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Marcella Hazan uses butter in her famous tomato sauce recipe from her renowned cookbook, Essentials of Italian Cooking. The incredibly simple, yet shockingly flavorful tomato sauce only calls for ...
Here, savory pancetta gets paired with sun-dried tomatoes, garlic, and oregano, then simmered with heavy cream and finished with grated Parmesan and fresh spinach.
Here’s Silverton’s advice for preventing scalded tomato sauce in the first place, and a few tricks for saving a burnt sauce. Related: 10 Essential Tomato Sauces Start with a sweet tomato
It is typically served over white rice. In Louisiana Creole cuisine, there is a tomato sauce known as a Creole sauce. It is similar to Italian tomato sauce, but features more Louisiana flavors derived from the fusion of French and Spanish cooking styles. They both usually contain the traditional holy trinity of diced bell pepper, onion, and celery.
Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers Brasil sauce – mayonnaise with pureed pineapple , tomato and spices [ 18 ] Zigeuner sauce – cuisine 'gypsy style' Pages displaying wikidata descriptions as a fallback – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Shrimp with Fra Diavolo sauce. Fra Diavolo (from Fra Diavolo, nickname of 18th century guerrilla leader, in Italian "Brother Devil”) is a spicy Italian-American tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil. [1]
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Pomodoro means 'tomato' in Italian. [1] More specifically, Pomodoro is a Univerbation of pomo (“apple”) + d' (“of”) + oro (“gold”) [2], possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Matthiolus ...