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Saute garlic in olive oil, then simmer with tomatoes, tomato paste, parsley, a pinch of salt and a generous dose of red wine to make a flavorful and versatile marinara.
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This Sicilian pizza sauce can be personalized to taste--adjust the oregano or basil, or maybe add garlic powder or red pepper flakes.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Baked ziti is a favorite dish for many for good reason. Try your hand at the classic pasta dish using this recipe.
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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Get Grilled Skirt Steak Gyros Recipe from Food Network
www.simplyrecipes.com
Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.
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Get Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce Recipe from Food Network
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Get Tomato Steak with Baked Goat Cheese and Herb Salad Recipe from Food Network
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A Middle Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti.
cooking.nytimes.com
Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.