Tomato

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.

The one rule here is to use all of the cheese.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

Too much zucchini? We've got you covered.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. 

Spicy, funky, and sweet!

There’s so much you can do with this workhorse staple ingredient.

Whether you're looking for ways to doctor up canned tomatoes or use summer's ripest fruits to top pasta, fish, chicken, and more, your new favorite tomato sauce recipe is here.

Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

An easy, chile-spiked tomato salsa for all your taco needs. 

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

A spiced and braised chicken that tastes like summer in the dead of winter.

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

Fiery and fierce.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

Friends don't let friends hate beans.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation.

Deb Perelman is all about feeding her kids the healthy stuff. But she’s willing to make an exception for this perfect sandwich.