Tomatoes

In many Italian sauces, chopped tomatoes are gently stewed with aromatic vegetables, often combined with meats and wine, into deep-flavored and complex sauces such as ragù or Bolognese sauce. But for simpler sauces, tomatoes can peeled and seeded, cut into cubes, and tossed with pasta—often in conjunction with other condiments such as olives and anchovies—producing pasta sauces that are fresh and light.