#tomatosauce

This Beef Goulash in the Slow Cooker is a hearty and tasty meal that is great for busy weeknights. The beef cooks slowly in a rich tomato sauce with onions, bell peppers, and fragrant spices. This makes a hearty meal that goes well with pasta.

Ingredients: 2 lbs beef stew meat, cubed. 2 onions, chopped. 3 cloves garlic, minced. 2 bell peppers, chopped. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 2 tablespoons tomato paste. 2 tablespoons paprika. 1 teaspoon caraway seeds. 1 teaspoon dried thyme. Salt and pepper to taste. Cooked pasta, for serving.

Instructions: You can put beef stew meat, onions, garlic, bell peppers, beef broth, diced tomatoes, tomato paste, paprika, caraway seeds, thyme, salt, and pepper in a slow cooker. Make sure to stir everything together well. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Put on top of cooked pasta.

Prep Time: 15 minutes

Cook Time: 240 minutes

In need of a quick and tasty dinner idea? Look no further than this Easy Tomato and Basil Fusilli Recipe. Perfect for a hectic weeknight meal.

Skillet Sicilian Chicken Tortellini is a quick and flavorful pasta dish perfect for busy weeknights. Tender chicken, colorful vegetables, and cheesy tortellini are cooked in a savory Sicilian-inspired tomato sauce.

Ingredients: 1 lb chicken breast, cubed. 1 tbsp olive oil. 2 cloves garlic, minced. 1 onion, chopped. 1 bell pepper, diced. 1 can 14.5 oz diced tomatoes. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. Salt and pepper to taste. 1 package 20 oz cheese tortellini. 1/4 cup grated Parmesan cheese. Fresh basil leaves, for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add chicken cubes and cook until browned and cooked through, about 5-6 minutes. Add minced garlic, chopped onion, and diced bell pepper to the skillet. Cook until vegetables are tender, about 4-5 minutes. Stir in diced tomatoes with juices, dried oregano, dried basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes. While the sauce is simmering, cook the tortellini according to package instructions. Drain and set aside. Add cooked tortellini to the skillet with the chicken and sauce. Toss to coat evenly. Sprinkle grated Parmesan cheese over the top. Garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This spicy tomato sauce adds flavor to pasta, pizza or as a dipping option.

A classic Margherita pizza with a thin crust, tomato sauce, fresh mozzarella, and basil leaves. Simple yet delicious!

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups mozzarella cheese, shredded. Fresh basil leaves. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the dough, leaving a border for the crust. Sprinkle the shredded mozzarella cheese on top of the sauce. Add fresh basil leaves on the cheese. Drizzle olive oil over the pizza and season with salt and pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy your homemade Margherita Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shrimp etouffee is a traditional Cajun dish that is great for Mardi Gras parties. It is made with juicy shrimp covered in a rich, flavorful tomato sauce and served over fluffy rice.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup butter. 1/2 cup all-purpose flour. 1 onion, chopped. 1 bell pepper, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 cups seafood stock. 2 bay leaves. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Cooked rice for serving. Green onions, chopped for garnish.

Instructions: In a large skillet, melt butter over medium heat. Stir in flour to make a roux, stirring constantly until it turns a golden brown color. Add onions, bell peppers, celery, and garlic. Cook until vegetables are tender. Stir in diced tomatoes and seafood stock. Add bay leaves, paprika, cayenne pepper, salt, and pepper. Bring to a simmer. Add shrimp and cook until they turn pink and opaque, about 5-7 minutes. Serve shrimp etouffee over cooked rice. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes