Tomato Puree (Water, Tomato Paste), Crushed Tomatoes In Puree [Crushed Tomatoes, Tomato Puree, Calcium Chloride (Firming Aid), Citric Acid], Sugar, Onions, Olive Oil, Parmesan Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Salt, Romano Cheese Made From Cow's Milk (Cultured Part-Skim Milk, Salt, Enzymes), Garlic ...

Ingredients : Imported San Marzano Whole Peeled Tomatoes, California Whole Peeled and Crushed Tomatoes, Extra Virgin Olive Oil, Fresh Onions, Fresh Carrots, Fresh Garlic, Pear Concentrate, Spices.

Silver Palate Pasta Sauce is delicious, nutritious, frugal and fun and contains more lycopene antioxidants than tomatoes so they truly are better both in taste, texture and health.

Though you could use any tomato, Roma and other paste tomatoes - with meaty texture with little to no seeds - are said to develop the best flavor when cooked down into a delicious sauce.

Romano cheese is a hard Italian-style cheese type that originated near Rome. Romano has a bold, nutty flavor with a tangy finish, and a grainy texture makes it easy to grate. Romano may be made from sheep's or goat's milk but for our world famous Wisconsin Romano we use cow's milk.

A rich tomato-based sauce made with a little butter & Romano cheese for a rich creamy taste The perfect sauce for any pasta meal that is sure to please everyone!

The Silver Palate Cookbook is the exception. Published in 1982 by Manhattan-based duo Sheila Lukins and Julee Rosso, its recipes mix Spanish, Mediterranean, and Asian flavors in a time when everyone was obsessed with French cooking techniques.

In September the two women and A.M.A. sold the Silver Palate, which is at 274 Columbus Avenue (at 73d Street). The new owner, Peter Harris, said he would keep the image of class, while trying to make sales more mass.

Dave's Gourmet - White Truffle Marinara Sauce This rather opulent pasta sauce is handmade in Dave's kitchen and contains vine-ripened tomatoes, white truffles, and edible gold flakes. Residing in a handcrafted wooden box, this sauce was a limited edition offering only selling for a resectable $1000 per jar.

Try apple cider vinegar, red wine vinegar, capers, chopped olives, or lemon juice. If the sauce is plenty acidic - as many store-bought varieties are known to be - use just the lemon zest instead. Stir it in at the end of the cooking process to preserve as much bright freshness as possible.

Beyond sauce, the sweetness of a whole plum San Marzanos combined with fresh mozzarella will lend itself perfectly for a traditional Margherita Pizza. Baked pasta, soups, and seafood this tomato is a fine addition and will give your dishes that extra authenticity you've been searching for.

For reference, here are the best types of tomatoes for various purposes:

• Sauces: Roma, heirloom, tomatoes on the vine.
• Canning: Roma, heirloom, tomatoes on the vine, green tomatoes.
• Salads: grape, cherry.
• Skewers: cherry.
• Sandwiches: beefsteak, tomatoes on the vine.
• Fried: green tomatoes.
• Snacks: grape, cherry, heirloom.

cheese Romano is another hard, grating-type cheese used on pizzas and pastas. It has a creamy white appearance and sharp, piquant flavor. Italian Romano, named Pecorino, is made from ewe's milk, but domestic versions are made from cow's milk which produces a milder flavor.

Romano is another hard, grating-type cheese used on pizzas and pastas. It has a creamy white appearance and sharp, piquant flavor. Italian Romano, named Pecorino, is made from ewe's milk, but domestic versions are made from cow's milk which produces a milder flavor.

Romano cheese is also a great ingredient in many other dishes, such as lasagna, lasagna soup, and lasagna biscuits. Pecorino Romano is so versatile that it can be used in dishes including pasta, pizza, meatballs and patties, salads, soups, and stews.

Julee Rosso Julee Rosso is an American cook and food writer. In 1977 she and Sheila Lukins opened and ran a gourmet food shop in New York City called The Silver Palate. In the 1980s they wrote The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and others.