By David Harbilas

Unlike many of my tomato sauce recipes, this one makes use of canned tomatoes.

A few years ago I did a brief stint at a restaurant that made a sauce similar to this.

It lacked a degree of character (I don’t think we roasted the tomatoes long enough), but the aroma was unbelievable.

This is essentially a pureed stew, without any sort of meat to speak of, yet its depth of flavor is unmistakably stew-like. A great sauce for pasta, it also works well as a base for other braises, such as veal, pork, or chicken.

Makes about 6 cups of sauce

• 2 cans whole plum tomatoes
• 1 carrot, peeled and roughly chopped
• 1 large onion, roughly chopped Read the rest of this entry »

By Thomas Cenci

Try this recipe for a great dish that’s not only healthy but full of flavor and will still leave you with room for dessert (if you don’t mind not being healthy).

Ingredients:
• 1 Beef tomato
• Half a ball of mozzarella
• 2 tablespoons of pesto
• Hand full of roquette leaves (or other salad)
• Olive oil Read the rest of this entry »