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Beef chuck is slowly stewed with onion, garlic, tomato paste and sweet Hungarian paprika for a tender, mildly spicy comforting dish.
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Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes It looked so comforting that I decided to use canned tomatoes and make a winter version The onion not only contributes flavor but also texture to this thick potage.
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Saute garlic in olive oil, then simmer with tomatoes, tomato paste, parsley, a pinch of salt and a generous dose of red wine to make a flavorful and versatile marinara.
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The basics of tomato sauce and tomato paste are enhanced with onion, garlic, oregano and olive oil for a great basic sauce to spread over that pizza crust.
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Canned pinto beans are simmered with onions, tomato paste, chili powder and vegetable broth, then mashed. It's a quick and easy way to make your own refried beans for burritos, tostadas or dips!
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With the same technique and seasonings used to make Spanish rice, Chef John substitutes farro for the rice with stellar results.
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Scored round steak is marinated with soy sauce and tomato paste seasoned with garlic and oregano, then broiled or barbecued.
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This incredible concoction of roasted peppers, eggplant and tomatoes is simmered with cayenne and tomato paste. It can be spooned onto a crisp bowl of greens, tossed into hot pasta, or spread on toasted rounds of French bread.
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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Browned ground beef is combined with a can of hot chili beans, chopped onion and tomato paste in a skillet, then seasoned with chili powder and seasoning salt in this recipe for a thick and hearty chili.
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.