Almost all tomato-sauce recipes call for at least 30 minutes of cooking, but you can make this tomato sauce in less than 10 minutes by using a large skillet instead of the conventional saucepan. The tomatoes cook faster on the larger surface of the skillet and taste fresher than sauces subjected to 45 minutes of heat. Pasta is added to the sauce in the skillet to finish cooking both pasta and sauce together. This basic tomato sauce can easily be prepared while waiting for the pasta water to come to a boil. Ripe seasonal tomatoes, preferably plum or sauce tomatoes, which have a lower water content, should be used when available, but first-rate canned tomato pulp is a fine choice for the rest of the year. Those who wish to peel fresh tomatoes should, though it's not necessary.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.