Turned out very good for my first attempt. Its similar to a dish my mother makes.

I love Italian food. This is a recipe passed down from Bunny's husband's family. It's a convenient sauce that can be used deliciously with pasta, hamburg steak, gratin, omurice, curry, etc. This can be frozen and stored, but even though I always make a lot, it all just gets eaten up.In Step 1, since you're not mincing anything, it can be done on top of a paper towel.In Step 2, be sure not to burn the garlic. Let it cook on low heat.In Step 3, I crushed the tomatoes and dropped them directly in the pot, but hot oil may splatter, so be careful.We love this recipe because it doesn't make a lot of dirty dishes. Recipe by bunny fish.

I make and store this sauce every year during tomato season. If you don't want the seeds in the sauce, you can strain the sauce to remove them. This tomato sauce goes well with anything.Leave the tomatoes out at room temperature.Since all you have to do is boil, peel and simmer the tomatoes, this is very easy to make.This sauce has a wide variety of uses, such as pasta or simmered tomatoes, and it's very convenient to have stored and ready to use. (You can store it in freezer bags in the freezer as well.) Try making this tomato sauce during the summer. Recipe by Iriko

This is part of my 'pasta in one pan' series. Use the pasta cooking method described into make a simple tomato pasta.The pasta is on the soft side. If you prefer it firmer, shorten the time you let the pan rest in Step 5, or don't cook it for very long in Step 6 and have it as soup pasta. If you are using vegetables with high water content like cabbage, reduce the amount of water. Recipe by Nekozame

Quick, easy, bacon, pasta. What's not to love? 😀

This is an easy, authentic pasta using canned mackerel. The tartness can vary depending on the brand of canned tomatoes, so adjust the sugar and bouillon accordingly. Recipe background: I had canned mackerel at home, so I made pasta quickly.

A very simple and easy recipe with tomatoes. It's delicious and has a wonderful taste.

This is as basic and sublime as Italian cooking gets. My daughter requests this all the time. In the winter, she would ask for this and I would say, we need to wait for summer tomatoes. Yet, I have made it with store fresh roma tomatoes in winter and it is a nice reminder of summer.

I would post more pictures but every time I try the app shuts down! Enjoy, quick and easy to make.

A classic homemade ravioli recipe with fresh egg pasta and a simple filling, perfect for a festive meal.

Simply put, I just love pasta.I use fresh tomatoes, but you could also use 200 ml store-bought or homemade tomato sauce, although the process from Steps 5-11 will be different.For store-bought or homemade sauce, I recommend adding grated garlic to taste. Recipe by *ai*

Ragù Napoletano has many variations, even in the same family. This recipe is the most basic with variations. If you try this, you will taste ragù as eaten in home kitchens in Napoli.