Preheat the oven to 180C/160C Fan/Gas 4. Tip the tomatoes, garlic, onions, courgettes, chillies and herbs into a large roasting tray and drizzle over the oil and vinegar. Season well. Roast for 30 ...

Romesco sauce is one of those culinary secrets that instantly elevates any meal. Originating from Catalonia in Spain, this ...

1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help ...

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

add the tomato sauce. Stir in the caraway seed, onion soup mix and bay leaves. Brown the roast. In a large dutch oven (5 1/2 ...

Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade. Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on ...

Preheat the oven to 400°F. In a 9x13 baking dish, toss the cherry tomatoes, fennel slices, and whole garlic cloves with olive ...

Romesco, the flavoured-packed Catalonian sauce that goes with almost ... then brush it over the tomatoes. Place in the oven and roast for 15 minutes, or until the tomatoes are just tender.

Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in ... When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature ...