Tomato

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Does it seem like everyone you know is making Andy’s tomato galette?

It requires minimal effort for an incredible payoff. But also: good bread.

All the things you love about a classic puttanesca (salty! briny! olive-y!), but above-90-degree-friendly.

Make this when no ordinary tomato salad will do.

Isn’t that all you want in a horoscope anyway?

Cherry tomatoes, chiles, basil, and ground chicken create a sauce that's bright, fresh, and August-approved.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

How to help your tomatoes become their best selves.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

Personal pan galette or cocktail party appetizer—YOU DECIDE.

All the recipes from our annual Simple Issue.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

This savory infused oil is about to open up your salad world.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.

The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.

A savory galette topped with peak season tomatoes, cheese, and garlic.

They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.

This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.