Tomato

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

If you haven't seen these yet—don't watch while hungry.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

Ripe, juicy heirloom tomatoes don't need much to shine. But when you pair them with creamy ricotta cheese, salt and pepper, and a drizzle of olive oil, you've got the makings of the toast with the most.

Tomatoes, basil, cheese—a dish we know and love gets a major upgrade and gives us the Caprese we didn't know we needed.

Gazpacho is perfect in its simplicity—so don't complicate things. Don't make these common mistakes when preparing it at home.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.