Tomato

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.

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.

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

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

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

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.

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.