Here's the deal: this gazpacho recipe adds a fun twist to the classic Spanish cold tomato soup with a rich tomato sauce base.

Whole peeled, crushed, puréed or paste? There’s a time and a place for each. By Tanya Sichynsky What a gift it would be to bottle up summer and enjoy it in the thick of February. Plenty have tried.

Ditch the watery store-bought cans and unlock the rich vibrant flavour of perfectly processed tomatoes right in your kitchen.

Turn your bounty of tomatoes into a paste to use all year round. It’s late summer, and 10 pounds of tomatoes are giving you the eye. Ripe, fleshy orbs in various shades of red lipstick are asking you ...

Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...