Mutti Tomato Paste is tomato paste as it was originally intended. Traditionally, this ingredient was made by drying tomato sauce on wooden boards in the sun; likewise, Mutti's modern version has a sun-dried flavor and caramelized richness reminiscent of molasses. Yet the tomato paste is not overly sweet—as tomatoes cook, their amino acids break down, which produces savory umami compounds. And unlike most tubed tomato pastes which are double-concentrated, this version is triple-concentrated, so a little goes a long way. We far prefer it to other tomato pastes in tubes, not to mention canned varieties that inevitably have a metallic taste from reacting with acidic tomato juice.

Similar to red wine vinegar but slightly less sharp, Mutti's Tomato Vinegar has a sweet-savory balance and smooth quality reminiscent of balsamic, with an intense sun-dried tomato aroma. It's not too acidic but rather balanced by caramelized sweetness and an earthy umami depth. This complex vinegar enhances raw tomato recipes and can be used in simple applications. We like to drizzle some on caprese salads or toss it in pasta salad, with feta or goat cheese as a creamy counterpoint.

Most ketchup is watered-down and overly sweet from corn syrup. Not so with Mutti's product, which has a full tomato taste because it's made from concentrated tomato paste instead of puree. The ketchup also has a wonderful balance of flavors: robust and savory with a touch of spice. We like that Mutti makes this condiment with wine vinegar, which adds dimension and offsets tomatoes' ripe sweetness.

The balsamic vinegar has an inky, almost syrupy consistency and is balanced between acidic and sweet, with a rich dried-fruit undertone. Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.

This white balsamic from Acetaia Leonardi is aged for eight years in oak barrels, so its flavor is exceptionally smooth and rounded. We like its honeyed fruit undertones and full-bodied consistency, which comes from the aging process and is a key indicator of a vinegar's quality. The family producer has been making vinegar since 1871 and is one of the last in Modena, Italy, to grow the same grapes that they use to make their vinegar. Try using this vinegar for brightness in our White Balsamic and Tarragon Chicken or Belgian Mashed Potatoes with Winter Vegetables (Stoemp); it will sharpen flavors and add dimension without calling too much attention to itself the way other vinegars do. Or drizzling it over roasted vegetables, such as in our Roasted Carrots with Balsamic Raisins and Pine Nuts or Slow-Roasted Tomatoes. We like to use a couple tablespoons to deglaze the pan after roasting meats, scraping up the browned bits and finishing with butter. White balsamic vinegar even plays a key role in our Harissa, for a mild acidity as a counterpoint for the earthy spices in the hot pepper paste.

Bitter oranges, also known as Seville oranges, are the go-to for classic British marmalades because of their natural pectin content and thick, dimpled peels. San Giuliano's hand-cutting method showcases these oranges' superior texture. The almost spicy quality of this marmalade pairs well with the crystallized ginger in our marmalade bundt cake.

Castello di Volpaia’s red wine vinegar, made in a medieval village in Tuscany, is a complex, well-rounded product that is rich and full-bodied but still bright. The gutsy flavor of this red wine vinegar is best blended into dressings for bold greens, like arugula or radicchio; splashed into tomato sauces to round out the sweetness; or added at the end of beef stews and braises to cut the richness.

Closer to couscous than extruded pasta, fregola from Sardinia, Italy, has an irregular, pebble-like shape with a coarse exterior that grips sauces. Historic producer Rustichella d'Abruzzo—a family company that traces its roots back to 1924 in Penne, Italy—makes its pasta using traditional methods, including slow-drying at low temperatures over the course of days. Fregola's pronounced wheaty flavor can be further enhanced through toasting in a dry skillet for a few minutes. Cook it like you would conventional pasta, in roiling salted water, or simmer like risotto for a creamy texture, adding small amounts of hot water or broth and stirring frequently; we also like to simmer it in soups and stews. Fregola cooks quickly, making it perfect for weeknight cooking.

Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.

We prefer Masseria Mirogallo’s sun-dried tomatoes over other brands for their pure, authentic Basilicata flavor. The high-quality, fruity extra-virgin olive oil as well as the earthy oregano, grown alongside the tomatoes, make for an especially balanced and refined product. Use these meaty, supple sun-dried tomatoes to add texture and a sweet accent to your dishes. Dice and add to tomato-based sauces for an exciting twist—try adding a few tablespoons to our Spaghetti Puttanesca. We also like to add them chopped to bulgur pilaf, or even mixed into kibbeh.

We love this white wine vinegar for its sweet aroma and bright acidity. The light, bright flavor and pleasant minerality of this white wine vinegar is best highlighted in a crisp vinaigrette, or you can use to quick-pickle vegetables, as in our Herbed Egg Salad with Pickled Red Onion, inspired by a cooking lesson from Deborah Madison.

Bred for their sweeter and more intense flavor than other varietals, mandarin oranges make for a rich and warm marmalade. This small-batch version from the Marchesi Di San Giuliano estate in Sicily is vibrant, wonderfully textured and contains no additives—just fruit, sugar and water. It is excellent in dressings to temper bitter greens, such as radicchio or escarole. To make, blend with extra-virgin olive oil, lemon juice or white balsamic vinegar, and salt and black pepper. Or for something warmer, do as the Russians do and mix marmalade into black tea; we like to add a couple of cardamom pods.

Orecchiette—a small, round, dimpled pasta from Puglia—is one of our favorite pasta shapes because of its unique balancing of chewy and tender textures. The delicate edges cook more thoroughly than the dense, chewy center, providing textural contrast, and the cupped shape holds onto sauce. Rustichella d'Abruzzo's handmade version is made with Senatore Cappelli heirloom wheat, a native Italian varietal. The historic family company traces its roots back to 1924 in Penne, Italy, and still makes its pasta using traditional methods, including slow-drying at low temperatures over the course of days; this dedication and attention to detail result in high-quality, delicious orecchiette. Feel free to use it in any recipe where a chunky pasta is specified. Try one of our Tuesday Night favorites, Orecchiette with Sausage and Chard.