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Our very best tomato sauce recipes - 19 recipes

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Top rated Tomato sauce recipes

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This simple dish of chicken breast baked with Parmesan cheese and mayonnaise is a great start to a delicious, nutri...

  • 6 chicken breasts
  • 1 cup light mayonaise or greek yogurt
  • 1/2 cup fresh Parmesan cheese, plus more for the top
  • 1 1/2 teaspoon seasoning salt (This is NOT regular table salt. It is a mixture of seasonings)
  • 1/2 teaspoo pepper
  • 1 teaspoon garlic powder
4.5/5 (51 Votes)

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courtesy The A.O.C Cookbook Suzanne Goin pic copied from book with cellphone

  • 3/4 cup finely diced onion
  • 1/4 cup heavy cream
  • 2 XL egg yolks
  • 1/2 tsp ground cinnamon
  • 1 tsp crushed aleppo pepper
  • pinch cayenne pepper
  • 2 lbs ground lamb (or beef/pork combo)
  • 1 cup fresh breadcrumbs
  • 1/4 cup chopped flat leaf parsley
  • 1 recipe spiced tomato sauce (recipe follows)
  • 1/4 cup olive oil
  • 1/4 lb feta cheese
  • 2 tbsp sliced mint leaves
  • salt and pepper
  • Spiced tomato sauce
  • 3 cups canned san marzano or muir glen tomatoes (or italian plum)
  • 1/2 tsp cumin seeds
  • 3 tbsp olive oil (i use grape seed)
  • 1 small sprig rosemary
  • 1 chile de arbol, crumbled
  • 1 cup diced onion
  • 1 tsp thyme leaves
  • pinch ground cinnamon
  • pinch cayenne pepper
  • 1 bag leaf
  • 1/2 tsp sugar
  • 1/4 c freshly squeezed orange juice plus 3 inch strip of orange zest
  • salt and pepper
4.9/5 (8 Votes)

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Super simple chicken Parmesan skillet dish with Italian pasta sauce and cheese that is ready in only 25 minutes!

  • 3/4 cup Original Bisquick® mix
  • 1 teaspoon Italian seasoning
  • 2 tablespoons Parmesan cheese, grated
  • 1 egg
  • 4 (4-ounce) chicken breasts, boneless skinless
  • 3 tablespoons olive or vegetable oil
  • 2 cups tomato pasta sauce (from 26-ounce jar)
  • 1 cup Italian cheese blend, shredded (4-ounce)
4.7/5 (26 Votes)

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Find more recipes at: campbellskitchen

  • ounce package Kraft® shredded mozzarella cheese (about 1 cup) 1 package (11.25 ounces) Pepperidge Farm® Garlic Texas Toast, prepared according to package directions
4.6/5 (25 Votes)

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STEP 1 Prepare cutlets: Preheat oven to 400 degrees

  • 4 cups plain panko (Japanese breadcrumbs)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • Coarse salt and pepper
  • 4 large eggs
  • 2 pounds chicken cutlets (about 10)
  • 1/3 cup all-purpose flour
  • 12 fresh basil leaves, plus more for serving (optional)
  • 1 1/2 cups homemade or store-bought tomato sauce
  • 1 1/4 cups grated mozzarella
  • Finely grated Parmesan, for serving
4.5/5 (21 Votes)

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In a large bowl mix all the ingredients except the cheese

  • 1 lb fresh andouille sausage, casing removed
  • 1 lb fresh Italian sausage, casing removed
  • 2 c. tore sourdough bread
  • 2 eggs, beaten
  • 4 oz. grated Parmesan cheese
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 bunch of green onions, minced
  • 1/2 c. minced parsley
  • 1 tbsp. creole seasoning
  • 1 tbsp. garlic powder
  • 1 tbsp. oregano, crushed
  • 1 tbsp. onion powder
  • 1/2 tbsp. black pepper
  • 1 8oz. block of pepper jack cheese cubed into 1/2 inch
4.4/5 (21 Votes)

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Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag

  • Two 4-oz. raw boneless skinless lean chicken breast cutlets
  • 1/2 cup Fiber One bran cereal (original)
  • 1 1/2 tsp. Italian seasoning, or more to taste
  • 1/2 tsp. garlic powder, divided, or more to taste
  • 1/2 tsp. onion powder, divided, or more to taste
  • 1/8 tsp. salt, or more to taste
  • 1/4 cup canned tomato sauce with Italian seasonings
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1/2 cup shredded reduced-fat mozzarella cheese
  • Optional: black pepper
4.5/5 (4 Votes)

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Adjust an oven rack to the middle position and heat the oven to 475 degrees

  • Tomato Sauce:
  • 1 1/2 cups bread crumbs (whole wheat)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • salt and ground black pepper
  • 2 large egg whites
  • 1 tablespoon water
  • Vegetable cooking spray
  • 3 large boneless, skinless chicken breasts sliced horizontally into 6 cutlets
  • 2 cups quick tomato sauce, warmed (see below)
  • 3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
  • 1 tablespoon minced fresh basil
  • 1 tablespoon olive oil
  • 3 cloves garlic, pressed or finely minced
  • 1 quart tomato puree
  • 1 can (6 ounces) tomato paste
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 teaspoon basil
4.4/5 (14 Votes)

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For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic

  • For the Sauce:
  • 29 oz. can crushed tomatoes
  • 3 cloves of garlic – chopped
  • 1/4 cup fresh basil – chopped
  • 1/2 red onion – chopped
  • 1 carrot – chopped
  • 3 tablespoons wine
  • 1/4 cup chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. dried oregano
  • 2 – 3 tablespoons olive oil
  • Grated Romano or Parmesan cheese
  • For the Shells:
  • 12 oz. box of jumbo shells
  • Filling:
  • 16 oz. of cottage cheese
  • 2 cloves of garlic
  • 1/2 cup Italian parsley
  • 1/2 cup sour cream
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • Zest of 1/2 orange
  • 2 tablespoons sugar
  • 1/4 cup of grated Romano or Parmesan cheese
  • 1 cup of shredded - Mozzarella or Monterey Jack cheese for topping the shells
4.4/5 (10 Votes)

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Recipe courtesy of Tyler Florence

  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless, chicken breasts (about 11/2 pounds)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup dried bread crumbs
  • 1 (8-ounce) ball fresh buffalo mozzarella, water drained
  • Freshly grated Parmesan
  • 1 pound spaghetti pasta, cooked al dente
4.2/5 (18 Votes)

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