Tomato Sauce Recipes

Chef Hugh Acheson uses a little grated carrot to offset the acidity in his fragrant tomato sauce, which also has plenty of fresh oregano.

The secret to excellent tomato sauce? According to F&W's Grace Parisi, the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.

Sweet potatoes make an excellent addition to tomato sauce--they are sweet and creamy and balance acidic tomatoes perfectly.

F&W's Grace Parisi keeps her tomato sauce simple to let the deep flavors of summer tomatoes come through. Plus, a straightforward sauce is easier to transform--with a few additions, it can become anything from a Bloody Mary mix to a vegetable curry.

A tablespoon of butter makes this speedy sauce especially luxurious. Michael Schlow recommends leaving the butter out if you're planning to freeze the sauce, and adding it during reheating.

This will coat 1 pound of pasta. Cooked tomatoes are a good source of lycopene, a compound that fights cancer.

This incredibly simple tomato sauce is Chicago chef Tony Mantuano's secret weapon in the summer. He marinates peak season tomatoes with olive oil, basil and shallots before spooning the over grilled fish or piling it on grilled bread. Tony also loves to toss the sauce with chopped fresh mozzarella, cooked pasta and olive oil.

Try this Korean spin on the classic Arrabiata by adding fiery kimchi for a rich and tangy all-purpose sauce with a kick. Use it as a pizza sauce, for Chicken Parmesan or in Shakshuka.

Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables.