I had a lot of tomatoes to deal with, so I tried this combination in order to enjoy them.It's better with lots of ground sesame seeds.Cut the tomato into bite-sized pieces!It's also delicious chilled until ice cold in the refrigerator! Recipe by Kyasarintei

One of my dad’s favourites. He enjoys eating healthy and this is by his standards not only healthy but indulgent and satisfying as well. Let’s just say the bulk of his list is rather plain and green compared to this :)

The thing about tomato soup is that just about everybody is going to expect something out of it. You can use fancy techniques and high end ingredients, but if you stray too far from expectation, you lose your audience.

I learned this while I was abroad. This is an easy version that's light on the oil. It's a simple and delicious all-purpose sauce with no frills!Be sure not to burn the garlic when cooking it. You can make various versions by adding meat, vegetables, white sauce, sour cream, curry powder, etc. If you want to have a thicker sauce, you can add some katakuriko potato starch to adjust the thickness. Recipe by mini

This is the most basic recipe for a tomato sauce widely used in Spainsh cuisine. You can use it for easy pastas or pizza sauces as well!Nothing, really. If it's a bother to peel the tomato, you can use it with the peel on as well! Add Tabasco sauce or red chili pepper if you like, too! Recipe by Bakaryau

All-purpose, basic tomato sauce is not just limited to italian dishes - it's adaptable in many ways, so please try this out.If sterilizing jars is too much work, you can freeze the sauce in ziplock bags. The reason why I used different size jars is that I use different amounts when use the tomato sauce for making pizza sauce vs. making pasta sauce. I haven't added any spices or herbs, and just a minimal amount of salt, so that the sauce can stay flexible enough to be used in various recipes. Recipe by Ulisse

Healthy and tasty snack

Enjoy my friend's. 😋

Good with rice

Introducing cuisines for breakfast.Toyohira Health Center, City of SapporoRecipe provided: Students in the Translation &Interpretation Seminar, Sapporo University

:-)

This is a recipe I got from a cooking specialist that I really respect. I've made this countless times over the past 10+ years and added my own spin. It's a very special recipe.Above all else, it's very crucial to simmer the onions for 20 minutes. This is what brings out their sweetness. Since you'll be simmering over low heat, it won't stick to the pan. But be sure to mix from the bottom occasionally! I always make twice the amount and freeze leftovers. Recipe by Anchomai. Yields about 600 ml.