Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Slow Cook Tomato Remove all Source Saveur (14) Difficulty Easy (9) Medium (5) Course Main Course (8) Soups & Stews (4) Side Dish (3) Appetizers (1) Season Winter (11) Fall (10) Summer (3) Spring (1) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Tomato"; var omni_prop8 = "Cuisine:Italian,Technique:Slow Cook,Main Ingredient:Tomato"; var omni_pageName="saveur:"+omni_prop12; 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 01/28/2008 Bread and Tomato Soup This thick porridgelike soup is popular at trattorias in Florence, Italy. Issue #92 10/13/2005 Sardinian Gnocchetti with Tomato Sauce These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish. Issue #68 06/21/2007 White Beans in Herbed Tomato Sauce with Fresh Sausages This savory recipe highlights the Tuscan affinity for white beans. Issue #46 06/21/2007 Twice-Cooked Tuscan Bread Soup This hearty but brothy soup is one of Tuscany's most famous bean dishes. Issue #46 06/21/2007 Adriatic Fish Broth Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 10/19/2000 Aldo's Garden Linguine This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas. Issue #34 10/19/2000 Father Sal's Tenerumi Soup Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach. Issue #34 03/26/2008 Venison Osso Buco Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe. Issue #31 03/04/2002 Rose's Red Sauce This simple recipe reveals the flavor superiority of san marzano tomatoes. Issue #26 03/14/2002 Farfalle with Wild Mushroom and Tomato Sauce Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season. Issue #21 01/23/2007 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2 11/14/2012 Menu: An Italian Sunday Supper For a crowd-pleasing weekend meal, serve this family-style menu featuring beef rolls simmered for hours in a rich red tomato sauce along with plenty of garlic bread, some simple antipasti, and a decadent chocolate and caramel tart. Does Not Apply