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Get Manhattan Clam Chowder Recipe from Food Network
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Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
cooking.nytimes.com
This puréed tomato soup is much like gazpacho, but without bread And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.
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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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This recipe for versatile French mushroom paste made with shallots and butter is great with eggs, or simply spread on toast.
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Tasty bits of smoked salmon are simmered in a delectable sauce of onions, mushrooms and garlic, tomato paste, basil and a good measure of rich, nutty pesto. Serve over hot noodles for a very impressive entree.
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Get Spicy Marinara Sauce Recipe from Food Network
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Get Quick Marinara Sauce Recipe from Food Network
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Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and shiitake mushrooms are simmered in a garlic tomato sauce in this paleo-friendly ragu; serve with sauteed vegetables or spinach.
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Serve with a hunk of Texas-sized cornbread.