Tomatoes.I used fresh garden tomatoes. They were beefsteak and Roma tomatoes, but you can use any type of tomato. You can even use a combination of yellow tomatoes, Beefsteak tomatoes, plum ...

Use fresh plum tomatoes, which are lower in moisture, or a mixture of varieties. Wait to chop the basil until you want to add it to the sauce, so it retains its green color. This is enough sauce ...

2. When the water reaches a steady simmer, blanch the tomatoes: Lower them carefully into boiling water until their skin starts to split or peel slightly.

Garten's marinara uses a 1/2 cup of wine, crushed tomatoes, fresh parsley, salt, and pepper, and like the other recipes, onion, garlic, and olive oil. Adding the wine was one of the first steps. I ...

The original recipe, called Tomato Sauce III, can be found in Hazan’s formative “The Classic Italian Cookbook,” from 1987.(The book was originally published in 1973). It’s all of four ...

Meatballs in tomato sauc e are a comforting thing, a ruddy, garlicky Italian American classic meant to be nestled on a pile of spaghetti and showered in cheese.. This dish is not that.