The flavours of puttanesca sauce—the addictive saltiness of anchovies and the acidity of the capers—is brought to this tomato soup,…
This is an opportunity to showcase fleshy heirloom varieties of different colours. We like to slice them thickly for a…
The traditional recipe uses tomato sauce, but we decided to go fresh. Any variety or colour will work. Bonus: After…
Passata, or tomato coulis, is a fine purée rather than a thick sauce. Pardon the pun…but you won’t lay off…
Firm, juicy, brilliant red and so, so sweet, cherry tomatoes are our top choice in this zingy recipe.
Inspired by Moroccan zaalouk, this cooked eggplant and tomato salad differs from the better-known baba ghanouj with its zingy colour…
