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 ...

Preheat the oven to 400˚F. Fit a roasting rack onto a rimmed baking sheet. Transfer the tomatoes to the roasting rack, cut side up. Drizzle with olive oil and season with salt and pepper. Roast until ...

In a small sauté pan, warm oil over medium heat. Add bell pepper, onions and garlic, and cook until soft. Add chopped tomatoes, sun-dried tomatoes, olives and capers and cook gently. Remove from heat.

'Given the right tomatoes, it's a highlight of the summer table,' says chef Alex Jackson You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

This sauce, originally published in Gourmet magazine, gets a bright note from fresh orange juice. It can be kept covered and refrigerated for 4 days, or frozen for 4 months. To prepare oven, baking ...

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In the French Provence region this tomato soup is served all summer long. It's quick and easy; perfect when you don't have a lot of time yet want a really flavorful treat! Thinly slice the onion.

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 ...

Meanwhile heat the olive oil in a pan and fry the onion and garlic for 1 minute. Add the tomatoes, red wine, brown sugar, salt, pepper and basil leaves and cook for about 10 minutes, stirring ...