Can you make this dish ahead of time? What’s the best way to store and reheat leftovers? Tenderloin stew with sun-dried tomatoes and red bell pepper in tomato cream sauce In this recipe, you get a ...

Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.

Have too much passata on your hands? Put it to good use in delicious recipes from chefs like Julia Busuttil Nishimura, Adam Liaw, O Tama Carey and more.