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Fresh tomatoes are simmered with tomato paste, white wine and dried basil in this quick soup.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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Get Avocado Oil Vinaigrette Recipe from Food Network
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Chef John's recipe for fresh cherry tomato relish is delicious over grilled meat, chicken, or fish.
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Get Roasted Roma Tomato and Bison Stew Recipe from Food Network
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Recipe for Toasted Sesame Oil and Ginger Bell Peppers with Chili and Black Sesame Seeds, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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This recipe is by Jane Sigal and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get all the flavor of slow-roasted tomatoes by using double-concentrate tomato paste in this recipe for roasted tomato balsamic vinaigrette dressing.
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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The spicy sausage in this soup will heat up a cold Wednesday night.