Plum Tomato

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.