Season: August to September. For me, tomato passata is an essential pantry ingredient. I use it as a base for my roasted tomato ketchup (see p. 187), as well as for pasta sauces and curries. The best time to make this preserve is when tomatoes are at their cropping peak–smelling strong, sweet, and aromatic when picked from the vine. This recipe uses 4 1/2 pounds of fruit but, if you are using bought tomatoes as opposed to homegrown ones, I suggest you negotiate a good deal with your local grower and buy a boxful or two. You certainly won’t regret it. You can’t buy passata like this one!
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.