Tomato

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.

Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. 

Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

The two imperatives are that the tomatoes must be truly ripe and sweet and that the sauce should be eaten at once. If you must, you can hold it for up to two hours refrigerated and tightly covered, but it loses its magic fast. For the right slightly coarse texture, the ingredients should be chopped separately by hand. The only thing I sometimes do with the food processor is the chiles. Try to find fresh ones—canned jalapeños will work, but aren't ideal in a sauce supposed to be sparkling fresh.

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

This low-effort, high-flavor tomato demonstrates how the Thai concept of balancing flavors can be achieved in different combinations.

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

All good and decent breakfast spreads deserve some slow-cooked beans. These also freeze very well should you find yourself with leftovers.