There are lots of tricks to thicken a tomato sauce quickly, but if you can be just a bit patient, this is arguably the best ...

While you could make tomato sauce from any tomato ... The thing that truly defines a slicer, though, is that they have a good amount of juiciness—more so than other tomatoes—but also enough ...

I f I were stranded on a deserted island and could bring just one pantry staple (humor me - this is purely hypothetical), it ...

Planting the ‘Cuor di Bue Albenga’ tomato in June works well in most areas since the plants take 85 days to start producing ...

Using butter instead of olive oil is a nod to the great Italian cookbook author Marcella Hazan, who taught us that a healthy dose of butter can make a good tomato sauce better, adding richness and ...

1. In a 12-inch nonstick skillet, heat the butter and olive oil over medium heat. When the butter has melted and is bubbling, ...

Make the iconic tomato sauce from Italian cooking expert Marcella Hazan. The recipe is everything a home cook could ever want — good in any season (no need for fresh tomatoes, but if you have ...

Their thick puree and semi-firm texture make for an indulgent, velvety sauce. $28 from Amazon What we like: Good balance of sweet and tart, with a strong tomato flavor right out of the can.

To start the sauce, Guarnaschelli first cooks grated ... of water to help get the raw garlic taste out and then a good helping of tomato paste when the garlic has begun to cook down.