Like peanut butter and jelly, tomato soup and grilled cheese is one of America’s most iconic—and delicious—food pairings. If you love the nostalgia-sparking combination, our creative twist on the ...

Light a grill. Rub the tomatoes and scallions with canola oil and season with salt and pepper. Grill the tomatoes and scallions over high heat, turning once, until they're blistered, 1 minute per ...

1 (28-ounce can) peeled whole tomatoes, drained and juice reserved, or 20 ounces cherry tomatoes 1 large yellow onion, peeled and quartered ½ cup plus 1 tablespoon olive oil, plus more for ...

Cover with cling film and place in the fridge for 15 minutes. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Heat the grill or a griddle pan to a ...

Fold in the tomatoes and 2 teaspoons of salt and marinate at room temperature for at least 6 hours. Remove the cinnamon stick before serving. In a medium saucepan, heat the oil. Add the onion and ...

On the other side take the tomatoes which are cut into quarters with a little bit of salt and pepper and fry them, I used an air fryer to fry the tomatoes and they were done in about five minutes.