1 can (400 grams) canned tomato, 1/8 (20 grams) onion, 1 clove garlic, 3 Tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion.

In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened and fragrant.

My tomato bisque soup is simple to make, using canned tomatoes to keep the prep work to a minimum. This is not the tomato ...

Serve warm, but any leftovers can be eaten cold and ... time as the potatoes. Peel the onions and cut them in half lengthways. Toss them in a little olive oil and sprinkle with salt and some ...