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Grandma Maggio handed down her recipe for a sweet, garlicky tomato sauce with lots of fresh mushrooms and basil, and a hint of red wine.
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All gazpacho is good, but starting with the sweetest, most flavorful tomatoes you can find will make this one great As you blend and strain the soup, taste it constantly, adjusting the salt and vinegar incrementally Inch by inch, push the flavors to the edge: the soup should taste seasoned but not salty, tangy but not sour
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The tomato tarts and quiches I’ve been eating in Provence are delightful Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
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A meatless layered lasagna with carrots, broccoli, bell pepper and onion.
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Get Portobello Parmesan Recipe from Food Network
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This cheesy spinach lasagna with fresh basil pesto is a great recipe for using up leftover cooked chicken and sure to be a crowd-pleaser.
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Get Homemade Frozen Chicken Fingers Recipe from Food Network
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Get Super Scampi Recipe from Food Network
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This is a quintessential summer dish with corn, beans and chicken in a tangy coconut-curry sauce.
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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pesto Mac and Goat Cheese Recipe from Food Network
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.