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24 recipes found.
Aha Bujang's Indian-Style Chicken Curry
A rich Indian-style chicken curry made without water, using the flavors of onion, tomato, and fresh cream with added spices.
Kim Milan's Homemade Tomato Sauce
A deep and rich all-purpose homemade tomato sauce made by simmering a combination of canned whole tomatoes, fresh tomatoes, and cherry tomatoes over low heat for 1 hour.
Fabri's Penne all'Arrabbiata
An authentic pasta made by simmering whole tomatoes for a long time to bring out a deep umami flavor, with the fiery heat of chili peppers.
Kim Ho-yoon's Tomato Polpette
Tender meatballs made with milk-soaked bread, topped with a rich tomato sauce and mozzarella cheese, then baked in the oven—a perfect home party dish.
Ttukdak Hyung's Egg in Hell
A fusion shakshuka made by simmering leftover bell peppers, onions, and bacon from the fridge in a spicy tomato sauce with gochujang, topped with eggs and cheese.
Aha Bujang's tomato haemul bori risotto
A tomato seafood risotto with a popping texture made with frozen mixed seafood, canned whole tomatoes, and soaked barley.
Kim Milan's Amatriciana
An authentic Italian pasta where the savory fat of guanciale, pecorino cheese, and spicy crushed pepper harmonize with a savory tomato sauce.
Raymon Kim's Italian Meatball Pasta
A classic Italian meatball pasta with tender meatballs soaked in milk-soaked breadcrumbs and rich flavor from homemade tomato sauce.
Aha Bujang's maekom samgyeopsal tomato pasta
This pasta elevates its flavor by adding a special spicy sauce made with green grapes and prunes, along with grilled pork belly, to a rich tomato sauce.
Raymon Kim's Chili Con Carne
A highly addictive Tex-Mex style chili stew made by simmering finely ground beef and sautéed onions with abundant spices, tomatoes, and beer until richly blended.
Maeil Matna Beef and Potato Bake
A one-pan dish of potatoes and cheese baked over a sweet and savory stir-fried beef tomato sauce until golden and fragrant.
Choi Kang-rok's Dapper Tomato
A unique tomato stew with beef tripe, tenderly boiled, then grilled to a golden brown, and finally simmered richly with tomatoes, curry, and red wine, by Chef Choi Kang-rok.