Best tomato paste Recipes for Everyday Cooking
Make the most of tomato paste with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with tomato paste
lean beef, beef sirloin, beef fingers can be use to these recipe..
This classic Italian spaghetti bolognese dish features springy pasta paired with rich and aromatic bolognese sauce. The meat sauce is sautéed with minced garlic and onions, then beef is added and cooked until well-seasoned. It is then paired with cherry tomatoes, tomato paste and sauce to bring out the rich tomato flavor. Fresh basil, red wine and olive oil are then added to enhance the flavor, and finally a little butter is added to make the sauce smoother. The whole dish is rich and layered, full of classic Italian flavors and brings a heart-warming satisfaction.
A comforting, slow-braised oxtail dish where red wine brings gentle sweetness and depth, mixed vegetables add aroma, and the oxtail turns tender and collagen-rich in a glossy, savoury sauce. A heart warming dish that is full of flavours, from the sweetness of the red wine, to the aromatic taste of the mixed vegetables and finally the tender oxtail that is full of collagen!
Ground Pot Fish is a comforting pot of sea bass layered with assorted mushrooms and tofu, finished in a fragrant base of garlic, ginger, diced tomato, star anise, and spicy bean paste. Hua tiao wine, soy sauce, oyster sauce, and dark soy sauce bring a deep, savory aroma, while green onions, white pepper, and salt keep the flavors clean and balanced. A cozy, shareable dish that’s rich, warming, and full of umami.
Lately, I've been eating too much pasta and really wanted a change. Yunnan rice noodles are like Chongqing hotpot—the flavor is ingrained in the local culture. A trip to Yunnan is guaranteed to hook you; you'll crave it every day! To recreate that Yunnan taste, you need local ingredients like Zhang Yingchi sauce and pickled cabbage—these are the soul of the dish! The tangy pickled cabbage mixed with the sauce's aroma, combined with the meaty fragrance, is irresistible. Picking up a mouthful of rice noodles, each strand is coated in the thick sauce. Slurping them down, they're soft, chewy, and the sauce's salty, savory, sour, and spicy flavors explode on your tongue. The crisp pickled cabbage cuts through the richness of the minced meat, and then you bite into a poached egg soaked in broth. The layers of sour, spicy, fresh, and fragrant flavors build up, warming you from your tongue to your stomach with every bite. Finally, I've satisfied my craving for Yunnan rice noodles!
The core taste of "jade butterfly condensed fat" is smooth and delicate, melting in the mouth. 1. The intuitive association of "condensed fat": as soft and tender as solidified animal fat (such as lard and mutton fat), dense and non-granular, it can be melted by a light touch of the tongue, similar to the soft texture of tender tofu or pudding, but more chewy and slightly glutinous like rice products. 2. Combined with the characteristics of rice tofu: retain the fragrance of rice itself, chewing it has the smoothness of rice paste, and because of the moderate thickness of the "butterfly" shape, it brings a light and non-greasy taste, as if holding a piece of "melting" jade fat, sweet and salty tastes can be adapted to this texture description.