Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top. 192 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 ...

3 tablespoons olive oil plus more for brushing the tomatoes 1/3 cup bread crumbs 1 flat anchovy fillet, rinsed, dried, minced 1 teaspoon minced garlic 1/3 cup grated Parmesan cheese 1/3 cup minced ...

Rustic Tarte de Provence made with puff pastry, ripe tomatoes, mustard, and herbes de Provence. A quick lunch recipe ready in about 30 minutes; serve with a dressed green salad. #TarteDeProvence #Toma ...

Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our ...

Yesterday, we highlighted Julia and Jacques Cooking at Home cookbook. Today we share two recipes for Provençal Tomatoes — one from each star culinarian. The book is filled with useful tidbits of ...

This time of year, the summer produce is still plentiful, and fall produce is arriving in stores and appearing in your garden. You might be a little tired of tomatoes, so try this week’s recipe for a ...

When you’re not quite ready to fall deep into autumn, late-summer flavors can help ease us into cooler weather. Soft polenta and tender, roasted tomatoes with plumped-up olives are a pretty perfect ...

WILMINGTON, NC (WWAY) — I would bet that I enjoy a fresh-off-the vine summer tomato more than most. And no one probably scorns the winter tomatoes with their pale, bland taste more than I do, either.

Mince the carrot, celery, garlic & oregano. Warm 3 tbsp. olive oil in a large stock pot. Add the onions, carrot, celery, oregano, garlic and orange zest. Sweat covered for 15 minutes. Peel seed and ...