Mmmm, latkes. Chef Sarah Wade runs Boston’s Stillwater restaurant, a comfort food wonderland of epic proportions: deviled eggs with crackly chicken skin, fried chicken encrusted with Ritz crackers, ricotta doughnuts…you get the picture.

This week, she’ll celebrate Hanukkah with “Eight Days of Latkes”: Devour a latke grilled cheese with tomato bisque, try a roasted-beet-dill version with green apple sauce or maybe feta-olive dunked in roasted garlic aioli.

If you’re daring—or in desperate need of something to do—try making some at home! She shared her recipe for cacio e pepe latkes and roasted tomato sauce with JewishBoston, below. It’s the perfect family-friendly dish for a chilly winter’s night. Happy cooking, and happy Hanukkah!

Cacio e Pepe Latkes With Roasted Tomato Sauce


  • For the latkes:
  • 2 peeled Idaho potatoes
  • ½ white onion
  • 1 egg
  • ⅓ cup all-purpose flour
  • ¼ teaspoon granulated garlic
  • ½ teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • ½ cup grated parmesan
  • Canola oil
  • For the roasted tomato sauce:
  • 5 beefsteak tomatoes
  • ½ onion, diced
  • ¼ cup canola oil
  • ½ teaspoon chopped garlic
  • ½ cup white wine
  • 4-5 basil leaves
  • Salt and pepper to taste


  1. For the latkes: Grate potatoes and onion on a box grater. Using a kitchen towel, squeeze as much liquid out of the potatoes and onion. Put into a mixing bowl. Add the rest of the ingredients and mix to combine. Heat enough canola oil to cover the entire bottom of a sauté pan over medium heat.
  2. When the oil is warm (look for the shimmer), using an ice cream scoop, scoop latke mix into grease and press slightly to flatten. Don’t overcrowd the pan!
  3. Let latkes cook for 2-3 minutes on each side, flipping once they are golden brown. Serve warm with roasted tomato sauce.
  4. For the roasted tomato sauce: Preheat oven to 400 degrees. Cut tomatoes in large quarters. In a roasting pan, place diced onions on the bottom, then top with the tomatoes (this keeps the onions from burning). Pour canola oil over the top and roast for 30 minutes.
  5. Take the roasted tomatoes and onions and put into a pot on the stove. Add garlic and wine. Simmer over medium-high heat. Using a whisk, mash up the tomatoes and onions to release the rest of their liquid. Cook for 30 minutes.
  6. Remove from heat. Season with salt and pepper. Julienne the basil leaves and stir them in.