Tomato

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Nduja, a spicy salami now produced domestically, blends cured pork fat and chiles in a spreadable, meltable consistency. Combining it with lobster is transformative, taking this basic pasta Pomodoro to the next level.

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

Wake up grilled chicken by glazing it with a sweet-and-tangy barbecue sauce, and pairing it with a salad of grilled onions, raw tomatoes, and pickled green beans.

Beef tenderloin is precious enough to baby on a two-zone grill: Sear it over high heat, then transfer it to the cooler side and turn it often to hit a perfect medium-rare.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.