4. Add the olives, capers, vinegar, and sugar. Stir well. Return the eggplant to the pan. Lower the heat to medium-low. Cook, ...

It’s tomato time and here are a few recipes from the N.C. Cooperative Extension Service featuring fresh tomatoes.

Tomatoes love the summer heat! And if you planted a bit more than you can consume, you might wonder what to do with too many ...

Roasted tomatoes, blistered onions add bright flavors to couscous salad Add a smattering of spices to the hot water in which it steeps, and the couscous will obligingly absorb the aromatics and ...

5. Dilute tomato paste with water and pour over dish. Bake at 395 F for 30 minutes or until internal temperature is 145 degrees F. Serve on warm plates with juice from the fish. Garnish with parsley.

Toss eggplant with 1 tablespoon salt and set in a colander to drain. Add 3 tablespoons oil to the pot of a 6-quart multicooker set to Sauté. When oil is hot, add onions. Sauté, stirring ...

This Italian antipasto recipe is an example of some pantry improv. Marinated Artichoke Hearts, Olives, Tomatoes, Red Onion is, admittedly, more of a list than a recipe. And a simple one by necessity.