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1 day ago · Roma Tomatoes: Ideal for sauces and pastes due to their meaty texture and low moisture content. Round Tomatoes: Great for slicing and using in salads, sandwiches, and burgers. Cherry Tomatoes: Perfect for snacking, salads, and roasting, offering a sweet and juicy flavour. Grape Tomatoes: Similar to cherry tomatoes but with a thicker skin and ...
7 hours ago · It uses common pantry staples like eggplant, zucchini, onions, squash, and other vegetables, making it an accessible option for any cook. To prepare, simply slice the veggies into bite-sized pieces and layer them in a baking dish with a rich tomato sauce. Pop it in the oven and let the magic happen.
7 hours ago · How to Make Espagueti Rojo. Make the tomato sauce. In a small saucepan, place tomatoes and enough water to cover them. Bring the water to a boil over high heat, cover, and boil the tomatoes until soft and the skin begins to peel, about 10 minutes. Reserve 1 cup of the cooking water, then strain the tomatoes and allow them to cool slightly.
2 days ago · 10 oz can crushed tomatoes 1 lbs diced fresh Roma tomatoes about 6 tomatoes ½ cup chopped fresh basil ½ cup extra virgin olive oil ¼ cup finely chopped fresh garlic about 1 ½ bulbs of garlic/heads of garlic (about 15 garlic cloves) 1 teaspoon salt 1 ½ teaspoon freshly ground black pepper 1 whole baguette
1 day ago · Stanley Tucci's Tomato & Basil Pasta Recipe. Combine tomatoes, oil, garlic, and basil in a medium bowl and marinate in the fridge for at least 20 minutes. Cook pasta according to package directions. Drain. Salt the marinated tomatoes to taste, then toss with the cooked pasta. Serve topped with cheese and lemon zest, if desired.
4 days ago · Using produce that’s in season, this roasted and blended sauce with pasta makes the oven do all the work. Tomatoes, garlic, and shallot are combined to make a dish packed with flavor. Topped with creamy burrata and basil, this is a great garden-fed weeknight dish!
1 day ago · Grate the raw garlic, then in a medium bowl, toss the chopped tomatoes with the garlic, olive oil, balsamic vinegar, and basil. Season with salt and black pepper. Step 5: Spoon the tomato mixture in an even layer over the bread. Tear the burrata into quarters and divide amongst each piece of toast.
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