Tomato Recipes

A warm-spiced tomato soup finished with a toasted almond topping for crunch. Spice blooming method, texture tips, and make-ahead notes.

Slow-cooked lamb in a bhuna tomato gravy. Why oil separation is the doneness signal, which cut to use, and when each spice goes in.

A bold Neapolitan puttanesca with anchovies, capers, olives, and tomatoes. How to melt the anchovies, balance the salt, and make it vegetarian.

Thakkali curry: a Sri Lankan tomato curry simmered in coconut milk with curry leaves, pandan and roasted curry powder. An authentic recipe served with rice.

Roasted Roma tomatoes and slow caramelized onion make a sauce with real sweetness and depth. Roasting method, timing, and storage.

Crisp zucchini fritters that hold together. How hard to squeeze the zucchini, why that means less binder, and keeping the wet toppings off.

A Roman amatriciana built on rendered guanciale, tomatoes, and Pecorino. Guanciale vs pancetta vs bacon, and the off-heat cheese toss that stops clumping.