Hi, I’m Chef Anna Wilson.
I cook and bake the kind of food people ask for seconds of. Nothing here is clever. It’s the casserole, the sheet cake, the loaf that goes in the oven at four o’clock because someone is coming over at six.
What TomatoChef is for
Comfort food and baking, written out properly.
Every recipe here is made in a home kitchen, on ordinary equipment, more than once. If a recipe needs a specific pan, I say which one and what to do if you don’t have it. If a dough is going to look wrong before it looks right, I say that too, because that’s the moment most people give up.
I write recipes the way I’d explain them to a friend standing next to me: what the batter should look like, what the kitchen should smell like, and what to do when it goes sideways.
How the recipes are written
Three things I hold myself to:
Every recipe is made at least three times before it goes up. Once to work it out, once to write it down, and once following my own written instructions exactly — which is how you catch the step you forgot to mention.
The ingredients come first. Scroll to the top of any recipe here and you’ll find the ingredient list and the method, not twelve paragraphs about my childhood.
Weights and cups, both. Baking goes wrong on measurement more than on technique. Every bake here gives you grams as well as cups, because a cup of flour can vary by fifty grams depending on how you scoop it.
What you won’t find here
- Recipes that need equipment most kitchens don’t have
- “Healthy” versions of things that are not healthy. A brownie is a brownie.
- Ingredients you’ll use once and then throw out in a year
If a recipe doesn’t work
Tell me. Which recipe, what you substituted, and what happened — with those three things I can almost always work out what went wrong, and if the problem is in my instructions rather than your kitchen, I’ll retest it and fix the page.
Get in touch
hello@tomatochef.com — I read everything and reply to most messages within two or three days.