'Tomato' on Serious Eats

Boldly Go Where No Caprese Salad Has Gone Before: Fried Caprese Bombs

I decided to create a fried hybrid—a frybrid, if you will—of two of my favorite mozzarella-based appetizers: caprese salad and mozzarella sticks. The resulting Fried Caprese Bombs consist of mozzarella-filled mini tomatoes that are breadcrumbed, fried, and served with a balsamic reduction. Crispy outside, gooey inside, and slightly sweet, this is one appetizer you have to try. More

Sunday Supper: Oven-Roasted Tomato Sauce With Salami, Olives, and Pecorino

This no-fuss, foolproof oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers, and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest. More

Slow-Cooker Sunday Gravy

A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce. More

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor. More

Quick and Easy Italian-American Red Sauce in 40 Minutes or Less

There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor. More

The Food Lab: Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted

This is red sauce. The slow-cooked, rib-sticking Italian-American stew designed to fill you up with equal parts flavor and pride. It's the kind of sauce for which you open up the windows while you're cooking just to make sure that everyone else in the neighborhood knows what you're up to. It's the kind of sauce you want your meatballs swimming in, your chicken parm bathed in, and the sauce that you want not just tossed with your spaghetti, but spooned on top in quantities that'd make a true Italian cry out in distress. The kind of sauce that tastes like it took all day to make, because it really took all day to make. And the best part? This version is worth every minute. More

Nice and Easy Sautéed Zucchini, Summer Squash, and Cherry Tomatoes with Chilies and Herbs

I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end. More

Roasted Tomato-Mint Salsa From 'Tacolicious'

When I make salsa at home, it's usually super simple: fresh tomatoes, onions, garlic, cilantro and lime, and a spoon to eat it with. This version, from Sara Deseran and Joe Hargrave's restaurants-cum-cookbook, Tacolicious, isn't much more complicated, but is much more interesting. It's the salsa that welcomes you on arrival to the Tacolicious restaurants, and will be the standard in my kitchen from now on. More

Roasted Tomato-Mint Salsa From 'Tacolicious'

When I make salsa at home, it's usually super simple: fresh tomatoes, onions, garlic, cilantro and lime, and a spoon to eat it with. This version, from Sara Deseran and Joe Hargrave's restaurants-cum-cookbook, Tacolicious, isn't much more complicated, but is much more interesting. It's the salsa that welcomes you on arrival to the Tacolicious restaurants, and will be the standard in my kitchen from now on. More

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