Tomato

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

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.

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.

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.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

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.

Deconstructed with fresh tomatoes and by quickly hand-pounding chicken into cutlets then broiling, this becomes a fresh, modern alternative to a time-consuming classic.

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

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.