The pantry staple, which is made from concentrated tomatoes, is thick, rich, and can be used to add flavor to aiolis, soups, dishes that call for a tomato-based sauce, and more. And, given the ...

Tomato purée is a thick, smooth liquid made from heated, strained tomatoes with no added seasonings or spices. It's typically ...

You'll simply wash, slice, cook, and mash 10 pounds of paste tomatoes to puree by passing through a food mill, and finally roast for four to six hours with 20-minute check-ins. You can use tomato ...

The sauce for this easy feta tomato pasta is baked in the oven until it can be stirred together and combined with tender ...

F&W recipe developer Liz Mervosh stirs hot honey into jarred tomato sauce for a touch of sweet heat before baking these jumbo lemon-ricotta pasta shells. F&W contributor Justin Chapple gently ...

Zuppa forte traditionally was made with odds and ends of meats, including offal, but in our cookbook, “Milk Street 365: The ...

It reminded me more of the mixture used to make pan con tomate than of ... the fresh tomatoes with the shallots before adding tomato paste and cooking that down too. All of these steps build ...