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Italian
Condiments and Sauces
Tomato
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Saveur (10)
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Easy (6)
Medium (4)
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Winter (4)
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Easter (1)
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Saute (5)
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04/11/2013
Salsa di Pomodoro Fresco (Naples-Style Pizza Sauce)
Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes.
Issue #156
10/16/2012
Tomato Sauce with Onion and Butter
Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness?
Issue #150
02/17/2009
Angelo’s Marinara Sauce
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Issue #118
07/27/2012
Homemade Tomato Paste
Tomato paste lends depth and flavor to many dishes.
Issue #110
08/23/2007
Sunday Gravy
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
Issue #105
01/07/2008
Bolognese Meat Sauce
This recipe came from the well known Simili sisters of Bologna.
Issue #53
06/24/2008
Marinara Sauce
This is a version of the sauce Rao’s restaurant in New York now sells nationwide.
Issue #28
03/01/2007
Oven-Roasted Tomatoes
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
Issue #26
06/18/2007
Sicilian Tomato–Meat Sauce
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
Issue #18
03/28/2002
Raw Tomato-Caper Sauce
Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.
Issue #13