Canned tomatoes can be seriously acidic, but a pantry stalwart can come to the rescue. Even better, you'll need just a pinch ...

Canned tomatoes grace the pantry shelves of most cooks, but when you have leftovers, it's hard to know what to use them for.

Use under-ripe, green tomatoes for making chutney and over-ripe tomatoes to make soups or sauces - these can then be frozen ... and pips after cooking. Some recipes call for skinned and de-seeded ...

Vidhya lives in Dehradun where green tomatoes are very much in season. Her Uttarkhandi recipes are always lighty-cooked, ...

You can make this tomato sauce recipe with either fresh or canned tomatoes. If using fresh, make sure they have a good deep colour and are juicy with lots of flavour. Heat the olive oil in a wide ...

You also can use fresh tomatoes; just use 10 cups ... Each cup contains approximately: Original Recipe: 208 calories; 17 gm fat; 47 mg cholesterol; 795 mg sodium; 12 gm carbohydrates; 4 gm ...

1 (28-ounce can) peeled whole tomatoes, drained and juice reserved, or 20 ounces cherry tomatoes 1 large yellow onion, peeled and quartered ½ cup plus 1 tablespoon olive oil, plus more for ...

Giada De Laurentiis‘ Tomato and Ricotta Caprese Dip is ... If you’re a Giadzy member, you can grab the full recipe here, or follow along with De Laurentiis’ Instagram video to make this ...