Cherry tomatoes are available year round but are at their best from June to October. Look for firm-fleshed, well-coloured fruit with clear skin and no signs of bruising. Remove from any plastic ...
Some recipes call for skinned and de-seeded tomatoes. To prepare tomatoes in this way, use a sharp knife to make a small cross in the bottom of each tomato, place in a bowl and cover with boiling ...
Canned tomatoes come in tons of varieties: whole tomatoes, tomato sauce, tomato puree, crushed tomatoes, diced tomatoes, and even tomato paste. Whew! With so many similar-sounding products, they ...
1 (28-ounce can) peeled whole tomatoes, drained and juice reserved, or 20 ounces cherry tomatoes 1 large yellow onion, peeled and quartered ½ cup plus 1 tablespoon olive oil, plus more for ...
The crispy tomato skins are a great thing to have around as well, to add to salads and pasta dishes. The recipe comes from a restaurant called Bar Rochford in Canberra, Australia, where they’re ...