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Entries tagged with 'tomato sauce'

Chicken in Tomato Sauce With Chickpeas and Kale

Serious Eats Yasmin Fahr 5 comments

In this quick, easy, and delicious one-pot dinner, chicken breasts are seared, then gently cooked in an herb-filled tomato sauce with chickpeas and hearty kale. Topped with crunchy, seasoned breadcrumbs, this rustic meal comes together in 45 minutes. More

Spaghetti and Parmesan Chicken Meatballs

Serious Eats Yvonne Ruperti 6 comments

For a lighter meatball that won't weigh you down, chicken is the perfect choice. Flavored with Parmesan and herbs, these tender meatballs stay moist with a little help from gelatin. More

Comfort Me with: Easy Spaghetti Sauce

Stephanie Stiavetti Post a comment

This easy-to-make spaghetti sauce is the ultimate in comfort fare with its rich, tart personality and down-home meaty richness. More

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

Kate Williams Post a comment

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

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

Serious Eats Kate Williams Post a comment

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

Poll: Sugar in Tomato Sauce, Way or No Way?

Slice Niki Achitoff-Gray 76 comments

Is that a hardworking teaspoon of sugar just mindin' it's own business OR is it the shot heard 'round the world? If you frequent Slice, you may have spotted the recent re-emergence of a longstanding debate regarding Kenji's New York style pizza sauce. The recipe calls for a modest addition of sugar, and a whole lot of folks are just not having it. So, we want to know. Is that (biggish) pinch of sugar no big deal or utter, heinous blasphemy? More

Skillet Baked Ziti

Serious Eats Yasmin Fahr 7 comments

All the flavor of a classic baked ziti with tomato sauce and cheese, but in a single skillet, start to finish. More

Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

Kate Williams 1 comment

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. 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 with a spicy tomato sauce spiked with fish sauce. More

Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

Serious Eats Kate Williams Post a comment

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

Sunday Supper: Creamy Mascarpone Polenta Topped With Sunday Gravy

Sunday Supper Jennifer Olvera Post a comment

Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù. More

Creamy Mascarpone Polenta Topped With Sunday Gravy

Serious Eats Jennifer Olvera 2 comments

Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù. More

Sunday Supper: Linguine With Oven-Roasted Tomato Puttanesca

Sunday Supper Jennifer Olvera Post a comment

Oven-roasted tomatoes are tasty foundation for tangy, salty accompaniments in this easy, breezy puttanesca. More

Lidia Bastianich's Farro with Tuna and Tomatoes

Serious Eats Nick Kindelsperger 1 comment

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

Sandwiched: Grilled Sausage and Ricotta Pizza Sandwich

María del Mar Sacasa Post a comment

This week for Sandwiched, I translated my slice obsession into a sandwich. Instead of a bakery roll, I begin with ready-to-use supermarket pizza dough and baked it on a sheet pan. As an ode to my adoration of Pizza Hut bread sticks, the dough that will act as the hat on these sandwiches is brushed with butter and sprinkled with a mixture of green can Parmesan cheese, dried oregano, and garlic powder. More

Grilled Sausage and Ricotta Pizza Sandwich

Serious Eats María del Mar Sacasa 7 comments

Let the dough come to room temperature prior to using.... More

Cook the Book: Meatballs al Forno

Serious Eats Caroline Russock 5 comments

Nancy Silverton had traditional Italian cuisine on the mind when writing menus for Osteria Mozza but when it came to Pizzeria Mozza she made one Italian-American exception on the menu for meatballs. And it was a happy exception: these Meatballs al Forno adapted from The Mozza Cookbook ended up being the most popular antipasto on the menu. More

Grilling: Chicken Involtini with Prosciutto and Basil

Serious Eats Joshua Bousel 4 comments

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

Dumplings with Sichuan Peppercorns and Spicy Tomato Sauce

Serious Eats Chichi Wang 3 comments

Adapted from Asian Dumplings by Andrea Ngyuen... More

Dinner Tonight: Moroccan Ragout with Poached Eggs

Serious Eats Blake Royer 18 comments

Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices. More

Dinner Tonight: Spaghetti All'arrabbiata

Serious Eats Nick Kindelsperger 10 comments

All'arrabbiata means "angry style", and that's all you really need to know about this recipe. It's a tomato sauce with a kick. Usually that comes from crushed red pepper flakes, but I found this recipe from FX Cuisine that trades... More

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