4 tablespoons unsalted butter 1 medium onion, sliced 2½ pounds tomatoes, peeled, seeded, and chopped 2 teaspoons salt 1 tablespoon fresh basil (or 1 teaspoon dried basil) Melt the butter in a heavy ...

Use the freshest cherry or grape tomatoes you can find for the best flavor. Sometimes I use the multi-colored ones. Add just enough pasta water to make a thin but flavorful sauce; it’s a chef’s secret ...

This simple cherry tomato pasta combines sweet burst tomatoes, garlic, fresh basil, and mozzarella pearls for a light and ...

canned sardines in oil or tomato sauce, spines removed, butter lettuce leaves, cut green beans, cubded potato, skin on, fresh farm eggs, 4 minute softboiled, halved with peels on, then scooped, ripe ...

His version of sauce vierge includes crisp red grapes alongside diced fresh tomatoes ... Add half of the tomato-grape mixture (about 1 3/4 cups) to bowl with shallot mixture, and set aside.

Grape tomatoes, on the other hand, are oblong-shaped and often smaller than cherry tomatoes. They are sweeter and less acidic than cherry tomatoes, making them a popular ingredient for fresh salads ...