24 east roma recipes

A hearty pasta Bolognese with a slow-simmered ground beef and tomato sauce built on sauteed onion, pepper, and celery. Loaded with oregano and basil, finished with grated parmesan over your favorite pasta.

Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.

A long slow simmer makes this cheesy rich crowd pleaser a certain hit when company is coming.

Basic Italian tomato sauce with peeled plum tomatoes, garlic, basil, a splash of red wine, and a knob of butter for a silky, restaurant-style red sauce in 40 minutes.

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Pizza pomodoro with homemade garlic dough topped with overlapping Roma tomato slices, fresh basil, and Parmesan. A simple Italian flatbread pizza from scratch.

Linguine with roasted garlic, fresh tomatoes, jalapeno, and anchovy paste tossed with Parmesan, oregano, and lemon juice. Bold, punchy, and not shy about flavor.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

Nantucket cioppino is a New England take on the San Francisco classic, loading swordfish, lobster, clams, mussels, cod, and shrimp into a red wine tomato broth. A showstopper seafood stew for a crowd.

Meat spagetti sauce that uses whisky. The best pasta sauce I have ever had. With a bushel of fresh in-season plum tomatoes I made enough for the winter. It was worth it! This is a reguler large size version.