Inspired to sharpen those tomato-cutting knife skills? Try the techniques below on the recipes in our tomato collections: What to do with All Those Summer Tomatoes10-Minute Tomato Recipes Core the tomato and cut in half crosswise with a serrated knife to expose the seed chamber. Gently squeeze out the seeds, using a finger or a small table knife to help empty the chambers. Lay the seeded tomato halves, cut side down, on a cutting board. Holding the serrated knife parallel to the cutting board, cut the tomato halves horizontally into slices that are as thick as you want your dice to be. Next, cut each stack of tomato slices into strips as wide as you want your dice, and then slice these strips crosswise into dice. Pros: You use the whole tomato; good for beefsteak tomatoes, which have a lot of delicious inner flesh.Cons: Takes a little more time; the stacks can be a little awkward to slice. Cut a thin slice from the bottom to create a flat surface on which to stand the tomato.

Cut wide strips from the top, curving down to the bottom, to separate the flesh from the inner seed core. black and decker blender bl600bCut all the flesh away in this manner, leaving the seedy core of the tomato; oster 6706 6-cup plastic jar 10-speed blender reviewCut each strip of flesh lengthwise as wide as you want your dice to be, and then cut these strips crosswise into dice.ninja blender bl660 bed bath and beyondgood for tomatoes with big seed chambers and less inner flesh, such as plum tomatoes.kitchenaid hand blender khb1231cu reviewsCons: You don't use the whole tomato; not great for really small dice because the flesh is usually at least 1/4-inch thick.

Ingredients Method Ingredients1 tbsp vegetable oil1 onion, chopped Onion Onions are endlessly versatile and an essential ingredient in countless recipes. 1 tsp ground coriander1 potato, chopped Potato The world's favourite root vegetable, the potato comes in innumerable varieties. 450g carrots, peeled and chopped Carrot The carrot, with its distinctive bright orange colour, is one of the most versatile root… 1.2l vegetable or chicken stockhandful coriander (about ½ a supermarket packet) MethodHeat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve. Dessert Recipes from The Kitchn (Image credit: Sara Kate Gillingham)

This may sound crass, but I have yet to find a lemon sorbet from the grocery store whose flavor doesn't remind me of cleaning fluid. Luckily, lemon sorbet is an easy dessert to make at home, and it's so worth it. You don't even need an ice cream maker to get good results. As we know from Some Facts About Ice Cream, sorbet contains more sugar than ice cream, but has less fat. It's also non-dairy and is usually flavored with fruit. Because you don't have to prepare a custard base as part of the process, sorbet making is incredibly easy. The basic formula is water + sugar + flavor = sorbet. Lemon sorbet is the classic so let's get you going with that one and then I double-dog dare you to make your own recipes with this basic formula. 1 3/4 cups water 2 cups freshly squeezed lemon juice 1 to 2 tablespoons freshly grated lemon zest In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool.

Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer instructions. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer. • Sorbet Without an Ice Cream Maker: If you do not have an ice cream maker, you can transfer mixture to a 9x13 metal baking pan. Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour.Fill pastries and tarts with this versatile lemon curd recipe. 2 eggs, plus 2 egg yolks 3/4 cup (165g) caster sugar 1/3 cup (80g) chilled unsalted butter Zest and juice of 2 lemons Jam, preserves & chutney recipes 17 healthier ways to eat chocolate for breakfast Your morning just got sweeter! Enjoy one of these mouthwatering chocolate breakfast... How to make tagine of chicken, olive & lemon Print your recipe with:

Delicious food inspired by fresh seasonal produce Browse through our healthy, hearty recipes Get the new year off to a healthy start Simple recipes and quick tips Reduce food waste and make your grocery shop go further with these tips, tricks and recipes. Fried zucchini and cauliflower with walnut sauce Polenta chips with pecorino and sage Pork and mushroom stew Pork and kale meatballs in chilli tomato sauce Sign in quickly and securely with your social network: You have previously logged in with a different social network Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature.