Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée ...

To intensify the tomato flavor, she makes a sauce with tomato confit, made by baking cherry tomatoes and garlic in olive oil for at least an hour-and-a-half until both melt. She whirs the confit ...

In a skillet, warm the tomato confit and add the crabmeat. Season well with salt and pepper. When the pasta is ready, remove with tongs (or if you drain the noodles in a colander, reserve some ...