This isn’t your average potato salad: Small, tender potatoes are boiled, smashed, and pan-roasted to crispy perfection before being tossed with roasted peppers, shallots, and a tangy Greek ...

1. Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary ...

Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes. Stir in the cherry tomatoes and cook for ...

Drizzle on vinegar and season with a big pinch of salt and chile flakes. Toss thoroughly. Cut tomatoes in half and add to a separate bowl, along with any juices. Season with a pinch of salt.