Baharat Tomato Sauce
This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.
This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.
The key to this simple, tasty sauce is using good-quality tomatoes, such as the San Marzano variety. This recipe makes double the amount of sauce you need for these baked pastas, but it freezes well, so enjoy leftovers tossed with spaghetti and grated Parmesan cheese for a quick weeknight meal.
Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.
Simple and straight forward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and intensely ripe harvest time tomatoes. We call for fresh lasagna noodle sheets instead of dried cannelloni for two reasons: they taste far better and they're much easier to stuff. Depending on the type and size of the fresh lasagna noodle sheets, and the consistency of the ricotta, this recipe can make 10 to 12 cannelloni.
This sauce is excellent served with stuffed vegetables or fish. Transform it into a tasty vinaigrette by adding a little white balsamic or red wine vinegar.
