Cracked red pepper gives this marinara sauce a spicy bite, but you can replace it with ground black pepper. The sauce freezes well, so make a big batch and use for fresh tomato flavor throughout the fall. ...read more

Roasted red bell peppers star in this recipe for red sauce. ...read more

Once you’ve tasted the concentrated flavor of fire-roasted tomatoes, you’ll want to use them all the time. This recipe is a quick alternative to prepared pasta sauces that are often loaded with sodium and sugar. To substitute whole fire-roasted tomatoes, simply cut the tomatoes ...read more

This classic Italian pasta sauce is made with crumbled tempeh instead of ground meat. Try it over spaghetti, polenta, potatoes, or puréed cauliflower. ...read more

To avoid possible exposure to gluten from prepared tomato sauces, whip up this easy version that can be made with ingredients you probably have in your pantry. ...read more

Red peppers puréed with garlic and onion make a light, tangy alternative to the typical tomato pizza sauce. The cornmeal crust goes wonderfully with the pepper sauce and will keep up to 48 hours in the refrigerator. ...read more