Tomato purée is a thick, smooth liquid made from heated, strained tomatoes with no added seasonings or spices. It's typically ...

You'll simply wash, slice, cook, and mash 10 pounds of paste tomatoes to puree by passing through a food mill, and finally roast for four to six hours with 20-minute check-ins. You can use tomato ...

Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.

The origins behind spaghetti all’assassina, or assassin’s spaghetti, are a little murky, but we do know that it came to be in ...

Rub the chicken with yogurt, turmeric, red chili powder, salt and ginger garlic paste. Let it marinate for at least 2 hours.

Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced ...