Ingredient Spotlight: Tomato Sauce

Where would the world be without canned tomato sauce?  It’s one of those ingredients we take for granted, assuming it will be there for us when we need it to provide the blank canvas for a new recipe or to highlight and support more prominent elements.

I’ve already sung the praises of the humble can of tomato sauce.  I’m looking forward to seeing all the ways you put this hard-working ingredient to use.  Here are a couple of my recipes using tomato sauce:

Now it’s your turn.  Link up any recipe on your blog that uses tomato sauce.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.

 


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Comments

  1. Excellent on the tomato sauce. I find myself using diced tomatoes more often as I like things chunky but this sloppy joe recipe is one of my favorites and has both! Thanks!

  2. Here is a recipe that uses tomato sauce for a dish that is not Italian inspired. I have been making this since the 19970’s. I sometime do this with round steak instead of the stew meat as round steak goes on sale around here for less per pound than the stew meat. You can also make your own stew meat from boneless chuck roast. If using round steak, reduce cooking time to 1-1 1/2 hours. We like lots of sauce so I sometimes double the sauce ingredients.

    Here’s a tip for tomato sauce. Since tomato sauce goes on sale frequently and tomato juice does not. If a recipes calls for tomato juice, I use tomato sauce and an equal amount of water to make the amount of tomato juice called for in the recipe. This works really well in soups and casseroles.

    Sweet and Sour Beef Stew
    From Better Homes and Gardens Cookbook, Good Food on a Budget

    1 1/2 lb. beef stew meat, cut in 1-in. cubes
    2 T. cooking oil
    1 C. chopped carrot
    1 C. sliced onion
    1 8-oz. can tomato sauce
    1/4 C. brown sugar
    1/4 C. vinegar
    1 T. Worcestershire sauce
    4 t. cornstarch

    Brown meat on all sides in hot oil. Add next 6 ingredients, 1/2 C. water, and 1 t. salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 C. cold water; add to beef mixture. Cook and stir till thickened and bubbly. Serve over noodles , rice or baked or mashed potatoes. Garnish with carrot curls and parsley if desired. Makes 4-6 servings

  3. Rosemary says:

    I put cut up raw boneless, skinless chicken into my crockpot, top with sliced onions, fresh or frozen green beans and chunks of raw potato and top it all with a large jar of tomato sauce. Cover and cook on low all day or on high for 4-6 hours. Family loves it served up with crusty bread and a salad.

  4. When I saw your linky for tomato sauce…I thought of my Sloppy Joes immediately.

    Thanks for hosting! :)

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