Tomato

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?" Active time: 30 min Start to finish: 1 1/2 hr

This fresh, uncooked version of a classic pasta sauce is also delicious served over rice. The rich nutty flavor of brown rice stands up well to the piquant flavors of the sauce. If you prefer a cooked sauce, you can saute the garlic and tomatoes in the olive oil, then add the remaining ingredients except the rice and heat through.

Located in a century-old coal warehouse that stoked the train coming from Albuquerque, the Zia Diner is in the National Register of Historic Places—and on many lists of favorite neighborhood restaurants. Regulars fuel up with such popular dishes as chicken-fried steak and meat loaf with green chilies and pine nuts. The latter provided the inspiration for another Zia Diner classic: spaghetti with chili and pine nut meatballs.

Pick up grilled zucchini and fresh figs from a specialty market to round out the meal.

What's better than fresh, creamy tomato soup on a Sunday night? Ground cloves add the flavor we all remember as kids. Just go very easy, as it is a strong spice.

From Lidia's in Kansas City, an informal company dish that's sure to satisfy.

This would serve four as a vegetarian entrée.

A fresh and colorful accompaniment to simply poached salmon.

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious. Active time: 20 min Start to finish: 1 3/4 hr

This lively salad adds color, flavor and crunch to any grilled main course.

This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Café Habana.

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.