Tomato

Sicilian pizza is an Italian-style pizza recipe identified by its thick, chewy, bready crust under a layer of toppings like tomato sauce.

Perfect for picnics, potlucks, or those nights when you simply don’t want to turn on the oven.

The little black dress of Italian American cooking—get the recipe for the stuffed shells here.

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

Quick-cooking gnocchi goes in the same pan as the chicken for this cheesy, crowd-pleasing weeknight meal.

This Puerto Rican pork stew—loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives—can easily be a part of your weeknight meal rotation.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

Rich, meaty, and incredibly satisfying, this streamlined lasagna is the ultimate comfort food.

This brunch drink is made with tequila and leftover watermelon-tomato gazpacho.

Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.