Tomato

It’s everything you love about pasta, only more.

Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, salad.

Chrissy’s Milanese recipe from ‘Cravings: Hungry for More’ is stuffed with cheese and topped with arugula salad.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.

Douse tomatoes, squash, bell peppers—whatever you’ve got—in lots of olive oil and slow-roast to golden deliciousness.

Whether you're making pasta sauce, soup, or shakshuka, one can really does rule them all.

And I have. Many times.

A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes.

And allows you to eat as many cherry tomatoes as humanly possible.

Pesto Trapanese is all I want to eat this September.

The transition time between summer and fall is when the market is at its peak. Here’s what we’re making.

When summer is technically over but it's still pretty hot outside, I'll be here eating chilled noodles.

Tomatoes and basil, meet Fresno chiles and chewy, tender rice noodles.

Nothing fancy here. Just a really damn good corn salsa recipe.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

There's nothing like a late-summer tomato. Here's how to use them right.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

Topped with an elaborate sesame seed-chive sprinkle.