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“The filling is juicy, salty, tangy, tender and full of so many…tomatoes. Add some garlic and capers and a bit of crushed red pepper flake, if you like. There’s also olive oil, salt and pepper, and when you take it out of the oven, a small tiny splash of vinegar. That’s really it.”

from Tomato Tart with Garlic and Capers

featured in The best tomato tart you'll make all year

and Sweet Enough