Tomato

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Our favorite homemade pies are cheesy, a little saucy, and topped with all kinds of fresh, seasonal produce.

With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

You don't have to cook tomato sauce all afternoon for it to be noodle-worthy. Two methods for getting big flavor in no time.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The healthyish comfort food recipe you won't be able to get enough of.

Need we say more?

Just when you thought the OG couldn’t get any easier.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

An argument for the $4 investment.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

Missy Robbin's new pasta spot is the hardest reservation in town, but you can make the stunning roasted tomatoes at home.

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.