8 round and firm tomatoes
Sweet paprika
Soft brown sugar

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1 melon (Cantaloupe)
1 pound (500g) small cherry tomatoes
3/4 pound bocconcini (bite-size fresh mozzarella balls, or mozzarella cut into small cubes)
Olive oil
Basil
Salt and fresh cracked pepper

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1 sheet of puff pastry
6/7 oblong tomatoes (Torino here)
1/2 lb (250g) mozzarella
2 large tablespoons of pesto
Salt and pepper

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2 lbs (1 kg) eggplants (not too large)
2 lbs (1 kg) of tomatoes
1/2 cup (15 cl) of olive oil
3 cloves garlic
2 tablespoons tomato paste
1 teaspoon ground cumin
4 tablespoons chopped parsley
4 tablespoons chopped cilantro
Salt and pepper

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1 sheet of homemade or store-bought puff pastry
1 pound (400g) skinless salmon fillets
A handful of cherry tomatoes
1 ball of mozzarella
A small bunch of fresh basil (just the leaves)
A drizzle of olive oil
Salt and pepper

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3 lbs (1.5 kg) tomatoes
3 red onions
2 cloves garlic
2 sprigs fresh thyme
2 teaspoons (10 g) butter
2 tablespoons cane sugar
Olive oil

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2 tablespoons olive oil
1 onion, chopped
1 cloves of garlic, peeled and minced
2 pounds (400g) ripe tomatoes – peeled
1/2 cup fresh assorted herbs: oregano, thyme
1/2 cups fresh basil leaves, chopped
1 tablespoon balsamic vinegar or wine vinegar
Salt and pepper.
A pinch of sugar

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2 oranges
1 lemon
1/2 cup (12cl) tomato juice

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4 firm green tomatoes
1 tablespoon basil pesto (homemade or bought at the grocery store)
2 teaspoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey
Parmesan shavings
1 sprig of basil
Freshly cracked pepper

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4 bull’s heart tomatoes (regular tomatoes will be ok, but choose them big enough)
12 slices of bacon
3 1/ ounces (100g) ricotta
2 tablespoons olive oil
Salt & pepper

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4 large tomatoes
1/2 red onion
1 bunch fresh cilantro
2 tbsp olive oil
Juice of 1/2 lemon

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1 puff pastry sheet ( here's the puff pastry recipe if you want to make your own)
2 tablespoons pesto (homemade pesto recipe here)
10 large cherry tomatoes
1 red bell pepper
1/3 cup (60g) grated parmesan
Olive oil

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12-15 cherry tomatoes. For a better presentation, buy them still attached on the stem.
1 hard-boiled egg
1/3 lb (150-170g) small shelled shrimp or fresh shrimp cut into small pieces
2 tablespoons Philadelphia, mixed with fresh herbs (chopped chives, parsley…)
1 clove of garlic
Chives
1 tablespoon fresh corn
A teaspoon of lemon juice
Salt and pepper

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