Tomato

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

If you’re not a lamb person, ground beef will also taste great.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently.

You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.

There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.

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.