The Best Tomato Pie

Alabama Tomato Pie slice on white plate with pie dish behind it.

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There’s no better way to close out summer than making this delicious southern recipe.

Tomato season is underway and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, creamy tomato basil chicken or creamy tomato Italian parmesan chicken for more tomato recipes.

Alabama Tomato Pie slice on white plate with pie dish behind it.

The Best Tomato Pie

Growing up in Alabama, Tomato Pie was a summer staple and one we enjoyed often. It’s Aimee here from the site Aimee Mars and southern recipes are my specialty. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

Ingredients in Tomato Pie

This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes, whether they come from your own garden, farmers market, or your local grocery store. Use your fingertips to gently squeeze the tomatoes to test their firmness.

  • 9-inch pie shell: you can use a store-bought pie shell if you’re looking to make this recipe quickly or you can make a delicious one of your own like this buttermilk pie crust.
  • 6 Tomatoes, large and very ripe: the firmer the tomatoes the better. If the tomatoes are too soft they’ll have way too much moisture, which will make your pie soggy.
  • Salt: this is just a basic salt for coating the tomatoes before adding them to the recipe, it helps to drain any additional water.
  • Fresh Basil: basil and tomato were meant to go together and putting this fresh ingredient in tomato pie are no different. I highly recommend using fresh basil if you can find it.
  • Freshly Shredded Cheddar Cheese: you can use already shredded cheddar cheese for this recipe, but shredded your own makes it slightly softer and so it melts perfectly together into the pie.
  • Mayonnaise: this key ingredient slightly holds this pie together and adds some delicious flavor.
  • Seasoning: salt, pepper, and garlic powder and the main spices for this recipe, however, you can easily add in some more such as paprika and chili powder if you like a spicier version.

Tomato pie in a white pie dish with fresh basil on top

How to Make Tomato Pie

  1. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes.
  2. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and seasoning until fully combined.
  3. Arrange: place your desired pie shell into a pie dish and begin to arrange the pie by layering a single layer of tomatoes on the bottom. Then spread half of the cheese mixture on top of the tomatoes. Place another layer of tomatoes, overlapping some, on top, and repeat with the remaining cheese mixture. Finish layering the pie with some tomatoes on top. Firmly press the tomatoes in so the mixture comes together. Sprinkle some additional basil on top if desired.
  4. Bake: Place the pie in a pre-heated oven at 350º F and bake for 35 to 45 minutes, until the cheese becomes bubbly.

Which Tomatoes are Best for Tomato Pie?

The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirloom. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes then you absolutely can, just also make sure they’re super firm. If you choose tomatoes that are too soft it will be hard to remove the water content and your pie will turn out soggy.

Can I use a Store-Bought Pie Crust?

Yes! If you’re short on time or just don’t want to hassle with making a crust then a store-bought crust will work just as well. There is one trick I always like to use though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.

Slice of tomato pie on a white dish

What to Serve with Tomato Pie:

This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Some of my favorites are listed below.


The Best Tomato Pie

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There's no better way to close out summer than making this delicious southern recipe.
Course Dinner
Cuisine American, Southern
Keyword tomato pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 279kcal
Author Aimee Mars


  • 1 9-inch Pie Shell
  • 6 large Tomatoes very ripe
  • 1 tablespoon Salt
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Fresh Basil chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper


  • Preheat the oven to 350ºF and if making prepare the pie dough.

Prepare the Tomatoes:

  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.

Make the Filling:

  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.

Arrange the Pie:

  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.


  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.


Serving: 1slice | Calories: 279kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1055mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1176IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 1mg

Tomato Jam

This Easy Tomato Jam is the perfect condiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.

It’s tomato season! For more awesome ways to use fresh tomato, check out this Chilled Cucumber Tomato Salad, this One Pot Fresh Tomato Pasta, and this Caprese Sandwich with Basil.

Overhead shot of tomato jam in a jar.

Homemade Tomato Jam

If there’s anything you do with all those leftover tomatoes this summer, make this tomato jam! It’s the perfect combination of sweet and savory, and goes with pretty much anything. We love to slather it on toast with a runny fried egg, snuggle it into plain turkey sandwiches, and serve it alongside grilled chicken.

Bonus? It’s a virtually fool-proof, hand-free recipe. All you have to do is throw everything in a pot and let it do its thing until the tomatoes break down and are perfectly jammy and sweet.

Overhead photo of the ingredients in the tomato jam.

Ingredients in Tomato Jam:

  • Tomatoes. If you have a ton of leftover heirloom tomatoes you need to get rid of, of course you can use those, but tomato jam is best purposed for those less sweet Roma tomatoes.
  • Vinegar. Ever jam needs a little bit of acid, and while you could use pretty much any vinegar you have on hand, we went with apple cider vinegar. It has the perfect amount of sweet and acidic flavor, plus it’s super affordable.
  • Lemon. To me, lemon and tomato go hand in hand, so we add just a little bit in addition to the apple cider vinegar.
  • Onion and garlic. You won’t always find onion and garlic in a tomato jam recipe, but I really like the extra flavor and texture they both add to the tomato jam.
  • Spices. For a smoky, warm flavor, we add both ground cinnamon and ground cumin. Just enough to add a little bit of flavor, but not enough for it to be singled out.
  • Sugar. Another really important ingredient in our tomato jam. Sugar of course, adds sweetness to the tomato jam, but it’s also necessary to balance out all the acid in the tomatoes, vinegar, and lemon juice.

Let’s Make Some Jam!

Guys. This is SO easy. Here’s how it goes down.

  • Chop the tomatoes. You’ll want to take out the core of each tomato, but leave the seeds and skin.
  • Add tomatoes, vinegar, lemon juice, sugar, spices, salt, onion, and garlic to a large pot. Stir.
  • Bring the mixture to a boil, and reduce to a simmer.
  • Cook until jammy and sweet and savory and delicious!

Tomato Jam being stirred with a wooden spoon in a pot.

Substitutions, Tips and Tricks for Recipe Success:

  • While our recipe does call for Roma tomatoes, if you have leftover tomatoes, then by all means, use what you have!
  • If you only have apple cider vinegar or lemon juice, you can use one or the other.
  • Apple cider vinegar can be swapped out for white wine vinegar or sherry vinegar.
  • Stir frequently to prevent the tomatoes from burning or sticking.
  • Season properly! In addition to the teaspoon of salt the recipe calls for, you will also have to adjust to your taste. I like things on the saltier side, so I always end up adding a half teaspoon or so more.Tomato jam in a clean can jar with a wooden spoon on the side with tomato jam on it.

Uses for Tomato Jam:

  • Spread whole-grain toast with whipped ricotta cheese and tomato jam
  • Spoon tomato jam on top of brie and bake in a 375-degree oven until brie is melted, about 15 minutes.
  • Spoon tomato jam on top of burrata cheese and serve with toasted crostini.
  • Slather tomato jam on whole-wheat bread with Boursin cheese and thick-cut roasted turkey.
  • Serve alongside scrambled eggs and toast.

Making Tomato Jam with Pectin:

If you want a more jell-like texture, you can add a tablespoon of pectin to the mixture. Boil for 1-2 minutes and then let cool.

Tomato jam in a clear jar with a wooden spoon and three slices of bread surrounding the jar.

What to Serve with Jam:


Tomato Jam

This Easy Tomato Jam is the perfect comdiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you're done.
Course Sauce
Cuisine American
Keyword jam, savory jam, tomato jam
Prep Time 10 minutes
Cook Time 2 hours
0 minutes
Total Time 2 hours 10 minutes
Servings 1 cup jam
Calories 459kcal
Author Nicole Leggio
Cost $10


  • Large pot


  • 2 lbs roma tomatoes, cored and chopped
  • 1/2 cup packed brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 medium onion, chopped
  • 1 large garlic clove, minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1 tsp kosher salt


  • Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally.
  • Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like.
  • Season to taste with salt and pepper. Cool completely and store in an airtight container.


Serving: 1cup | Calories: 459kcal | Carbohydrates: 117g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 227mg | Fiber: 2g | Sugar: 110g | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg

Tomato Basil Rice – Fresh & Full of Flavor!

Basil & Tomato Rice takes plain ol’ white rice from ordinary to extraordinary in no time at all!

This quick and simple recipe goes perfectly with all kinds of proteins and is jam-packed with flavor!

Tomato Basil Rice in a bowl

What is Tomato Rice?

Tomato rice is one of those recipe staples that stands on its own for a meatless meal or as a vegetarian entrée but we most often enjoy it as a side dish.

A simple combination of onions and white rice is cooked in chicken broth with fresh tomatoes of course! Once tender fresh basil and a sprinkle of parm are added before serving.

Tomato Basil Rice ingredients in a pot with broth on the side


RICE White rice is used in this recipe, but brown rice, jasmine or basmati will work too. The cooking times might have to be slightly adjusted depending on what type you use!

BROTH Chicken broth is used to cook the rice. Use beef broth or vegetable broth if that’s what you have on hand!

TOMATO Fresh diced tomato is cooked in with the rice so flavors can mix. Any type of tomato will work great!

Optional: For some extra zip and zest, add 1 tablespoon tomato paste along with the broth.

Tomato Basil Rice in a pot being cooked

How to Make Tomato Rice

Super easy, this dish comes together in no time!

  1. Saute onion in oil and add rice, cook until golden brown.
  2. Add broth, tomatoes, garlic, and seasonings. Cover and bring to a boil.
  3. Remove from heat and let set about 5 minutes. Add cheese & basil and more fresh tomatoes.

Garnish and serve with grilled steak fajitas or fish tacos. Don’t forget the easy strawberry margaritas!

Different Cooking Methods

Rice is one of the easiest things to cook in an Instant Pot, Slow Cooker, or on the stovetop. This recipe can be prepared in any of these ways! Just refer to your manual for instructions for individual appliances.

Tips for Perfect Tomato Rice

  • Instant rice seems like the easiest way to make tomato rice, but because it is dehydrated, the kernels will not be as firm. Using uncooked rice might take a bit more time, but it’s less expensive and will stay firmer, plus it tastes way better.
  • Rinse uncooked rice, mostly to remove any dirt or debris that might be in the bag, just like with beans. Some cooks think rinsing rice removes starch that keeps it from getting too starchy, but for tomato basil rice and these kinds of recipes, the starch is a good thing for keeping it creamy!
  • Leftovers can be stored in an airtight container for up to 4 days. To reheat, pop in the microwave until heated through!

Delicious Rice Dishes

Did you make this Tomato Basil Rice? Be sure to leave a rating and a comment below!

Tomato Basil Rice in a bowl

Tomato Basil Rice

This quick & easy side dish is zesty & full of flavor!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 113
Author Holly Nilsson


  • 1 tablespoon olive oil
  • ½ cup onion diced
  • 1 cup white rice
  • 2 cups chicken broth
  • 1 ripe tomato diced with juices, plus extra for garnish
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 3 tablespoons parmesan cheese grated, divided
  • 2 tablespoons fresh basil chopped


  • In a medium saucepan, cook onion in olive oil until it begins to soften, about 4 minutes. Add rice and cook 2-3 minutes or until the rice starts to brown a little bit.
  • Stir in chicken broth, tomatoes (with any juices), and garlic. Add salt & pepper to taste.
  • Bring to a boil, cover and reduce heat to a simmer. Cook 20 minutes without lifting the lid.
  • Remove from heat and rest 5 minutes before removing the lid. Add 2 tablespoons parmesan cheese and basil. Mix well.
  • Place in a bowl, garnish with remaining parmesan cheese, additional basil and fresh tomatoes if desired.


Any variety of tomato will work, you'll want about 1 cup (a little more or less is ok) chopped tomatoes.
If using dried basil, add 1 teaspoon along with the broth.
Brown rice, jasmine or basmati will work in this recipe but the cooking times will need to be slightly adjusted.
Optional: For some extra zip and zest, add 1 tablespoon tomato paste along with the broth.


Calories: 113 | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 492mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg
Tomato Basil Rice with writing
Tomato Basil Rice in the pan with writing
Tomato Basil Rice with a title
Tomato Basil Rice before and after being put in a bowl with a title

Turkey Wraps – Ready in 10 Minutes!

Turkey wraps are the perfect meal on the go and can be made with turkey from the deli or even leftover roast turkey. Add in your favorite veggies, cheese, a smear of sauce and roll it all up!

Turn this delicious wrap into a party favorite by chilling and slicing into rounds!

Turkey Wrap close up on a cutting board with chips and a pickle

On-the-Go Favorite!

Wraps like this one are amazing because, with just a few ingredients, you can have a healthy, filling, lunch, or dinner alternative in mere minutes!

These wraps can be made ahead of time for the perfect snack on the way to soccer practice or quick lunch on the run!

Fill it full of lettuce or veggies for lots of flavor and crunch!

Serve with a side of fruit kabobs and you are on your way! Use leftover meats, veggies, or even spreads for a quick and flavorful wrap that fits easily into a lunchbox, backpack, or purse!

ingredients to make Turkey Wrap on a cutting board


Wrap ingredients can be as complicated or simple as you like! The ingredients in this recipe resemble that of a club sandwich in a tidy handheld bite!

MEATS This wrap is full of sliced turkey (deli or homemade) but feel free to add ham or chicken breast. Don’t skip the bacon!

SAUCE A quick homemade honey mustard is a go-to but change it up with your favorite sauces. Cream cheese and cranberry sauce make a great addition! Try mayo or even aioli!

VEGGIES Tomatoes for some juicy tang and shredded lettuce for crunch are a must! Add some creamy avocado, cucumbers, onions, or even bean sprouts…the possibilities are endless!

process of making a Turkey Wrap

How to Make Turkey Wraps

It’s super easy to make the best turkey wrap ever!

  1. Spread cream cheese and cranberry sauce equally between two tortillas.
  2. Divide remaining ingredients over the two wraps.
  3. Roll tightly and refrigerate in plastic wrap or serve immediately.

Tips for Perfect Wraps

  • Heating the tortillas for a few seconds in the microwave will keep them from cracking as you roll them.
  • Ensure ingredients and sauces are about ½ inch from the edges all the way around. This will help keep everything from spilling out.
  • To store turkey wraps, once they are fully assembled, wrap them tightly in plastic wrap and store them in the refrigerator. Make them ahead and they should last up to 4 days in the refrigerator.
  • To serve as pinwheels at a party, add a bit of spreadable cream cheese to the tortilla before adding the other ingredients. Wrap in plastic wrap and refrigerate at least 2 hours or overnight. Cut into 1″ slices.

PRO TIP: The best way to roll wraps is like wrapping a burrito. Once all of the ingredients are in place, gently fold up the tortilla from the bottom about a quarter of the way and then overlap left to right. Folding up from the bottom keeps all the goodies inside!

Great Ways to Use Leftover Turkey

Did you love these Turkey Wraps? Be sure to leave a rating and a comment below! 

close up of Turkey Wrap

Turkey Wrap

Turkey Wraps are full of fresh veggies, turkey slices, cheese, and cranberry sauce!
Course Dinner, Entree, Lunch, Main Course, turkey
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 wraps
Calories 402
Author Holly Nilsson


  • 2 large flour tortillas 10"
  • 4 ounces turkey leftover or deli turkey
  • 1 ½ cups lettuce or fresh spinach, shredded
  • 4 large slices tomato
  • 2 ounces chedar cheese or havarti, sliced
  • 1/4 cup honey mustard sauce store bought or below


  • Place tortillas on a place and cover with plastic wrap. Warm tortillas slightly in the microwave, about 20 seconds.
  • Add 2 tablespoons honey mustard to each tortilla. Divide remaining ingredients over tortillas. Roll tightly.
  • Refrigerate up to 24 hours or serve immediately.


Warming tortillas slightly will help keep them from cracking as they're rolled.
To change the flavor, swap out the honey mustard for 3 tablespoons cream cheese mixed with 3 tablespoons cranberry sauce.
If desired turkey wraps can be cut into pinwheels to serve at a party.
Homemade Honey Mustard


Serving: 1wrap | Calories: 402 | Carbohydrates: 32g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 572mg | Potassium: 270mg | Fiber: 2g | Sugar: 17g | Vitamin A: 877IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 2mg
Turkey Wrap cut in a half and stacked on eachother with writing
open Turkey Wrap with writing
close up of Turkey Wrap with a title
Turkey Wrap ingredients with a title and finished turkey wrap on a cutting board

Caprese Sandwich with Basil Pesto

A Caprese Sandwich with Basil Pesto is a thick ciabatta bread stuffed with layers of tomato, mozzarella, and fresh pesto.  Add a drizzle of a balsamic glaze and you will have a homemade sandwich that is better than anything you could buy at a restaurant!

The Caprese pairing of mozzarella, tomato, and basil is so amazing you will want to make it again and again.  Try Caprese Skewers for a great appetizer version!

Balsamic glaze drizzled over caprese sandwiches on a plate.

Caprese Sandwich with Basil Pesto

This caprese sandwich is a perfect twist on the caprese salad.  The soft chewy bread that is coated in fresh pesto is the perfect platform for the sweet tomato and mozzarella.  Each bite delivers juicy tomato and tangy balsamic dressing.  The nutty flavors from the pesto balance out the flavors perfectly!

Best of all, this caprese sandwich is easy to make and take!  It takes just minutes to prepare and is the perfect picnic food.  Wrap it tightly in sandwich wrap or aluminum foil and pack it for a beautiful lunch outside.  It is so light but filling and is a homemade lunch your whole family will go crazy over!

What do I Need to Make a Caprese Sandwich?

A made from scratch pesto will make a huge difference in the finished sandwich.  The pesto will soak into the bread and create the perfect moist texture.  To learn how to make the best pesto check out my homemade pesto recipe!

Basil Pesto

  • Basil: The main source of flavor so choose fresh, green basil leaves.
  • Parmesan: Freshly grated for the most flavor.
  • Garlic: We love garlic so 3 cloves works well for us.  However, if you aren’t as into a garlic flavor, start with less and add more in as you taste it.  Overall, you want the flavor of the pesto to be balanced between all the flavors.
  • Pine Nuts: Great nutty flavor! Swap for walnuts if you prefer.
  • Olive Oil: Use a high quality extra virgin olive oil for the best flavor!


  • Tomato: Slice to 1/4 inch thick, then layer with mozzarella slices.
  • Mozzarella Cheese Slices: Lay cheese directly on pesto before adding tomatoes.
  • Ciabatta Buns: Or bread of your choice.
  • Balsamic glaze: Drizzle over the tomatoes.

How to Make Caprese Sandwich and Basil Pesto:

This caprese sandwich is easy to make and even easier to fall in love with!  First, slather your delicious made from scratch pesto all over the soft bread.  Then layer it up with fresh tomato, mozzarella, and balsamic glaze and you have the most amazing sandwich in just minutes!

  1. Blend pesto: In a food processor first combine basil, parmesan, garlic, pine nuts and olive oil. Then pulse until the olive oil looks emulsified and the pesto looks uniform.
  2. Build sandwich: First slice the bread in half and spread pesto on one side. Next, layer the cheese and tomatoes and finally drizzle with balsamic glaze.

Steps to make a caprese sandwich.

Sandwich Variations:

The tried and true caprese ingredients like tomato, mozzarella and basil are the start of any delicious recipe.  But when you add bread and pesto and turn it into a sandwich it is even better!  Now try a few more variations to create your favorite version of this traditional flavor combination.

  • Protein: Add turkey, chicken, or flank steak to add a great protein.
  • Bread: A thick, sturdy bread is best for this sandwich.  Ciabatta is great but can easily be swapped out for a sourdough or focaccia.
  • Warm it up!  Heat your sandwich in a panini press or on a grill pan for the perfect ooey gooey sandwich!  Before you start, brush the outside of the bread with a little bit of oil to get the perfect crispy toasted bread.
  • Shortcut: For last minute time saving use store bought pesto.
  • Make your own Balsamic Glaze: Heat 1 cup of balsamic vinegar over medium-low heat until it reduces down to about half.  This will thicken it and bring the flavor out.  For a sweeter glaze, add 1/4 cup apple juice to 1/2 cup balsamic vinegar before reducing.
  • Green: Add arugula to your sandwich for a little bit of crunch and even more color!
  • No cheese? Replace the cheese with creamy avocado slices!

A finished caprese sandwich on a plate.

More Caprese Inspired Recipes:


Caprese Sandwich with Basil Pesto

A Caprese Sandwich with Basil Pesto is a thick ciabatta bread stuffed with layers of tomato, mozzarella, and fresh pesto.  Add a drizzle of a balsamic glaze and you will have a homemade sandwich that is better than anything you could buy at a restaurant!
Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword basil pesto chicken sandwich, caprese sandwich, caprese sandwich with basil, caprese sandwich with basil pesto
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Sandwiches
Calories 422kcal
Author Alyssa Rivers


Basil Pesto:

  • 2 cups fresh basil
  • 1/2 cup freshly grated parmesan
  • 3 garlic cloves
  • 1/4 cup pine nuts
  • 1/2 olive oil


  • 1 medium tomato sliced 1/4 inch thick
  • 8 slices mozzarella cheese 1/4 inch thick
  • 4 ciabatta buns or bread of choice
  • balsamic glaze for drizzle


  • In a food processor combine basil, parmesan, garlic, pine nuts and olive oil. Pulse until the olive oil looks emulsified and the pesto looks uniform.
  • To make the sandwiches: Slice the bread in half and spread pesto on one side. Layer the cheese and tomatoes and drizzle with balsamic glaze.


Calories: 422kcal | Carbohydrates: 31g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 823mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 7mg | Calcium: 453mg | Iron: 1mg

Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!

Tomato and mozzarella appetizers start your menu off with great color and flavors, so try Easiest Bruschetta Recipe or Italian Avocado Cucumber Salad.  These fresh and colorful apps are great for entertaining or for a typical Tuesday.

Caprese Salad on a white plate.

Caprese Salad Recipe

Summertime is one of my very favorite seasons! Being outside and seeing the bright colors makes me happy. I seem to crave lighter meals during this time of year and love this caprese salad recipe. Fresh fruits and vegetables become my go-to snacks and adding them to each meal makes it even better. Tomatoes are rich in flavor but have a light and airy taste to them. The fresh flavors in this salad come alive and make the perfect combination!

Tomatoes and mozzarella are the two main ingredients. The sweet and colorful tomatoes were so juicy and soaked in the balsamic glaze. The mozzarella’s soft, creamy texture was perfect! The basil and coarse salt gave just the right Italian spices that are original to this salad.  Don’t overlook this salad, it may be simple to make, but it is so impressive and beautiful on the plate. This caprese salad is my first choice for a fantastic summer salad for sure!

Where did Caprese Salad Come From?

The name literally means “salad of Capri” due to its original home on the island of Capri.  It is pronounced “Cuh-prey-zey.” There is not a real reason behind it but a few myths that formed around fresh tomatoes and a type of cheese with a sweet basil leaf over top. It is popular in Italy and one of the most famous salads there.

What’s in a Fresh Caprese Salad?

Whenever I am at the farmers market in the summer and I see all the fresh tomatoes I get so excited to create this colorful salad.  This ingredient list is so short I have it memorized.  It is really such a simple list of ingredients that picking quality is vital! It will make all the difference to have fresh from the garden or farm ingredients.

  • Tomatoes: I love to use ripe summer tomatoes from my garden or the local farmers market.
  • Mozzarella: Slice and layer with tomatoes. If you can’t find fresh mozzarella look for burrata or bocconcini before opting for the packed version that has been wrapped and water soaked and will be rubbery and won’t absorb the oils and flavors as well.
  • Olive Oil: Extra virgin olive oil is the best for this salad.
  • Balsamic Glaze: Drizzle on top of the layers of mozzarella and tomatoes.
  • Sea Salt and Pepper: To taste.  My opinion is you must use a coarse salt and a freshly ground black pepper.
  • Basil: Fresh will give you the most vibrant flavor!

How to Prepare a Italian Caprese Salad:

To make this fresh and satisfying summer salad, you will just need to slice the ingredients, layer them, and drizzle with olive oil and balsamic glaze.  It will be ready in a flash and gone just as quickly because this caprese salad is unbelievably good!

  1. Slice tomatoes: Cut as evenly as possible into ¼ inch thick slices.
  2. Slice cheese: Use a cheese cutter to slice cheese into ¼ inch pieces.
  3. Layer: Place tomatoes and cheese on a plate in layers.
  4. Drizzle: Top with a drizzle of olive oil and balsamic glaze.   Then sprinkle with flaked sea salt, pepper and fresh basil.

The Recipe Critic Pro Tip:

To create a professional looking display use a serrated knife to cut easily through the tomato and make clean even slices.  Also, make sure to match your tomato size to the size slice of cheese for the best looking presentation.

Ingredients for Caprese salad.


What do I Serve with an Italian Salad:

This easy fresh salad has sweet and fresh flavors that pair very well with savory sidekicks.  Add meat or bread to make this amazing appetizer into a complete meal.

  • Cured meat slices
  • Flank steak
  • Grilled Chicken
  • Toast
  • Salad

Salad Variations:

I love the original layered and drizzled version of this salad.  It presents so beautifully.  The red and white colors are even a bit patriotic if you ask me.  Here are some great ideas to take this salad to the next level.  I guarantee you will be craving these fresh flavors and making this salad a ton!  So, you may want a few variations to keep it interesting! 🙂

  • Chopped salad: Chop all the ingredients and toss with vinaigrette instead of layering.
  • SkewersStack grape or cherry tomatoes and mini mozzarella balls then drizzle with balsamic.

Storing Tomato and Mozzarella Salad:

The fresh from the garden flavors are clearly going to be most vibrant and bold if served immediately.  However, that is not always possible.  Sometimes, making a salad ahead can be a lifesaver and this salad can be made ahead.  I recommend storing the ingredients separately and layering and plating at the last second. To store, you will need to cover tightly in a container, aluminum foil or plastic wrap and then follow the freshness timelines below:

  • Sliced Tomatoes: 3-4 days refrigerated 2 months freezer.
  • Freezing tomatoes: Although they will last for 2 months in the freezer, I don’t recommend using frozen tomatoes for this salad because they will become mushy when you thaw them. If you plan to use them in a sauce or cooked meal it would be different, but for this salad, frozen tomatoes just won’t do.
  • Mozzarella: Refrigerate 1-2 weeks, Freeze up to 6 months.
  • Storing tip: When storing mozzarella wrap the cheese in wax or parchment paper before you cover with plastic wrap or aluminum foil.

Close up on caprese salad.

More Caprese Recipes:


Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Italian, Italian American
Keyword caprese salad, caprese salad recipes, salad caprese
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 People
Calories 742kcal
Author Alyssa Rivers


  • 4 medium ripe tomatoes
  • 1 pound fresh mozzarella
  • 1 teaspoon olive oil
  • balsamic glaze
  • flaked sea salt
  • pepper
  • fresh basil


  • Start by slicing tomatoes 1/4 inch thick. Slice the cheese 1/4 inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt, pepper and fresh basil.


Calories: 742kcal | Carbohydrates: 15g | Protein: 52g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 179mg | Sodium: 1434mg | Potassium: 755mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3582IU | Vitamin C: 34mg | Calcium: 1170mg | Iron: 2mg


Layered Ratatouille (Roasted Vegetable Casserole)

Ratatouille is a simple dish of layered vegetables cooked until tender. We top it with fresh herbs and a splash of olive oil.

Healthy, simple, and pretty, serve these roasted vegetables with crusty bread or even pasta.

Overview of Ratatouille in a pan with a bread loaf in the background.

What is Ratatouille?

Ratatouille (rat-a-too-ee) comes from Nice, France, and is actually a simple but delicious vegetarian dish (and it was also in this style in the Disney movie of the same name).

There are two different ways this dish can be prepared. Either with chunked vegetables cooked in a broth resembling a vegetable stew or sliced and layered like as in this particular recipe.

If time allows, I prefer the presentation and texture of this sliced and layered ratatouille recipe. The roasting adds great flavor and I love the texture of the thinly sliced vegetables. It can be served as an elegant main dish, or as a beautiful side dish with chicken or pork chops!

Close up of sliced vegetables for Ratatouille.


This recipe is a great way to enjoy those fresh garden veggies and a hearty and healthy vegetarian entree!

VEGGIES Eggplant, tomatoes, and zucchini are sliced, then sauteed and arranged in layers in a pan. Yellow squash, peppers… add your favorite vegetables to the mixture.

SAUCE Crushed tomatoes, peppers, spices, garlic, and onion simmer together to create this delicious sauce! The diced pepper (or shredded carrot) adds a bit of sweetness to balance the acidity of the tomatoes.

Short on time? Replace the homemade sauce with marinara.

Sliced vegetables stacked in piles, on a wooden cutting board.

How to Make Ratatouille

This delicious ratatouille recipe is simple to prepare.

  1. Simmer the sauce ingredients in a pan until thickened (per recipe below). Spread the sauce into a baking dish.
  2. Thinly slice vegetables (I use a mandolin) and stack them. Arrange the stacked vegetables on their side over the sauce. Brush with olive oil.
  3. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until the veggies are tender and browned.

Top with chopped basil, and serve immediately! A slice of homemade garlic bread or fresh french bread is the perfect pair for soaking up this delicious sauce!

As a side dish, serve with balsamic pork loin, roasted chicken breasts, or this easy grilled salmon recipe.

Overview of sliced vegetables for Ratatouille in a pan with sauce on the bottom.

Got Leftovers?

Ratatouille makes great leftovers! Especially the next day when all of the flavors have had a chance to really blend together.

For leftovers, keep ratatouille in an airtight container in the refrigerator until you are ready to reheat, for up to a week. Refresh flavors with a little salt and pepper and enjoy!

Ratatouille can also be served cold on a bed of salad greens for a quick and nutritious lunch at work, too!

Close up of Ratatouille on a plate with Basil garnish

Delicious Vegetable Side Dishes

Did you make this delicious Ratatouille? Be sure to leave a rating and a comment below!

Baked Ratatouille in a pan with basil


This Ratatouille dish is bursting with flavor, and absolutely beautiful!
Course Dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 152
Author Holly Nilsson


  • 3 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1/2 small onion chopped
  • 1/2 cup shredded carrot or diced red bell pepper
  • 14 oz crushed tomatoes
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme leaves
  • 2 teaspoons dried parsley
  • 1 small eggplant sliced
  • 1 large zucchini sliced
  • 3 roma tomatoes sliced
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon black pepper or more to taste


  • Preheat oven to 375°F.
  • Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender.
  • Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper.
  • Meanwhile, cut vegetables to 1/8" thickness.
  • Pour sauce into a 2 qt baking dish. Arrange sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
  • Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
  • Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.



For more sauce, add 28 oz of crushed tomatoes (instead of 14 oz). For a zestier sauce, add 1-2 tablespoons tomato paste.
Sauce can be replaced with marinara sauce if desired.
Allow the sauce to simmer until thickened, the liquid from the vegetables will mix with the sauce and thin it out as it bakes.
For firmer vegetables, reduce baking time. For softer vegetables, increase bake time.
Leftovers can be stored in an airtight container in the fridge for up to 1 week. 


Calories: 152 | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 301mg | Potassium: 561mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1095IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 1mg
Top image - Vegetables sliced and stacked. Bottom image - Ratatouille in a frying pan.
Close up of prepared Ratatouille.
Close up of prepared Ratatouille.

BLT Sandwich {Easy to Make!}

Everything is better with bacon including our favorite ever BLT sandwich.

Made with bacon, lettuce, and tomatoes between two thick slices of toasted bread this sandwich is a hearty lunch option, a simple dinner and an all around favorite!

Close up of BLT on a cutting board

Why We Love this Sandwich

When running short on time or short on ideas this classic BLT sandwich is always a family favorite.

Made with layers of fresh and tasty ingredients, including lots of bacon, it is a go-to sandwich recipe in my house!

With just 15 minutes to make, it is the perfect last-minute lunch or dinner idea.

Overview of ingredients for BLT

BLT Ingredients

Part of what makes this sandwich so special is that there are really only a handful of ingredients: bread, bacon, lettuce, tomato, and mayo! No wonder it’s so popular!

BACON Thick cut crispy bacon is the perfect bacon for this recipe. Cook bacon in the oven is an easy no-mess way to make crispy bacon!

If you don’t have bacon, you can use sliced ham, Canadian bacon, pancetta, or turkey bacon. Each provides their own delicious flavor for this recipe!

LETTUCE Iceberg, bibb, romaine…whatever lettuce you have on hand will work great in this recipe. For the perfect amount in every bite, I love to thinly shred the lettuce before adding it to my sandwich.

TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but any tomatoes will do! Tomatoes provide a lot of great flavor in this recipe, so choose nice juicy ripe ones!

Beefsteaks are great because you only need a few slices for a hearty sandwich. Roma tomatoes are firm and full of flavor.

BREAD Almost any bread is perfect for BLT’s but thick, dense bread like sourdough and rye add extra flavor. Just be sure to toast until golden brown!

Overhead of open BLT with lettuce & tomato on the side.

Other Delicious Additions

There’s a lot of variations to the BLT. Make a BALT by adding avocado or a BELT by serving with an egg in the middle! Or try these yummy variations.

Of course a thick slice of cheddar is favorite!

  • Spicy: Turn these into a great twist on jalapeno poppers and add in some cream cheese and sliced jalapenos, green chiles, horseradish, or spicy mustard.
  • Veggies: Slices of roasted veggies like eggplant and zucchini, coleslaw, onion, or sauerkraut.
  • Protein: Thin slices of ham, prosciutto, chicken (turn it into a club sandwich), or sliced cheese!

Chop up extra ingredients and set them aside! The flavors of a classic BLT and turn it into a BLT grilled cheese or a BLT pasta salad for a fun and delicious twist!

Close up of BLT cut in half, stacked on top of one another.

How to Make a Perfect BLT

This recipe is as easy as 1, 2, 3!

  1. Prep: Shred lettuce, slice tomatoes, and fry or bake bacon.
  2. Toast: Toast bread and top with mayonnaise.
  3. Assemble: Top one slice of bread with bacon, shredded lettuce, and tomatoes. Top with the other slice of toasted bread.

Cut on the diagonal and serve immediately.

What to Serve With It

For side dishes, I recommend the following equally amazing dishes that are perfect to round out your BLT extravaganza!

Fresh Tomato Soup pairs perfectly with any recipe!

Try serving with a veggie plate and this delicious spicy dill dip! Or, how about some tasty, crispy zucchinni fries with chipotle mayo? Or this caesar pasta salad is the perfect complement to a BLT!

Delicious Sandwich Recipes

Did you enjoy the Perfect BLT? Be sure to leave a rating and a comment below to let us know how YOU make the perfect BLT!


How to Make the Perfect BLT

This BLT recipe is quick, easy and full of flavor. Add avocado or egg for a fun twist!
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 816
Author Holly Nilsson


  • 4 slices bread your favorite variety
  • 6 slices thick cut bacon
  • 2 tomatoes large, ripe
  • 4 leaves lettuce iceberg, bibb or romaine
  • 4 tablespoons mayonnaise
  • salt & pepper


  • Wash lettuce, dry and cut into thin shreds. Slice tomatoes into thick slices.
  • Cook bacon until crisp, drain on paper towel and set aside.
  • Toast bread until lightly browned, butter if desired and set aside.
  • Spread each slice of bread with 1 tablespoon mayonnaise.
  • Top with bacon, tomatoes and lettuce. Season with salt and pepper to taste.
  • Cut in half and serve.


To cook bacon in the oven, preheat oven to 400°F. Place a rack on a rimmed baking sheet. Put bacon the rack and bake 18-20 minutes or until crisp.


Serving: 1sandwich | Calories: 816 | Carbohydrates: 34g | Protein: 21g | Fat: 66g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 1191mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1145IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 3mg
Close up of a prepared BLT Sandwich with a sandwich pick through it.
Top image - BLT ingredients. Bottom image - close up of a BLT sandwich cut in half and stacked.
Close up of a homemade BLT Sandwich.

Cabbage Soup – 30 minutes, start to finish!

Quick Cabbage Soup makes a comeback in this amazingly healthy recipe. Not only is this cabbage soup tasty and easy to make, but full of flavor, loaded with veggies and some tomatoes to give it some zest!

Close up of Cabbage Soup in a serving spoon.

Different from “cabbage roll soup,” this recipe skips the meat and rice making it lean and healthy! It is chock full of veggies easy to prep and cook! Pair it with these famous cheesy garlic breadsticks and a creamy cucumber salad.

How To Make Cabbage Soup

  1. Saute onion in olive oil (or bacon grease if you have it.) Add cabbage and saute.
  2. Add the rest of the ingredients and bring to a boil. Lower heat and simmer.
  3. Remove the bay leaf and adjust seasonings with salt and pepper before serving.

Try a dollop of sour cream on top of each serving!

Overhead image of ingredients for Cabbage Soup.


This is a great base recipe and perfect for additions from lean meats to rice or potatoes plus of course any kind of veggie!

What To Add To Cabbage Soup

So many things can be added, and it’s simple to keep it on the vegetarian side if desired!

  • Diced potatoes, carrot coins or small florets of broccoli or cauliflower add a healthy punch of vitamins.
  • To make it into a meal with some mini meatballs, a ham-hock or some ground beef!
  • Add starches such as couscous, rice, quinoa or pasta!

Can You Freeze Cabbage Soup?

Most non-dairy based soups and stews can be frozen and this quick cabbage soup is no different.

To freeze, once cooled ladle it into zippered bags or an airtight freezer container and label with the date. It will stay fresh in the freezer for about two months. (Keeping it longer may make it lose flavor.)

To thaw, let it come to room temp and reheat in the microwave or in a pot on the stovetop.  Add some extra diced tomatoes for color, or reinvent it entirely and add some drained canned corn or some diced bell peppers or green beans. Let your imagination run wild!

Image of Cabbage Soup in a bowl with another bowl in background.

Tasty Cabbage Recipes


Quick Cabbage Soup

This healthy soup is so easy to make and freezes well for quick lunch or dinners!
Course Soup
Cuisine American
Keyword cabbage soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 467
Author Holly Nilsson


  • 1/2 onion diced
  • 2 teaspoons olive oil
  • 6 cups cabbage diced 1/2"
  • 1 carrot shredded
  • 14 oz diced tomatoes with juice
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • 6 cups beef or chicken broth
  • 1 tablespoon parsley fresh


  • Cook onion in olive oil until tender, 3-4 minutes.
  • While onion is cooking, dice cabbage. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
  • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
  • Discard bay leaf, season with salt & pepper to taste and serve.


Calories: 467 | Carbohydrates: 7g | Protein: 30g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 149mg | Potassium: 693mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1456IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 4mg


A serving of quick cabbage soup.

Top image - Cabbage soup ingredients in a pot. Bottom image - a serving of cabbage soup.
A serving of cabbage soup.

Cincinnati Chili {Served over Spaghetti!}

If you’ve never had beefy, seasoned Cincinnati Chili, then you’re in for a delicious treat. Different from any chili you’ve ever had, this dish has a meaty sauce with an unusual blend of spices. It’s all simmered until thick and delicious and piled high on a bed of spaghetti. 

It’s savory dish full of complex flavors that will delight your family and win rave reviews.

Cincinnati Chili served 3 way style.

Unlike a typical chili recipe, Cincinnati Chili is made with unexpected seasonings that include cocoa powder, cinnamon, and allspice!

What is Cincinnati Chili?

Named for the city of its origin, Cincinnati, this chili is a deliciously spiced meat sauce typically served over spaghetti, not in a bowl like typical chili. It is a famous regional specialty; in fact the Smithsonian has honored this dish by designating it one of the “20 Most Iconic Foods in America.”

Cincinnati chili was invented in the 1900s and some have said it is a variation of moussaka, or similarly spiced Greek meat dishes. It was spread and popularized by the Skyline diner chain, and remains a staple on its menus. No visit to one of these eateries would be complete without ordering a plate of “Skyline Chili.”

Two ingredients showing the ingredients before and after being cooked.

How to Make Cincinnati Chili

This yummy recipe is easy to prepare but it takes time, most of which is spent simmering away. There are a few unique parts to this recipe.

  1. Sauté onions. Add the uncooked beef and other ingredients to the same pot (the beef is not browned first).
  2. Simmer for 2 hours skimming fat off the top as needed.
  3. Serve over spaghetti Cincinnati style (more serving info below).

Go ahead and vary the spices according to your preference. Cumin would add another level of character to the dish. Tabasco or Worcestershire sauces would add a little more zing, if you need it.

Spaghetti topped with Cincinnati Chili, chopped onions, and shredded cheese.

Ways to Serve Cincinnati Chili

The traditional toppings for Cincinnati style chili are kidney beans or chili beans, shredded cheddar and chopped onions. When it comes to eating this dish, pile it high with toppings and cut the spaghetti with a fork (instead of twirling it like you would an Italian spaghetti and meatballs dish).

For the way system always start with a base of spaghetti.

  • 2-way: topped with just chili.
  • 3-way: topped with chili and shredded cheese.
  • 4-way onion: topped with chili, chopped onions, and shredded cheese.
  • 4-way bean: topped chili, beans, and shredded cheese.
  • 5-way: the works! Top with chili, beans, onions, and cheese.

The best way to serve this dish is with the toppings on the side and to let your family choose their way!

What to Do With Leftover Chili

Leftovers will keep in the fridge for up to four days, or in the freezer up to four months.

To reheat, just replace in a pot on the stovetop or in a dish in the microwave and heat until bubbling hot. No need to thaw in advance.

If your family loves chili, but hasn’t tried the Cincinnati version yet, they’re in for a real treat!

Chili Favorites

Cincinnati Chili

Easy yet savory dish full of complex flavors that will delight your family and win rave reviews.

  • 1 onion (finely chopped)
  • 1 tablespoon olive oil
  • 1 1/2 pounds lean ground beef
  • 4 cups water
  • 15 oz tomato sauce
  • 1 1/2 tablespoons cider vinegar
  • 4 cloves garlic (minced)
  • 2 teaspoons unsweetened cocoa powder
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 bay leaf

For Serving

  • spaghetti
  • cheddar cheese
  • white onion (chopped)
  • beans (kidney or chili beans)
  1. Add onion and olive oil to a saucepan. Cook over medium heat until onion is tender.
  2. Add remaining ingredients including uncooked beef.
  3. Bring to a boil and skim any fat off the top. Reduce heat and simmer for 2 hours or until thickened.

  4. Remove bay leaf and discard. Serve over hot spaghetti.

Nutrition information is for the chili only. 

Cincinnati Chili served 4 way with onions.
Top image - Cincinnati Chili cooking in a sauce pan. Bottom image - Cincinnati Chili served 4 way with onions.
Cincinnati Chili served 4-way with onion.