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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.
Lovely on its own served as a starter or divided into small pieces to serve with drinks
It's hard to believe that something so simple can be so wonderful
Whether you're watching a football match or not, this is a real winner: prawns with melting cheese, partnered with wonderful Majorcan pamboli or tomato bread.
This recipe was kindly given to me by a lady called Christine who lives in Nice. You'd think that when they eat it there it would be made with fresh tomatoes ripened in the Provencal sun - but no, she uses tinned tomatoes and bought puffed pastry.
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.
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