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This is a very quick and easy vegetarian supper dish for two people, especially good if you grow your own tomatoes and courgettes and have a glut to use up. You could also serve it as a starter for four people.
Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish.
The perfect way to bring a taste of Italy to your table with the minimum of effort and maximum appeal.
This demands the reddest, ripest tomatoes, so is a good one for autumn eating - and even winter, as long as you can find tomatoes with plenty of flavour. One of the most popular recipes on the site, and it's easy to see why!
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
Here Delia has brought together two of her favourite summer foods - peppers and tomatoes - and transformed them into a wonderful tart for the colder months.
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
Puttanesca has always been one of my favourite pasta sauces – strong and gutsy, with lots of flavour – then one inspired day I decided to try it on a pizza base instead. The result is brilliant.
This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.
Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining.
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