plum tomatoes

Shakshuka—a combination of poached eggs, cumin and a rich, smoky tomato sauce—is a staple Israeli dish. Get the complete recipe at Tasting Table.

Shakshuka Recipe

plum tomatoes,

olive oil, divided

½ yellow onion, peeled and halved

garlic cloves, roughly chopped

jalapeño—stemmed,

cinnamon

cumin

whole San Marzano tomatoes, crushed by hand

Kosher salt,

eggs

Cilantro leaves,

Pita,

Simple and Satisfying Shakshuka

Fluffy potato gnocchi coated in a velvety blush sauce, made with sweet Italian tomatoes, rich cream and a hint of cheese to bring it all together.

Gnocchi Alla Rosa Sauce

pkgs Bellino Potato Gnocchi (16 oz)

tbsp Bellino Extra Virgin Olive Oil

tsp Bellino Minced Garlic

Cento Tomato Paste (6 oz)

tsp Cento Basil

Cento Fine Sicilian Sea Salt, to taste

Cento Ground Black Pepper,

oz Light Cream,

Parmesan Cheese,

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Spicy roasted parsnip soup

olive oil

coriander seeds

tsp cumin seeds,

½ tsp ground turmeric

mustard seeds

onion,

garlic

parsnips, diced

vegetable stock

lemon juice

In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

Pour into a pan with the remaining  600ml vegetable stock, season, then heat until barely simmering.

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Kids will love this quick supper. Experiment with different toppings such as sweetcorn and ham

Quick pitta pizzas

wholewheat pitta breads

tsp sun-dried tomato purée

shallot

chorizo

mature cheddar

few basil leaves, if you like

Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.

Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

This hearty Minestrone Soup is loaded with vegetables, beans, and pasta in a rich, flavorful broth. A comforting, classic Italian recipe that’s easy to customize with what you have on hand. Perfect for a cozy weekend meal or a make-ahead dinner the whole family will love!

Minestrone Soup

pancetta (, diced small (about 1/8- to 1/4-inch))

olive oil (,

onion

carrots (,

celery (,

rosemary

thyme leaves

Italian seasoning (("Italian Herbs"))

tomatoes

cannellini beans (, rinsed and drained)

zucchini wedges ((see note))

green beans ((see note))

bay leaf

Parmigiano Reggiano rind

Diamond Crystal kosher salt and freshly-ground black pepper

Parmigiano Reggiano (,

In a large, heavy-bottomed pot (I use a 6.75-quart Dutch oven), add the olive oil and pancetta before heating the pot. Place over medium heat and cook for 3–4 minutes, just until the pancetta renders its fat but remains soft—not browned or crispy.

Add the onions, celery, and carrots to the pot, along with 1/2 teaspoon each of kosher salt and freshly ground black pepper. Cook over medium heat, stirring occasionally, until the vegetables are tender but not caramelized, about 10–12 minutes (see note).

Stir in the garlic, rosemary, thyme, and Italian seasoning, and cook for about 1 minute, until fragrant.

Stir in the crushed tomatoes (with their juices/purée), followed by the cannellini beans, kidney beans, zucchini, and green beans.

Pour in 6 cups of broth or stock and stir until well combined. Add the bay leaf and Parmigiano Reggiano rind.

Bring the soup to a boil, cover the pot, and reduce the heat to maintain a gentle simmer. Cook, covered, for 20–25 minutes, until the vegetables are tender. Stir the soup a couple of times as it simmers.

Uncover the pot and stir the soup. Add the pasta and simmer uncovered for about 10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn&#39;t sticking to the pot.

Remove and discard the Parmigiano Reggiano rind and bay leaf. If the soup is too thick, stir in additional broth or stock, 1/2 cup at a time, until you reach your desired consistency. The amount needed may vary by batch.

Taste and adjust seasoning with salt and pepper as needed. Roughly tear the fresh basil leaves and stir them into the soup just until wilted.

Ladle the soup hot into bowls. Finish with a drizzle of extra virgin olive oil, a generous sprinkle of grated Parmigiano Reggiano, and a few grinds of black pepper. For a spicy kick, add a few crushed red pepper flakes. Serve with crusty Italian bread for dipping.

Top 5 plum tomatoes recipes from across the web

The most viewed plum tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shakshuka Recipe

Gnocchi Alla Rosa Sauce

Spicy roasted parsnip soup

Quick pitta pizzas

Minestrone Soup

Top 5 plum tomatoes recipes from across the web

The most viewed plum tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shakshuka Recipe

Gnocchi Alla Rosa Sauce

Spicy roasted parsnip soup

Quick pitta pizzas

Minestrone Soup

The most viewed plum tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine