Cook the pasta in a large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally, about two minutes. Drain. Meanwhile, combine the tomatoes, oil, vinegar, and ...

Chef Patrick O'Connell infuses six pounds of ripe plum tomatoes with garlic, ginger, rosemary, and thyme for a rustic side ...

Preheat the oven to 425 degrees. Toss the sliced onions with salt and pepper. Melt the butter in a large sauté pan over medium heat. Add the onions and cook, covered, for about 15 minutes. Remove the ...

Combine 4 cloves of the roasted garlic with the tomatoes, onion, serrano pepper, vinegar, and thyme in a medium bowl, and season with salt and pepper. May be refrigerated, covered, for 1 day; serve at ...

I’ve been the resident chef for Here & Now for more than 20 years. And, in all those years, the food I’ve covered more than any other is tomatoes. Year after year, come August and early September, ...

A tomato sauce can really come along and change everything. I have used the same basic tomato sauce recipe that I learned from my parents since I can remember. It's more of a vinaigrette than a sauce.

To prepare the spaghetti with yellow cherry tomatoes, stracciatella and bottarga, start with the cherry tomatoes. Wash the yellow datterini, then transfer about 7 oz (about 1 1/3 cups) of them to a ...

When my daughters were very young, one of their favorite books was "Voyage to the Bunny Planet" by Rosemary Wells. It’s a collection of three books telling the story of Claire, who is having a very ...