The perfect summer appetizer, these stuffed tomatoes feature a bright and zingy bread and vegetable panzanella filling.

They said stuffed tomatoes and peppers ... warm 3 tablespoons of the olive oil and fry the onion and garlic for 3–5 minutes until soft. Add the chopped vegetable flesh and the tomato purée.

This stuffed pork loin is filled with seasoned greens and meaty bacon for a showstopping main dish you'll be proud to serve ...

Add the onion and fry for 3-4 minutes ... pepper and drizzle over a little of the remaining olive oil. Bake the stuffed tomatoes in the oven for 20-25 minutes, or until the tomatoes have softened ...

Add fresh oil to the pan between batches if needed. Meanwhile, toss arugula, tomatoes and onion in a large bowl. Dress with juice of 1 lemon and 2 tablespoons olive oil. Cut remaining lemon into ...

Preheat oven to 450 degrees. In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined. Season chicken thighs generously on ...