Cherry Tomato

Store-bought zhug and your broiler are the shortcuts to juicy, charred chicken without a grill.

Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.

Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.

The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.

This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.

Grilled steak, fresh corn, juicy tomatoes, and crunchy pita chips come together for a summer-flavor party in your mouth.

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

This highly portable cornbread filled with salty, creamy feta is an ideal companion to any BBQ, potluck, picnic, or other summertime gathering.

Turn summer’s bounty into a full meal with some blistered cherry tomatoes, cooling yogurt, and a drizzle of balsamic glaze piled on top of fried bread.

Quick cooking shrimp is a summertime savior.

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. 

Spicy, funky, and sweet!

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.