Raw Fresh Tomato Sauce

In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the scalding oil releases the flavor of the herbs, and the salt can draw too much liquid from the tomatoes if added too soon. A raw sauce is best paired with spaghetti or spaghettini; thicker, heavier pasta shapes are not a good match.  

• 
  
  3 lb. ripe tomatoes, cored
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  2 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt
  
  

Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.

Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.

Raw Fresh Tomato Sauce

In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the scalding oil releases the flavor of the herbs, and the salt can draw too much liquid from the tomatoes if added too soon. A raw sauce is best paired with spaghetti or spaghettini; thicker, heavier pasta shapes are not a good match.  

• 
  
  3 lb. ripe tomatoes, cored
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  2 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt
  
  

Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.

Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.

Raw Fresh Tomato Sauce

In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the scalding oil releases the flavor of the herbs, and the salt can draw too much liquid from the tomatoes if added too soon. A raw sauce is best paired with spaghetti or spaghettini; thicker, heavier pasta shapes are not a good match.  

• 
  
  3 lb. ripe tomatoes, cored
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  2 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt
  
  

Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.

Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.

Chimichurri Sauce for Beef Tenderloin

Based on an Argentine sauce for grilled meats, this zingy condiment, originally developed to accompany a Sear-Roasted Beef Tenderloin, brightens up any wintertime roast.

• 
  
  1/4 cup coarsely chopped shallot
  
  


• 
  
  2 Tbs. sherry vinegar; more as needed
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup (1 oz.) packed fresh flat-leaf parsley
  
  


• 
  
  1 cup (1 oz.) packed fresh basil
  
  


• 
  
  1 Tbs. fresh oregano
  
  


• 
  
  2 small cloves garlic, lightly crushed
  
  


• 
  
  1 tsp. whole black peppercorns, cracked; more, freshly ground
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  

Put the shallot, vinegar, and 1/2 tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and peppercorns and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.

Grilled Bread Salad With Basil and Cherry Tomatoes

A trip to the grill gives the makings of a classic Italian bread salad—a good crusty loaf of bread, ripe summer tomatoes, and basil—a little smokiness and crisp texture. Because this salad can sit out at room temperature for an hour or two, it’s the perfect side for a picnic or barbecue. If you can’t find bocconcini, substitute a large fresh mozzarella cut into 1-inch pieces.

• 
  
  1 medium loaf (about 1/2 pound) rustic
  
  


• 
  
  white bread (like ciabatta), cut length-wise into 1-inch-thick slices
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 clove garlic, halved lengthwise
  
  


• 
  
  1 pint cherry or grape tomatoes, halved
  
  


• 
  
  1 bunch scallions (about 8), trimmed and thinly sliced (both white and green parts)
  
  


• 
  
  12 large basil leaves, torn into small pieces
  
  


• 
  
  1/4 cup red-wine vinegar
  
  


• 
  
  8 oz . bocconcini (small fresh mozzarella balls), halved
  
  

Prepare a medium-high fire on a gas or charcoal grill. Clean and oil the grates to prevent sticking. Using a pastry brush, dab both sides of the bread slices with 2 Tbs. oil and sprinkle with 1/2 tsp. salt. Grill the bread until it browns and gets good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes, and transfer to a large cutting board to cool. Rub the cut sides of the garlic over the bread and discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil. Cut the bread into 1-inch pieces and add to the bowl.

In a small bowl, whisk the remaining oil with the red-wine vinegar, pour over the bread mixture, and toss well. Let the salad sit for up to 2 hours before serving. Just before serving, fold in the bocconcini and season with salt to taste.

Braised Beef Braciola Stuffed with Basil and Mozzarella

This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.

• 
  
  One 2 lb. flank steak
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup grated mozzarella
  
  


• 
  
  3/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/3 cup fine, dry breadcrumbs
  
  


• 
  
  12 large basil leaves, torn into pieces 
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1 large yellow onion, cut into thin strips (about 1-1/2 cups)
  
  


• 
  
  1/2 cup red wine
  
  


• 
  
  One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  8 oz. white mushrooms, quartered
  
  

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll–style with the stuffing inside. Secure with kitchen twine in five or six places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate.

Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.