Tomato

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

Editor's note: Serve this sauce with Michael Chiarello's Grilled Pasta with Grilled Meatballs . Grilling the tomatoes and roasting the red pepper gives this sauce an underlying flavor that I really like. I tend to double this recipe and freeze what I don't need. I'm always glad to have this sauce on hand. It's best to grill tomatoes over charcoal or a wood fire that's about 30 minutes past its hottest point. I like to use a plancha but you can use a cast-iron pan or grill the tomatoes directly on the grill rack.

These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast with a sprinkling of flaky sea salt on top.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

Grill the tomatoes just before you place the eggplants in the coals.

We love the way this recipe revamps a standard BLT.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Trust us: Your first batch of this condiment will not be your last. Spoon it over the Ricotta Omelets , or see the Cooks' notes for other ways to enjoy it.

"You'll find me drinking this cocktail—inspired by the best Michelada I ever had, at a dive bar in Austin—all summer long. Lime + salt + hot sauce = perfection." —Alison Roman, assistant food editor

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.

With the rise of the Italian and Portuguese populations in Rhode Island's fishing communities in the middle of the nineteenth century came the introduction of the tomato into traditional clam chowder. By the twentieth century, this new version came to be called Manhattan clam chowder (some historians say that it was also called Coney Island clam chowder and Fulton Market clam chowder). It is believed that disdainful New Englanders named the red-stained chowder after Manhattan because they believed New Yorkers were the only ones crazy enough to add tomato to a pristine white chowder.

Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder .

Using chicken thighs instead of breasts ensures juicy cutlets.