Stir tomato pulp, oil, basil leaves, garlic, and kosher salt into vinegar mixture; let stand at least 10 minutes or up to 30 minutes. Remove and discard garlic.

by Marc Matsumoto on Sep 2, 2014 With juicy sweet tomatoes, and melt-in-your-mouth tender eggplant marinated in a tomato vinaigrette, food doesn't need to be complicated to be good.

Place 1 branzino fillet, skin side up, over rim of a plate. Gently fold fillet over the rim to pull the skin taut. Using a sharp paring knife, score only the skin by making 3 to 4 shallow slashes ...

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly ...

Meanwhile poach 4 extra large eggs and hold for service. In a bowl add the Arugula, the shaved onions and add the vinegar to the tomato juices this makes a nice tomato vinaigrette. Toss the salad.

To prepare beans, place beans in a large bowl. Pour vinaigrette over beans. Let stand at least an hour. Add onion, garlic, basil and cheese just before serving. Makes ½ cups or about 6 servings.

8. Place a pool of the tomato vinaigrette on the plate. Top with a spoonful of corn. Place fish atop corn. Spoon avocado atop fish. Sprinkle with radish. First published on July 5, 2012 / 7:58 AM EDT ...

Step 2: To make the shallot vinaigrette, sweat the shallots in a little rapeseed oil for 2 minutes. Add the rest of the oil, the mustard and vinegar. Season to taste.