Author: Edward Lee
Author: B. Fairbrother
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes...
Author: Jocelyn Jackson
This is the absolute best recipe to use on tomatoes! I haven't tried it on spaghetti, but I recommend rotini or fusili. This is a marinara sauce, but better!...
Author: Shannon
A fry-up is great when friends are staying over-simply multiply the ingredients given below by however many people you are feeding.
Author: Rachel Allen
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine...
Author: Yotam Ottolenghi
Author: Jamie Elizabeth Flick
Author: Baija Lafridi
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Author: Dawn Perry
Author: Sylvia Pease
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
Author: Roxanne Russell
This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.
Author: Christine Pham
Author: Bernardo Bukantz
Author: Bruce Aidells
Author: Norman Van Aken
Author: Paul Grimes
This dish is different than the typical red sauce pasta dish. It's light, but not wimpy. You can use any color of pepper in this sauce.
Author: BJBEAUDOIN
Author: Faith Willinger
Author: Marie T. Mora
Author: Tony Kerum
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal