredients
  • 2 1/2 cups part-skim ricotta (20 ounces)
  • 1 1/4 cups grated zucchini (from 1 medium zucchini)
  • 1/3 cup chopped fresh basil leaves, plus more for serving
  • 1 large egg, beaten
  • Coarse salt and pepper
  • 3 cups marinara, divided
  • 28 jumbo pasta shells (7 ounces total), cooked according to package instructions
  • 26 small pepperoni slices (2 ounces total)
  • 3/4 cup shredded part-skim mozzarella (3 ounces)
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Zinfandel Barbecue Sauce

Ingredients
  • 1 cup Zinfandel wine
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup apple juice
  • 2 tablespoons apple-cider vinegar
  • 1 1/2 cups homemade or prepared marinara sauce
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon corn syrup
  • 1 1/2 teaspoons canned chipotle chiles
  • 1 1/2 teaspoons New Mexico chile powder
  • 1/2 teaspoon coarse salt
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Baked Gnocchi with Ricotta and Marinara

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Chicken Cutlet Parmesan

Ingredients
  • 3 large skinless, boneless chicken breasts, (about 3 pounds total), split and trimmed of fat
  • 2 cups milk
  • 4 cups all-purpose flour, sifted
  • 6 large eggs, beaten
  • 6 cups unseasoned dry breadcrumbs
  • Pinch of salt
  • 4 tablespoons unsalted butter
  • 1/2 cup extra-virgin olive oil
  • 2 cups Mark Strausman's Tomato Sauce Mark Strausman's Tomato Sauce, warmed
  • 1/2 pound fresh mozzarella cheese, thinly sliced
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Tomato-Pepper Sauce

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