'tomato sauce' on Serious Eats

Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook'

For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare. More

Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

As Charles Phan explains in Vietnamese Home Cooking, Chinese cuisine has a strong influence in certain places in Vietnam like the port town Hoi An. There, much of the food is a mash-up of cultures (including even Japan), so serving fried wontons is not a major leap, cuisine-wise. Phan's fried wontons use the same filling as his wonton soup--mainly shrimp, pork, mushrooms, and chestnuts--but here they are sealed like ravioli (no tricky folding!) and fried in canola oil. The richness of the dumplings is balanced by serving them with a spicy tomato sauce spiked with fish sauce. More

Lidia Bastianich's Farro with Tuna and Tomatoes

Lidia Bastianich doesn't traffic in trends, so I knew that this recipe in Lidia's Italy wasn't just thrown in to capitalize on farro's recent surge in healthy appeal. As she writes in the caption, it actually came from a restaurant called Le Lampare in Trani, Italy. The tuna, caper, and tomato sauce would probably go well with about any pasta shape (I certainly wouldn't mind it), but seems to really come alive when paired with the farro. More

Grilling: Chicken Involtini with Prosciutto and Basil

This tasted like a more complex, more delicious chicken parm. All the classic flavors were there—tomato sauce, cheese, chicken—but done in a more sophisticated way. The provolone was creamy with a little sharpness, the prosciutto nice and salty, and the chicken tender and juicy. When mixed with some marinara and basil, it had everything that makes a really plate-lickin' Italian-American meal. More

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