Giada De Laurentiis combines blitzed canned tomatoes with creamy whipped ricotta for a flavorful dip that only takes 15 minutes to make.

Simmer, uncovered, for 10 minutes. Stir in cherry tomatoes (if using) and the cilantro. Remove from heat. Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post. Do you need to peel cherry tomatoes when making salsa? You don’t ...

Remove from any plastic packaging, and store at room temperature – refrigerating tomatoes can spoil their flavour. To freeze cherry tomatoes, it’s best to roast them first, or to make them ...

Cherry tomatoes bring a freshness that the canned variety can’t quite match; though, if you’d rather use the pantry staple, the recipe will still work. There’s also whole-grain mustard and ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...