Tomato

Use summer’s ripest offerings to make this Mexican party bev.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Best served chilled.

Pasta sauce tastes better on the grill.

And when should you use each one?

A kiss of heat makes an otherwise lovable dip simply irresistible.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

These seasonal stunners are here for a good time, not a long time.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.

This tangy chilled soup is basically summer in a bowl.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

When peak tomatoes hit, this no-cook pasta sauce is the easiest way to turn them into dinner.

Every salad should have pita chips.

An alcohol-free version of penne alla vodka from Demi Lovato’s cookbook, “One Plate at a Time.”

Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Add some heat to the viral feta pasta sauce with spicy Calabrian chiles.

Thanks to TikTok, I fell down a cheong rabbit hole. You should join me.

A garlicky pistachio topping takes this sunny summer pasta from good to great.