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About.com    Italian Food
In the Spotlight | More Topics | Top Picks |
  from Kyle Phillips
I had planned to send this out yesterday, but then got sidetracked. Sorry. Returning to business at hand, we're in the midst of tomato season, and though we haven't gotten out the big pot we use for Pomarola in bulk yet, we did make our first batch of plain simple tomato sauce yesterday. It's so different from the store-bought stuff! Much better, too.

 
In the Spotlight
Pomarola toscana
This is what we'll be making a lot of in a couple of weeks, and then plan on enjoying well into the fall.

 
           More Topics
Neapolitan Tomato Sauce, or Pummarola
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan sauce, known as Marinara in the US, comes into play. It's perfect for pasta, but will also work well with rice or pizza.

 
Red Sauces for Pasta
While tomato sauce is wonderful, it's also an excellent departure point for other things, especially pasta sauces. Arrabbiata, Carrettiera, Puttanesca, and many more, all wonderful in summer!

 
 
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Top Picks - Favorite Grilled Meats  from your  Italian Food  Guide
You might think me mad to say I'm quite happy to fire up the grill at this time of year, but think about it: Lighting a fire outside keeps things from getting hot inside. And grilled meats really are nice in the summer months.

1) Stuffed Vegetables: Summer Delights
I've said this before, but when it gets hot out few things are as refreshing as stuffed vegetables, especially because they're very good cool, or even lightly chilled. And healthy too, and light on the digestion.

2) On About: Tips for Growing Tomatoes
I confess that I'm not much of a gardener. But armed with these tips, even I could probably get something to grow.

3) Live where it's cold now? Try Peposo
Peposo is an ancient, peppery stew made in the town of Impruneta, near Florence. Ancient enough that the original recipe predates the introduction of tomatoes, and therefore Alessio Pesucci doesn't include them in his. It's very good.

 
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