Tomato

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

Even we can't believe how creamy it is.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

Saucy, spicy baked eggs you can eat for breakfast, lunch, or dinner.

Spaghetti squash sheds its reputation for being bland and watery in this baked-ziti-inspired dish, in which it’s smothered in flavorful tomato sauce and blanketed under a layer of melty cheese.

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off. 

The secret to lasagna de carne that packs a wallop of flavor? An herby sofrito that cooks with the beef until toasty and caramelized.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

Embrace braising season with juicy bone-in pork chops simmered in a rich wine-and-tomato based sauce.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).

One of the most comforting ways to eat fish: Gently simmer spiced chunks of white fish in a warm coconut curry until it's fall-apart flaky.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

You say you love tomatoes. Now prove it.