Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.
This one-skillet dish with hearty escarole is stewed in a rich tomato sauce, lots of cannellini beans, and Parmigiano cheese, featuring heaps of Mediterranean flavor.
Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most ...