Canned Tomato

This decadent Italian-American classic is a combination of sweet lobster meat, spicy tomato sauce, and toothsome spaghetti.

A one-pot evening meal with minimum fuss and maximum taste.

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Shakshuka means “all mixed up” in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it’s important that the sauce is well seasoned and warmed before you add the eggs.

Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. It is a piquant broth poured over steaming hot rice. In our home—both in Kerala and America—rasam was a staple part of everyday meals. One night when I was a teenager, I was out to dinner with my brother Tom in New York City’s Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn’t wait to get home, buy fresh mussels, and cook them in rasam. This dish has made its rounds in my kitchens for close to three decades now. Make sure to have some fresh crusty bread to soak up the tomato-mussel broth.

Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.

All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Keep frozen shrimp in your freezer and a few staples like rice and coconut milk on hand and you can whip up this one-pot dinner any night of the week.

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

A spoon works fine for stuffing the manicotti noodles, but a piping bag—while it may seem fussy—makes quicker work of the assembly.

You probably already have everything you need to make this pasta in your pantry.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

The secret to making perfect crisp-crusted pies at home is in your charcoal grill.

This simple, tomato-lovers' pizza is inspired by a classic pie served in Trenton, New Jersey.