Tomato

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

Gourmet’s best eggplant Parmesan recipe starts with a quick homemade marinara and uses panko breadcrumbs for a satisfying crunch.

There are plenty of options with this warm roasted eggplant salad: scoop it up with some grilled bread, toss it with pasta, or serve it on top of polenta.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

This is a vegetable lasagna that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

A few tricks make this hearty weeknight black bean chili recipe great.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra.

This easy pasta salad recipe will be the hit of your next potluck.

The scent of homemade salsa roja always takes me back to my childhood. The aroma of rehydrating dried chiles mingling with fresh serrano chiles or jalapeños, tomatoes, onion, and garlic was a weekly occurrence in our household. It was always too spicy for my young palate, but I never got sick of the smell wafting through the house. Though I’ve grown into a heat-seeker as my palate has evolved, this version doesn’t have to be spicy at all. Adding a single serrano chile to the mix gives this mild .…

Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.

Truly a one-pot wonder, this dish is homey, comforting, and weeknight-friendly (thanks to the minimal cleanup). Rinse your rice until the water runs clear before adding to keep the grains from going clumpy or gummy in the pot.