Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This shows just how perfumed basil is.
If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
Garlic and pine nuts, currants and onion take the ubiquitous tomato-mozzarella salad into new territory.
When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. My twist on mom’s toast is to make brown butter croutons, though when I'm really feeling feisty I go all the way and make grilled cheese croutons to float on the soup. to cut the bread for the brown butter croutons, take a 4-inch chunk of rustic bread (5 to 6 ounces) and cut off and discard the crusts using a serrated knife. Cut the bread into 4 slices, then cut the slices into 3 1/4- to 1-inch cubes.
You can buck up the personality of a bowl of pasta by merely switching the order of how grated cheese and tomato sauce are blended with the noodles. Bring in smoky flavors and a snap of chile, and you have a modern improvisation.
There's nothing quite as homespun as a bowl of tomato soup with a classic grilled cheese sandwich.
What's not to love about a tomato soup spiked with orange zest, spices, sweet onions, and garlic? Simmer it with vegetable broth instead of chicken and everyone, no matter what their eating proclivities, will enjoy it.
Ingredients
The tomato/meat base of this ragout will work with any shape of pasta. Just use this recipe as a trusty guide. The point is to use whatever meat you have, such as roast pork (or beef or lamb or poultry), and heat it quickly with canned tomatoes to make a succulent sauce. Keep in mind that the meat is already cooked to perfection, so it takes very little time to come together.