Tomato

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

This pizza sauce produces excess tomato liquid, which would be great added to a braise.

Overripe tomatoes do not belong in the compost bin—chef Greg Vernick came and showed us how to make good use of 'em

Our readers created tomato recipes using IBM's Chef Watson program—and our test kitchen cooked them. Here's how it all went down.

How our readers cooked—and photographed—our August 2014 cover recipe: Yotam Ottolenghi's Tomato, Onion, and Roasted Lemon Salad

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

An in-depth look at the beauty standards used by the USDA and supermarkets to determine which fruits and vegetables should be sold to consumers

When it’s August and produce is this sweet and this fragrant, the last thing Adam Rapoport wants to do in the kitchen is cook.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.